Black Forest Gateau Cake

Makes 400g (14 oz) Ingredients: Butter - 125g (4 oz), softened Icing sugar - 250g (9 oz), sifted Vanilla extract - a few drops Milk - 1-2 tbsp Directions: 1. Plain chocolate - 30g (1 oz), melted 2. Beat together the butter until soft, then cream in the sugar gradually. 3. Add the vanilla and melted chocolate and sufficient milk to give a fairly firm spreading consistency.

Chocolate Fudge Cake

Ingredients: 1 (18.5 ounce) package chocolate cake mix 1/4 cup butter 2 cups white sugar 6 tablespoons unsweetened cocoa powder 1 cup heavy whipping cream 1 tablespoon vanilla extract 1/4 cup chopped walnuts Directions: 1. Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce. 2. For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

Staffordshire Fruit Cake

Makes one 20 cm (8 inch) cake Ingredients: Butter -175g (6 oz) Caster sugar - 175g (6 oz) Eggs - 4 Plain flour - 225g (8 oz) Ground mace - teaspoon Baking powder - teaspoon Black treacle - 50g (2 oz) Ground almonds - 50g (2 oz) Currants - 225g (8 oz) Glac cherries - 50g (2 oz), quartered Mixed peel - 50g (2 oz), chopped Brandy - 1 tablespoon Lemon juice - 2 teaspoons Directions: 1. Set the oven to 180 C / 350 F / Gas 4. Grease and line a 20 cm (8 inch) round cake tin. Cream the butter and sugar together in a bowl until light and fluffy. Whisk the eggs together in a bowl set over a pan of hot water then beat into the butter mixture. 2. Sift together the flour, mace and baking powder and fold into the butter mixture, alternately with the treacle and ground almonds. Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice. Turn the mixture into the prepared tin and smooth over the top. 3. Bake for 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes, then turn out on to a wire rack.

Strawberry Shortcake
Ingredients: 3 pints fresh strawberries 1/2 cup white sugar 2 1/4 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons white sugar 1/4 teaspoon salt 1/3 cup shortening 1 egg 2/3 cup milk 2 cups whipped heavy cream Directions: 1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. 2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. 3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. 4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. 5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream. Nutrition at a glance: Servings Per Recipe: 9 Amount per serving Calories 380 Protein 5.8g Total Fat 19.1g Sodium 309mg Cholesterol 61mg Carbohydrates 48.3g Fiber 3.6g

Butterscotch Explode Cake

Ingredients: 2 cups wheat flour 2 tbl. brown sugar 3 oz. refined weapons-grade plutonium 12 oz. Butterscotch cake mix 2 lbs. Composition 4 plastique explosive 1 egg Directions: 1. The problem most novice chefs have with desserts of this type is, of course, the radioactivity of the ingredients. But with a few precautions there's no reason this tasty cake should lead to the sterilization and brain cancer that so many of my recipes do. 2. So with safety in mind, step one is to give the 3 oz. of plutonium a nice coating of the C4, then pack the ball inside a spherical titanium blast core. If you don't have access to a titanium core, you can make one out of crushed grahm crackers by simply rolling them, then compressing them with your hands or a rolling pin until they are the same density as titanium. If you don't have access to weapons-grade plutonium, try substituting a mixture of Velveeta cheese, Spam shavings, and two teaspoons of Ms. Dash. 3. Once you have your core, (I hope you remembered to keep the isotope behind the fluid-filled lead radiation barriers, or else you will have received several lethal doses of radiation by now), prepare the cake mix per instructions. Pour it around your core and pop it into a 325 degree oven for 30 minutes. Watch the cooking closely: if you remove it from the heat too quickly, the interior of the cake will be sticky. If you leave it in for even one second too long, the plutonium will reach critical mass and the resulting 30-kiloton explosion will vaporize the city. 4. While the cake is still warm, sprinkle the brown sugar over the top as a garnish. You're done! The finished product should be very fluffy and moist, with a potential blast radius easily 1,000,000 times greater than other store-bought desserts. Your dinner guests' delight will be matched only by the terror felt by the world leaders as you unveil a treat capable of wreaking unspeakable destruction, turning the land into a blackened radioactive Hell if every knee doesn't bow to your evil demands. It's also low in fat.

Carrot Cake
Serves 8 Ingredients: Butter - 225g (8 oz) Light soft brown sugar - 225g (8 oz) Eggs - 4, separated Orange - , zest only Lemon juice - 4 tsp Self-raising flour - 175g (6 oz) Baking powder - 1 tsp Ground almonds - 50g (2 oz) Walnut pieces - 125g (4 oz), chopped Young carrots - 350g (12 oz), peeled and grated Cream cheese - 225g (8 oz) Clear honey - 2 tsp Directions: 1. Pre-heat oven to 180 C / 350 F / Gas 4. Grease and line a deep 20 cm (8 inch) round cake tin. 2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg yolks, then stir in the orange zest and 3 teaspoons of the lemon juice. Sift in the flour and baking powder, then stir in 100g (3 oz) of the walnuts. 3. Whisk the egg whites until stiff, then fold into the cake mixture with the carrots. Pour into the prepared tin and hollow the centre slightly. Bake for about 1 hours. Cover top with foil after 1 hour if it starts to brown. Leave to cool slightly, then turn out onto a wire rack and remove the lining paper. Leave to cool. 4. To make the topping, beat together the cheese, honey and remaining lemon juice and spread over the top of the cake. Sprinkle the topping with the remaining walnuts.

