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Black Forest Gateau Cake

Makes 400g (14 oz) Ingredients: Butter - 125g (4½ 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 - ½ teaspoon Baking powder - ½ teaspoon Black treacle - 50g (2 oz) Ground almonds - 50g (2 oz) Currants - 225g (8 oz) Glacé 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 ºC / 350 ºF / 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

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prepare the cake mix per instructions. If you don't have access to weapons-grade plutonium. 3. step one is to give the 3 oz. then compressing them with your hands or a rolling pin until they are the same density as titanium. of course. Composition 4 plastique explosive 1 egg Directions: 1. turning the land into a blackened radioactive Hell if every knee doesn't bow to your evil demands. Once you have your core. with a potential blast radius easily 1. or else you will have received several lethal doses of radiation by now). try substituting a mixture of Velveeta cheese. Butterscotch cake mix 2 lbs. If you leave it in for even one second too long. Pour it around your core and pop it into a 325 degree oven for 30 minutes. of plutonium a nice coating of the C4. 4. It's also low in fat. Watch the cooking closely: if you remove it from the heat too quickly. You're done! The finished product should be very fluffy and moist. the interior of the cake will be sticky. and two teaspoons of Ms. 2. the plutonium will reach critical mass and the resulting 30-kiloton explosion will vaporize the city. you can make one out of crushed grahm crackers by simply rolling them. the radioactivity of the ingredients.000. sprinkle the brown sugar over the top as a garnish.Butterscotch Explode Cake Ingredients: 2 cups wheat flour 2 tbl. Spam shavings. So with safety in mind.000 times greater than other store-bought desserts. If you don't have access to a titanium core. 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. While the cake is still warm. brown sugar 3 oz. The problem most novice chefs have with desserts of this type is. . (I hope you remembered to keep the isotope behind the fluid-filled lead radiation barriers. refined weapons-grade plutonium 12 oz. then pack the ball inside a spherical titanium blast core. Dash. 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.

Pour into the prepared tin and hollow the centre slightly. Grease and line a deep 20 cm (8 inch) round cake tin.½. 3. 4. Cover top with foil after 1 hour if it starts to brown.4.Carrot Cake Serves 8 Ingredients: Butter . Whisk the egg whites until stiff. Sprinkle the topping with the remaining walnuts. Bake for about 1½ hours.225g (8 oz) Clear honey .50g (2 oz) Walnut pieces . beat together the cheese. separated Orange . To make the topping.225g (8 oz) Eggs . Leave to cool slightly. then stir in 100g (3½ oz) of the walnuts. Leave to cool. Beat in the egg yolks. Sift in the flour and baking powder. Pre-heat oven to 180 °C / 350 °F / Gas 4. chopped Young carrots . then fold into the cake mixture with the carrots.350g (12 oz). honey and remaining lemon juice and spread over the top of the cake. 2. then stir in the orange zest and 3 teaspoons of the lemon juice. peeled and grated Cream cheese .175g (6 oz) Baking powder .4 tsp Self-raising flour .225g (8 oz) Light soft brown sugar . Cream the butter and sugar together in a bowl until pale and fluffy.1 tsp Ground almonds . zest only Lemon juice .2 tsp Directions: 1. then turn out onto a wire rack and remove the lining paper.125g (4½ oz). .

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

Black Forest Gateau Ingredients For the sponge: (Schwarzwälder 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) .

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

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

Leave to cool. crush the digestive biscuits and add to the melted butter with the ground cinnamon. add the grated orange rind. Meanwhile. 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. and press into the base of a wellgreased flan dish. To one half of the mixture. Leave in the fridge to cool. add the melted chocolate. and mix well. Put half the mixture in another bowl. Meanwhile. Put the chocolate mixture on top (you can get a nice swirly effect if you put it on in blobs. To the other half. melt the butter in a pan.Chocolate Orange Cheesecake Ingredients: 4oz plain chocolate. whip the cream until stiff. and then swirl the two together with a sharp knife). Spread the orange mixture over the base of the cheesecake. Mix. Add the cheese and milk. (Serves 6) . Mix well.

