Updated Chocolate Layer Cake One of the tricks of this recipe is adding sour cream to the cake mix

. The sour cream adds fabulous moistness and flavor to the cake recipe

Prep Time: 25 minutes Cook Time: 35 minutes Ingredients: • • • • • • • 1 (18-ounce) package two layer devil's food or chocolate cake mix 1 cup sour cream 1/2 cup water 1/2 cup chocolate milk 1/3 cup vegetable oil 3 eggs 2 (16-ounce) tubs ready-to-spread chocolate frosting Preparation: Preheat oven to 350 degrees F. In large bowl, combine cake mix, 1 cup sour cream, water, vegetable oil, and eggs, and mix to combine. Beat well at high speed for 2 minutes. Pour into 2 greased and floured 9" layer cake pans. Bake at 350 degrees for 25-35 minutes, until cake springs back when lightly touched with finger and cake begins to pull away from sides of pan. Cool cakes in pans on wire racks for 10 minutes. Carefully remove from pans and cool completely on wire racks. In medium bowl combine both cans of frosting and beat well to combine. Fill layers and frost cake. For tips, see How To Frost A Layer Cake***. Using a large amount of frosting makes the whole process easier, especially if you are a beginner. If you feel this is too much frosting, just use the amount you'd like and make Graham Cracker Sandwiches with the leftovers. Spread 2-3 tablespoons frosting between two graham crackers and let stand until set ***How To Frost A Layer Cake

Layer cakes can be intimidating. But frosting them, while an acquired skill, is something you can do with these easy tips. Difficulty: Average Time Required: 30 minutes Here's How: 1. Bake a layer cake, using your favorite recipe or a mix, remove layers from pans, and cool completely.

2. Freeze the layers until solid. This makes it easier to frost them. 3. Make frosting according to your favorite recipe, or use canned frosting or a mix. 4. Using a lazy susan or turntable will make the frosting process easier, but if you don't have one, just pick a pretty serving platter to use. 5. Tear off four short strips of waxed paper and place them in a square on your serving plate, leaving an open space in the middle. 6. Carefully place one cake layer on the waxed paper. Using about 1 cup of the frosting, spread frosting over the top of the layer. 7. Place the second layer on top of the frosting, aligning the edges. 8. Using an offset spatula for more control, spread a very thin layer of frosting on the sides of the cake to seal in any stray crumbs. This is much easier if you have a lazy susan. 9. Then frost the sides of the cake, using the spatula to make peaks and swirls. Build up a slight edge at the top of the cake. 10. Finish frosting the top of the cake, pushing frosting to the edges to meet the frosting on the sides. Have fun swirling the frosting so it's pretty! 11. Carefully pull out the waxed paper strips. Now you see why we used them - your serving platter is perfectly clean! Tips: 1. I would recommend making more frosting than most recipes call for, especially if you're a beginner. Nothing is more frustrating than running out.

2. Offset spatulas have a kink in the blade that keeps your fingers away from the frosting while working. 3. Add liquid to thin, or powdered sugar to thicken the frosting as you work if the texture changes. What You Need: • • • • • cake layers frosting waxed paper serving plate lazy susan

White Chocolate Pecan Pie This wonderful pie is super easy and quick to make. Serve it frozen in the summertime. Prep Time: 25 minutes Cook Time: 8 minutes Ingredients: • • • • • • • • • 1 9" pie shell 2 Tbsp. butter 2 cups chopped pecans 2 cups white chocolate chips 1 cup semisweet chocolate chips 7 tablespoons milk 2 cups heavy whipping cream 1/3 cup powdered sugar 1 tsp. vanilla Preparation:

Prepare a pie crust and place it in a 9" pie pan or a 10" tart pan. Blind bake the crust until golden brown. Cool completely. Melt butter in a heavy skillet over medium heat. Stir in pecans and cook until nuts are golden brown, about 6 minutes, stirring constantly. The nuts can burn very quickly, so make sure that you watch carefully. Cool completely. In small heavy saucepan, melt white chocolate chips in 5 tablespoons milk over low heat. Cool to room temperature. In another small heavy saucepan, melt semisweet chocolate chips with 2 tablespoons milk, stirring until smooth. Cool to room temperature. In large bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form. Remove 1/2 cup whipped cream and place in saucepan with cooled semisweet chocolate. Fold 1-1/2 cups cooled pecans and cooled white chocolate chip mixture into whipped cream in bowl. Fold together remaining 1/2 cup pecans, the 1/2 cup whipped cream, and semisweet chocolate mixture in saucepan. Spoon the semisweet chocolate mixture into cooled crust and smooth. Top with white chocolate mixture. Cover and refrigerate at least 4 hours before serving. May also be frozen and served frozen; remove from freezer 15 minutes before serving to make slicing easier. Serves 8-10

