Christmas Cooking with the Weekly, and Your Chance to Win!

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    The Australian Women's Weekly, Christmas Cooking With The Weekly, RRP $39.95, available where all good books are sold. Photographer: Anson Smart and Steve Brown.


    It's already Christmas, and one of the great things about this festive time of the year is enjoying wonderfully delicious food with family and friends. We were very happy to create two recipes from The Australian Women's Weekly, Christmas Cooking With The Weekly cookbook this month, and let's just say, are these recipes will put anyone in a Christmas mood. So much so, that Gina jumped at the chance to bake them.a1sx2_Thumbnail1_KSM500_20131204-051757_1.jpg

    With the help of our trusty Powermix Planetary Bench Mix, Gina made:

    Chocolate on Chocolate Tort

    Christmas Blondie


    Take it away, Gina.

    I tried my hand at making the AWW Chocolate on Chocolate torte.  This recipe has 3 separate steps– the cake, the cream centre and the ganache icing - all using a good quantity of melted dark chocolate and is made over two days.   My Kambrook stand mixer mixed the cake ingredients together easily so although there were a few steps involved, it didn’t feel like hard work.  Also, just to simplify things, I used Cadbury dark chocolate melts in my Kambrook microwave and it still worked a treat.  I didn’t have two 8”x12”cake pans so I used two 8”x8” which meant my layers came out pretty thick and stacking them was a bit tricky with the top layers wanting to slide off the cream the end I prevailed, and judging from the ‘this is yummy’ comments, yet another successful outcome.


    Chocolate on Chocolate Torte


    Prep + cook time 1 hour (+ cooling & refrigeration) 

    Serves 12

    You will need to start the torte the day before.


    • 125g (4 ounces) dark chocolate, chopped coarsely
    • 1 cup (250ml) water
    • 180g (5½ ounces) unsalted butter, softened
    • 2 cups (440g) firmly packed brown sugar
    • finely grated rind of 2 oranges
    • 4 eggs
    • 1¹⁄³ cups (200g) self-raising flour
    • ¹⁄³ cup (35g) dutch cocoa
    • ²⁄³ cup (80g) ground almonds
    • fresh cherries, to serve

    chocolate custard cream

    • 75g (2½ ounces) dark chocolate, chopped coarsely
    • 125g (4 ounces) unsalted butter, softened
    • ²⁄³ cup (180g) store-bought thick custard
    • 1 tablespoon dutch cocoa
    • 1 tablespoon icing (confectioners’) sugar

    chocolate ganache

    • 500g (1 pound) dark chocolate, chopped coarsely
    • 300ml (½ pint) thickened (heavy) cream


    1. Preheat oven to 180°C /350°F. Grease two 20cm x 30cm (8-inch x 12-inch) shallow cake pans; line bases and sides with baking paper, extending paper 5cm (2 inches) over edges.
    2. Combine chocolate and the water in a small saucepan. Stir over medium heat until chocolate melts; cool slightly.
    3. Beat butter, sugar and rind in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Sift together flour and cocoa; stir in the almonds. Add flour mixture to the butter mixture; stir until just combined. Stir in warm chocolate mixture.
    4. Divide mixture evenly between pans; smooth surface. Bake 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool.
    5. Make chocolate custard cream.
    6. Cut cakes in half lengthways. Place one half on a platter. Spread with a third of the chocolate custard cream. Top with another cake half. Continue layering with remaining chocolate custard cream and cake, finishing with cake. Cover with plastic wrap; refrigerate overnight.


    Make chocolate ganache

    Spread torte with chocolate ganache. Stand until ganache is set before slicing; serve torte with cherries.

    Chocolate custard cream

    Melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); cool. Beat butter in a small bowl with an electric mixer until as pale as possible. Combine custard, melted chocolate and sifted cocoa and icing sugar in a small bowl. Gradually, beat custard mixture into butter until combined.

    Chocolate ganache

    Combine chocolate and cream in a large heatproof bowl over a large saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate melts. Refrigerate for 30 minutes, stirring frequently, or until ganache is thickened and is a spreadable consistency.

    Tip: We used chocolate with 70% cocoa solids.


