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What have a beautiful look sponge cake & delicious cake with out any baking  ??
This is the cake for you !
Apologies for all the calories, but this a Celebration Cake.
This is Guaranteed to hit the Comfort Zone of Pleasure of dessert’s .
Dark & Hazelnut Chocolate Mousse
2 pkts savoiardi ( sponge finger)
350 g good-quality dark chocolate
7 eggs Separated / 3 egg yolks
2 tblsp Instant coffee
2 1/2 cup cream,whipped (600 ml /20 oz)
1 tblsp Hazelnut spread
White Chocolate & Mascarpone
250 g light cream cheese
4 egg yolks
2/3 cup cream
250g mascarpone cheese
80g white chocolate, grated
180g castor sugar
2 cup strong coffee
1 tablsp brown sugar
1/4 cup Tia Maria or chocolate  base  Liqueur or orange juice
300g  fresh or frozen raspberries
1/4 cup dark cocoa powder
1 pkt tim tam biscuits or your favorite chocolate biscuit for garnish
Method: Dark & Hazelnut Chocolate Mousse

• Whisk the egg whites until soft peaks , slow add the sugar .
  Beat  the egg whites until stiff peaks form add sugar gradually, beating constantly after each addition.
  Until  thick gloss & sugar has dissolved.
  Place the egg whites aside.
• Whipped up  900 ml of cream & put aside.
• Put the dark chocolate , coffee & hazelnut spread in a heatproof bowl.
  Half fill a saucepan with water & bring to boil.
  Remove from heat & place the bowl over the pan, making sure it is not touching the water.
  Stir occasionally until the chocolate has melted. Set aside to cool.
• Add to the cool melted chocolate Egg  3 yokes & fold into chocolate .
• Large bowl  2 1/2 cup whipped cream & add half egg whites.
  Using a metal spoon , fold in melted chocolate until  just combined.
  Place in the refrigerate  until you complete the white chocolate mascarpone filling.
  White Chocolate & Mascarpone
• Place Cream Cheese in large bowl , beat with electric beaters until smooth.
  Add the 4 egg yolks, beat a further 2 minutes or until slightly thickened.
  Using a metal spoon , fold in mascarpone cheese & grated  white chocolate.
  Stir until just combine & mixture is smooth. ( Don’t over beat the mascarpone will curdle )
• Fold rest of egg whites , into mixture of mascarpone cheese . Put aside.
• Combine coffee, brown sugar, liqueur or orange juice in a medium bowl.
  Quickly dip one- third of the  sponge biscuit fingers into coffee mixture.
• Arrange biscuits on a  cake stand with the large cake springform ring (about 25cm) on the cake stand
  ( just using the cake ring not the base of the cake tin)
• Arrange the dip sponge fingers, on the cake stand .
  Sprinkle with 1 tblsp cocoa & grated  dark chocolate , same raspberry.
  Spread chocolate mousse , arrange the dip sponge finger sprinkle with 1 tblsp cocoa & grated  white chocolate .
• Spread with one- third of the white choc/ mascarpone  mixture .
  Repeat layering once more with both fillings.
• Last filling should be the white choc/mascarpone .
  Chopped the pkt of tim tam’s & sprinkle the biscuits on topped .
• Cover & Refrigerate several hours or overnight to allow the flavours to develop.
  Take the cake out 10 mins before serving , so you can taste each layer of the cake .
  Can be served with cream if you what ? But I think nice with out the cream , just thing there is enough cream in the sponge .

This classic recipes is so Easy & Successful . This is a all time  family favourite !!!
Served Warm Pear & Crumble cake with a butterscotch sauce & vanilla ice cream  just tasty divine on a cold winter night !!!!
Or just dust with icing sugar on top  then packed in the kids lunch box for school.
Have some guest over for a cup of c0ffee then served cake with cinnamon cream.
All your guest will think you have gone to so much trouble by making this Easy Perfect Pear & Nut Crumble Cake ,this is our little secret….
2 1/2 cups Self-raising flour
250 g unsalted butter or margarine
1 cup cater sugar
4 eggs
1 cup sour cream or vanilla yogurt
2 teaspoon vanilla essence
1 cup walnuts or hazelnuts
1/4 cup almond meal
1/2 cup soft brown sugar, firmly packed
3 teaspoons ground cinnamon
Method :

• Preheat oven 18o*C / 360*F
• Grease cake tin Paderno World Cuisine 8.5 Inch Tin Square Cake Mold
• Place flour in food process bowl, add butter & caster sugar.
  Using pulse action,process for 20 seconds or until mixture is fine & crumbly.
  Add the eggs cream or yogurt & essences to bowl,process for ten seconds or until the mixture is smooth.
• Combine nuts brown sugar & cinnamon in a  Mixing Bowls
  Spoon half the cake mixture into the prepared tin: smooth surface.
  Arrange the pears on top of cake mixture & sprinkle with half the nut & sugar mixture on top of the pears
• Bake in oven ! hr or until skewer comes out clean.
• Served with butterscotch sauce & vanilla ice cream or cinnamon cream
  ( add 1/2 teaspoon cinnamon to whipped cream ) or dusted with icing sugar . Enjoy !!!!
• Trudeau Melamine Mixing Bowls, Set of 3
• Norpro 4-Piece Silicone Mini Flexible Pinch Bowl Set, Multicolored