Blender Pots de Crème This easy and elegant rich chocolate dessert recipe is made in minutes in the blender or food processor. Prep Time: 10 minutes Cook Time: 3 minutes Ingredients: • • • • • • • 1 pasteurized egg 1 teaspoon vanilla 2 tablespoons cocoa powder 2 tablespoons sugar 3 tablespoons butter, softened 1 cup semisweet chocolate chips 1/3 cup whole milk

1/3 cup heavy cream Preparation: In blender container or food processor, place pasteurized egg, vanilla, cocoa, sugar, butter, and vanilla. Blend until smooth and scrape sides of container. Add chocolate chips to blender and set aside. In small saucepan, heat milk and cream until steam forms and small bubbles form around the edges. Add hot milk mixture to ingredients in blender and blend on high speed until smooth. Pour into 4-6 demitasse cups. Cover with plastic wrap pressed directly onto the pudding surface. Chill 4-5 hours or until set. 4-6 servings

Chocolate puddings with chocolate sauce

“For some, dessert is the business end of the meal.”

Pudding • • • • • • • • • • • Sauce 250g butter 1 1/2 cups of caster sugar 1 tsp of vanilla essence 50g of Dutch cocoa 2 1/2 teaspoons of baking powder pinch of salt the grated zest of 2 lemons 2 whole eggs and 2 yolks (reserving the 2 whites) 2 cups of plain flour 3/4 cup of milk 50g of dark couverture chocolate

• • •

200g of dark couveture chocolate 250ml of single cream 1 tbsp of butter

When we think of a rich dessert, many of us think of chocolate and a hot chocolate pudding, brought steaming from the oven. To get the most intense flavour, it's essential to use the best chocolate available. Compound chocolate won't do; it results in a papery, flat flavour. Use good couveture chocolate and your pudding and sauce will taste great. Method Cream 250g butter and 1 1/2 cups of caster sugar. Add a teaspoon of vanilla essence, the grated zest of 2 lemons, 2 whole eggs and 2 yolks (reserving the 2 whites). Sift 2 cups of plain flour, 50g of Dutch cocoa, 2 1/2 teaspoons of baking powder and a pinch of salt and add to the mixture. Melt 50g of dark couverture chocolate and mix in with a 3/4 cup of milk. Whisk the remaining 2 egg whites to soft peaks and fold into the mixture. Butter and sugar individual pudding (dariole) moulds. Fill with the mixture. Place the puddings in a baking dish and pour boiling water into the dish so it comes two-thirds up the sides of the moulds. Bake at 180C for 30 to 35 minutes or until they feel firm to the touch. To make the sauce Bring a half-filled pot of water to the boil, place a neatly fitting stainless-steel bowl on top containing 200g of dark couveture chocolate, 250ml of single cream and a tablespoon of butter. Turn the heat off immediately and, once everything melts, mix it well together so it becomes a glossy sauce. Serve with the warm puddings. Makes 12.

Rich chocolate tart

“I have to admit a weakness for chocolate.”

• • • • •

300g of sweet shortcrust pastry 150ml cream 50ml of milk 200g of chopped, best quality chocolate 1 egg

This simple recipe is from French chef Joel Robuchon. Method Butter a 20cm flan ring with a removable base. Roll out 300g of sweet shortcrust pastry to about 2mm and line the flan ring. Place in the refrigerator for 30 minutes. Preheat oven to 200C and bake the pastry shell for 10 minutes. Bring 150ml cream and 50ml of milk to the boil in a saucepan. Take it off the heat and add 200g of chopped, best quality chocolate. Whisk until the mixture is shiny. Add a beaten egg and mix well. Pour the mixture into the

flan shell and bake in a preheated 150C oven for 15-18 minutes. The filling should be set but not hard. Allow to cool, remove the sides and slip off the base.

