Raisins Cheesecake

Base:
2 eggs
2 tbsp flour
2 tbsp sugar

Filling:
600 g soft cheese
200 g sugar
150 g butter
100 g flour
50 g raisins
4 eggs

Topping:
200 g chocolate
75 g butter


Prepare 26cm round cake tin.Bake the base 7 min in 200C oven.
For filling mix butter & sugar until creamy,add egg yolks one at a time.If the mixture is nice & fluffy,add soft cheese,raisins & at last the flour.Whisk the egg whites & carefully combine with the rest of the ingredients.
Pour the filling over the base & bake in the oven at 170C for 50-60 min.Cool.
For the topping melt the butter,add chopped chocolate,stir until smooth.cover the cake.

Chocolate milkshake

200 g dark chocolate
8 scoops of vanilla ice cream
500 g milk

Preparation
Break the chocolate into pieces and melt in a bain-marie or in the microwave oven (at 750W and remember to stir well every 5 to 10 seconds). Pour the cold milk into a jug blender and blend the melted chocolate together with the milk for two minutes at maximum setting. Now add the vanilla ice cream and blend for another two minutes at maximum setting until you have a frothy milk shake. Serve immediately with a decoration of chocolate shavings or chocolate vermicelli.

Orange Crush

Ingredients
80 g white chocolate
50 g cream
350 g freshly squeezed orange juice
80 g Amaretto, Cointreau or Grand Marnier
100 g ice-cold milk
200g vanilla ice cream
Preparation
Melt the white chocolate and mix the cream into it. Then put this together with the orange juice and the liqueur into a jug blender and blend at maximum speed until you have a homogeneous mixture. Then add the very cold milk with ice cream and blend further until you have a frothy drink. Pour into a cocktail glass and finish with pieces of candied orange peel that you have dipped briefly into some melted dark chocolate. Sprinkle with chocolate vermicelli or chocolate shavings.

Chocolate Pavlova with Passion Fruit Cream

4 egg whites
250 g sugar
4 tsp cornflour
3 tbsp cocoa powder
1 tsp lemon juice

For the filling:
140 g 70% dark chocolate, chopped into pieces
250 ml fresh cream
160 ml plain yogurt
1/2 tsp vanilla extract
4 passion fruit

PREPARATION:
Preheat oven to 135C. Cover a baking sheet with parchment paper. Draw a 25cm circle on the paper and turn the paper over.

1. With an electric mixer, beat the egg whites until stiff. Gradually add the sugar, continuing to beat until the whites are stiff again.

2. Whisk in the cornflour, cocoa and lemon juice.

3. Spread the meringue over the circle, making a slight dip in the center.

4. Bake for 1-1/2 to 2 hours.

5. In the meantime, make the filling: In the microwave, melt the chocolate in 30 second intervals, stirring, until it is smooth. Allow to cool slightly.

6. In a separate bowl, whip the cream with the yogurt and vanilla until thick. Fold 1/4 cup into the chocolate. Set both mixtures aside.

7. Halve the passion fruit and scoop out the pulp. Stir half of the pulp into the cream mixture.

8. Carefully remove the meringue shell from the baking sheet and set on a decorative plate. Fill the center with the passion fruit cream. Top with the chocolate and decorate with remaining passion fruit pulp.

To serve:
Serve as soon as possible so that the meringue is crisp on the outside and soft and chewy on the inside.

Yoghurt, passionfruit & banana Eton mess

Ingredients (serves 4)
75g icing sugar
2 passionfruit, plus extra to serve
125ml fresh cream
280g thick Greek yoghurt
1 tsp vanilla sugar


6 x 10g pavlova nests, broken into 2cm chunks
2 bananas, sliced


Method

In a large bowl, whip cream to soft peaks with a whisk or electric beaters. Fold in yoghurt, vanilla and sugar. Fold meringue into yoghurt mixture, then stir in the banana and passionfruit pulp. Spoon into glasses, top with the extra fresh passionfruit pulp.

You can put layer of coco pops between.