Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#01

Chocolate Pistachio Fudge

INGREDIENTS:

. 350 gr dark chocolate (70 % cocoa), chopped
. 1 small can (sweetened)condensed milk (397 gr)
. 30 gr butter
. pinch salt
. 150 gr shelled pistachios

Method:

Step 1
Put the chopped chocolate, condensed milk, butter & salt in  a pan, over a low heat and stir to melt.

Step 2
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.

Step 3
Add the nuts to the melted chocolate mixture and mix together well.

Step 4
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.

Step 5
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.

Step 6

Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.

Recipes#
1/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#05

S’Mores Pancakes

INGREDIENTS:

For the pancakes:
. 1 cup all-purpose flour
. 2 tablespoons unsweetened cocoa powder
. 2 tablespoons granulated sugar
. 1 tablespoon light brown sugar, packed
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1 cup buttermilk
. 1 large egg
. 2 heaping tablespoons canola or vegetable oil
. 1 teaspoon vanilla extract

For the toasted marshmallow cream:
. 6 jumbo marshmallows
. 1 cup heavy cream
. 1 tablespoon confectioners' sugar
. 1/4 cup chopped graham crackers

For the chocolate sauce:
. 4 ounces semi-sweet chocolate chips
. 1/2 cup heavy cream
. 1 tablespoon butter

INSTRUCTIONS:

Step 1
Place the jumbo marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.) Set aside to cool.

Step 2
To make the pancakes, in a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder and baking soda; set aside.

Step 3
In a large measuring cup or bowl, whisk together buttermilk, egg, oil and vanilla. Add wet to dry, and fold gently to combine. Do not overmix; batter will be thick and lumpy.

Step 4
Heat a non-stick skillet over medium heat and melt extra butter to coast skillet.

Step 5
Pour about 1/4 cup of batter onto the griddle surface in a circular pattern. Cook pancakes on first side until bubbles form and the bottom is brown and crisp, flip and cook on second side until crisp and done. Remove the pancake and place in a warm oven (about 225 degrees). Repeat the process until all the pancakes are done.

Step 6
In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Add toasted marshmallows and gently fold until marshmallows are combined. Add graham crackers and fold gently.

Step 7
To make the glaze, place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.

Step 8
To assemble pancakes, add one pancake to a serving plate, top with whipped cream. Add another pancake and continue the process until desired. Drizzle chocolate sauce over pancakes and serve. Add additional chopped graham crackers for garnish.

Recipes#
5/5

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#01

Chocolate and Raspberry Baked Ricotta Cake

INGRESIENTS:

 . 3/4 cup (165g) reduced-fat ricotta cheese (see note)
 . 2 cups self-raising flour
 . 1/4 cup cocoa powder
 . 1 cup caster sugar
 . 100g butter, melted
 . 1 cup hot water
 . 1 cup frozen raspberries

Raspberry sauce
 . 1/4 cup caster sugar

 . 1 cup frozen raspberries

Method:

Step 1
Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.

Step 2
Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.

Step 3
Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.

Step 4
Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#02

Chocolate Coconut Cake

INGREDIENTS:

 . 125g butter, softened
 . 1 cup caster sugar
 . 1/2 teaspoon coconut essence
 . 2 eggs
 . 1 1/2 cups Healthy Baker self-raising flour
 . 1/4 cup cocoa powder
 . 1/2 cup desiccated coconut
 . 1 cup milk
 . double cream, to serve

Chocolate buttercream
 . 200g butter, chopped

 . 200g dark chocolate, chopped

Method:

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using an electric mixer, beat butter, sugar and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each addition.

Step 2
Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Step 3
Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.

Step 4
Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with one-third of buttercream. Sandwich with cake top. Spread remaining buttercream over top and side of cake. Serve with cream.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#03

Flourless Chocolate and Orange Cake

 INGREDIENTS:

 . 2 valencia oranges
 . 200g dark chocolate, chopped
 . 100g butter, chopped
 . 8 eggs
 . 1 1/3 cups (300g) caster sugar
 . 3 cups (300g) almond meal
 . Double cream, to serve

 . Icing sugar, to serve

Method:

Step 1
Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Roughly chop and place in a food processor. Process until a coarse paste forms.

Step 2
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Step 3
Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Step 4
Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#04

Light Chocolate Cake

INGREDIENTS:

 . 75g unsalted butter, softened
 . 1 cup caster sugar
 . 2 eggs
 . 1 1/2 cups self-raising flour
 . 1/3 cup cocoa powder, sifted
 . 1/2 teaspoon bicarbonate of soda
 . 1 cup reduced-fat milk

 . cocoa powder and mixed berries, to serve

Method:

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.

Step 2
Using an electric mixer, beat butter, sugar, eggs, flour, cocoa, bicarbonate of soda and milk on low speed for 1 minute or until just combined. Increase speed to high. Beat for 2 minutes or until thick and creamy.

Step 3
Spoon mixture into pan. Smooth top. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.

Step 4
Place cake on a plate. Dust with cocoa. Top with berries. Serve.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#05

Classic Chocolate Cake

INGREDIENTS:

 . 1 1/3 cups (200g) plain flour
 . 2 tablespoons cocoa
 . 1 teaspoon baking powder
 . 1/2 teaspoon bicarbonate of soda
 . 200g good-quality dark chocolate, chopped
 . 225g unsalted butter, softened, chopped
 . 1 cup (220g) caster sugar
 . 1 teaspoon vanilla extract
 . 4 eggs
 . 1/2 cup (125ml) milk
 . Chocolate ganache icing and chocolate curls, to decorate

Method:

Step 1
Preheat the oven to 160C. Grease and line a 24cm round springform cake pan.

Step 2
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.

Step 3
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.

Step 4
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.

Step 5
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.

Step 6
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.

Step 7
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

Step 8
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.