Swirl with a knife for added effect. crush the digestive biscuits. Add the crushed biscuits to the melted butter.) Leave to cool. Pour the cheese mixture over the base of the cheesecake. Bake in the oven until golden brown on top. that's why you used a deep dish. Beat the cheese together with the sugar. depending on your oven. Melt the chocolate in a bowl over a pan of simmering water. which will take about an hour. Pour the melted chocolate in swirls over the cheese mixture. and mix well. Leave in the fridge to cool.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. Add the lemon juice. Press into the base of a deep well-greased dish suitable for cheesecakes. (It will rise a fair bit whilst in the oven. Menawhile. Serve cold. and refridgerate. yoghurt and eggs. and mix well. 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. (Serves 6) .

(Serves 4) . making sure that the mixture is not too hot and cooks the eggs. Add the icing sugar to the egg yolks. Refrigerate for 2 hours either in a large bowl or individual serving cups. Add the chocolate mixture to the egg yolks.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 remaining egg white mixture. Add one quarter of the egg white mixture to the chocolate egg yolk mixture and fold in gently. Allow it to cool. Whip the egg whites with pinch of tartar until stiff peaks form.

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

making quite sure the basin isn't actually touching the water. Pre-heat the oven to gas mark 4. lined with silicone paper (baking parchment). separated 5 oz (150 g) caster sugar 2 oz (50 g) cocoa powder. 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. then rolled round a luscious filling and decorated with chocolate curls. here it is – still using the lightest base (no flour). light concoction made with seriously dark chocolate and morello cherries. Serves 10-12 For the filling: 8 oz (225 g) dark chocolate (75 per cent cocoa solids) 2 large eggs. baked flat. . 350°F (180°C). 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). the original Black Forest gateau. Now place the basin over a saucepan of barely simmering water. You can make the chocolate filling well ahead of time.A Return to the Black Forest Though much debased by many frozen versions. break the pieces of chocolate into a basin and add 2 tablespoons of water. was a delight: a soft. So. Then remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth. To do this. way back in the Sixties. cut and folded to give a depth of at least 11/2 inches (4 cm).

Now fold in the sifted cocoa powder. leaving a good 1 inch (2. Next remove the chocolate filling from the fridge and. fold it into the chocolatey mixture to slacken it. 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 place in the fridge for about 45 minutes until it's set. because this is quite normal. lift it and. spread it carefully and evenly all over the surface of the base. 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. Next whip the double cream softly.5 cm) border all round to allow for it spreading. All you do is take hold of one edge of the greaseproof paper beneath it. To make the curls use a cheese slicer. the cake will begin to come up. Leave it until it's absolutely cold. as they're much easier to handle later on if they're well chilled. 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. Remove it from the oven and don't panic as it sinks down. but for a minimum of an hour. then pour it on to an upturned plate 6 inches (15 cm) in diameter. Then. then lightly press the cherries into the cream. and spread this all over the chocolate filling. If it's too soft it won't make nice curls. using a spanking clean bowl and carefully washed and dried beaters. Just gently roll it over. Put the container in the fridge. Cover the bowl with clingfilm and leave it in the fridge until you're ready to use it. place them in a plastic container. then turn it out on a sheet of greaseproof paper. using a small palette knife. it's much easier than it sounds – all you do is melt the chocolate as before. taking great care not to overheat it. If the cake itself cracks as you roll it. whisk the egg whites to the soft-peak stage then gently cut and fold them into the chocolate mixture. as you lift. and gently cut and fold in the rest of the egg whites. Then carefully peel away the silicone paper. Then take 1 large spoonful. as it can eventually become too thick – stop when it falls off the whisk in ribbons. 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. whisk the egg whites to the soft-peak stage. pulling the paper away as it rolls.Next beat the 2 egg yolks. discard the syrup. but a little finger gently pressed into the centre should reveal that it is cooked. The chocolate should be firm when you touch it. Drain the cherries in a sieve. As soon as the mixture has cooled. which has been lightly dusted with sieved cocoa powder. Then add the caster sugar and continue to whisk. first on their own and then into the warm chocolate mixture. or a very sharp knife will do if you hold the blade with both hands. then place them in a shallow dish. As you make the curls. It's important not to overcook it. Rolling this cake up is going to be a lot easier than you think. spoon over the cherry brandy and leave aside till needed. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. otherwise it will be difficult to roll. but be careful not to overdo this.

