Panasonic NN-C2000W Mocha Carrot Cake MC, Chocolate and Coffee Truffles, Rich Fruit Cake C, Icing

Cakes, Muffins and Biscuits

Mocha Carrot Cake MC

Serves: 4 to 6
Ingredients:
1 cup	self-raising flour
1/2 teaspoon	bicarbonate of soda
1/2 cup	caster sugar
1/2 cup	crushed pineapple
1 cup	grated carrot
3/4 cup	chopped pecan nuts
60 g	chocolate
2	eggs
1/3 cup	oil
Icing:
60 g	cream cheese
20 g	butter
11/2 cups	icing sugar
1 tablespoon	lemon juice
1/4 cup	chopped pecan nuts

Method:

In a bowl place flour, bicarbonate of soda, sugar, pineapple, carrot and pecan nuts. Place chocolate into a small bowl and cook on MED HIGH for 40 to 60 seconds, stir halfway through cooking.

Add chocolate, eggs, and oil to flour mixture and mix until well combined. Grease a microwave safe ring dish and cook on MED HIGH for 6 to 8 minutes. Allow to stand covered for 5 minutes before turning out to cool. Beat together all icing ingredients except pecan nuts. Spread icing over cooled cake and sprinkle with pecan nuts.

To Cook by Combination:

Prepare as above. Place on Low Rack. Cook on Combination 4 for 25 to 35 minutes.

Chocolate and Coffee Truffles

Makes: Approximately 24

Ingredients:
1 cup	icing sugar
4 tablespoons	cocoa
1 tablespoon	instant coffee powder
60 g	plain sweet biscuits, crushed
60 g	copha
1 teaspoon	vanilla essence
1/2 cup	condensed milk
	chocolate sprinkles

Method:

Sift icing sugar, cocoa and coffee into a bowl. Ass biscuits and mix until well combined. Place copha in a small bowl and cook on HIGH for 11/2 to

2 minutes. Cool copha slightly and add to dry ingredients. Mix well. Add vanilla and condensed milk, combine until mixture is thick. Chill for

30 minutes. Pinch off pieces to form balls slightly smaller than a walnut shell. Roll in chocolate sprinkles and chill.

Rich Fruit Cake C

Serves: 6 to 8
Ingredients:
1.5 kg	mixed dried fruit
1/4 cup	chopped glacé pineapple
1 cup	slivered almonds
250 g	butter
1 cup	brown sugar
2 teaspoons	cinnamon
2 teaspoons	mixed spice
1/2 cup	sherry
1/2 cup	water
3	eggs lightly beaten
1 tablespoon	golden syrup
2 teaspoons	parisienne essence
1 teaspoon	grated lemon rind
2 teaspoons	grated orange rind
1/2 cup	orange juice
13/4 cups	plain flour
1/3 cup	self-raising flour
1/2 teaspoon	bicarbonate soda

Method:

Grease a deep 23 cm round cake pan. Line the base and sides with two thicknesses of greaseproof paper, bring the paper 5 cm above the edge of the pan. Combine fruit, almonds, butter, sugar, spices, sherry and water in a large bowl. Cook on HIGH for 15 minutes, stir half way through cooking. Allow to cook slightly.

To Cook by Convection:

Preheat oven to 150°C. Add eggs, golden syrup, parisienne essence, rinds and juice to fruit mixture. Stir in remaining ingredients. Spread mixture evenly into the pan. Place on Low Rack and cook for 11/2 to 2 hours or until cake is cooked. Cover cake with foil. Allow to cool in pan about 1 hour, before turning onto a wire rack.

Chocolate Fudge R

Makes: 25 squares

Ingredients:
300 g	dark chocolate pieces
1 can (400 g)	condensed milk
1 cup	chopped nuts

Method:

Grease and line a 20 cm square dish. In a 2-litre jug, place chocolate pieces and condensed milk. Cook on HIGH for 2 minutes. Stir. Mix in chopped nuts. Pour into prepared dish. Chill until set cut in aquares.

Cooking Guide

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