Microwave Chocolate Butter Cream Layer Cake Recipe

2 Tbsp cocoa (unsweetened chocolate) powder

4 tbsp boiling water

? cup of butter

? cup dark soft brown sugar

1 tsp vanilla extract

3 eggs

1 ? cups self-rising flour

1 tbsp black molasses

Butter cream icing (Read Below)

Icing sugar (optional)

Preparation:

1. Closely lined the base and sides of an 18 x 9cm/7 x 3 1/2 in diameter souffl? dish with plastic wrap, allowing it to hang slightly over the edge. Mix the cocoa smoothly with the boiling water. Cream together the butter, sugar an vanilla extract until light and fluffy.

2. Beat in the eggs one at a time, adding 1 tbsp flour with each one. Fold in the remaining flour with the black molasses until evenly combined. Spread smoothly into the prepared dish and cover loosely with kitchen paper. Cook on full for 6-6 1/2 minutes until the cake is well risen and no longer damp looking on top.

3. Do not overcook or the cake will shrink and toughen. Allow to stand for 5 minutes, then ease the cake out of its dish by holding the plastic wrap and transfer to a wire rack. Gently peel away the wrap and leave the cool.

4. Cut the cake horizontally into three layers and sandwich together with the icing (frosting). Dust the top with sifted icing sugar before cutting.

Butter Cream Icing

1/3 cup butter

1 cup icing sugar

2 tsp cold milk

1 tsp vanilla extract

1. Beat the butter until light, then gradually beat in the sugar until light, fluffy and doubled in volume. Mix in the milk and vanilla extract and beat the icing until smooth and thick.

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Microwave Peanut Butter Cheesecake Recipe

Base:

? cup butter

2 cups ginger cookie crumbs

Topping:

6 tbsp cold water

3 tbsp powdered gelatine

3 cups curd (smooth cottage) cheese

4 eggs

1 tsp vanilla extract

2/3 cup sugar

A pinch of salt

2/3 cup heavy cream

4 tbsp smooth peanut butter

Chopped light salted or plain peanuts (optional)

Preparation:

1. To make the base, melt the butter, uncovered on defrost for 3-3 1/2 minutes. Stir in the cookie crumbs. Spread over the base of a 20 cm/8 in diameter springform pan and chill for 20-30 minutes until firm.

2. To make the topping, put the water and gelatine into a basin and stir well to mix. Stand for 5 minutes to soften. Melt, uncovered, on defrost for 3-1/2 minutes. Put in a food processor with the cheese, egg yolks, vanilla extract and sugar and run the machine until smooth. Scrape out into a large bowl.

3.Whisk the egg whites and salt to stiff peaks. Whip the cream until softly thickened. Fold the egg whites and cream alternatively into the cheese mixture. Finally, swirl in the peanut butter. Spread evenly into the prepared pan, cover securely and chill for at least 12 hours.

4. To serve, run a knife dipped in hot water round the side to loosen. Unclip the pan and remove the sides. Decorate with chopped peanuts. Cut into portions with a knife dipped in hot water.

5.Enjoy!

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