Chocolate

Chocolate almond tart, chocolate recipe, brought to you by Australian Women's Weekly

Chocolate mud cake

Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

This cake is an absolute winner. We've used maraschino cherries here, you can use fresh or canned cherries, if you like. Maraschino cherries are available from gourmet food stores and good delicatessens.

These over-the-top chocolate brownies with macadamias will only be as good as the chocolate used. The more cocoa solids in the chocolate you use, the more intense the chocolate taste will be. Aim for a dark chocolate containing anywhere between 50­70% cocoa solids.

Breakfast just got incredibly exciting with this simple white chocolate and raspberry French toast recipe!

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste. Note

This decadent chocolate-orange slice is heavenly with a cup of hot espresso coffee.

This dark chocolate mud cake makes a simple treat on its own but is also excellent layered with chocolate ganache or other frosting.

The cheesecake will sink slightly in the centre during baking. Store the cheesecake in an airtight container at room temperature for 1 day, or refrigerate for 1 week. Note

Rich chocolate tart topped with luscious fresh strawberries makes a fabulous dessert or afternoon tea treat.

These fun and impressive blondies can be enjoyed by everyone. They are both nut-free and egg-free.

Dips can be sweet or savoury. This sensation dessert dip can be be refrigerated for several days. It can be reheated and poured over ice cream.

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.

Chocolate and prune are a texture and taste combination that was made in cake lovers' heaven.

Sweet and fun honey bees on a stick; great for children's parties.

Using fresh coconut for sweet dishes like this will enhance the flavour immeasurably, and you'll find many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in the Asian ingredient section.

You've reached the end of the menu, everyone’s having a ball – and you can too, because dessert is all prepared and ready to go!

This is a great activity to do with the kids, as well as a gorgeous treat to make for them. Delight family and friends with these DIY Easter eggs.

This meringue has a delicious gooey centre.

Crispy on the outside, these chocolate lace cookies are chewy on the inside. Just what you need when it's time to sit down with a cup of tea.

It is fine to use just the one 300ml carton of cream for this recipe. To make the crisps uniform, draw rectangles on baking paper, turn the paper over, then pipe meringue into the rectangular shapes. Spread mixture evenly with a metal spatula. Trim edges of cold crisps with a sharp knife. Note

Cakes are best made on the day of serving. Note

Filled sponges are best eaten the day they are made. Note

Keeping time: 1 week. Note

It is fine to use a 300ml carton of cream for this recipe. Note

You will need a 300g carton of sour cream for this recipe. Note

With a layer of dark chocolate, creamy cheesecake filling and sweet cherry jelly, this slice is a most decadent treat.

A new version of a old favourite, this chocolate crackle slice updates the classic chocolate crackle. Cut into bars for a crunchy treat if you prefer.

This recipe can be made 1 week ahead. Add chocolate coating up to 3 hours before serving. Note

Make your baby shower special with these delicious chocolate and orange cupcakes.

A fun and fishy cake that is perfect for a three year old's birthday party.

A closed 25cm (10-inch) springform pan can be used to make this cake. Once the toffee is processed with the mint leaves, it will become sticky and must be used immediately. Note

Spoil the chocoholics with these triple-chocolate and hazelnut cookies.

Top the cake with cachous or chocolate sprinkles instead of the curls, if you prefer. Note

The ultimate Christmas indulgence ­ these cookies are full of rich and luxurious ingredients ­ cocoa, butter, sugar and pistachios ­ it will be hard to stop them disappearing from the cookie jar. Use a cake pan or plate to mark a circle on the dough, then cut the dough into a neat round. Note

Put the kettle on and enjoy a slice of this deliciously moist chocolate and hazelnut roll filled with coffee cream.

This dreamy cheesecake recipe is best prepared the night before to ensure it sets beautifully.

Makes 6 large Texas muffins, or 12 standard muffins. Note

The combination of sweet, creamy chocolate, crunchy nuts and fluffy, light marshmallows is unbeatable in these sweet cupcakes.

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

These honeycomb cream cupcakes are a proper indulgence, a moist, spiced cupcake topped with whipped cream and shattered Violet Crumble bars.

These chocolate ginger mud cakes with their gorgeous gum nut decorations are easier to make than you'd think. Perfect when the occasion calls for a bit of stylish Australiana.

You've probably heard that it is quite difficult to make macarons. We beg to differ. As long as you weigh the ingredients carefully and follow our instructions to the letter, you'll be rewarded with this blushing beauty.

Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncovered, in the microwave, or over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring frequently. Remove from the heat as […]

These rich and boozy dark chocolate truffles are rudely rich and delicious. They make a perfect after dinner treat, just for when you thought you couldn't eat another bite.

Use un-iced, unfilled plain biscuits for this recipe. Note

You can use just one 300ml carton of thickened cream for this recipe. Whoopie pies are best eaten the day they are made. Note

If you love a bit of confectionary nostalgia, you'll adore our choc-mallow wheels recipe.

This recipe cleverly combines a honeycomb texture with toffee flavours to make a fabulous dipping dessert.

The chocolate and oil for the topping can be melted together in a microwave oven. Make topping just before serving ice-cream. Note

The hardest thing about this chocolate peanut cookie recipe is stopping yourself eating all the chocolate covered peanuts that are destined for the bowl.

Teaming sweet flavours with salt is not a new discovery, but in recent years the combination of salt and caramel has worked its way from the culinary elite to mainstream tastes. And a good thing, too.

You need three or four different sized star cutters to make these wreaths. We used 8cm (3¼-inch), 6cm (2 inch), 5cm (2-inch) and 3cm (1¼ inch) cutters. The sauce will set if refrigerated, reheat in a small saucepan, stirring, over low heat until smooth. You can make one large wreath or several smaller ones, adjust […]

With layers of chocolate sponge, raspberry cream and crisp almond-topped meringue, this decadent cake is irresistible. It looks almost too good to eat. Almost.

This divine ice-cream would taste fantastic with fresh or caramelised banana.

These chewy gluten-free cookies are divine served with a cup of hot coffee or tea.

You'll get more howls of delight than of fear when you bring this spooky ice-cream cake out! A firm favourite from The Australian Women's Weekly Kids' Perfect Party Book.

These delectable chocolate mousses are the perfect finishing touch to a sophisticated dinner party.

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

Each bite of this wickedly delicious and superbly indulgent layer cake is full of surprises. No boring bits here!

This divine chocolate tart combines rich sweetness with salty crunch to create a flavour and texture sensation. Delight your guests with this beautiful dessert at your next dinner party - it'll be like nothing they've tasted before.

These bite sized truffles make great gifts, especially at Christmas, as well as a sweet treat for parties or afternoon teas. If you want to go all out, dust with little fragments of gold leaf.

If preferred, melt chocolate with Copha in the microwave oven on medium (50 per cent) power in 1-minute bursts, stirring after each. Also, to make it easier, spoon the chocolate over the balls and then sprinkle with the coconut or cocoa. Note

Jelly buttons are liquorice flavoured jellies with a crunchy coating. They are also known as jelly spogs. Note

Brownie will keep in an airtight container at room temperature for 4 days; in the refrigerator for 1 week; or frozen for up to 2 months. Note

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.