Brownie pizza

Brownie pizza

Ingredients for brownies

• Butter 4 ounces
• Caster sugar 1 cup
• Egg 2
• Flour ¾ cup
• Coco powder 3 tbsp leveled
• Salt pinch
• Baking powder ½ tsp
• Walnuts ½ cup chopped

Ingredients for filling

• Cream cheese 8 ounces
• Chocolate chips ½ cup
• Mix fruit cocktail 1 tin
• Vanilla essence ½ tsp
• Icing sugar 4 tbsp
• Whipped cream 1 cup

Method

• In a sauce pan cook together butter, coco powder and sugar on very low flame for 1 minute, beat in 1 egg at a time, fold in walnuts, vanilla essence, sieved mixture of flour, salt and baking powder, mix well, spread in a greased 10 to 12 inch pizza plate, bake on 180 degree C for 20 minutes, cool on wire rack.

Method for filling 

• Cool brownie, in a bowl beat cream cheese, sugar, vanilla until smooth fold in whipped cream, spread over brownie crust, top with fruit cocktail, chocolate chips, refrigerate 2 to 3 hours before serving.

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Orange brownies

Orange brownies 

Ingredients

• Butter 150 gm
• Chocolate chopped ¾ cup
• Eggs 3
• Caster sugar 1 ½ cup
• Orange essence 1 tsp
• Orange zest 1 tsp
• Flour 1 cup
• Baking powder 1 tsp
• Orange juice ½ cup

Method

• Mix all together in a bowl beat for 3 minutes, pour in a greased 8*8 inches square pan, and bake on 180 degrees for 25 minutes.

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Cookies & Cream Chocolates

Cookies & Cream Chocolates

 Ingredients

• White chocolate: 150 gr. (chopped)
• Cream: ½ cup
• Oreo cookies: 4-6 (chopped)
• Light corn syrup: 1 tsp optional
• Melted white chocolate for coating, as required.
  

Method

• Prepare white chocolate ganache.Put chopped white chocolate in a bowl. Heat cream & pour over the white chocolate, add light corn syrup. Let sit for a while till chocolate softens. Stir to mix. Add chopped cookies.Pour melted white chocolate in the chocolate mold. Tap to take out air bubbles. Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.

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Peppermint chocolates

Peppermint chocolates

Ingredients

• Icing sugar: 120 gr.
• Unsalted butter: 10 gr. (softened)
• Peppermint essence: 1/8 - ¼ tsp
• Vanilla essence: 1/8 tsp
• Evaporated milk: 1 ½ - 2 TBS
• Melted dark chocolate for coating.

Method

• In a bowl beat together icing sugar, butter, both essence & evaporated milk till fluffy.Pour melted dark chocolate in the chocolate mold. Tap to take out air bubbles. Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted dark chocolate. Chill till set. Take out from the mold & store in the fridge.

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Peanut Butter & Jelly Cups

Peanut Butter & Jelly Cups

 

Ingredients

• Creamy Peanut Butter: ½ cup
• Butter: 2 TBS
• Icing sugar: ¼ cup
• Strawberry Jam or Jelly: ¼ cup
• Toasted peanuts (chopped) for decoration
• Melted chocolate for cups
• Miniature baking cups or chocolate cups

Method

• On a double boiler or in a microwave heat the peanut butter & butter till softened & smooth. Then add in the icing sugar & mix well. Keep aside.With the help of a brush or a tsp apply melted chocolate on the base & the sides of the cup. Chill till set. Then fill in peanut butter mix. half, then spoon in a little jam. Cover with melted chocolate. Sprinkle chopped peanuts. Chill till set. Then store in the fridge.

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Cappuccino Chocolates

Cappuccino Chocolates

Ingredients

• White chocolate: 150 gr. (chopped)
• Cream: ½ cup
• Coffee: 1 tsp
• Light corn syrup: 1 tsp optional
• Melted white chocolate or milk chocolate for coating, as required.