Chocolate mousse torte

• • • • • • • • • •

1 cup shredded coconut 1 cup macadamia nuts 1/2 tsp salt 1/2 cup pitted dates (For a richer crust, add 1 tsp cacao butter or coconut oil) 2 large avocados, peeled and seeded 1 tbsp vanilla extract 1/2 cup cacao powder 1/2 cup agave syrup 2 bananas Strawberries

Mint leaves

Method Finely grind coconut. Add nuts, 1/2 tsp salt, dates and cacao butter or oil, if using, then blend until formed into dough. Press into a small pie dish then place in fridge or freezer to set. Blend avocados, vanilla, cacao and syrup until smooth. Layer the crust with bananas, thinly sliced, then spread the mixture on top. Garnish with strawberries and mint leaves. Refrigerate for at least one hour before serving.

Dark chocolate mocha mousse

A really rich, velvety smooth mousse to serve on special occasions Serves: 6 Prep: 10 mins Cook: 1hr including setting time

4 egg yolks l25g (4oz) caster sugar 275ml (1/2 pint) milk 1tsp vanilla essence 2tsp gelatine 4tsp instant coffee l00g (3.5oz) dark chocolate 284ml (1/2 pint) double cream 6 chocolate flakes 1. Whisk the egg yolks and sugar together. 2. Heat the milk and vanilla essence almost to boiling point, then whisk slowly on to the eggs. 3. Pour into a pan and stir the custard over a low heat until thickened a little, but do not allow it to boil. 4. Sprinkle gelatine over the hot custard and allow it to dissolve before straining to ensure it is smooth. 5. Dissolve the coffee in 2tbsp hot water and melt the chocolate in this then whisk into the custard. Cool before folding in the lightly whipped cream. 6. Refrigerate until beginning to set, then pipe or spoon the mousse into the glasses. 7. Decorate with Flake or a made chocolate decoration. Serve chilled.

Cappuccini chocolate mousses

: Use plain chocolate with at least 50 per cent cocoa solids for the best flavour.

Makes: 6 Time to prepare: 25 mins, plus chilling Cals per portion: 565 200g (7oz) good quality plain chocolate 45ml (3tbsp) strong black coffee 450ml (3/4pt) double cream 2 medium eggs, separated Chocolate shavings and cocoa powder, to decorate 1. Break the chocolate into pieces and place in a heatproof bowl with the coffee. Set over a pan of simmering water and leave until the chocolate has melted. Remove the bowl from the heat and stir until smooth. Cool for 10 mins. 2. Pour 300ml (1/2pt) of the cream into a bowl and whisk until softly peaking. Beat the eggs into the chocolate mixture, then fold in the cream. Whisk the egg whites until stiff and fold them into the chocolate mixture. 3. Spoon the chocolate mixture into 6 glasses or small coffee cups and chill for 1 hr or until just set. Softly whip the rest of the cream and spoon on top of each mousse. Decorate with chocolate shavings and dust lightly with cocoa powder. Serve immediately or chill until required. Double chocolate mousse

Serves: 10 Time to prepare: 1hr, plus chilling Time to cook: 12-15 mins Cals per portion: 535 For the base: 3 large eggs 75g (3oz) caster sugar 50g (2oz) plain flour 25g (1oz) cocoa powder

For the white chocolate mousse: 300g (11oz) white chocolate, broken into pieces 45ml (3tbsp) milk 300ml (1/2pt) double cream 1 x 11.7g sachet powdered gelatine 3 large egg whites For th gark chocolate glaze: 100g (4oz) plain chocolate, broken into pieces 25g (1oz) unsalted butter 75ml (3fl oz) double cream 50g (2oz) melted white chocolate and mini chocolate eggs, to decorate For the base 1. Preheat the oven to 180°C/350°F/gas 4. Whisk the eggs and sugar in a heatproof bowl over a pan of simmering water until pale and very thick. Sift over the flour and cocoa powder and fold in gently. 2. Pour mixture into a greased and base-lined 23cm (9in) round cake tin. Bake for 12-15 mins until springy to the touch. Turn out on to a wire rack and leave to cool. Trim sponge base to fit tightly into a greased and lined 20cm (8in) round spring-form tin. For the white chocolate mousse 3. Place the white chocolate and milk in a heatproof bowl set over a pan of simmering water and leave until the chocolate has melted. Remove from the heat and stir until smooth. Stir in 60ml (4tbsp) of the double cream. 4. Dissolve the gelatine according to packet instructions and leave to cool slightly. Whip the rest of the cream until softly peaking. Gently fold the gelatine and cream into the chocolate mixture. Whisk the egg whites until stiff and fold in. 5. Spoon the mousse over the sponge base. Chill for 3-4 hrs, or overnight, until set. For the dark chocolate glaze 6. Place the chocolate and butter in a heatproof bowl over a pan of simmering water and leave until melted. Remove from the heat and stir in the cream. Leave to cool until thick enough to spread. 7. Remove mousse cake from tin and spread glaze over the top. Decorate with drizzles of melted white chocolate and mini chocolate eggs.