Upside-Down Strawberry Shortcake

Ingredients: 1 cup miniature marshmallows 1 package (16 ounces) frozen sweetened sliced strawberries, thawed 1 package (3 ounces) strawberry gelatin 1/2 cup shortening 1 1/2 cups sugar 3 eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk Fresh strawberries and whipped cream Directions: 1. Sprinkle marshmallows evenly into a greased 13 by 9 by 2-inch baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, cream shortening and sugar. 2. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour batter over the marshmallows. 3. Spoon strawberry mixture evenly over batter. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Yield: 12-16 servings.

Black Forest Gateau

Ingredients
For the sponge:

(Schwarzwlder Kirschtorte)

6 egg yolks 200g egg 1 cup sugar 80g sifted flour 20g cocoa powder 35g wheat flour 40 g melted chocolate Greaseproof paper For the Syrup: 300g cold water 150g sugar 70g Kirschwassser (cherry liquor) For the Filling: 400g cherries in a jar (Schattenmorellen) 1 litre cream (32% fat) Corn flour 70g sugar 5g Vanilla sugar Cinnamon Roasted peel of lemon 80g Kirschwasser (45%) 100g syrup (see recipe)

For the Topping: choco curls (To make chocolate curls from chocolate bar, shave bar with vegetable peeler) some fresh or glace cherries for decoration.

Method 1. Heat the eggs and the sugar in a metal bowl over the cooker for a few minutes to around fifty degrees. Remove the bowl from the fire and keep whisking the eggs to aerate the mixture until thick and fluffy, about 10 minutes. The mixture should go about 4 or 5 times as big and change colour. From orange to a very pale and white colour. 2. Add the flour and the cocoa powder and fold it in very gently. Then add the melted butter and stir it carefully. 3. Put the mixture into a double lined tin, flatten it out and bake it in a pre-heated (200C) oven for about 20 minutes. 4. Take the cake out of the oven. Turn it upside down and cut some cracks into the greaseproof paper, so that the steam can evaporate. Let it rest for twenty four hours. 5. Open a jar of cherries, pour two tablespoons of cherry liquor in a glass bowl, and the rest of the cherry liquor into a pan. Add one and a half tablespoons of sugar and a spoonful of corn flour to the cherry liquor in the glass bowl, the corn flour acts as a thickener. Also add a pinch of roasted peel of lemon and cinnamon to it. 6. Heat the rest of the cherry liquor left in the pan and let it come up to the boil. 7. Add the cherry mixture to the cherry liquor and keep stirring. Then add the cherries and heat them through. 8. Pour it into a bowl to thicken and cool down. 9. Divide the sponge into three layers and pour melted chocolate onto the bottom one and spread it evenly. This is going to be the bottom of the cake and it will give the whole gateau stability. While it cools down in the fridge, make the whipped cream and the syrup. 10. For the whipped cream, whip together cream, sugar and vanilla sugar. The key is to start whipping slowly, making the mixture lighter. 11. For the syrup, put two parts water to one sugar in a bowl and stir it, and very important for an authentic Black Forest Gateau, add two schnapp glasses of Kirschwasser. 12. Take the chocolate base out of the fridge and brush on some Kirschwasser syrup on it, add part of the cherry mixture, and about 250 g of whipped cream. Put the

second layer onto the cake, brush on some more of the Kirschwasser syrup and put 350 g of whipped cream. Put the third layer onto the cake, brush on some Kirschwasser syrup, and spread the rest of the whipped cream onto the cake. 13. Then, decorate the top of the cake with more cream with a decorating pipe and the bottom with chocolate shavings. Place the rest of the chocolate shavings in the centre of the cake with some glace cherries.

Chocolate Orange Cheesecake

Ingredients: 4oz plain chocolate, plus a little extra for decoration 6 oz (about 11) digestive biscuits (wholewheat) 3 oz butter 1 tsp ground cinnamon the grated rind from 2 oranges 1 small tin (175g) sweetened condensed milk 5 fl oz double cream 8 oz (225g) cream cheese Method: Melt the chocolate in a bowl over a pan of simmering water. Leave to cool. Meanwhile, melt the butter in a pan, crush the digestive biscuits and add to the melted butter with the ground cinnamon. Mix, and press into the base of a wellgreased flan dish. Leave in the fridge to cool. Meanwhile, whip the cream until stiff. Add the cheese and milk, and mix well. Put half the mixture in another bowl. To one half of the mixture, add the melted chocolate. To the other half, add the grated orange rind. Mix well. Spread the orange mixture over the base of the cheesecake. Put the chocolate mixture on top (you can get a nice swirly effect if you put it on in blobs, and then swirl the two together with a sharp knife). (Serves 6)

