Makes 4 Chocolate Lava Cakes Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients:

5 tbsp butter 3.5 oz dark chocolate (this is one standard chocolate bar) 2 extra large eggs 1 extra large egg yolk 3 tbsp sugar 3 tbsp flour 2 tsp cocoa powder pinch of salt powdered sugar as needed

Preparation: Melt the butter and chocolate together over a double-boiler, or microwave for a short time. Stir to combine. Whisk together the eggs and sugar until the mixture is light yellow in color, and the sugar is dissolved. About 3 minutes. Stir the warm chocolate mixture into the egg mixture and whisk until combined. Sift in the flour, cocoa, and salt. Fold in with a spatula until combined. Spoon into 4 buttered 5-oz ramekins, and tap on the table to settle any air bubbles. Refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place ramekins in a baking dish and add water until it is halfway up the sides. Bake for 15 minutes. Dust with powdered sugar and serve warm. The cakes can be turn out, or served in the ramekins.

Ingredients
Serves: 14

1 1/2 cups vanilla wafers crushed 1/2 cup icing sugar 1/3 cup unsweetened cocoa 90g butter, softened 2 cups dark chocolate chips 750g cream cheese 1 tin (440g) sweetened condensed milk 4 eggs 2 teaspoons vanilla essence

Fudge truffle cake Preparation method

Prep: 30 minutes | Cook: 1 hour 1. Preheat oven to 150 C. 2. To make the base; mix together crushed vanilla wafers, icing sugar, cocoa and butter by hand. Press ingredients into a 23cm springform pan. 3. In the top of a double boiler or bowl over simmering water, melt the chocolate chips, making sure that they are very smooth. 4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. 5. Pour the filling into the prepared base. 6. Bake in preheated oven for 55 minutes. The cheesecake will seem underbaked in the centre, but will continue to cook after you remove it from the oven.

Ingredients
Serves: 32

2 x 400g cans sweetened condensed milk 5 cups milk 2 cups double cream 2 tablespoons vanilla essence 1/2 teaspoon salt 500g strawberries, hulled and chopped

Preparation method
Prep: 45 minutes 1. Combine all ingredients in the freezer container of an ice cream maker. Freeze according to manufacturer's directions.

Layered Milk Cake

Recipe by: Stephanie

This is a cake for milk lovers, it has full cream milk, condensed milk, evaporated milk and cream all together! Ready in 1 hour

Ingredients
Serves: 24

1 1/2 cups (190g) plain flour 1 teaspoon baking powder 120g unsalted butter 1 cup (200g) white sugar 5 eggs 1/2 teaspoon vanilla essence 2 cups (500ml) full cream milk 1 (400ml) tin sweetened condensed milk 1 (375ml) tin evaporated milk 1 1/2 cups (375ml) thickened cream 1 cup (200g) white sugar 1 teaspoon vanilla essence

Preparation method
Prep: 30 minutes | Cook: 30 minutes 1.Preheat oven to 180 degrees C. Grease and flour one 20x30cm baking dish.

2.Sift flour and baking powder together and set aside. 3.Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla essence; beat well. 4.Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. 5.Bake for 30 minutes. Pierce cake several times with a fork. 6.Combine the full cream milk, condensed milk and evaporated milk together. Pour over the top of the cooled cake. 7.Whip cream, the remaining 1 cup of the sugar and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

LIME CAKE Ingredients

Serves: 8

2 lemons 1 packet (250g) dry biscuits, like Maris Biscuits 1 cup desiccated coconut 1/2 tin sweetened condensed milk 1/2 cup icing sugar

Preparation method
Prep: 15 minutes | Extra time: 1 hour, chilling 1. Crush the biscuits so that they are very fine, either with a roling pin or in the food processor. 2. Grate the rind of one lemon, and juice both of them (set aside half the juice). 3. Heat the condensed milk in a saucepan. When warm add lemon juice, rind and coconut, the milk will curdle but thats ok. 4. Add the warm mixture to the crushed biscuits and mix through until it is well coated. 5. Pour biscuit mix into a slice tin - or any tin - the size depends on how thick you want the base. 6.

Refrigerate for 40 minutes. 7. Meanwhile, make icing with the icing sugar and the other half of the lemon juice. 8. Spread the icing over the top of the slice, and refrigerate for a further twenty minutes to allow the icing to set. 9. Cut into small pieces and then serve, chilled.