Bake time will depend on size of pan used. If using a different size bundt pan, adjust baking time accordingly.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

Add approximately 30 g chopped nuts or raisins in addition to reserved chopped chocolate.

Check our Everyday Gluten Free Collection on Cookidoo® for recipes using the All-Purpose Gluten Free Flour.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

If Thermomix® heart-shaped cake mold is unavailable, ensure the mold you're using fits into Varoma dish and Varoma lid closes properly.

Batter will be thin, do not use removable bottom cake pans.

Brownies can be placed in the fridge for a firmer texture.

Please refer to the Gluten free flour mix recipe on this recipe chip.

Check our Gluten Free Collection on Cookidoo® for recipes using the All-Purpose Gluten Free Flour.

Only use food grade peppermint oil in this recipe as it is designed for consumption; do not use essential oils. Food grade peppermint oil can be found at specialty food stores, specialty baking stores or online.

We used the poached pears to top our chocolate cake. Alternatively place in a sealable container in the fridge for up to 2 weeks. Serve with porridge, as part of a smoothie bowl, use as a pie filling or simply serve as a dessert with custard.

If a square pan (9 in. x 9 in.) is unavailable, use a 9 in. x 13 in. pan. The larger pan will yield a thinner shortbread.

If fresh raspberries are not available, you can use frozen, thawed raspberries.

Place baked tart into preheated oven (170°C) on a baking tray before carefully pouring filling into it to avoid spilling.

You can replace milk with a coffee or chocolate flavoured milk.

May also be served with ice cream, yogurt or custard.

Use the ripest possible bananas for the best taste. You can freeze peeled ripe bananas for later use; thaw before using.

Boiling and refreshing the orange zest 3 times removes the bitterness and softens it.

You can use your preferred brown sugar in this cake – either regular brown sugar or a less refined option such as Rapadura sugar (Panela) or coconut sugar.