Dark chocolate roulade

This melt-in-the-mouth roulade has a rich dark chocolate sponge filled with sweet white chocolate cream. It's easy to make but looks and tastes great! Serves: 8 Ready in: 55 mins Cals per serving: 510 Fat per serving: 35g Cost per serving: 65p 200g (7oz) plain chocolate, broken into pieces 150g (5oz) caster sugar 5 medium eggs, separated 100g (4oz) white chocolate, broken into pieces 284ml carton double cream 2tbsp icing sugar, to dust White chocolate curls and fresh raspberries to decorate 1. Preheat oven to 180°C, 350°F, Gas 4. Line a 33 x 23cm (13 x 9in) swiss-roll tin with baking parchment. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk sugar and egg yolks in a bowl for 3-4 mins until very thick. Fold in chocolate. In a separate bowl whisk egg whites until stiff. 2. Beat 2tbsp of egg whites into the chocolate mixture then fold in remainder. Pour mixture into tin. Bake for 15-20 mins until risen and just firm to the touch. Sift icing sugar on to a large sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a clean, damp teatowel. Leave to cool. 3. Melt white chocolate in a pan over simmering water. Cool for 5 mins. Whip cream until peaking then fold in the melted chocolate. Remove the baking parchment from roulade. Spread over chocolate cream. Using the paper as a guide, roll up roulade from one short end. Decorate with chocolate curls and raspberries.

Chocolate mousse

An old favourite, this recipe uses standard dark chocolate for that extra rich taste. Serve in coffee cups if you're looking to impress! Suitable for vegetarians Serves: 4 Ready in: 25 minutes plus chilling time Per serving: Calories 365, Carbs 41g, Fat 19g, Saturated fat 10g, Sugar 27g 200g bar Dark Chocolate 2tbsp Tia Maria or Kahlua 3tbsp black coffee 3 large eggs, separated 2tbsp caster sugar Cocoa or dark or white chocolate shavings, to serve (optional) 1. Put the chocolate, liqueur and coffee in a bowl and stand over a pan of simmering water until melted and smooth. Remove the bowl from the pan and leave to cool for 5 minutes. Meanwhile, whisk the egg yolks with the sugar until light and creamy. Stir in the chocolate mixture. 2. Whisk the egg whites until stiff but not dry. Fold into the chocolate mix with a large metal spoon, taking care not to knock out all the air. Divide between 4 glasses. Chill for at least 2 hours. 3. Serve dusted with cocoa or sprinkle on a few chocolate shavings if desired. (Please note: pregnant women should avoid eating raw egg yolks.)

Hot chocolate pudding

This gorgeous pudding is baked rather than steamed and is served with a real homemade chocolate custard, just like Granny used to make. Serve it once and it will be a firm family favourite. Serves: 4-6 For the pudding 125g (4 1/2oz) unsalted butter, very soft 125g (4 1/2oz) caster sugar 3 large free range eggs, at room temperature 100g (4oz) self-raising flour 1/2tsp baking powder 3tbsp cocoa powder 1/2tsp vanilla essence 30g (1 1/4oz) ground almonds 1tbsp milk For the custard 450ml (3/4pt) creamy milk 3tbsp cocoa powder 4tbsp caster sugar 1tbsp cornflour 2 large free range egg yolks 18cm soufflé dish or deep baking dish, greased, and a roasting tin 1. Heat the oven to 160°C/325°F/gas 3. Half-fill the roasting tin with water and set in the oven to heat up. 2. Put the soft butter, caster sugar, eggs, flour, baking powder, cocoa powder, vanilla, almonds and milk into the bowl of a food mixer and beat well until very smooth and thoroughly combined (you can also do this using a mixing bowl and wooden spoon). 3. Spoon the mixture into the prepared soufflé dish.