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

225g (8 oz). Whisk the egg whites until stiff and fold into the cake batter.150g (5 oz) Plain flour . separated Ripe bananas . baking powder and sultanas. Cool in the tin for 10 minutes before turning out. . mashed bananas and buttermilk.110g (4 oz) Sugar .2 tsp Sultanas . 2. Pour into a greased and lined 20 cm (8 inch) square cake tin and arrange the nuts on top in rows. Mix well.3. Bake at 180 °C / 350 °F / Gas 4 for 1 hour.225g (8 oz) Baking powder . Cream together the butter and sugar until smooth. Beat in the egg yolks.225g (8 oz) Eggs . peeled and mashed Buttermilk .175g (6 oz) Walnuts . Serves 16 Butter . Cut into squares or slices to serve.90g (3½ oz). beat until smooth. 3.Banana and Walnut (or Pecan) Cake This is great made with pecan nuts instead of walnuts. or pecans METHOD 1. Add the flour.

Stir the apricot purée and gelatine into the custard.toasted Apricot . Pour into a 600 ml (1 pint) soufflé dish or small ramekin dishes prepared with a paper collar. 2. stir over a gentle heat until the custard thickens. whipped Flaked almonds .450 ml (¾ pint) Apricots . Cream the egg yolks and sugar. Strain into a heavy based or double saucepan. to decorate METHOD 1.1. Whisk the egg whites until stiff and fold into the custard mixture with most of the cream. in 3 tbsp hot water Whipping cream .Apricot Soufflé You can use either canned or ripe fresh apricots for this recipe. Cool. toasted nuts and the apricot. Remove the paper and decorate with the remaining cream. Heat the milk until boiling and pour onto the egg mixture.75g (3 oz) Milk . Serves 4-6 Eggs . . puréed Gelatine . separated Caster sugar . Refrigerate.175g (6 oz).300 ml (½ pint).15g (½ oz).4.

whipped METHOD 1. fold into the chocolate mixture. Decorate with cream. Cream the egg yolks with the chocolate and brandy. Chill well.3. repeat the layers finishing with the chocolate mixture. .150 ml (¼ pint).6 Whipping cream . Cut each sponge into 3 thin slices.Chocolate Brandy Dessert This rich chocolate dessert is a real treat. 4. Cover the base of a glass bowl with sponge. melted Brandy . Serves 6 Eggs . 3.175g (6 oz). Whisk the egg whites until stiff.3 tbsp Trifle sponges . pour over some chocolate mixture. 2. separated Plain chocolate .

optional METHOD 1. Beat the egg yolks thoroughly and put them into the top of a double boiler with the chocolate. grated Sugar . 2.75g (3 oz). .450 ml (¾ pint) Sugarfrosted rose petals . sugar and 150 ml (¼ pint) of the cream.the addition of a tablespoon of cold milk will prevent this if it looks as if this about to happen. Whip the remaining cream fairly stiffly and fold it into the chocolate mixture.Chocolate Mousse Mousse is not strictly an English word but it exactly describes this rich and luscious Victorian pudding.3 Cooking chocolate . Serves 6 Egg yolks . 5. then whisk with an electric beater until foamy and light. Take care not to overheat it or it will curdle . Allow to cool and chill in the refrigerator until starting to thicken. Turn the mixture into a soufflé dish and chill. Decorate with sugarfrosted rose petals if desired. 4.50g (2 oz) Double cream . 3. Stir them over the pan of gently simmering water until the mixture thickens.to decorate.

Melt the chocolate in a bowl over a pan of hot water.90g (3½ oz) Milk . place the remainder in the chocolate cups. Reserve 6 strawberry slices. . 3.Chocolate Mousse Cups You could always paint paper bun cases with melted chocolate if ready made cases are unavailable. sliced Chocolate cups . Whip the remaining cream and use to decorate with the reserved strawberries. Whip 150 ml (¼ pint) of the cream until softly stiff and fold into the cool chocolate mixture. Spoon in the chocolate cream and smooth over the tops. Serves 6 Plain chocolate . Heat the milk until boiling. then whisk into the chocolate. 2.50 ml (2 fl oz) milk Whipping cream .110g (4 oz).200 ml (7 fl oz) Strawberries . Leave to cool.6 . ready made METHOD 1.

