Chocolate pavlova...

Whisk 1 & 1/2 cups of egg whites with 2 & 1/2 cups of white sugar on high speed for 10-15 minutes, until sugar granules have completely dissolved and mixture holds a stiff peak.

Pour the mixture out onto a parchment lined flat baking tray, keeping it about 2 inches high and sift 1 tablespoon of cocoa powder over the top, swirling it into the mixture with a skewer.

Bake in the middle of the oven until the mixture has formed a crust on the outside and does not wobble when you slightly shake the tray. It will cook faster in a fan forced oven compared to an electric oven so watching it change and cook is much better than putting a time on it...

Once it has cooled, serve fresh with whipped cream, fresh blood orange segments and drizzled dark chocolate with some toasted sliced almonds on top!

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Enjoy an Australian classic with a gooey chocolatey twist!

Coconut Cake Pops...

If you've got a cake that's a little overcooked, dry, needs to be eaten stat or you're looking for an easy dessert, then this is your perfect solution.

These guys don't require any cooking once you have some cake you need to use, or if like me you have bundles in your freezer!

To start, all you need is about 3 cups of cake crumbs*, 1/4 cup of melted chocolate and 1/4 cup of coconut cream. Mix it all together in a bowl with your hands, making sure there are no cake chunks and the mixture is quite moist. Depending on the dryness of your cake you may feel the need to add some more coconut cream to achieve this consistency.

Wet you hands a little and roll a tablespoon of mixture into a ball, placing on a greaseproof lined plate. Repeat this step until you have run out of mixture, then place them into the freezer for at least an hour.

After the cakes are frozen on the outside, melt some white chocolate and work quickly to completely cover each cake pop in the chocolate. The cold cake surface makes them easier to work with and helps the chocolate set quickly.

Nothing left to do once the chocolate has set but to pop them in your mouth... one by one until they are gone :)

*For this recipe I used a coconut buttercream cake which was basically a butter cake with shredded coconut mixed through. You can use any cake you have on hand and add some shredded coconut into the mixing bowl to achieve the same effect.