Method;

• Prepare white chocolate ganache.Put chopped white chocolate in a bowl. Heat cream with coffee & pour over the chocolate, add light corn syrup. Let it sit till chocolate softens then stir to mix.Pour melted white chocolate (or milk chocolate) in the chocolate mold. Tap to take out air bubbles. . Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.

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Chocolate Fudge Cupcake

Chocolate Fudge Cupcake

Ingredients

• Sugar 2 cups
• Oil 1 cup
• Eggs 2
• Milk 1 cup
• Coffee 2 tbsp
• Water 1 cup
• Sour cream ½ cup
• Vanilla essence 1 ½ tsp
• Coco powder ½ cup
• Flour 2 cups heaped
• Salt ½ tsp
• Baking powder 1 ½ tsp
• Baking soda 1 tsp
• Vinegar 1 tbsp

Ingredients for Nuttela frosting

• Cream 200 gm
• Chocolate chopped 12 ounces
• Nuttela 4 tbsp

Method for cup cakes

• Put all together in a bowl, beat for 3 to 4 minutes, put mixture into paper lined muffin tray, and bake on 180 degrees for 20 minutes.

Method for frosting

• Scald cream in a sauce pan, add chocolate, remove from flame, mix when melted, and fold in nuttela. Cool till thick. Put this mixture in a piping bag, fill center of cup cakes with frosting, dust top with icing sugar.

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Swiss chocolate cream cake

Swiss chocolate cream cake

Ingredients for cake

• Flour 2 cups
• Caster sugar 2 cups
• Coco powder 1 cup
• Baking soda 2 tsp
• Baking powder 1 tsp
• Salt ½ tsp
• Eggs 3
• Hot coffee 1 cup
• Butter milk ¾ cup
• Hung curd ¼ cup
• Oil ½ cup
• Vinegar 1 tsp
• Vanilla 1 tsp

Ingredients for chocolate cake frosting

• Chocolate chopped 1 cup or 200 gm
• Scald Cream ¾ cup
• Chocolate ovaltine 3 tbsp
• Icing sugar 3 ounce
• Whipped cream 400 gm

Method for cake

• Sift all the dry ingredients together, beat oil, sugar, eggs and essence, add in the dry ingredients and finely in all the dry ingredients, pour the batter into well greased 9 inches round pan, bake in a preheated oven for 45 to 50 minutes on 180 degrees, remove, chill and frost.

Method for icing

• Scald cream, add ovaltine, pour over chocolate, mix to make genache, once it has cooled down, beat on low speed, gradually adding in the whipped cream, also mix in the icing sugar.

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Double chocolate ice cream

Double chocolate ice cream

Ingredients

• Evaporated milk chilled 1 tin
• Condensed milk chilled 1 tin
• Eggs 2 separated
• Whipped cream 2 cups
• Chocolate sauce ½ cup
• Chocolate essence ½ tsp
• White chocolate chips ¼ cup
• Dark chocolate chips ¼ cup
• Icing sugar 1 ounce

Method

• Separate eggs, beat yolks with icing sugar till thick, beat white stiff, keep aside. Beat chilled evaporated milk till double in volume, fold in essence, condensed milk, egg yolk mixture and beat for 2 minutes, lastly fold in whipped cream, chocolate sauce, egg whites put in an air tight container, freeze for 8 hours, fold in chocolate chips. Freeze till firm.

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Cheese cake swirls brownies

Cheese cake swirls brownies

Ingredients for cheese cake mix

• Egg 1
• Cream cheese 100 gm
• Caster sugar 2 ounces
• Vanilla essence 1 tsp

Ingredients for brownie mixture

• Plain chocolate 5 ounces grated
• Butter 4 ½ ounce
• Brown sugar 6 ounces
• Eggs 2
• Flour 3 ounce

Method

• Preheat oven to 160 degree C grease and base line 8 inch square shallow pan, to make the cheese cake mixture, put all the ingredients in to bowl and beat well for 2 minutes, keep aside, to make the brownie mixture melt butter and chocolate together in a microwave for 1 minutes, remove add in sugar add the beaten eggs little at a time beating well and gently fold in the flour, spread 2/3 of the brownie mixture in the base of the tin, spread the cheese cake mixture on top, spoon the remaining brownie mixture on top in heaps using a knife swirls the mixture together bake for 30 minutes, leave to cool, cut into squares.

