Cappuccino Bars

These chocolate bars with coffee flavouring are enhanced by the milk chocolate icing.

• 2 tablespoons coffee concentrate
• 1 tablespoon cocoa powder
• 225g butter, softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 teaspoon baking powder

For the frosting

• 115g milk chocolate
• 50g butter, softened
• 3 tablespoons milk
• 175g icing sugar, seived

1. In a large bowl, blend together the coffee liquid and the cocoa powder. Add all the remaining cake ingredients and, using a wooden spoon, mix together, until well combined. This should take about 2 -3 minutes. It is important not to overbeat the mixture.
2. Spoon the mixture into a shallow tin, smooth the top.
3. Bake at 180 C fro 35- 45 minutes until well risen and firm to the touch. Cool.
4. To make frosting, melt chocolate, butter and milk in a bowl over a pan of simmering water. Remove bowl from heat, beat in icing sugar until smooth. When cold, spread over top of cake and cut cake into bars.

Makes 12- 16 bars

Source: Cakes and biscuits

Orange-Chocolate Swirl Cheesecake Bars

This cheesecake has got wonderful contrasting flavours and the swirl makes it a pleasure to look at.

Crust

• Crackers
• 1 tablespoon butter
• 1 egg white

Filling

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup + 2 tablespoon sugar
• 2 large eggs
• 1/4 cup orange juice
• 2 teaspoon finely grated orange peel
• 3 tablespoon unsweetened cocoa powder

1. Heat oven to 180 C. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. Coat with non-stick spray.
2. Crust  Process crackers in food processor until fine crumbs form. Add butter and egg white, pulse until crumbs are moistened. Press this evenly over bottom of pan. Bake 10 minutes until set. Cool.
3. Filling  Whisk cream cheese, sour cream, sugar, eggs orange juice and peel in a large bowl until smooth. Remove 1/4 cup of this mixture and pour remaining batter over the cooled crust.
4. Stir cocoa, one tablespoon water and two tablespoon sugar in a cup to mix. Stir into reserved 1/4 cup batter until blended. 
5. Spoon over the filling onto the previous layer without disturbing it too much. Then drag a toothpick or skewer through the entire filling in a spiral motion to create a marbled effect.
6. Bake 30 minutes or until firm around edges but slightly jiggly in the centre.
7. Cool in refrigerator for at least 3 hours until firm.
8. To serve, holding foil by ends, lift to cutting board.