4.Christmas Pudding Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. sultanas. nuts and orange zest.225g (8 oz) Shredded suet .½ tsp Milk .½ tsp Grated nutmeg . each pudding serves 8 Plain flour . To serve: cover and steam for 2 hours. leave until cold. Secure with string.50g (2 oz).50g (2 oz) Orange . Steam steadily for 6 hours. Turn out on to a warm dish. Remove from the steamer. replacing the water as it boils away. spice and nutmeg into a large bowl. 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. Use extra string to make a handle for ease of removal. Add breadcrumbs.225g (8 oz) Raisins . Store in a cool place. beaten Brandy or dry sherry .1 litre (2 pint) pudding basins. fresh cream or custard.350g (12 oz) Sultanas .1 small.4. Cover with buttered greaseproof paper or foil. peel. Sift flour. Divide the mixture between two greased 1. 3. suet.110g (4 oz) Ground mixed spice .275g (10 oz) Soft brown sugar . the Sunday before Advent. brandy or sherry. almond essence and milk. 2. Place in a steamer over a pan of boiling water and cover. Mix well. .150 ml (¼ pint) METHOD 1.50ml (2 fl oz) Almond essence . Combine the mix with the eggs. chopped Walnuts or blanched almonds .350g (12 oz) Mixed peel . 6. sugar. Makes 2. Pleat once to allow the pudding to rise. 5.¼ tsp Fresh breadcrumbs . raisins. Cover with foil. zest only Eggs . Serve with brandy butter.

6. broken into pieces ---------400ml double cream 1. Butter a 20cmwide x 5cm deep loose-bottomed cake tin and fit a circle of greaseproof paper into the base.F/170&Mac176. Combine the eggs and milk and slowly pour this in too. Sift the flour and cocoa into the bowl of an electric mixer or use an electric hand whisk. 3.40 minutes until firm and springy and when a skewer inserted into the middle of the cake comes out clean. butter. With a serrated knife slice the cake horizontally into three discs. Remove from the oven and leave to cool in the tin for around 30 minutes before turning out on a wire rack. Allow the mixture to cool until it is tepid but still liquid. 4. 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. Whisk together gently. Drain the cherries in a sieve suspended over a bowl. gaudy sherry trifle and wilting Profiteroles. sugar and syrup into a heavy based pan over a low heat and stir until everything is melted and amalgamated.BLACK FOREST GATEAU Along with rather sad oranges in caramel. lavishly assembled. Black Forest Gateau remains the favourite of the sweet trolley. . Add the chocolate mixture using a spatula and start to beat slowly together. 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. Ingredients For the chocolate cake: 75g best quality bitter-sweet chocolate. Place each disc on an individual plate and spoon the cherry syrup/kirsch mixture evenly over the three and leave to soak in. increasing the speed until the mixture is light and thick yet fluffy. usually made with dry sponge. Add this to the two tablespoons of Kirsch. The essence of a good Black Forest Gateau lies in carefully chosen ingredients. cheap tinned cherries and imitation cream. 2. Spoon the mixture into the cake tin. Pre-heat the oven to 325&Mac176.C/gas mark 3. 5. smooth the surface and bake in the preheated oven for 35 . Tip them into another bowl and measure off 200ml of the cherry syrup. Put the chocolate.

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

4. Pour over apple filling in crust. combine cream cheese. Bake at 350 degrees F (175 degrees C) for 35 minutes. Beat until smooth then add eggs and mix well. 2. or until center is set. Heat for about 1 minute. Spoon remaining pie filling into crust. Arrange apple slices around outside edge of cheesecake. Reserve 3/4 cup of apple pie filling and set aside. 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. Decorate with pecan halves around edge. Sprinkle with chopped pecans.7g Sodium 266mg Cholesterol 76mg Carbohydrates 39. sugar and vanilla. Preheat oven to 350 degrees F (175 degrees C).5g . Mix reserved apple filling and caramel topping in a small saucepan.4g Fiber 1. In a large bowl.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.4g Total Fat 23. Spread caramel sauce evenly over. Chill until ready to serve. 3. Remove from oven and cool to room temperature. Nutrition at a glance: Servings Per Recipe: 12 Amount per serving Calories 381 Protein 5.