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Black forest frosty

Black forest frosty

Ingredients

• Cherries 1 cup pitted
• Chocolate ice cream 1 ½ cup
• Cream whipped ½ cup for decoration
• Chocolate cake or brownie 1 cup
• Milk ½ cup
• Crushed ice 1 cup
• Sugar 2 tbsp

Method

• Blend altogether Cherries 1 cup pitted, Chocolate ice cream 1 ½ cup, Chocolate cake or brownie 1 cup, Milk ½ cup, Crushed ice 1 cup, Sugar 2 tbsp pour in glass serve garnished with whipped cream.

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Tiramisu toffee trifle pie

Tiramisu toffee trifle pie

Ingredients

• Butter cake 1 pound
• Coffee 1 tbsp
• Water ¾ cup
• Cream cheese 200 gm
• Fresh cream whipped 200 gm
• Caster sugar ½ cup
• Chocolate syrup ½ cup
• Crunchy chocolate 2 bars finely chopped

Method

• In a small cup combine coffee and warm water and keep aside, cut pound cake into slices, place cake pieces on bottom and sides of 9 inch deep pie plate, drizzle coffee over cake pieces, in medium bowl beat together cream cheese, sugar and chocolate syrup until smooth, add whipped cream, spread filling evenly into pie plate, sprinkle with chopped crunchy chocolate, chill until firm.

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Kisses Milk Chocolate

Kisses Milk Choclate

Ingredients

• Butter 8 ounces
• Granulated sugar ½ cup
• Vanilla 1 tsp
• Flour 1 ¾ cup
• Walnuts crushed ¾ cup
• Kisses milk chocolate 36
• Icing sugar to dust

Method

• Beat butter, sugar and vanilla until fluffy. Add flour and walnuts, beat on low speed until dough is form enough, chill for 1 hour. Remove wrapper from chocolate kisses, heat oven to 190 Degree, take 1 tbsp dough for each cookie, shape dough around each chocolate. Roll in hand to make ball. Cover each chocolate piece completely, put on ungreased cookie sheet, bake for 12 minutes until cookies firm but not brown. Cool slightly while still warm, roll in powdered sugar. Cool completely.

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Cappuccino squares

Cappuccino squares

Ingredients

• Butter 8 ounces
• Caster sugar 8 ounces
• Self raising flour 8 ounces
• Coco powder 1 tsp
• Baking powder 1 tsp
• Coffee 1 tsp
• Water 1 tbsp
• Eggs 4
• White chocolate frosting
• White chocolate 4 ounces grated
• Butter 3 ounces
• Icing sugar 8 ounces
• Milk 3 tbsp

Method

• Beat butter and caster sugar till light and creamy; add in dissolved coffee, start adding in one egg at a time alternating with sieved mixture of self raising flour, coco and baking powder. Continue doing this till all eggs and 4 to 5 tbsp of flour has been added; lastly fold in the remaining flour. Mix slightly, pour in well greased rectangular pan, bake for 30 to 40 minutes on 180 degree C. remove and cool.

Method for white chocolate frosting

• Put chocolate, butter, milk in a sauce pan, cook for 1 minute till chocolate melts, remove in a bowl, add icing sugar, and beat till fluffy. Spread cappuccino squares with frosting, cut into squares and serve.

