ISO Covid Cookbook 2020

No-Bake Chocolate Tart (Sheree, Sydney)
Can be made a week ahead – freeze, covered in plastic wrap
and soften in fridge before serving. It’s so easy and quick.
Ingredients
Crust
1pkt Chocolate Ripple/ chocolate chip biscuits
100g coconut oil (melt if solid)
Filling
240g dark chocolate, finely chopped
185g butter
110g honey
250g thickened cream
Crush the biscuits in a food processor - move to bowl - add
coconut oil and pinch of sea salt flakes. Mix well. Transfer
mixture to 23cm springform pan (line base with baking
paper). Press evenly along the bottom and 2.5cm up the
sides. Refrigerate for 1 hr.
Combine chocolate and butter in a bowl and set aside. Place
cream and honey in small saucepan over med heat. Bring to
a simmer then pour over chocolate/butter. Allow to sit for 2
minutes to melt chocolate. Using spatula, mix until you have
a shiny, smooth ganache mixture.
Pour into crust and smooth top.
Refrigerate until ready to serve with fruit and cream – yum.
FATTEN THE CURVE DESSERTS
CHOCOLATE
ISO games with
pets….Here’s Billy
jumping …
CHOCOLATE CAKE (10) ( Di, Sydney)
“This is practically a health food”
*Preheat oven to 180℃ (350 ℉/ Gas 4).
*Grease and line a 23cm (9”) springform tin.
*Beat 250g (9oz) softened unsalted butter and
225g
(8oz/1 cup) caster sugar in a mixing bowl.
*Add 3 lightly beaten eggs, 125ml (4 fl oz/ ½
cup) milk and 1 tsp vanilla essence.
*Stir to combine, then fold in 4 tbsp dark
cocoa powder, 70g ( 2 ½ oz/ ⅔ cup) ground
almond and 150g ( 5 ½ oz/ 1 ¼ cups) self
raising flour.
*Spoon the batter into the prepared tin and
bake for 45 - 50 mins, or until skewer inserted
into centre of cake comes out clean.
* Turn cake onto wire rack to cool.
*When cake has cooled, transfer to serving
plate, and drizzle with chocolate icing.
ICING
60g butter
1 heaped dessert
spoon cocoa
1½ cups icing mixture
If the mixture is too
stiff, just add a small
amount of hot water.