The Great Australian Bake Off

Choclate chunks, what else could you want?


  • Biscuit dough

  • 310g cake flour

  • 155g Dutch cocoa powder

  • 1 tsp bicarb soda

  • 1 tsp fine salt

  • 200g dark chocolate, chopped into rough chunks (90% cocoa)

  • 200g milk chocolate

  • 226g unsalted butter

  • 340g light brown sugar

  • 115g caster sugar

  • 4 eggs

  • 2 tsp vanilla extract

  • Orange white chocolate ganache

  • 700g  white chocolate

  • 225ml thickened cream

  • Zest of 3 oranges

  • Orange gel food colouring


  • 1.

    For the biscuit dough, in a large bowl, sift together the flour, cocoa powder, bicarb soda, and salt.  In a separate bowl melt together the butter and milk chocolate.

  • 2.

    Cool the chocolate mixture a little and then add it in the bowl of a mixer with the paddle attachment, add brown sugar, caster sugar, eggs and vanilla and mix for 2 mins. Slowly add all the flour mixture a spoonful at a time until you have a soft dough. With a spatula, fold in the chopped dark chocolate chunks.

  • 3.

    Turn the dough out onto some cling wrap. (You can divide into numerous separate wraps to help speed up the hardening process). Wrap it up and place in the fridge/freezer to cool and harden slightly (about ½ hour).

  • 4.

    For the orange white chocolate ganache, in a large glass bowl add white chocolate and cream and mix briefly. Either microwave in 30sec intervals till chocolate is melted or place the bowl over some simmering water in a pot without letting the bottom of the bowl touch the water and stir till the chocolate is melted.

  • 5.

    Once all melted, add the zest of 3 oranges and 1 drop of orange gel food colouring. Let it cool slightly and then place into a piping bag.

  • 6.

    To assemble, while the dough is chilling, make the white chocolate ganache. Once dough has hardened, weigh all the dough and divide it by 24. (Approx. 76g each). Cut pieces of dough into the right weight and roll into a ball.

  • 7.

    Place on a baking paper lined baking tray and bake 2 trays at a time at 180°C for 14-16 mins (6 per tray). Remove from the oven and let cool on the tray for 5 mins.

  • 8.

    Transfer to a coolig rack and cool completely. Once cooled get the piping bag of white orange chocolate and snip the end off to a small opening. If the ganache has hardened to more than a pouring ribbon consistency you can warm it up a little bit in the microwave.

  • 9.

    Draw a line of white chocolate down the centre of each biscuit and then fill one side completely with the white chocolate leaving the other half empty. Ganache will set the longer you leave it.


This recipe has not been edited or tested by the Bake Off Food Department.

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