3.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. Mix all ingredients together. 2. Whip the evaporated milk until thick. Pour into base and put in fridge to set. Dissolve the gelatine in water. Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Put custard apple flesh in a blender and blend until smooth. Decorate with slices of kiwifruit and sprinkle shredded coconut and toasted almonds on top to serve. .

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

poly 0.1g(sat 3.Servings Per Recipe: 1 Amount per serving Calories 230 (28% from fat) Fat 7.7g) Protein 8.2g. mono 2g.7g Fiber 0.2g Sodium 286mg Cholesterol 55mg Carbohydrates 32.1g .

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

1g Total Fat 22. Preheat oven to 350 degrees F.6g . Beat cream cheese until fluffy with mixer. Arrange raspberries on bottom of crust.Chocolate Raspberry Cheesecake Ingredients: 1 (6 ounce) READY CRUST® Chocolate Pie Crust 6 ounces cream cheese. melt 2 (1-oz. Bake 30 to 35 minutes or until center is almost set.) squares semisweet chocolate with 1/4 cup whipping cream.6g Sodium 237mg Cholesterol 77mg Carbohydrates 48. Garnish as desired. over low heat. mix well. lemon juice and vanilla. Gradually beat in sweetened condensed milk until smooth. Refrigerate leftovers. 2. 3. Soften cream cheese in microwave on high 15 to 20 seconds.3g Fiber 2. chill. Cook and stir until thickened and smooth. In small saucepan. Remove Nutrition at a glance: Servings Per Recipe: 8 Amount per serving Calories 422 Protein 8. Top cheesecake with chocolate glaze. Cool. Slowly pour cheese mixture over fruit. 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. Add egg.

Store in airtight container.7g Fiber 0. Preheat oven to 375 degrees F (190 degrees C). beat together egg milk. Spoon half of batter into muffin cups.5g Sodium 259mg Cholesterol 44mg Carbohydrates 34. or until golden. 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.7g . Stir egg mixture into dry ingredients. In a large mixing bowl. combine all-purpose flour. Nutrition at a glance: Servings Per Recipe: 12 Amount per serving Calories 243 Protein 4. brown sugar.8g Total Fat 9. set aside. Cool in pan for 5 minutes. In a separate bowl. 5. 3. butter.Strawberry Cheesecake Ingredients: 1/2 (8 ounce) package cream cheese. melted 1 teaspoon grated lemon zest 1/4 teaspoon vanilla extract 1/4 cup strawberry jam Directions: 1. 2. 4. Spoon remaining muffin batter on top. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. baking powder and salt. lemon zest and vanilla extract. then remove muffins and cool on rack. Beat together cream cheese and confectioners' sugar until smooth. stirring just until moistened. Grease 12 muffin cups or line with paper muffin liners. Bake in preheated oven for 20 minutes.

Puree the raspberries in a food processor. chopped 2 pounds cream cheese. Set the sauce aside and save any additional puree for another use. Prepare the Raspberry Sauce 2. Prepare the Cheesecake . Measure 1/2 cup strained puree into a small bowl and mix with the 1 tablespoon sugar and the lemon juice. Callebaut or Baker's Premium preferred. for serving with the cheesecake (optional) Directions: 1. defrosted and drained 1 tablespoon sugar 1 teaspoon fresh lemon juice White Chocolate Cheesecake 8 ounces white chocolate. Use the back of a spoon to press the raspberries through a strainer to remove the seeds. 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. 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. cooled Ingredients: Raspberry Sauce 1-1/2 cups fresh raspberries or unsweetened frozen raspberries.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. at room temperature 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 tablespoons whipping cream 1 cup fresh raspberries.

