Ingredients:

(makes 25 cakes; double the basic recipe if you are making white and dark version of decoration)

* 235g (1 1/2 cups) dried pitted dates, coarsely chopped

* 2 x 100g pkts red glace cherries, halved

* 95g (1/2 cup) raisins

* 90g (1/2 cup) sultanas

* 250ml (1 cup) brandy

* Melted butter, to grease

* 200g unsalted butter, at room temperature

* 160g (1 cup, lightly packed) brown sugar

* 3 eggs

* 150g (1 cup) plain flour

* 1 tsp baking powder

* 1 tbs ground cinnamon

* 200g dark chocolate, coarsely chopped

* 1 x 120g pkt dry-roasted hazelnuts, coarsely chopped

White Decoration:

* 750g White Icing

* Ribbon, to decorate

* Silver cachous, to decorate

Dark Decoration:

* 1 cup butter

* 1 cup Dark cocoa

* 3 cups powdered sugar

* 1/2 cup milk

* Dash of rum

* Golden ribbon

* Golden dragees, edible paint or foil for decoration

Method:

1. Combine the dates, cherries, raisins and sultanas in a large glass or ceramic bowl. Stir in the brandy. Cover and set aside overnight to macerate.

2. Preheat oven to 180°C. Brush a 27cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.

3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, baking powder and cinnamon, and fold to combine. Stir in the chocolate and hazelnuts. Spoon into the prepared pan and smooth the surface (see tip 1). Tap the pan on the benchtop a few times to settle the mixture.

4. Bake in oven for 30 minutes or until lightly browned and a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

5. Use a sharp knife to cut the cake into 4cm-square pieces.

6. Soften the White icing following packet directions, if necessary. Roll out half the icing on a sheet of non-stick baking paper until 3mm thick. Cut into 7cm-square pieces. Cover a piece of cake with a piece of icing and trim if necessary (see tip 2). Wrap ribbon around the sides and use pins to secure. Repeat with the remaining cake and icing.

7. Press cachous firmly into the top of each cake to decorate.

8. For dark icing melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency. Add rum at the end, it will help to stiffen the icing. Makes about 2 cups.

9. Cover cakes with chocolate icing, let it set. Wrap golden ribbon around the sides and use pins to secure. Press decorations firmly into the top of each cake to decorate.

Notes & tips:

* Make it ahead: Make this recipe up to 3 days ahead. Store in airtight container in a cool dry place.

* Freezer tip: At the end of step 4, wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 6 months.

* Tip 1: To ensure the cake cooks evenly, it’s important you smooth the surface – use a flat-bladed knife or the back of a spoon.

* Tip 2: To easily cover the cakes with icing, use your hands to drape the icing over the cake and mould it to shape.

Delicious homemade truffles and marzipan-stuffed fruits are just the right thing to serve up with after-dinner coffee.

Rum Truffles

Preparation time 25 minutes

Standing time 10–20 minutes

Cooking time 5 minutes

Makes about 24 truffles

Ingredients:

200 g plain dark chocolate, broken into small pieces

2 tablespoons rum

60 g unsalted butter, at room temperature

2 teaspoons pouring cream

1/4 cup ground almonds

2 tablespoons icing sugar, sifted

1/4 cup cocoa powder, sifted, for coating

Method:

1 Melt the chocolate in the rum in a heatproof bowl placed over a saucepan of simmering water. Do not allow the water to boil or the chocolate to become too hot. Remove the bowl from the heat and beat in the butter, a little at a time. Stir in the cream, ground almonds and icing sugar. Let the mixture cool, then chill for about 10 minutes, or until firm enough to handle.

2 With dampened fingertips, take teaspoons of the mixture and roll into small balls. Roll in the cocoa powder, spread on a baking tray lined with baking paper, and refrigerate until firm. Put the truffles in individual paper cases and store in an airtight container in the refrigerator – they will keep for up to 10 days. Serve after dinner with coffee.

Variations:

Orange Truffles: Add orange juice instead of rum and 1/2 teaspoon finely grated orange rind.

Coffee Truffles: Use 1–2 tablespoons black coffee instead of the rum.

Hazelnut Truffles: Replace the ground almonds with 1/4 cup ground hazelnuts.

Marzipan-Filled Fruits

Preparation time 40 minutes

Makes about 48 filled fruits

Ingredients:

11/4 cups ground almonds

1/4 cup caster sugar

1/4 cup icing sugar, plus a little extra for rolling out

A few drops almond extract

1/2 egg white

125 g fresh dates, each slit along the top and stoned

125 g small, soft, ready-to-eat prunes, each slit and pitted

125 g each small, soft, ready-to eat dried apricots and figs, each fruit sliced in half horizontally

1/4 cup sugar

Method:

1 Put the ground almonds and sugars in a bowl. Add a few drops of almond extract and sufficient egg white to make a stiff paste.

2 Sprinkle a board or work surface with a little sifted icing sugar and roll the marzipan into a sausage shape, about 25 cm long. Cut the roll into about 48 equal pieces.

3 Shape each piece of marzipan into a neat oval and insert one piece into the centre of each fruit, gently moulding the fruit flesh around the marzipan. Roll lightly in sugar and put into individual paper cases.

