Makes 19 balls
1/2 cup self raising flour
1/3 cup sugar
Pinch of salt
1. Preheat oven to 180C.
2. Beat eggs with electric beater until the egg is of pale colour and thick in texture, or about 5 mins.
3. Add 1 tbsp of sugar at one time. Beat to mix well.
4. Add the sifted flour and salt.
5. Combine well.
6. Bake in a 12cm x 25cm baking tin lined with baking paper for 20 minutes, or until cooked. The cake should spring back when touched.
7. Keep in tin for 5 more mins before cool on a wire rack.
Chocolate Cake Balls
90g sponge cake, crumbled
200g dark chocolate
40g desiccated coconut
30g desiccated coconut for coating
1. Mix crumbled sponge cake and desiccated coconut together.
2. Melt chocolate and butter in a bowl sitting inside a pan with boiling water over low heat.
3. Pour the melted chocolate and butter over the cake and coconut. Combine well.
4. Use the mixture to form a 2cm balls.
5. Coat the ball with coconut.
6. Continue with all the mixture.
7. Put into fridge to set for 2 hours.
240ml thickened cream
120g dark chocolate melts
10g chocolate block
1. Melt dark chocolate melts in a double boiler bowl over low heat.
2. Pour half of the cream into the bowl and mix well.
3. Beat the remaining cream with an electric mixer until it forms soft peak.
4. Fold the beaten cream into chocolate mixture.
5. Pour the mixture into 2 glasses.
6. Put the glasses in the fridge for 2 hours or until set.
7. Run a peeler along the edge of the chocolate block to make some chocolate shavings. Sprinkle the chocolate shavings onto the mousse.
Wafer Chocolate Bar
140g white chocolate
1/2 tbsp cream
1. Melt chocolate in a double boiler over low heat.
2. After the chocolate melts and while it is still boiling, dip each wafer into the chocolate.
3. Put all the coated wafers onto a wire rack or a plate. Put them into the fridge for a couple of hours.
Green Tea (Matcha) Truffles
100g White Chocolate
1/6 cup thickened cream
4 teaspoon matcha powder
Desiccated coconut to coat
1. Put the white chocolate in a bowl and sit in boiling water over low heat until the white chocolate melt.
2. Pour cream in it and mix.
3. Mix it with matcha powder.
4. Line baking paper in a tray. Pour the white chocolate into the tray.
5. Refrigerate overnight.
6. Cut it into squares. Roll it into balls. Coat it with desiccated coconut.
7. You can store the truffles in an airtight container in the refrigerator.