Guilt-free Chocolate Fudge Cake

Photography by Steve Brown

Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.

Serves: 8

Time to prep: 20 minutes

Time to cook: 45 minutes

Ingredients

• Vegetable oil spray, to grease
• 200g silken firm tofu, drained
• 100g (1/2 cup) caster sugar
• 2 egg yolks
• 2 tsp vanilla essence
• 80g 70% cocoa dark chocolate, melted
• 50g (1/3 cup) plain flour, sifted
• 1 tbs self-raising flour, sifted
• 4 eggwhites
• Low-fat vanilla yoghurt, to serve
• Raspberries, to serve (optional)
• Cocoa powder, to dust

Method

• Preheat oven to 160°C. Spray a round 20cm cake pan with vegetable oil. Line base and sides with non-stick baking paper.
• Process tofu, sugar, egg yolks and vanilla in a food processor until smooth. Add chocolate and process until smooth. Transfer to a bowl. Fold in combined flour.
• Beat eggwhites with an electric beater in a clean, dry bowl until soft peaks form. Fold one-third of the eggwhite into chocolate mixture with a large metal spoon until just combined. Repeat, in two more batches, with remaining eggwhite. Spoon cake mixture into prepared pan and smooth surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool.
• Cut cake into slices. Top with yoghurt and raspberries and dust with cocoa powder to serve.

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REMINDER...

Fantastic offer not to be missed!

10% off Group Personal Training

(2 people - half hour)

Only $45 for both (usually $50 - Special Offer is 10% off.)

Valid until end of June 2013.

Selected trainers available.

Limited time offer! See reception to book or for more details.

Terms & Conditions

For each PT Easter Special purchased, you have 1 month to use it.

Dolphins Health Precinct reserves the right to allocate which personal trainer. 

Keep Swim Skills Up

BRRR, it’s cold outside, but not at Dolphins. At Dolphins Health Precinct, the pools are heated all year round with the hydro pool sitting at a lovely 33ºC and a lap pool at 29ºC. 

The air temperature is also maintained at a comfortable 26ºC, making swimming the ideal exercise throughout the winter months. 

Learn to swim lessons started on April 15 but children can join in any time throughout the term. 

“Skills need year-round reinforcement to stay current. Swimming is taught by repetition, pulling your children in and out of lessons throughout the year will not benefit their progression,” said Sandra Hegarty, Learn to Swim Coordinator at Dolphins Health Precinct. “Continuity of learn to swim lessons plays a crucial part in building the foundations of water safety protection and skill for children.” 

Heart Moves - Low to Moderate Impact Class

Held on the main gym floor this low to moderate impact class uses resistance equipment and cardiovascular equipment for positive health and fitness benefits. Suitable for those with chronic stable health conditions & getting back into exercise.

Heart Moves Plus: For those wanting a bit more from the standard Heart Moves class, this one takes it to the next level.

Duration: 60 minutes

Click here to view the latest timetable.

Learn to Swim - Enrolment for Term 3 Open

Dolphins Learn to Swim enrolments

open today...

Through Dolphins Health Precinct philosophy, "Dolphins" with the help of our friend, "Splash" will give your child the ultimate in fun based learning! The Learn to Swim teachers' goal in every lesson is to create an adventure where children will be transported by new and innovative teaching techniques. This will ensure that they will both enjoy their time and learn at a faster rate. The facilities have been specifically designed with children in mind and cater to their every need, making every lesson an enjoyable experience. 

To assist children to learn how well they are progressing on their Learn to Swim journey, Dolphins Health Precinct Learn to Swim program consists of 12 levels. The different levels, each represented by a named Dolphin character, mark a different and significant stage in the learning process. 

The Learn to Swim year consists of four terms to coincide with QLD school terms. Certificates are awarded to Learn to Swim students who partake in Safety Week and/or term certificates. Safety Week is a dedicated week each term that is Governed by Royal Life Saving. Upon successful completion of the Royal Life Saving Swim & Survive program, each participant is awarded a certificate. Term certificates are awarded to Learn to Swim students who progress up a level in the program.

For more information, contact Dolphins Health Precinct reception. 

Pumpkin and Creamy Pesto Risotto

Photography by Andrew Young

Ditch the meat, this is a great vegetarian weeknight meal.

Serves: 4

Time to prep: 20 minutes

TIme to cook: 30 minutes

Ingredients

• 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1 tablespoon olive oil
• 1 litre (4 cups) chicken or vegetable stock
• 1 brown onion, finely chopped
• 1 cup (200g) aborio rice
• 1/2 cup (125ml) dry white wine
• 1/2 cup (125ml) PHILADELPHIA Original Cream For Cooking, a cream alternative

Pesto

• 1 cup loosely packed basil leaves
• 1/4 cup (45g) toasted pinenuts
• 1/4 cup (20g) finely grated parmesan
• 2 garlic cloves, finely chopped
• 1/4 cup (60ml) olive oil

Method

• Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray. Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.
• Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
• Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the PHILLY. Stir to combine. Taste and season with salt and pepper.
• Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.

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REMINDER: Aqua Bootcamp this Saturday (New Class)

NEW CLASS EVERY SATURDAY - 7.30am

Aqua Bootcamp is a high intensity water class designed for the participant that really wants to push them self in a water based fitness class. It’s great for cardio, muscle strengthening, core stability, and improving posture. It’ll help you get fit, lose weight and tone up. Each class is different. Look out for an element of good hearted competitiveness!

Duration: 50 minutes