This Classic Recipe savory Cheesy & Poppy seeds Quick bread is so tasty and scrumptious and all the flavours just compliment each other.This quick loaf
“Tastes great ” toasted for breakfast & packed in the kids lunch box for school.
Enriches with goodness in this recipe. Great dipping in my salmon chowder!
1 cup zucchini grated
1 cup carrot grated
1/2 cup ricotta cheese
2 eggs
3 cup milk
1 teaspoon smoked paprika
1 teaspoon cumin ground
3 cup self-raise flour
1/2 cup caster sugar
1/4 cup poppy seeds
METHOD:

• In a large Mixing Bowl add herbs & spice , eggs, milk or buttermilk,  ricotta & vegetable oil .Whisk together all these ingredients. On top of  the  ricotta mixture sifted the flour  add the poppy seeds, carrot & cheese please don’t over mix. Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.

• Pour into a grease loaf  tin Sprinkle with poppy seeds or muffin 12 cup Bake in moderate 180*C ( 350*F) oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
  TIP:  Storage time 3 days Guaranteed the loaf will be eaten be then.

Big Slab of Chocolate Mud Cake
This recipe Big Slab of Chocolate Mud Cake is good for celebrations and birthdays.
When you have to cook for large number of people You need a big slab Chocolate Mud Cake of indulgence, dark chocolate is ideal to celebrate the special occasion with friends,
Every one that eats my homemade mud cake has a celebration in there mouth with each mouthfuls they take.
Just think how much money you are saving when you make this Chocolate Mud cake yourself.
This recipe is so easy my children help me make it.
5oog butter
1/2 cups boiling water
600g dark chocolate dark chocolate broken into pieces
4 cups caster sugar
1 cup dark cocoa powder2 tablespoon oil
5 tablespoon instant espresso coffee or granule or ecco (free caffeine)
1 teaspoon bicarbonate of soda
2 cups plain flour
1 cup self-raising flour
6 eggs
5 teaspoon vanilla essence
canola cooking spray
Chocolate Ganache :
150ml thicken cream
30g unsalted butter
500g Cooking chocolate
METHOD:
Preheat oven on 150*C (300*F), spray with cooking oil on bake tray: Roasting tray or slab cake tray about 38cm wide and 35 cm( 15 inch x1o inch) deep with sufficient depth 11″-12.5″-14.5″ STAINLESS STEEL BAKING TRAY 3-PIECE SET
Need a deep bowl ( bowl about 38cm wide & 42cm deep SignatureSorrento10-Inch 120-Ounce Large Mixing Bowl, Tuscan Blue
Place in saucepan nonstick double boiler Double Balloon Whisk until then chocolate & butter has melted. In a other bowl sift the flours, cocoa, coffee and bicarbonate of soda into a large bowl. Stir in the sugar & make a well in the center. Add the combine eggs & vanilla essence, using a large metal spoon, slowly stir to incorporate the dry ingredients. Gradually stir in the melted chocolate mixture.
Pour the mixture into the tin & bake for 1 3/4 hrs. Test the centre with a skewer – the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks uncooked, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out.
Chocolate Ganache: Place the cream & butter into a saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks .
TIP:Can be frozen for up to 2 mth

Wicked Chocolate Berry Mud Cake
Here is a Dessert    that everyone loves Beautiful mud cake , but are too frightened to cook this chocolate mud cake .
With this recipe you will have great success !!!
This wickedly rich chocolate Mud cake tasty delicious with the blueberries.
375g Dark chocolate
2 tablespoon instant espresso coffee
powder or granules or ecco( free caffeine)
160g self raising flour flour
160g plain flour
1/2 cup dark cocoa powder
2 tablespoon oil
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
4 eggs
1 cup buttermilk or 1 cup cream
2 teaspoon vanilla essence
1 pkt blueberries or whichever berries are in season
serve with cream
Chocolate Ganache:
50g dark Chocolate, chopped
125ml cream ( 1/2 cup)
20g unsalted butter
METHOD :
Preheat the oven to warm 160′C,spray with cooking oil a deep 9 by 2 Inch Round Pan line the base with baking paper.
Place  in a saucepan the butter, & buttermilk ( or cream) coffee powder, then remove the saucepan off the heat add the chocolate & stir until Chocolate Ganache  melted. Allow to cool then add the beaten eggs  & vanilla essence, stir until combine, Please don’t over mix. In a another bowl sift the flours, cocoa and bicarbonate of soda into a large bowl Stir in the sugar and make a well in the center.Gradually stir in the melted chocolate mixture using a large mental spoon, slowly stir to incorporating the dry ingredients.
Pour the mixture into the tin . Blueberries  thoroughly rinse & dry, using paper towels  Drop the blueberries on top of the cake mixture. Bake for 1 3/4 hrs. Test the centre with a skewer – the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks raw, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out & wrap in plastic
Chocolate Ganache: Place the cream & butter into aWare Universal 8 Cup Double Boiler Fits 2 to 4 Quart Sauce Pans saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate. Serve with whipped cream & blueberries on top.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks . Can be frozen for up to 2 mths

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