5 minute cake

You will need:

2 tablespoons self raising flour

2 tablespoons caster sugar

2 tablespoons cocoa

1 egg ( white only )

2 tablespoons milk

2 tablespoons vegetable oil

Icing (Ready made)

1 large coffee mug

Steps
Step 1:    Measure out all of your ingredients.
Step 2:    Add dry ingredients (Self-raising flour, caster sugar and cocoa) to mug, and mix well. Then add the egg white, milk and oil, and mix. Lastly - add the chocolate egg to the mixture, pushing it right into the middle of the mug.    
Step 3:   Place the mug in the microwave and cook for 3 minutes at 800 watts (this should be the setting 'high' on most microwaves). The cake may rise over the top of the mug, but this is normal!
Step 4:  Take out of microwave. Get an adult to help you do this as the mug will be hot! Tip mug onto a plate and the cake will slide out of the mug.
Step 5:   Decorate your cake with icing and anything else that's tasty!          

                                                        

Gluten Free Cookies

ingrediants

1-1/4 cups packed brown sugar

1/4 cup granulated sugar

1 teaspoon gluten-free vanilla extract

1/4 cup egg substitute

2-1/4 cups gluten-free baking mix

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces semi-sweet chocolate chips

How to make it

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1.Preheat oven to 375 degrees F ( 190 degrees C).

2.Prepare a greased baking sheet.

3.In a medium bowl, cream butter and sugar.

4.Gradually add egg substitute and vanilla while mixing.

5.Sift together gluten-free flour mix, baking soda, baking powder, and salt.

6.Stir into the butter mixture until blended.

7.Finally, mix in the chocolate chips.

8.Using a teaspoon, drop cookies 2 inches apart on a prepared baking sheet.

9.Bake in a preheated oven for 6 to 8 minutes or until light brown.

10.Let cookies cool on the baking sheet for 2 minutes before removing to wire racks.

Decadent Chocolate Cake

ingredients

175g/6oz  Cream Plain Flour
75g/3oz Plain Chocolate (min. 70 % cocoa solids)
200g/7oz Butter
175g/6oz  Golden Caster Sugar
3 Large Eggs
1 teaspoon Baking Powder
100g packet  Ground Almonds
2 tablespoons Cocoa (sieved)
2 tablespoons Milk
1 teaspoon Vanilla Essence

For Chocolate Cream

142ml carton Cream
175/6oz Plain Chocolate (min. 70% cocoa solids)

Method:

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease and base line a 23cms/9" deep sandwich tin.
2. Break the chocolate into a heatproof bowl. Add 25g/1oz of the butter and stand bowl over a pan of hot water until chocolate has melted.
3. Meanwhile put the remaining butter, caster sugar, eggs, flour, baking powder, ground almonds, cocoa, milk and essence into a large bowl and beat until smooth and creamy.
4. Add the melted chocolate and gently stir into the mixture. Transfer to the prepared tin and level the top.
5. Bake for about 40 minutes until risen and the surface feels firm to the touch. Remove from oven. Allow to sit in tin for about 5 minutes, then, transfer to a wire tray to cool.
6. Make the chocolate cream by heating the cream until just bubbling around the edges. Add the chocolate and gently stir over a low heat until melted. Remove from heat.
7. Transfer to a bowl and allow to cool and begins to set.
8. Slice cake horizontally and use half the icing to sandwich the cake.
9. Spread remaining icing on top and sides of cake.
10. Serve with raspberries, cream or crème fraiche.

Notes:

Do not cool icing in fridge, it will loose its shine!
Mixture may be divided between 2 heart shaped tins or sandwich tins to make a layer cake!
Cake can be made a few days in advance and wrapped in greaseproof paper, then iced just before serving!