Brownie Lollipops Ingredients for Cake: 1 cup all-purpose flour 1/3 cup cocoa powder 1 teaspoon baking soda

1/2 teaspoon baking powder 1/4 teaspoon salt cup butter, softened 1 cup packed light brown sugar 2 large eggs at room temperature 30 minutes 1 teaspoon pure vanilla extract 1 cup whole milk Method Preheat oven to 175C with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled). Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour. Ingredients for the Chocolate Sauce 1 cup. whipped cream cheese cup granulated sugar 3 cups dark compound chocolate (melted) Assorted Sprinkles, Gems You will also need lollipop sticks / toothpicks / Satay Sticks Method Crumble the cake with hands or food processor, and put crumbs into a large bowl. Combine cup chocolate, whipped cream cheese, and sugar in a medium bowl. Mix this mixture into the cake crumbs thoroughly. Form 1 tbsp-sized balls, and stick onto lollipop sticks. Roll the cake balls in the melted chocolate. Then dip in and freeze for approximately 30 minutes to harden shell.

Chocolate Coffee Cupcakes Ingredients: 1 cups self-raising flour, sifted 1 tablespoon instant coffee powder 200 g dark chocolate, chopped 2 cups caster sugar 250 g butter 1 cups hot water 2 eggs tsp vanilla essence Ingredients for Chocolate icing 125 g dark cooking chocolate 125 g unsalted butter Ingredients for Royal Icing Egg white - 1 Sugar 150 gms Method: 1. Preheat an oven to 180C/350F/Gas 4. Grease and flour 12 cup cake moulds. 2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water, until the chocolate and butter melt. Cool and pour into a blender. 3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well. 4. Spoon the batter into the prepared moulds and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes. 5. For the icing, melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish.

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