Chocolate Swirl Cheesecake

Ingredients: 125g chocolate digestive biscuits (plain chocolate) 50g melted butter 75g caster sugar 2 eggs 2 tbsp natural yoghurt 2 tsp lemon juice 250g marscapone (or other cream cheese) 100g dark (plain) chocolate Method: Preheat the oven to 170C/350F. Melt the butter in a pan. Menawhile, crush the digestive biscuits. I like to put the biscuits a few at a time inside an open see-through polythene bag (like a sandwich bag or a bag for freezing stuff in) and bash it from the outside with a rolling pin. Add the crushed biscuits to the melted butter, and mix well. Press into the base of a deep well-greased dish suitable for cheesecakes. Leave in the fridge to cool. Beat the cheese together with the sugar. Add the lemon juice, yoghurt and eggs, and mix well. Melt the chocolate in a bowl over a pan of simmering water. Pour the cheese mixture over the base of the cheesecake. Pour the melted chocolate in swirls over the cheese mixture. Swirl with a knife for added effect. Bake in the oven until golden brown on top, which will take about an hour, depending on your oven. (It will rise a fair bit whilst in the oven, that's why you used a deep dish.) Leave to cool, and refridgerate. Serve cold. (Serves 6)

Chocolate Mousse
Ingredients: 6oz plain chocolate 4 tbsp unsalted butter 4 egg yolks 1/4 cup icing sugar 4 egg whites cream of tartar 3 tbsp strong coffee a liqueur if desired Method: Melt chocolate, butter and coffee together (and the liqueur if adding). Add the icing sugar to the egg yolks. Add the chocolate mixture to the egg yolks, making sure that the mixture is not too hot and cooks the eggs. Allow it to cool. Whip the egg whites with pinch of tartar until stiff peaks form. Add one quarter of the egg white mixture to the chocolate egg yolk mixture and fold in gently. Add the remaining egg white mixture. Refrigerate for 2 hours either in a large bowl or individual serving cups. (Serves 4)

Orange Creme Caramel

This is a Basque recipe. Ingredients: 2 oz sugar 2 tbsp water 18 fl oz milk 2 oz sugar 3 eggs 2 yolks 2 tsp orange blossom water 2 tbsp orange liqueur, such as Cointreau or Curacao Method: Put the first quantity of sugar and the water in a pan, and cook for a few minutes until the sugar darkens and starts to caramelize. Pour at once into a 1 1/2 pint souffle dish or mould, and tilt so that the caramel lines the bottom, and a little way up the side. Set aside. Scald the milk (don't let it boil), then let it cool. Beat the eggs and yolks with the remaining sugar until light, then gradually add the milk, flower water and liqueur. Pour through a fine sieve into the prepared mould or souffle dish. Put the mould in a pan of hot water and place in the lower part of a preheated oven at 180C/350F/GM4. Reduce the temperature to 170C/325F/GM3 and bake for 40 to 45 minutes until a knife placed in the centre comes out clean. Allow to cool at room temperature, then chill for several hours before unmoulding.

A Return to the Black Forest

Though much debased by many frozen versions, the original Black Forest gateau, way back in the Sixties, was a delight: a soft, light concoction made with seriously dark chocolate and morello cherries. So, here it is still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with chocolate curls.

Serves 10-12 For the filling: 8 oz (225 g) dark chocolate (75 per cent cocoa solids) 2 large eggs, separated 1 x 11/2 lb (680 g) jar pitted morello cherries 2 tablespoons cherry brandy 8 fl oz (225 ml) double cream For the base: 6 large eggs, separated 5 oz (150 g) caster sugar 2 oz (50 g) cocoa powder, sifted For the topping: 31/2 oz (100 g) dark chocolate (75 per cent cocoa solids) 1 level tablespoon morello cherry jam a little cocoa powder You will also need a Swiss-roll tin 13 x 9 x 1/2 inch (32 x 23 x 1 cm), lined with silicone paper (baking parchment), cut and folded to give a depth of at least 11/2 inches (4 cm). Pre-heat the oven to gas mark 4, 350F (180C). You can make the chocolate filling well ahead of time. To do this, break the pieces of chocolate into a basin and add 2 tablespoons of water. Now place the basin over a saucepan of barely simmering water, making quite sure the basin isn't actually touching the water. Then remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.

Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently cut and fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge until you're ready to use it, but for a minimum of an hour. Drain the cherries in a sieve, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed. To make the base: first place the 6 egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, as it can eventually become too thick stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a spanking clean bowl and carefully washed and dried beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently cut and fold in the rest of the egg whites. Now pour the mixture into the prepared tin and bake the cake on the middle shelf of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll. Remove it from the oven and don't panic as it sinks down, because this is quite normal. Leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper. Drain the cherries again in a sieve placed over a bowl to catch the cherry brandy liqueur and sprinkle all but 1 tablespoon of the liqueur all over the base. Next remove the chocolate filling from the fridge and, using a small palette knife, spread it carefully and evenly all over the surface of the base. Next whip the double cream softly, and spread this all over the chocolate filling, leaving a good 1 inch (2.5 cm) border all round to allow for it spreading, then lightly press the cherries into the cream. Rolling this cake up is going to be a lot easier than you think. All you do is take hold of one edge of the greaseproof paper beneath it, lift it and, as you lift, the cake will begin to come up. Just gently roll it over, pulling the paper away as it rolls. If the cake itself cracks as you roll it, this is not a problem it's all going to get covered in chocolate anyway! Now to make the chocolate curls for the topping don't worry, it's much easier than it sounds all you do is melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 6 inches (15 cm) in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. If it's too soft it won't make nice curls. To make the curls use a cheese slicer, or a very sharp knife will do if you hold the blade with both hands. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. As you make the curls, place them in a plastic container, as they're much easier to handle later on if they're well chilled. Put the container in the fridge.

Now you can decorate the cake: spoon the cherry jam into a small saucepan, add the reserved tablespoon of liqueur from the cherries, warm it gently and then brush it all over the surface. Place the chocolate curls all over that. Finally, sift over a little cocoa powder to dust the surface lightly.

Banana and Walnut (or Pecan) Cake

This is great made with pecan nuts instead of walnuts. Serves 16 Butter - 110g (4 oz) Sugar - 225g (8 oz) Eggs - 3, separated Ripe bananas - 225g (8 oz), peeled and mashed Buttermilk - 150g (5 oz) Plain flour - 225g (8 oz) Baking powder - 2 tsp Sultanas - 175g (6 oz) Walnuts - 90g (3 oz), or pecans METHOD 1. Cream together the butter and sugar until smooth. Beat in the egg yolks, mashed bananas and buttermilk. Mix well. 2. Add the flour, baking powder and sultanas, beat until smooth. Whisk the egg whites until stiff and fold into the cake batter. 3. Pour into a greased and lined 20 cm (8 inch) square cake tin and arrange the nuts on top in rows. Bake at 180 C / 350 F / Gas 4 for 1 hour. Cool in the tin for 10 minutes before turning out. Cut into squares or slices to serve.

Apricot Souffl

You can use either canned or ripe fresh apricots for this recipe. Serves 4-6 Eggs - 4, separated Caster sugar - 75g (3 oz) Milk - 450 ml ( pint) Apricots - 175g (6 oz), pured Gelatine - 15g ( oz), in 3 tbsp hot water Whipping cream - 300 ml ( pint), whipped Flaked almonds - toasted Apricot - 1, to decorate METHOD 1. Cream the egg yolks and sugar. Heat the milk until boiling and pour onto the egg mixture. Strain into a heavy based or double saucepan, stir over a gentle heat until the custard thickens. Cool. Stir the apricot pure and gelatine into the custard. 2. Whisk the egg whites until stiff and fold into the custard mixture with most of the cream. Pour into a 600 ml (1 pint) souffl dish or small ramekin dishes prepared with a paper collar. Refrigerate. Remove the paper and decorate with the remaining cream, toasted nuts and the apricot.

Chocolate Brandy Dessert

This rich chocolate dessert is a real treat. Serves 6 Eggs - 3, separated Plain chocolate - 175g (6 oz), melted Brandy - 3 tbsp Trifle sponges - 6 Whipping cream - 150 ml ( pint), whipped METHOD 1. Cream the egg yolks with the chocolate and brandy. 2. Whisk the egg whites until stiff, fold into the chocolate mixture. 3. Cut each sponge into 3 thin slices. Cover the base of a glass bowl with sponge, pour over some chocolate mixture, repeat the layers finishing with the chocolate mixture. 4. Chill well. Decorate with cream.

Chocolate Mousse

Mousse is not strictly an English word but it exactly describes this rich and luscious Victorian pudding. Serves 6 Egg yolks - 3 Cooking chocolate - 75g (3 oz), grated Sugar - 50g (2 oz) Double cream - 450 ml ( pint) Sugarfrosted rose petals - to decorate, optional METHOD 1. Beat the egg yolks thoroughly and put them into the top of a double boiler with the chocolate, sugar and 150 ml ( pint) of the cream. 2. Stir them over the pan of gently simmering water until the mixture thickens. Take care not to overheat it or it will curdle - the addition of a tablespoon of cold milk will prevent this if it looks as if this about to happen. 3. Allow to cool and chill in the refrigerator until starting to thicken, then whisk with an electric beater until foamy and light. 4. Whip the remaining cream fairly stiffly and fold it into the chocolate mixture. Turn the mixture into a souffl dish and chill. 5. Decorate with sugarfrosted rose petals if desired.

Chocolate Mousse Cups

You could always paint paper bun cases with melted chocolate if ready made cases are unavailable. Serves 6 Plain chocolate - 90g (3 oz) Milk - 50 ml (2 fl oz) milk Whipping cream - 200 ml (7 fl oz) Strawberries - 110g (4 oz), sliced Chocolate cups - 6 , ready made METHOD 1. Melt the chocolate in a bowl over a pan of hot water. Heat the milk until boiling, then whisk into the chocolate. Leave to cool. 2. Whip 150 ml ( pint) of the cream until softly stiff and fold into the cool chocolate mixture. 3. Reserve 6 strawberry slices, place the remainder in the chocolate cups. Spoon in the chocolate cream and smooth over the tops. Whip the remaining cream and use to decorate with the reserved strawberries.

