Chocolate swirl cookies / Chocolate melting moments

Made these when we had guests over last Sunday. The biscuit / cookie recipe from Tin and Thyme was perfect and it was filled with chocolate butter cream instead.

Chocolate swirl cookies
credit :-
https://tinandthyme.uk/2016/09/chocolate-viennese-whirls/?fbclid=IwAR0ZMq9xPhfnw2QEDWZ5ClMdw3v38rbLQbbzZUa-HDpXEqvssUnqhIbh0Ps

Ingredients

Viennese Whirls

• 200 g unsalted butter - softened
• 75 icing sugar
• 25 g cocoa powder
• ½ tsp vanilla extract
• 180 g plain flour (140g plain flour+40gm corn flour *will reduce corn flour the next round)
• pinch salt
• 1 tbsp milk

Rum Balls

I have been wondering how to make the Hungarian kókusz golyó ( literally coconut balls) for quite sometime. My search online brought me to this recipe. Looks easy enough for me. And I'm telling you now it is very easy to prepare! Just make sure you make it a day in advance of the day you plan to serve it.

I've scaled down the recipe to suit the quantity of biscuits in hand (about 110g crushed); which yield about 18 balls. The end result I think is quite similar to the original and B said so ,too :)

Note to self
1) Replaced Nice biscuits to local Győri Albert biscuits - scale down to 110g
2) Replaced sweetened condensed milk to home-made sugar syrup -50g sugar + 20ml hot water
3) Used essence of rum instead
4) Soaked raisins (sultanas) in sugar syrup, rum and vanilla extract before adding to dry ingredients.

Moist Chocolate Cake

MMmmmmm..the taste does live up to the name - moist! The recipe made me 3 small alum. foil trays and I alone finished 3/4 of a tray..help, someone please hide it

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My normal practice whenever baking a cake is reduce the qty. of sugar stated, but somehow for this one I followed to the T and the sweetness was balanced with the after taste of cocoa / coffee...simply perfect!!

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Head over to Pusiva's for the recipe.

Moist Chocolate Cake

Ingredients:

1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda

2 tbsp hot water
1 tsp instant coffee powder or granules

1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence

3/4 cup water

Method:

Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.

Dissolve the coffee with hot water. Set aside.

Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture.

Pour the batter into a greased baking pan. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.

Cool completely before serving or frosting it with your favourite cream, as per desired. The cake tastes better the next day.