4. Cut a large square of foil and butter one side. Fold the foil down the middle to make a pleat (so the pudding can rise), then cover the dish buttered-side down, making sure the foil fits tightly. Put the dish into the water-filled roasting tin and bake for 1 hr until firm to the touch. 5. Meanwhile, make the custard: heat all but 2 tbsp of the milk in a medium-sized non-stick pan. 6. Sift the cocoa, sugar and cornflour into a heatproof bowl. Add the yolks and reserved milk then stir to make a thick, smooth paste. 7. Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens. Don't let the mixture boil or the eggs will scramble. Pour into a jug and serve hot with the pudding.

Quick chocolate pud

It's the mix of white and dark chocolate that makes this dish so delicious. And it only takes 15 mins to make. Serves: 4 Takes: 15 mins 125g (4½ oz) butter 75g (3oz) light muscavado sugar 2 eggs 200g (7oz) dark chocolate, melted 1tsp vanilla 100ml (3½ fl oz) double cream

25g (1oz) plain flour ¼ tsp baking powder 75g (3oz) white chocolate, chopped 1. Melt the dark chocolate in the microwave on medium heat for a minute or two. Keep checking it as it might overheat and go grainy. 2. Cream together the butter and sugar, then gradually add the eggs, melted chocolate, vanilla and cream. 3. Fold in the flour, baking powder and white chocolate. Divide the mixture between 4 buttered ramekins. 4. Cover with cling film and microwave on high for 3-4 mins. Remove from microwave, pierce cling film and leave for a couple of mins. Turn out and serve with cream.

Chocolate honeycomb pots

“Drink with late harvest or botrytis riesling”

• • • • • •

100g bitter chocolate e.g. Lindt 70% cocoa 100mL whipping cream 50g confectionery honeycomb 3 eggs (60g) 50g caster sugar 1 tbsp whisky or rum

Method Melt the chocolate in a heatproof bowl set over a pan of simmering water and set aside to cool. Lightly whip the cream until soft peaks form. Roughly crush the honeycomb, setting aside four shards for serving. Use a hand-held electric beater, beat the eggs and sugar in a bowl for 5 mins or until thick, pale and creamy (they should form ribbons when you lift the beater). Gently fold in the chocolate, whisky and cream until smooth, then gently fold in the crushed honeycomb. Spoon into four small ramekins or pots and chill for an hour or so. Push remaining shards of honeycomb into each pot and serve. Serves 4.

Coffee chocolate truffles

• • • • • • • •

100ml milk 1/4 cup ground coffee beans 1kg dark chocolate buttons 250ml cream 50g butter 1 heaped tbsp glucose 30ml rum 70g cocoa

Truffles can be flavoured with just about anything. You can use different liquors, reduced fruit juices, spices and essences Method Bring milk and coffee to a simmer in a saucepan. Strain through a coffee filter or clean tea towel. Melt 500 grams of chocolate and place in a large bowl. Bring coffee-infused milk, cream, butter and glucose to the boil and pour over chocolate. Add rum and stir with a whisk until smooth and shiny. Pour into a container and set in the fridge. Use a teaspoon to shape

into five-cent-sized balls and place on a tray. Freeze. Melt remaining chocolate. Cover a tray with the cocoa. Using your fingers, coat truffles with chocolate and drop onto cocoa so that they don't touch each other. Agitate tray so that truffles roll around and become covered in cocoa. Store in an airtight container with excess cocoa on top in the fridge. Makes about 100

Chocolate and vanilla puddings

“Such big flavour comes from the tiny specks of the vanilla bean. Just split and steep.”

• • • • •

2 vanilla beans or 1/2 tsp vanilla paste or essence 2 tbsp whisky or brandy 125g best-quality dark chocolate, chopped into small pieces 125g unsalted butter 4 whole eggs

• •

150g castor sugar 50g plain flour

Method Preheat oven to 200C. Place a large bowl over a pot of gently simmering water. Split vanilla beans in half and scrape seeds into the bowl with the whisky, chocolate and butter. Stir until the chocolate has melted. Remove from heat. Whisk the eggs with the sugar until pale and frothy, then stir in the flour and chocolate mixture and mix until combined. Grease the bottom and sides of four 250ml ramekins and sprinkle a little sugar inside. Divide the mixture into the ramekins and bake for 10-12 minutes or until the top and sides are firm and slightly cracked. To serve Serve hot with creme anglaise, pouring cream or ice-cream. Serves 4.