Christmas Pudding

Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. Burying a silver coin in the pudding mixture is said to bring good fortune to whoever finds it in their portion and all the family should make a wish while stirring the mixture on Stir Up Sunday, the Sunday before Advent. Makes 2, each pudding serves 8 Plain flour - 110g (4 oz) Ground mixed spice - tsp Grated nutmeg - tsp Fresh breadcrumbs - 225g (8 oz) Shredded suet - 275g (10 oz) Soft brown sugar - 225g (8 oz) Raisins - 350g (12 oz) Sultanas - 350g (12 oz) Mixed peel - 50g (2 oz), chopped Walnuts or blanched almonds - 50g (2 oz) Orange - 1 small, zest only Eggs - 4, beaten Brandy or dry sherry - 50ml (2 fl oz) Almond essence - tsp Milk - 150 ml ( pint) METHOD 1. Sift flour, spice and nutmeg into a large bowl. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, nuts and orange zest. Mix well. 2. Combine the mix with the eggs, brandy or sherry, almond essence and milk. 3. Divide the mixture between two greased 1.1 litre (2 pint) pudding basins. Cover with buttered greaseproof paper or foil. Pleat once to allow the pudding to rise. 4. Secure with string. Use extra string to make a handle for ease of removal. Place in a steamer over a pan of boiling water and cover. Steam steadily for 6 hours, replacing the water as it boils away. 5. Remove from the steamer, leave until cold. Cover with foil. Store in a cool place. 6. To serve: cover and steam for 2 hours. Turn out on to a warm dish. Serve with brandy butter, fresh cream or custard.

BLACK FOREST GATEAU

Along with rather sad oranges in caramel, gaudy sherry trifle and wilting Profiteroles, Black Forest Gateau remains the favourite of the sweet trolley, usually made with dry sponge, cheap tinned cherries and imitation cream. The essence of a good Black Forest Gateau lies in carefully chosen ingredients, lavishly assembled. Ingredients For the chocolate cake: 75g best quality bitter-sweet chocolate, broken into pieces 100g semi-salted butter 75g soft dark brown sugar 1 tbsp golden syrup 175g self-raising flour 25g cocoa 2 large eggs, beaten 150ml milk For the filling: 700g (approx) good quality bottled or canned pitted cherries in syrup 2 tbsp Kirsch For the icing: 200ml double cream 200g best quality bitter-sweet chocolate, broken into pieces ---------400ml double cream 1. Pre-heat the oven to 325&Mac176;F/170&Mac176;C/gas mark 3. Butter a 20cmwide x 5cm deep loose-bottomed cake tin and fit a circle of greaseproof paper into the base. 2. Put the chocolate, butter, sugar and syrup into a heavy based pan over a low heat and stir until everything is melted and amalgamated. Allow the mixture to cool until it is tepid but still liquid. 3. Sift the flour and cocoa into the bowl of an electric mixer or use an electric hand whisk. Add the chocolate mixture using a spatula and start to beat slowly together. Combine the eggs and milk and slowly pour this in too. Whisk together gently, increasing the speed until the mixture is light and thick yet fluffy. 4. Spoon the mixture into the cake tin, smooth the surface and bake in the preheated oven for 35 - 40 minutes until firm and springy and when a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin for around 30 minutes before turning out on a wire rack. 5. Drain the cherries in a sieve suspended over a bowl. Tip them into another bowl and measure off 200ml of the cherry syrup. Add this to the two tablespoons of Kirsch. 6. With a serrated knife slice the cake horizontally into three discs. Place each disc on an individual plate and spoon the cherry syrup/kirsch mixture evenly over the three and leave to soak in.

7. Meanwhile, heat the 200ml of double cream until it is about to simmer and add the chocolate. Remove from the heat and stir gently until melted and very smooth. Pour into a bowl and allow to cool in the fridge while you assemble the cake. 8. Whip the 400ml double cream until thick. Spread one of the discs with half of it, cover with half the cherries, pressing them in lightly, cover with the second disc and repeat the process. Finally, put on the third disc and gently, with the palms of both hands, press all together. 9. Have a look at the chocolate cream mixture in the fridge, which should be stiffening. Give it a stir; it needs to be thick enough to spread, like icing. 10. With a palette knife, cover the top and sides of the cake, spreading thickly until all the cream is used up. Leave to set in a cool place - preferably not the fridge as this can cause the icing to weep slightly.

