Ingredients (serves 
- 250g butter, plus extra for greasing
- 500g bittersweet chocolate (58 per cent)
- 7 (65g each) eggs
- 1/2 cup (100g) caster sugar
- 1/4 cup (40g) plain flour
- 1/2 cup (50g) Dutch cocoa powder
Method
- Preheat oven to 200°C. Half-fill a roasting pan with water and place on lower shelf in oven. Grease and line a 22cm springform pan. Grease lined pan.
- Combine butter and chocolate in a medium heatproof bowl and place over a saucepan of simmering water for 5 minutes, without stirring, until chocolate melts. Use a spatula to stir to combine. Remove from heat and set aside.
- Use an electric mixer to whisk eggs and sugar in a bowl for six minutes until thick and pale. Sift flour over egg mixture and use a spatula to gently fold until just combined. Add chocolate and stir until just combined. Pour in prepared cake pan.
- Bake on middle rack of preheated oven for 40 minutes or until set. Remove from oven and place on a wire rack to cool.
- Carefully invert cake on to a cake stand. Dust with cocoa powder to serve.
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Ingredients (serves 6)
- 125g Chang’s Egg Noodles
- 1 tsp sesame oil
- 2 tbs vegetable oil
- 2 garlic cloves, crushed
- 1 tbs grated ginger
- 1 onion, finely chopped
- 1 red capsicum, seeds removed, diced
- 4 spring onions, finely sliced on diagonal
- 1 cup frozen peas
- 125g can corn kernels
- 340g canned crabmeat, well drained
- 10 eggs
- 1 tbs light soy sauce
- 1/3 cup chopped coriander leaves
- Chang’s Original Oyster Sauce, to serve
Method
- Preheat the oven to 180°C.
- Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.
- Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.
- Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.
- Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.
- Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.
- Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.
- Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.
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Ingredients (serves 16)
- 125g butter
- 1/4 cup (60g) caster sugar
- 2 eggs, lightly beaten
- 1 1/4 cups (190g) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tbs milk
- 3/4 cup (200g) mashed banana
- 1/4 cup (50g) Stahman Farms chopped pecans
- 1/2 cup (95g) Nestle choc bits
-
Cream cheese icing
- 125g cream cheese, at room temperature
- 1/4 cup (45g) icing sugar, sifted
- 1 tbs fresh lemon juice
- Lemon zest, to decorate
Method
- Preheat oven to 180°C. Brush a 23cm square cake pan with melted butter.
- Use an electric beater to beat butter and sugar until pale and creamy. Beat in the eggs.
- Transfer the mixture to a large bowl. Use a metal spoon to fold in the flour and bicarbonate of soda alternately with milk. Stir through the banana, pecans and choc bits until combined. Spoon into the pan. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- When the cake is cold. Use an electric beater to beat the cream cheese, icing sugar and lemon juice until pale and creamy. Spread over the cake. Decorate with zest.
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Ingredients (serves 10)
- 85g packet green jelly crystals
- jelly snakes, jelly frogs and cachous, to decorate
-
Cake
- 340g packet buttercake mix
- 2 eggs
- 3/4 cup milk
- 60g butter, softened
- 1 tube green Dollar Five sprinkles
Method
- Make jelly, following packet directions. Pour into a 20cm (base) round dish. Refrigerate for at least 4 hours to set.
- Preheat oven to 180°C. Grease and line base of a 20cm (base) round cake pan.
- Make cake: Prepare cake, following packet directions. Before pouring mixture into cake pan, fold through sprinkles (this gives a magical coloured effect once cake is cut). Bake as directed. Stand in pan for 10 minutes. Turn onto a wire rack to cool.
- Place cake, right side up, on a platter. Using a serrated knife, trim top off cake to create a flat surface. Spoon jelly on top of cake. Press cachous into frogs to form eyes. Decorate cake with snakes and frogs.
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