Turkish coffee creams

“If you enjoy cardamom-scented Turkish coffee, you'll love these creamy petit pots.”

• • • • • • •

60g dark-roasted, plain Turkish coffee, finely ground 4 cardamom pods, lightly crushed 1 stick cinnamon 250ml pure cream 50g best quality dark chocolate, grated 5 free-range egg yolks heaped ¼ cup caster sugar

Method Moisten the coffee grounds with a little water and put onto a muslin square with the cardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag. Put the cream into a heavy-based saucepan with the muslin bag and bring to the boil, then lower

the heat and simmer for 5 minutes. Turn off the heat and leave to cool and infuse for about an hour. Squeeze the muslin bag into the pan to extract as much flavour as possible, then discard it. Reheat the infused cream gently, then add the grated chocolate and stir until melted. In a separate bowl, whisk the egg yolks with the sugar. Pour on the hot cream mixture and whisk gently to combine. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool in a sink of iced water. Stir from time to time as the mixture cools. Spoon the coffee cream into petit pots or little glasses and chill before serving. Makes 8

Toblerone chocolate mousse

“Money's tight, but that doesn't mean that your belly needs to be empty.”

• • • •

750ml thickened cream 300g Toblerone milk chocolate 6 tablespoons hot water 3 egg whites

Everyone needs a chocolate hit to help with study. Method In a bowl, whip the cream until just stiff. Place a bowl with the chocolate and 6 tablespoons of water over a pan of simmering water and allow to melt (alternatively this can be done in a microwave on low). Remove from heat, stir and cool slightly. Now beat the egg whites in a clean bowl with a pinch of salt until stiff peaks are formed. Fold the melted chocolate into the cream and then carefully fold in the egg whites. Save the yolks for an omelette or scrambled eggs. Pour into individual glasses or serving dishes and chill for a few hours before serving. Serves 4

Angel's truffles

“Sweets assorted”

• • • •

1/3 cup large black Kalamata olives 1 cup fresh Medjool dates (or Iranian dried dates, soaked for an hour in water and drained) two drops pure bourbon vanilla essence (or orange,mandarin or peppermint essence) 1/3 cup Dutch cocoa, plus extra for dusting

I know you doubt this combination, but don't forget it comes from the divine, and it's about time you believed in miracles. Method Remove and discard pits from olives. Soak olives in cold water for an hour and drain. If still salty, soak a little longer. Place the dates in a food processor and begin to puree.

After a few minutes, add the olives and vanilla, and puree until smooth.· Slowly add the cocoa and once it's totally incorporated, stop.With a spatula, transfer the mixture to a bowl. Roll small truffles, place them in a dish with the extra cocoa and roll them around to cover in cocoa. Serve at the end of a meal and watch your guests have an unforgettable taste experience. Makes 12

Zabaglione with chocolate

“Zabaglione began its life as a restorative drink”

• • • • • •

8 egg yolks 100g of caster sugar 1 nip of grappa (or brandy) 150ml of white wine 1 vanilla bean in half good-quality, bitter chocolate

These days zabaglione is flavoured with many different wines and spirits. For a very light, frothy version that's excellent as an accompaniment to poached or fresh fruit, try adding bubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richer result, as will adding a small quantity of your favourite liqueur. Method In a large bowl, whisk 8 egg yolks with 100g of caster sugar until the mixture is pale and thick. Add a nip of grappa (or brandy) and 150ml of white wine and mix well. Split a vanilla bean in half, scrape out the seeds and add to the mixture. Place the bowl over a pot filled to a third with simmering water and on a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione until it thickens and doubles in volume. Cool the zabaglione before pouring into glass goblets. Shave some good-quality, bitter chocolate on top before serving.

Chocolate yoghurt pears

“A fantastic combination of fresh fruit and chocolate.”

• • • •

500mL water 100g caster sugar 2 cinnamon sticks 4-6 firm, tall pears

For the sauce • • 100g bitter sweet chocolate 300g yoghurt

Method Combine water, sugar and cinnamon sticks in a saucepan and bring to the boil, stirring. Peel the pears, leaving the stem intact, and trim the base flat. Gently poach the pears in spiced water for 15-20 minutes, depending on ripeness.