Caramel Apple Crumb Cheesecake

Ingredients: 1 (21 ounce) can apple pie filling 1 (9 inch) prepared graham cracker crust 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel ice cream topping 12 pecan halves 2/3 cup chopped pecans Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside. 2. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust. 3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature. 4. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve. Nutrition at a glance: Servings Per Recipe: 12 Amount per serving Calories 381 Protein 5.4g Total Fat 23.7g Sodium 266mg Cholesterol 76mg Carbohydrates 39.4g Fiber 1.5g

Cheesecake
Ingredients: Base 1 pkt gingernut biscuits 125 melted butter Filling: 250g cream cheese 1/2 cup castor sugar 250 evaporated milk (cold) 3 teaspoons gelatine dissolved in 1/4 cup boiling water juice of 1 lemon or lime 1 large custard apple Directions: 1. Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. 2. Dissolve the gelatine in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and put in fridge to set. 3. Decorate with slices of kiwifruit and sprinkle shredded coconut and toasted almonds on top to serve.

Cherry Cheesecake
Ingredients: cooking spray 3/4 cup graham cracker crumbs 2 tablespoons sugar 2 tablespoons reduced-calorie stick margarine, melted 2/3 cup sugar 1/3 cup all-purpose flour 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 (8 ounce) package 1/3-less-fat cream cheese (Neufchatel) 1 (8 ounce) container fat-free cream cheese 2 eggs 1/2 cup fat-free milk 1/3 cup fat-free sour cream 3 egg whites 1/4 cup sugar 1 (20 ounce) can light cherry pie filling Directions: 1. Preheat oven to 300 degrees. 2. Coat a 9-inch springform pan with cooking spray. Combine crumbs, 2 tablespoons sugar, and margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan. 3. Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth. 4. Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture. 5. Pour into prepared pan. Bake at 300 degrees for 55 minutes or until almost set. Remove from oven, and cool completely on a wire rack; cover and chill 8 hours. Top with pie filling. Nutrition at a glance:

Servings Per Recipe: 1 Amount per serving Calories 230 (28% from fat) Fat 7.1g(sat 3.2g, mono 2g, poly 0.7g) Protein 8.2g Sodium 286mg Cholesterol 55mg Carbohydrates 32.7g Fiber 0.1g

Chocolate Cheesecake
Ingredients: 1 1/2 c Graham wafer crumbs 5 tablespoons Butter - melted 2 tablespoons Sugar 2 tablespoons Chocolate - semisweetened, Grated 3 Eggs 1 teaspoon Vanilla 1 cup Sugar 24 oz Cream cheese 1 2 oz Chocolate - semisweet 1 cup Sour cream 3/4 cup Butter - melted Whipped cream (optional) Directions: 1. Combine first four ingredients and press into the bottom of a 8-inch springform pan. 2. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. 3. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. 4. Bake at 325F for 2 hours or until center is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream . Serves 10.

Chocolate Raspberry Cheesecake

Ingredients: 1 (6 ounce) READY CRUST Chocolate Pie Crust 6 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 egg 3 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup fresh or frozen raspberries Chocolate Glaze 2 (1 ounce) squares semi-sweet baking chocolate 1/4 cup whipping cream Directions: 1. Preheat oven to 350 degrees F. Beat cream cheese until fluffy with mixer. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. 2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. 3. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers. Soften cream cheese in microwave on high 15 to 20 seconds. In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove Nutrition at a glance: Servings Per Recipe: 8 Amount per serving Calories 422 Protein 8.1g Total Fat 22.6g Sodium 237mg Cholesterol 77mg Carbohydrates 48.3g Fiber 2.6g

Strawberry Cheesecake
Ingredients: 1/2 (8 ounce) package cream cheese, softened 1/4 cup confectioners' sugar 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 1 1/4 cups milk 1/2 cup brown sugar 1/3 cup butter, melted 1 teaspoon grated lemon zest 1/4 teaspoon vanilla extract 1/4 cup strawberry jam Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. 2. Beat together cream cheese and confectioners' sugar until smooth; set aside. 3. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened. 4. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. 5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container. Nutrition at a glance: Servings Per Recipe: 12 Amount per serving Calories 243 Protein 4.8g Total Fat 9.5g Sodium 259mg Cholesterol 44mg Carbohydrates 34.7g Fiber 0.7g

White Chocolate and Raspberry Ripple Cheesecake

Serves 12 to 16 1 Chocolate Wafer Cookie Crumb Crust baked in a 9-inch springform pan with sides at least 2-3/4 inches high, cooled Ingredients: Raspberry Sauce 1-1/2 cups fresh raspberries or unsweetened frozen raspberries, defrosted and drained 1 tablespoon sugar 1 teaspoon fresh lemon juice White Chocolate Cheesecake 8 ounces white chocolate, Callebaut or Baker's Premium preferred, chopped 2 pounds cream cheese, softened 3 to 4 hours at room temperature (60 degrees to 7degrees F if measured with a food thermometer) 1-1/4 cups sugar 2 tablespoons unbleached all-purpose flour 4 large eggs, at room temperature 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 tablespoons whipping cream 1 cup fresh raspberries, for serving with the cheesecake (optional) Directions: 1. Wrap the outside of the springform pan with crust with a large piece of heavy aluminum foil and place it in a large baking pan with sides at least 2 inches high. Prepare the Raspberry Sauce 2. Puree the raspberries in a food processor. Use the back of a spoon to press the raspberries through a strainer to remove the seeds. Measure 1/2 cup strained puree into a small bowl and mix with the 1 tablespoon sugar and the lemon juice. Set the sauce aside and save any additional puree for another use. Prepare the Cheesecake