These marzipan-filled fruits will keep, refrigerated, in an airtight container, for up to four weeks. Serve at room temperature.

(From Like Grandma Used to Make)

Ingredients:

(Serves 8 )

* 8 oven-ready partridges

* 75g goose fat or butter

* 4 tbsp cacao (100%), finely grated (or good cacao powder)

* 4 shallots, peeled and sliced

* Olive oil

* 24 slices pancetta

* Thyme sprigs

Method:

1. Preheat oven to 200ºC.

2. Place the goose fat and cacao in a small pan and heat until the goose fat has melted, stirring occasionally. Remove the pan from the heat and leave to cool.

3. Heat a little olive oil in a large frying pan. Add the shallots and fry until soft.

4. Season the partridges then add them to the pan, along with the shallots. Fry the birds until golden brown then remove from the pan. Leave to cool slightly, reserving the shallots and cooking juices for gravy.

5. Use a pastry brush to paint the birds with the chocolate goose fat. Wrap 3 slices of pancetta around each partridge, sprinkle over the thyme and roast for 25-30 minutes. Leave the birds to rest before serving with gravy and roast vegetables.

Note: Chocolate and partridge may sound like an odd couple, but they’re a match made in heaven. Fairly simple but ideal recipe for impressing guests during festive season.

(recipe by Willie Harcourt-Cooze)

Ingredients:

(Yields about 6 dozen 3-5 cm triangles)

For the crust-

1-1/2 cups  all-purpose flour

3/4 cup  confectioners’ sugar

1/4 tsp. table salt

12 Tbs  cold, unsalted butter,cut into 10 pieces, more for the pan

1/2 tsp. pure vanilla extract

For the filling-

500g  semisweet or bittersweet chocolate, broken into squares or very coarsely chopped

3/4 cup whole or 2% milk

8 Tbs.  unsalted butter, cut into 6 pieces

4 large eggs

2/3 cup granulated sugar

2 Tbs. Kahlúa

Method:

Make the crust-

Position an oven rack in the center of the oven and heat the oven to 180°C. Line the bottom and sides of a baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.

In a food processor, combine the flour, confectioners’ sugar, and salt.  Process the ingredients briefly to combine, about 15 seconds.  Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1-1/2 minutes.  Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer.  Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 160°C.

Make the filling-

In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.

In a stand mixer fitted with a paddle attachment or in a large mixing bowl, using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.

Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly elevated. While the filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.

When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. To serve, using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil. Using a hot knife, cut the rectangle lengthwise into 3cm strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let sit at room temperature for about 5 minutes before serving.

Note: You can bake these up to 1 month ahead: Wrap the cooled baking pan in heavy duty plastic wrap and freeze (no need to cut them into triangles first).The baked truffles can also be refrigerated, wrapped in plastic, for up to 2 days.

(recipe by Abigail Johnson Dodge)

Ingredients:

3 cups plain flour

1 tsp baking soda

pinch of salt

3 tbs cocoa powder

250 g butter

2 cups sugar

1 tsp vanilla essence

2 eggs

Method:

Beat soften butter and sugar until fluffy. Add eggs, vanilla essence and beat until combined.

Sift together all dry ingredients, then gradually add into butter mixture until well combined in a dough.

Rest it in a fridge to firm.

Preheat oven on 200 degrees C. Grease baking tray. Form 2 cm balls and space on a tray (3-4 cm apart). Bake until slightly brown on the edges. Immediately lift with the knife while hot, but leave in tray to cool off.

Ingredients:

* 175g softened butter, plus extra for the tin

* 100g dark chocolate, minimum 70 per cent cocoa solids

* 185g self-raising flour

* 1 tsp baking powder

* 175g caster sugar

* 3 medium eggs

* finely grated zest of 2 oranges

* 1 tbsp instant coffee, diluted in 1 tbsp hot water

Filling-

* 300ml double cream

* 400g dark chocolate, minimum 70 per cent cocoa solids

* 5 medium egg yolks

* 4 tbsp caster sugar

* 4 tbsp Grand Marnier

Method:

1. Have ready a  springform cake tin.  Lightly butter the tin, line the base with a disc of greaseproof or baking paper and butter this as well. Preheat the oven to 190C/170C fan/375F/gas 5. Break up the chocolate and melt gently in a bowl set over a pan containing a little simmering water.

2. Using a processor or in a mixing bowl, mix the flour with the baking powder, add spoonfuls of the softened butter, followed by the sugar, eggs and

orange zest, then beat everything together until thick and well blended. Beat in the melted chocolate and the coffee. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 30-35 minutes until just springy when prodded in the middle and a skewer inserted in the centre comes out clean.

3. Allow to cool for a few minutes, unclip and remove the cake from the tin, peel off the paper base and leave to go cold on a wire rack. Wipe clean the inside of the cake tin.

4. Using a bread knife, cut the cake in half horizontally. Reserving the top half, place the bottom half back in the cake tin, leaving the clip open to allow a small gap between the cake and the sides.

5. For the filling covering, put the cream into a pan and break in the 400g chocolate. Gently heat and stir until melted.