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Chocolate cream ganache cake

Chocolate cream ganache cake

Ingredients for sponge cake

• Eggs 6
• Caster sugar 6 ounce
• Flour 4 ounce
• Coco powder 2 ounce
• Baking powder 1 ½ tsp

Ingredients for chocolate cream icing

• Fresh cream 16 ounces whipped
• Icing sugar 2 ounces
• Milk chocolate melted 8 ounces

Ingredients for genache

• Cream 4 ounces
• Chocolate grated 6 ounces

Method for sponge

• Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour, coco powder and baking powder very gradually, bake in two 8 inches pan for 20 minutes.

Method for genache

• Scald cream add grated chocolate, leave it for 10 minutes without stirring, mix well until chocolate melts. Keep aside. Beat cream with icing sugar, fold in melted chocolate, and keep aside.

To assemble

• Spread 1 layer of cake, soak with any fruit syrup, chocolate cream icing, pour a layer of chocolate genache, cover with 2nd cake, crush with sugar syrup, cover top and sides of cake with chocolate cream icing, decorate top and sides with prepared chocolate genache, serve chilled.

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Blender cup cake with chocolate genache

Blender cup cake with chocolate genache

Ingredients

• Flour 1 cup
• Coco powder ½ cup
• Sugar 1 cup
• Baking soda ½ tsp
• Salt ¼ tsp
• Hot water ¾ cup
• Oil ½ cup
• Egg 1
• Vanilla 1 tsp

Method

• Put altogether in a blender and blend for 2 minutes, put in a cup cake tray with liners, bake on 190 degrees for 15 minutes.

Ingredients for chocolate genache

• Cream ¾ cup
• Chocolate grated 8 ounces
• Butter 1 tbsp

Method

• Scald cream in a sauce pan add grated chocolate and butter, do not stir for 10 minutes, mix until chocolate melts, cool and use over cup cake.

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Mocha cream cake

Mocha cream cake

Ingredients for cake

• Flour sieved 2 cups
• Caster sugar 1 cup
• Brown sugar 1 cup
• Coco powder 6 tbsp
• Baking soda 1 ½ tsp
• Baking powder 1 ½ tsp
• Salt ½ tsp
• Sour cream ½ cup
• Eggs 3
• Mayonnaise 1 cup
• Oil ¼ cup
• Hot water 1 cup mixed with 2 tsp coffee
• Vanilla essence 2 tsp
• Chocolate grated ½ cup

Method

• Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.

Ingredients for frosting

• Fresh cream whipped 400 gm
• Icing sugar 4 ounces
• Vanilla essence 1 tsp
• Coffee 1 tsp dissolved in 1 tbsp milk
• Coco powder 2 tsp

Method

• Beat all together well.

To assemble

• Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

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Crunchy Chocolate Mousse

Crunchy Chocolate Mousse

Ingredients

• Chocolate 300 gm melted
• Fresh Cream (whipped) 1 ½ cup
• Fresh Cream 1 packet
• Caster Sugar 4 tbsp
• Nutella ½ cup
• Crunchy Chocolate (chopped) 1 cup

Method

• Melt chocolate in a microwave, remove and add 1 packet cream, fold in whipped cream and sugar, also fold in nuttela and chopped crunchy chocolate, remove mixture in stem glasses, chill and serve.

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Mocha Shake

Mocha Shake

Ingredients

• Milk 1 cup
• Vanilla ice cream 4 scoops
• Drinking chocolate 3 tbsp
• Instant coffee 1 ½ tsp
• Sugar 2 tbsp
• Black cookies crushed 6 to 8

Method

• Blend altogether.

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Chocolate chips blondies

Chocolate chips blondies

 

Ingredients

• Brown sugar 1 ½ cup
• Butter 4 ounces melted
• Eggs 2 lightly beaten
• Vanilla 1 tsp
• Flour 1 ½ cup
• Chocolate chips 1 cup

Method

• In a large bowl beat brown sugar, butter, eggs and vanilla until just blended, combine the flour, baking powder and salt, add to brown sugar mixture, stir in chocolate chips, spread into a well greased 13*9 inches baking pan, bake for 20 minutes, remove, cool on wire rack and cut into bars.

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