3. Position an oven rack in the middle of the oven. Preheat the oven to 175 degrees F. Place the white chocolate in a nonreactive ovenproof container and melt it in the oven, 8 to 10 minutes. As soon as the white chocolate is melted, remove it from the oven and stir it smooth. Increase the oven temperature to 350 degrees F. Set the white chocolate aside to cool slightly. 4. Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute. Add the 1-1/4 cups sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add the eggs, two at a time, mixing smooth after each addition. Stop the mixer and scrape the sides of the bowl twice during this mixing. Mix in the vanilla and almond extract. Mix in the whipping cream. Stir in the melted white chocolate. Pour the batter into the prepared springform pan. 5. Use a small spoon to drizzle the raspberry sauce over the batter, leaving a 1-inch plain edge. Dip the spoon gently into the batter and swirl some of the sauce into the batter, leaving some swirls of sauce on top of the batter in a marbleized pattern. Do not disturb the crumb crust. 6. Put the cheesecake in the oven and pour hot water into the large baking pan to reach 1 inch up the sides of the springform pan. Bake about 1 hour, or until when you give the cheesecake a gentle shake, the top looks firm. 7. Cool the cheesecake, covered loosely with paper towels, in the water bath for 1 hour on a wire rack. Carefully remove the cheesecake from the water bath. Remove the paper towels and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight. Good Advice: Lightly sweetened raspberry sauce adds more raspberry flavor to the cheesecake than unsweetened raspberry puree. If using frozen raspberries, defrost them before pureeing them. Swirl the raspberry sauce gently into the cheesecake batter, being careful not to disturb the crumb crust. Doubling the Recipe: Double the ingredients and use two pans. Mix the batter in a 5-quart bowl. To Freeze: Use a small sharp knife to loosen the cheesecake from the sides of the springform pan. Release the sides of the pan. Either leave the cheesecake on the springform bottom or use the knife to loosen the crust from the bottom of the pan. Slide the removable bottom of a tart pan under the crust and move the cheesecake to a serving plate or cardboard cake circle. Wrap tightly in plastic wrap then heavy aluminum foil. Label with date and contents. Freeze up to 1 month.

To Serve: Defrost the wrapped cheesecake in the refrigerator overnight. Uncover the cheesecake and let it sit at room temperature 1 hour before serving. Scatter fresh raspberries on the individual serving plates, if desired. Leftover cheesecake can be covered with plastic wrap and stored in the refrigerator up to 5 days.

Cherry Brownie Bars

Ingredients: 2 cups Keebler Sandies Cookies (any variety), crushed (16 to 20 cookies per 2 cups) 4 tablespoons butter, melted 1 (19.8 ounce) package fudge brownie mix Water, per brownie package directions Vegetable oil, per brownie package directions Eggs, per brownie package directions 1 (12 fluid ounce) can cherry pie filling Powdered sugar for garnish Directions: 1. Preheat oven to 350 degrees. Combine crushed Sandies Cookies and butter in a mixing bowl. To prepare crust, press into lightly greased baking pan (13 X 9 inches). 2. Prepare brownies following directions on box using water, vegetable oil, and eggs. Pour batter on top of the Sandies Cookies crust. Evenly place dollops of cherry pie filling into brownie batter. Bake at 350 degrees F for 28 - 30 minutes or until toothpick inserted comes out clean. 3. Cool and dust with powdered sugar (cover cherries with a paper circle cut out to avoid covering with powdered sugar). If desired, cut into hearts with heart shaped cookie cutter. Crushed cookies can be prepared by placing cookies into a plastic freezer or sandwich bag and crushing with a rolling pin. Or, if preferred, pulse cookies within your food processor. Nutrition at a glance: Servings Per Recipe: 24 Amount per serving Calories 202 Protein 2.2g Total Fat 8.9g

Sodium 153mg Cholesterol 8mg Carbohydrates 29.5g Fiber 1g

Chocolate Peanut Butter Brownie

Ingredients: 1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 1/4 cups all-purpose flour 1/8 teaspoon baking soda 3/4 cup HERSHEY'S Chocolate Syrup 1 (10 ounce) package REESE'S Peanut Butter Chips 1/3 cup white sugar 1/4 cup evaporated milk 2 tablespoons butter 2/3 cup REESE'S Peanut Butter Chips Directions: 1. Heat oven to 350 F. Grease 13x9x2-inch baking pan. 2. In large bowl, beat butter, sugar and vanilla. Add eggs; beat well. Stir together flour and baking soda; add alternately with syrup to butter mixture. Stir in 1 cup peanut butter chips; reserve remaining 2/3 cup chips for frosting. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with Peanut Butter Brownie Frosting. Cut into squares. About 24 brownies.