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

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

Or. cut into hearts with heart shaped cookie cutter. Prepare brownies following directions on box using water. 3. vegetable oil. If desired.8 ounce) package fudge brownie mix Water. Pour batter on top of the Sandies® Cookies crust. if preferred. pulse cookies within your food processor. Nutrition at a glance: Servings Per Recipe: 24 Amount per serving Calories 202 Protein 2. per brownie package directions Vegetable oil. To prepare crust. Preheat oven to 350 degrees. press into lightly greased baking pan (13 X 9 inches). 2. per brownie package directions 1 (12 fluid ounce) can cherry pie filling Powdered sugar for garnish Directions: 1. Bake at 350 degrees F for 28 . Crushed cookies can be prepared by placing cookies into a plastic freezer or sandwich bag and crushing with a rolling pin.9g . per brownie package directions Eggs. Evenly place dollops of cherry pie filling into brownie batter.2g Total Fat 8. melted 1 (19.30 minutes or until toothpick inserted comes out clean.Cherry Brownie Bars Ingredients: 2 cups Keebler® Sandies® Cookies (any variety). crushed (16 to 20 cookies per 2 cups) 4 tablespoons butter. and eggs. Cool and dust with powdered sugar (cover cherries with a paper circle cut out to avoid covering with powdered sugar). Combine crushed Sandies® Cookies and butter in a mixing bowl.

In large bowl. 2. reserve remaining 2/3 cup chips for frosting. sugar and vanilla. beat well. Heat oven to 350 F. Grease 13x9x2-inch baking pan. Cool completely in pan on wire rack. Stir in 1 cup peanut butter chips. . 3. Cut into squares.5g Fiber 1g Chocolate Peanut Butter Brownie Ingredients: 1/2 cup butter. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Pour batter into prepared pan.Sodium 153mg Cholesterol 8mg Carbohydrates 29. Add eggs. About 24 brownies. Stir together flour and baking soda. add alternately with syrup to butter mixture. 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. Frost with Peanut Butter Brownie Frosting. beat butter.

Remove from heat.5g Total Fat 10.4.9g Sodium 109mg Cholesterol 32mg Carbohydrates 31. Beat to spreading consistency. Quickly stir in peanut butter chips until melted. About 1 cup frosting. combine sugar. evaporated milk and butter.1g Fiber 1.2g . stir in vanilla. Cook over medium heat. stirring constantly until mixture comes to full boil. Nutrition at a glance: Servings Per Recipe: 24 Amount per serving Calories 243 Protein 5. In small saucepan.

Bake 350 F. 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. So watch your cooking time. 40-45 mins until pick comes out clean. cut into squares. Unbalanced. stirring often. I've decided to omit the sour cream and we liked it even better.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. egg.-----------.. then remaining brownie batter. Also.too heavy on sour cream.Preparation Method -------. 13x9x2" is not a good size for these. swirl with knife blade to create marbled effect. . stir in sour cream. and vanilla to blend thoroughly. sugar. Cool on rack. cool slightly. Top with cream cheese mixture. Frost brownies while frosting is still warm. Frost. My Notes: I baked these at 325 F for 20 mins.-------------------------------8 oz Cream cheese -. Original recipe calls for 6 oz chocolate chips and 3/4c sour cream. use butter to grease the dish and not non-stick spray or the brownie will stick. but 9x11" is. Topping: Melt chocolate chips in double boiler. Prepare brownie batter according to pkg instruction. beat in sour cream.Favorite Chocolate Marbled Brownies Serving Size : 36 Preparation Time :0:00 Categories : Brownies Favorites Chocolate Amount Measure Ingredient -.. After making this several times using sour cream. Go carefully and slowly. I prefer to mircowave chocolate chips instead of using the double boiler. Chill to set. You can only tell the chips are melting by stirring.

set aside. Reserve 16 whole almonds. Stir in 1/2 cup sugar and vanilla. chop the rest.-----------. Beat in 1/4 cup sugar. Spread cheese batter on top. baking powder and salt. .ALMOND MACAROON BROWNIES Serving Size : 16 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -. Bake for 40 minutes until cake tester comes out clean. Melt 5 oz chocolate and remaining butter (4 T) over low heat. Garnish with whole almonds. Cool in pan. Recipe can be doubled.-------------------------------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. Add remaining chopped almonds. Cut into squares. Melt remaining square of chocolate and drizzle over the brownies. 1 tablespoon flour and coconut.Preparation Method -------. until melted. Stir in 1 egg. Beat in 2 eggs. Remove from heat. Stir in 1/3 cup chopped almonds. don't overbake. Stir in 1/2 cup flour.

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

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

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