For the sauce Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Cool slightly and beat in the yoghurt. Add pear syrup by the spoonful to sweeten to taste and bring to pouring consistency. Drain the pears and stand upright, one to a plate. Spoon or pour the chocolate yoghurt over each pear until completely coated. Serves 4

Flourless Chocolate Cake

Ingredients • • • • • • 1/2 cup water 1/4 teaspoon salt 3/4 cup white sugar 18 (1 ounce) squares bittersweet chocolate 1 cup unsalted butter 6 eggs

Directions 1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. 3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. 4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. 5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. 6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. All Women Stalk Chocolate Decadence Cake

For chocoholics, this is a great recipe that is to die for and you can be proud of to serve in large social occasions; whether served with crème custard, stout beer or mixed berries, this is the kind of cake that your friends will remember you best. It is as good as or maybe even better than the one you can get from a restaurant, with very rich and thick chocolate flavour. It is best served cold and a few days older because its texture and taste gets better in the refrigerator. Ingredients: • • • 12 ounces semisweet chocolate chips 4 (1 ounce) squares unsweetened chocolate 1 1/2 cups butter, melted

• • • •

1 3/4 cups white sugar 1/2 cup water 7 eggs 2 cups whipped cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line
2.

3. 4. 5.

6.

bottom with parchment paper. Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

NO BAKE CHEESECAKE Ingredients • • • • • • • • • • • CRUST 1 1/4 cups graham cracker crumbs 1/3 cup butter or margarine, melted 2 teaspoons granulated sugar CHEESECAKE 1 envelope (.25 oz.) unflavored gelatin 2/3 cup water 2 pkgs. (8 oz. each) cream cheese, softened 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted* and cooled 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk 1 cup heavy whipping cream, whipped

Directions 1. FOR CRUST: MIX graham cracker crumbs, butter and sugar together in ungreased 9-inch springform pan; press firmly onto bottom.

2. FOR CHEESECAKE; Sprinkle over water in small saucepan; let stand for 1 minute. Warm over low heat, stirring constantly, just until gelatine dissolves. Remove from heat. 3. BEAT cream cheese and melted chocolate in large mixer bowl until fluffy. Gradually beat in sweetened condensed milk. Stir in gelatine mixture; fold in whipped cream. Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife around edge of cheesecake; remove side of springform pan. 4. *Follow melting directions on NESTLE package. 5. NOTE: 2 prepared 9-inch (9 ounces each) graham cracker crusts can be substituted for the 9-inch springform crust. Divide filling evenly; refrigerate as above.

All Women Stalk Frozen Hot Chocolate

This refreshing and excellent drink recipe is superb and very easy to follow even kids can do this; it tastes wonderful and perfect on a hot summer day. Your family, especially kids will definitely love this. You can put a frosty twist with this velvety blend of three types of chocolates and more ice to add thicker consistency. Ingredients: • • • 3 tablespoons superfine granulated sugar (or baking sugar) 1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavour NESTLÉ Hot Cocoa Mix 2 tablespoons unsalted butter

• • • •

1/3 cup each NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLÉ TOLL HOUSE Milk Chocolate Morsels 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided 4 cups ice cubes Whipped cream

Directions: 1. 2. 3. 4. 5. 6. Place sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water. Stir frequently until melted and smooth paste forms. Add morsels; stir. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature. Place chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of whipped cream. Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon.

7.
8.

Frozen Chocolate-Covered Cappuccino Crunch Cake

This cake is unbelievably awesome, delicious and easy to make and versatile; you can actually use other flavors to make it more appealing to those who are not coffee-lovers, especially

kids. Other flavors you can use to substitute for the high-priced and hard to find coffee ice creams are vanilla ice cream, cookies and cream or chocolate sandwich filled cookies. Ingredients: • • • • • • • • 1 (10 3/4 oz.) frozen pound cake, thawed 3/4 cup heavy whipping cream 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 4 cups (1 quart) coffee ice cream, softened 1 cup frozen whipped topping, thawed 1 3/4 cups coarsely crushed malted milk balls Frozen whipped topping, thawed (optional) Coarsely crushed malted milk balls, (optional)

Directions

1. Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9inch spring form pan; press down firmly. Set remaining slices aside. 2. Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4inch of edge of pan. 3. Cover; freeze for 1 1/2 hours or until chocolate is set. 4. Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; 5. Freeze until ice cream is firm, about 2 hours. 6. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours 7. To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

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