4. In small saucepan, combine sugar, evaporated milk and butter. Cook over medium heat, stirring constantly until mixture comes to full boil. Remove from heat. Quickly stir in peanut butter chips until melted; stir in vanilla. Beat to spreading consistency. About 1 cup frosting. Nutrition at a glance: Servings Per Recipe: 24 Amount per serving Calories 243 Protein 5.5g Total Fat 10.9g Sodium 109mg Cholesterol 32mg Carbohydrates 31.1g Fiber 1.2g

Favorite Chocolate Marbled Brownies

Serving Size : 36 Preparation Time :0:00 Categories : Brownies Favorites Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 oz Cream cheese -- softened 1/4 c Sour cream 1/4 c Sugar 1 Egg 1/2 tsp Vanilla 21 1/2 oz Pkg fudge brownie mix Chocolate-Sour Cream Topping: 6 oz Milk chocolate chips 3/4 c Sour cream My revision for topping: 6 oz Milk chocolate chips Omit sour cream In small bowl beat cream cheese until smooth, beat in sour cream, sugar, egg, and vanilla to blend thoroughly. Prepare brownie batter according to pkg instruction. Spread half the batter (My note: More than 1/2 the batter must be used or the bottom of the brownie crumbles away when removed from the pan) into greased 9x13 baking pan. Top with cream cheese mixture, then remaining brownie batter, swirl with knife blade to create marbled effect. Bake 350 F, 40-45 mins until pick comes out clean. Cool on rack. Frost. Chill to set. Topping: Melt chocolate chips in double boiler, cool slightly, stir in sour cream. My Notes: I baked these at 325 F for 20 mins. So watch your cooking time. Also, use butter to grease the dish and not non-stick spray or the brownie will stick. 13x9x2" is not a good size for these, but 9x11" is. Original recipe calls for 6 oz chocolate chips and 3/4c sour cream. Unbalanced...too heavy on sour cream. After making this several times using sour cream, I've decided to omit the sour cream and we liked it even better. I prefer to mircowave chocolate chips instead of using the double boiler. Go carefully and slowly, stirring often. You can only tell the chips are melting by stirring. Frost brownies while frosting is still warm; cut into squares.

ALMOND MACAROON BROWNIES

Serving Size : 16 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 oz Cream cheese 6 tb Butter or margarine 3/4 c Sugar 3 Eggs 1/2 c Flour 1 tb Flour 1 2/3 c Flaked coconut 1 c Whole blanched almonds 6 oz Semisweet chocolate 1/2 ts Vanilla 1/2 ts Baking powder 1/4 ts Salt Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.

AMARETTO BROWNIES SUPREME

Categories: Brownies, Cakes, Desserts, Brian Yield: 16 pieces ----------------------------------BROWNIES---------------------------------1/2 c Butter 2 oz Semisweet chocolate 2 Eggs, well beaten 3/4 c Sugar 1/2 c Flour 1/4 ts Salt 1/2 c Pecans, chopped 1/4 c Amaretto liqueur ------------------------CHOCOLATE AMARETTO FROSTING-----------------------3 tb Butter ds Salt 1 1/2 c Confectioner's sugar 4 1/2 ts Amaretto liqueur 4 1/2 ts Cocoa butter 4 1/2 ts Hot coffee -----------------------------WHITE ALMOND ICING----------------------------1/3 c Confectioner's sugar ds Salt 1/4 ts Almond extract 1/4 c Half-and-half Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan over low heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour, salt and pecans, mixing well. Pour batter in a greased 8" square pan and bake for 30 to 35 minutes. Brownies should still be soft. Remove from oven and let cool slightly. Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight. Spread Chocolate Amaretto Frosting over brownies and then drizzle White Almond Icing in a criss-cross pattern on top. CHOCOLATE AMARETTO FROSTING: Combine butter, sugar, salt, amaretto liqueur, cocoa powder and coffee and beat until smooth. WHITE ALMOND ICING: Combine sugar, salt and almond extract. Add half-and-half a little at a time, mixing until smooth.

Best Chocolate Brownie

Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup flour 2 tablespoons unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon salt 5 ounces bittersweet chocolate (top-quality) -- broken 1 in -- 10 pieces 4 tablespoons unsalted butter 3 eggs 3/4 cups granulated sugar 1 teaspoon pure vanilla extract 1/4 cup sour cream 4 ounces bittersweet chocolate (top quality) coarsely chopped Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat. In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds. Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserte d in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

Better Butterscotch Brownies

Serving Size : 1 Preparation Time :10:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups All Purpose Flour 1 1/2 cups firmly packed brown sugar 1 tsp baking powder 1/8 tsp salt 1/4 cup margarine or butter -- melted 2 Tbls water 2 tsp vanilla 2 eggs 1/2 cup butterscotch chips 1. Heat oven to 350. Spray 9-inch square pan with nonstick cooking spray. 2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder and salt; mix well. Add margarine, water, vanilla and eggs; blend well. Spoon and spread batter evenly into sprayed pan. Sprinkle with chips. 3. Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cool before cutting into bars. 20 bars.