    Christmas Blondies


    Prep + cook time 1 hour 

    Makes 16 squares


    • ²⁄³ cup (220g) bottled fruit mince
    • 2 tablespoons brandy
    • 180g ( 5½ ounces) butter, softened
    • 1 teaspoon vanilla extract
    • 1 cup (220g) firmly packed brown sugar
    • 2 eggs
    • 1 cup (150g) plain (all-purpose) flour
    • ½ cup (75g) self-raising flour
    • ½ cup (60g) ground almonds
    • ½ cup (95g) white Choc Bits
    • 1¼ cups (100g) flaked almonds, lightly toasted


    1. Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.
    2. Combine fruit mince and brandy in a small bowl.
    3. Beat butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add eggs; beat until combined, then add sifted flours and almonds; beat on low speed until combined.
    4. Stir in fruit mince mixture, chocolate and half the nuts. Spread mixture into pan; sprinkle with remaining nuts.
    5. Bake 40 minutes or until a skewer inserted into the centre comes out with a few crumbs attached (but not wet batter). Cool in pan. Turn out, then cut into squares.
    6. Dust with sifted icing sugar, if desired. Place in a container for transporting.

    Tip:  Loosely cover the blondies with foil if the almonds are browning too quickly.



    ** This Competition has now finished, thank you to all who participated! **

    The two lucky winners for this competition are: Narelle and Natasha

    The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Chirstmas Cooking With The Weekly cookbooks. All you have to do is answer this simple question in the comments section of this blog post in 25 words or less: What meal do you make every Christmas?

    Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, Christmas Cooking With The Weekly, RRP $39.95, available where all good books are sold and online at

    Please note:

    • Only one entry per person
    • Open to Australian residents only
    • Two (2)winners will be selected by Kambrook
    • The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site
    • This competition will run from 9am 5th December 2013 to 12pm 8th December 2013

    Click here for full Terms & Conditions.



    • stephanie young 05 December 2013

      Christmassy coloured trifle of course!

    • Nel Edwards 05 December 2013

      creole style barbecued prawns and lime salad. homemade Frankfurters and German potato salad. Recipes that immigrated with the family for traditional xmas eve dinner!

    • pamela Lindsay 05 December 2013

      always a seafood of some type as its not something we have all year around on mainly special occasions

    • Carly W 05 December 2013

      Rum balls, Christmas cookies, Christmas cake and a gingerbread house.

    • Narelle Rock 05 December 2013

      I make apricot balls and chocolate rum balls every year, the apricot ones for the kids and the rum for the adults!

    • Samantha F 05 December 2013

      We always do a huge seafood BBQ, salads, obligatory fruit-topped pav and fruit mince pinwheels. That’s our typical delicious and summery Aussie Christmas lunch!

    • Vivienne 05 December 2013

      I always make a Xmas Cake, Xmas Pudding and Fruit Mince Tarts ( own fruit mince) everyone always expects these from me.

    • Margaret 06 December 2013

      My lavish gingerbread house, a stuffed turkey & couch potatoes with lashings of gravy…

    • Lyndall 07 December 2013

      Rocky road is a tradition for me, I always have it on hand for little presents, the neighbours and a sweet treat for Santa!

    • lindy brigjt 07 December 2013

      we make smoked salmon,avocado to start, prawns and lobster, then onto the ham and turkey with sides, then mango ice cream pudding !

    • Ally 08 December 2013

      Our family has a hot roast dinner on Christmas Eve, then cold meats and salad for Christmas lunch - my contribution is a glazed ham.

    • Sue Eagles 08 December 2013

      Our Christmas meal is a family affair my Father cooks turkey to perfection, I make Christmas pudding with Brandy custard and Mum's pavlova is divine.

    • Natasha 08 December 2013

      The Women's Weekly has shaped a lot of my Christmas traditions, in particular boiled Christmas puddings and chocolate macadamia truffles. Can't not do them

    • Stevie 08 December 2013

      Nothing beats Chilli and lime king prawns on the BBQ! Aussie favourite and fresh take on christmas! Always popular

    • Carole 08 December 2013

      A gingerbread 3 children (8, 5 and 3) love to help mix, roll, bake and decorate and of course!

    • Belinda 08 December 2013

      Trifle is always our family tradition we use my great great grandmothers recipe it's a secret shhhhhh! It has something to do with cherries

    • Jackie 08 December 2013

      Not a meal really. . . I make punch. Juice, soft drink, fruit salad, ice. And everyone raves about it!:p

    • Marie 08 December 2013

      My family gathers for traditional Hungarian christmas eve feast including all the usual staples like turkey & roast vegetables but the grand finale is always a Hungarian speciality - a cake similar to strudel called beigli filled with either poppyseed or walnuts. Our christmas day lunch is far more casual - usually a bbq with combination of seafood, cooked meat & salad.

    • wilma 08 December 2013

      smoked chicken wings in my smoker i make them every year they are expected now everyone loves them especially my oldest grandson

    • Tina 09 December 2013

      Passionfruit pavlova provides plenty of personality to our party. Plus prawns (BBQ-ed), pork (roast with trimmings), potatoes and plum pudding.

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