6. Using an electric hand whisk, beat the egg yolks, caster sugar and orange liqueur in a heatproof bowl set over a pan containing a little simmering water, for about 5 minutes, until thick and frothy, similar to zabaglione. Remove from the heat. Add to the chocolate mixture and stir until thoroughly incorporated.

7. Pour half the filling over the cake base in the tin, pushing it down the sides and allowing a thick layer to cover the top. Sit the reserved top half of cake on the layer of filling. Pour over the remaining filling mixture (leave some for final glazing), again pushing it down the sides. Smooth the top and leave to set for 2-3 hours in the fridge.

8. To serve, warm the sides of the tin with a hot cloth, then carefully remove the cake from the tin. Use a bendy knife to smooth, glaze with remaining filling and neaten the sides as necessary. Decorate.

Recipe from Gourmet Traveller ‘December 2006’ issue. Makes 60.

Ingredients:
300g raspberries
200ml fresh cream
50ml Framboise (or any raspberry liquer)
600g dark chocolate (57% cocoa solids)
Method:
1. Chop or shave chocolate into very fine pieces.
2. Combine cream, Framboise and 200g of raspberries in a saucepan and bring to the boil over a medium-high heat. Process in a food processor then pass through a fine sieve into a clean saucepan.
3. Clean food processor and add chocolate.
4. Bring raspberry mixture to the boil and, with food processor motor running, pour over chocolate. Process until smooth.
5. Pour half the chocolate mixture into a paper lined baking tray (20cm x 30cm). Scatter with remaining 100g of raspberries and top with remaining chocolate mixture. Smooth top and refrigerate for 6 hours or overnight until set.
6. Using a warm, sharp knife, cut truffles into cubes and dust with cocoa.
Note: They can keep in the fridge (in an airtight container) for up to 1 month.

Ingredients:

Chocolate orange cake-

100g butter

150g dark chocolate

3 eggs

1/2 cup sugar

1 tablespoon plain flour

finely grated orange zest

1 – 2 Tablespoons orange juice.

Orange blossom cream-

150 ml cream + 80ml cream extra

70ml milk

2 Tablespoons caster sugar

1 teaspoon orange blossom water

1 Tablespoon orange zest

2 gelatine leaves

Method:

1. Melt butter and chocolate together. In a separate bowl, whisk eggs and sugar together, then add slightly cooled melted chocolate, orange zest and juice. Mix until smooth, then fold flour through. Pour batter into a greased and lined pan. Place in a water bath (you may need to wrap the bottom of your springform pan in foil to prevent leaks), ensuring that the water comes about halfway up the sides of the pan.  Bake at 180C, for about an hour until the cake is set. Cool completely.

2. Heat 150ml cream, the milk, sugar and zest in a small pan over medium heat. Bring to the boil, then simmer gently for up to 10 mins until flavours combine and the dairy is cooked, set aside. Soften gelatine in cold water and mix through the hot dairy. Set aside to cool, if necessary refrigerate, but be careful because you don’t want this mixture to set just yet. Meanwhile, whip the extra 80ml of cream. When the cooked dairy mixture has cooled, strain, and then fold the whipped cream and orange blossom water into the strained mixture. Strain again, and pour into a container and refrigerate until just set. This should be wobbly and light.

3. Cut the cake in squares and scoop a generous dollop of cream on top. Serve sprinkled with pine nut praline and candied orange blossoms.

Ingredients:

(serves 4)

* 4 medium bananas

* 85g milk chocolate

* 50g soft brown sugar

* 400ml can coconut milk

* optional: 1 tbs rum

Method:

1. Heat oven to 200C/fan 180C/gas 6. Peel the bananas and cut into large chunks on the diagonal. Roughly chop the chocolate and set aside. Place the bananas on the bottom of 4 large ramekins, sprinkle with the sugar and pour over the coconut milk. Bake in the oven for 15 mins, until the bananas are soft. Remove from the oven and sprinkle over the chocolate. Stir a little to create chocolate swirls before eating.

Note: This is very easy, quick(cca 1/2 h) and tasty recipe. For extra aroma and adults only version add 1 tbs of rum to coconut milk.

Ingredients:

1 egg

2 cups biscuit cake mix

2/3 cup milk

1/2 cup white chocolate chips

1/3 cup sugar

2 teaspoons vegetable oil

1/2 teaspoon vanilla extract

1 cup raspberries – fresh

1/2 cup white chocolate chips

Method:

* Preheat oven to 200°C. Place paper liners in a muffin pan.

* Lightly beat the egg in a medium-size mixing bowl; then stir in the biscuit mix, milk, vanilla, oil, and sugar and blend until smooth. You may also use a hand mixer to combine the ingredients in this step.

* Add the white chocolate chips and the fresh raspberries and gently fold until combined.

* Fill the muffin cups 2/3 full with the batter and bake for 15 minutes or until golden brown.

* Remove the muffins to a wire rack and allow them to cool completely.

* Melt 1/2 cup of white chocolate chips in a microwave for approximately 30 seconds. Stir until smooth.

* Drizzle the white chocolate over each muffin.