5 Treats for two

f Chocolate Cake SERVES 10 PREPARATION & COOKING 1 HOUR (PLUS COOLING) Gluten-free

1 cup soy flour ¾ cup 100% corn cornflour 1¼ teaspoons baking soda ½ cup cocoa powder 1¼ cups caster sugar 150g butter, melted 1 tablespoon white vinegar 1 cup coconut milk 2 free-range eggs ½ cup mashed banana 2 tablespoons raspberry jam, plus 2 tablespoons extra 2 x 225g cream cheese 1 tablespoon icing sugar 1 teaspoon vanilla bean paste ¼ cup toasted shredded coconut

1. Preheat oven to 180°C. Grease two 22cm round sandwich pans. Line the base of each with baking paper. 2. Sift flours, baking soda, cocoa and caster sugar into a large bowl, then add butter, vinegar and milk. Beat with an electric mixer on low speed for 1 minute. Add eggs, banana and jam. Beat on medium speed for 2 minutes. Pour mixture into pans. 3. Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning onto wire racks to cool. 4. Beat cream crease, icing sugar and vanilla bean paste in a small bowl with an electric mixer for 1 minute or until combined. 5. Place one cake on a cake plate. Spread extra jam on top, then half the cream cheese mixture and 1 tablespoon of the shredded coconut. Place second cake on top and spread with remaining cream cheese mixture, then sprinkle with remaining shredded coconut.

Chocolate Chunk & Raspberry Cookies MAKES 24 PREPARATION & COOKING 35 MINUTES

/ 125g butter, softened ¾ cup firmly packed brown sugar 1 egg 1 teaspoon vanilla extract 1 cup plain flour ¼ cup self-raising flour 1 3 cup cocoa powder ½ teaspoon baking soda 90g dark chocolate, chopped coarsely (see tip) 125g frozen raspberries

1. Preheat oven to 180°C. Line oven trays with baking paper. 2. Beat butter, sugar, egg and vanilla extract in a small bowl with an electric mixer until combined. Stir in sifted flours, cocoa and baking soda in two batches, then stir in chocolate and raspberries. 3. Drop tablespoons of mixture 5cm apart onto trays, flattening slightly. 4. Bake cookies for 12 minutes or until they can be pressed gently without breaking. Leave cookies on trays for 5 minutes before transferring to a wire rack to cool.

Top tip ✦ Mix and match different coloured chocolate with different types of berries if you like.

Top tip ✦ This slice can be made a day ahead. Store in an airtight container. / 125g unsalted butter, softened, plus 30g unsalted butter ½ cup caster sugar 1 egg yolk 1 cup plain flour 1 3 cup self-raising flour 395g canned sweetened condensed milk 2 tablespoons golden syrup or treacle 1 cup roasted salted peanuts 200g milk chocolate, chopped coarsely 2 teaspoons vegetable oil 1. Preheat oven to 160°C. Grease a 20cm x 30cm rectangular slice pan. Line base and long sides with baking paper, extending paper 5cm over the sides. 2. Beat butter, sugar and egg yolk in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours. Press mixture evenly over base of pan and bake for 15 minutes. 3. Stir condensed milk, extra butter and syrup in a small saucepan, over medium heat, for 15 minutes or until mixture is golden brown. Working quickly, pour caramel over base and smooth surface with a spatula. Press peanuts into caramel with spatula. Bake for 10 minutes, then cool. 4. Stir chocolate and oil in a small saucepan over low heat until smooth. Pour chocolate mixture over caramel. Refrigerate for 2 hours or until set before cutting into 40 pieces. Millionaire’s Shortbread MAKES 40 PREPARATION & COOKING 50 MINUTES PICTURES: CATH MUSCAT. STYLING: SOPHIA YOUNG, OLIVIA BLACKMORE. PREPARATION: KIRSTEN JENKINS.