Baileys cake with crispy and chocolate

Ingredients

300 gram flour (+ a little flour for the spring shape)
175 grams butter (+ a little butter for the spring shape)
150 grams of sugar
1 sachet of vanilla sugar
Salt
4 eggs
2 teaspoons baking powder
150 ml full yogurt
75 ml + 7 tablespoons baileys (liqueur)
100 grams of chocolate flakes
100 grams hazelnut crispy
400 ml whipped cream
2 Sachets Cream Firmer

Instructions

Grease a spring shape (26) and sprinkle it with a little flour.
Stir the butter, sugar, vanilla sugar and a pinch of salt into a cream.

Then stir the eggs one by one through it.
Mix the flour and baking powder and stir this mixture around with the yogurt and 75 ml Baileys loosely by the cream.

Stir ¾ the chocolate flakes and ¾ of the crispy through it.
Cover the spring shape with the batter.

Bake the cake floor approx 40 minutes in a preheated oven.

Electric 175 Degrees
Hot Air 150 degrees
Gas Stand 2
Let the cake bottom cool down.

Beat the whipped cream stiff and add the cream firmer.
Add 5 tablespoons of Baileys.

Iron the Baileysroom over the cake.
Sprinkle the rest of the crispy and the chocolate flakes over it.

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Chocolate Cake with Kirsch Cream Filling

Ingredients

Use a glass of 250 ml
1 Glass of milk
2 glasses of sugar
4 eggs
1 Glass of sunflower oil
1 sachet of vanilla sugar
2/3 tablespoons cocoa
1 Sachet Baking powder
2 Glass flower.
Baking pan 24 cm or 25x35

Instructions

Mix the oil, vanilla sugar and sugar frothy.
Mix the eggs and the milk through it.

Then the flour, baking powder and the cocoa and mix well.
Bake at 175 degrees cooked in a greased cake pans for about 40 minutes.

For the Kirsch Cream filling
3 gelatine leaves
4 tablespoons Kirsch
3.7 DL Whipped Cream
1 teaspoon sugar + a ½ sachet of vanilla sugar
Preparation
Let the gelatin 10 minutes soak in cold water.
Heat the kirsch and let the squeezed gelatin solve it.
Do not beat the whipped cream completely stiff with sugar and vanilla sugar.
Stir in the kirsch mixture through the whipped cream.
Halve the cooled chocolate cake and put half of the kirsch mixture on it, then the other half of the chocolate cake. And finally the other half of the Kirsch cream.
Garnish to your own idea.

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Chocolate Pamper Muffins Recipe
for 8 pieces

Ingredients

Dr. Oetker Pamper Muffins Chocolate with Pure & white chocolate Pieces
90 grams butter or margarine
2 eggs
50 ml water

Instructions

Make sure the eggs are at room temperature and the butter is soft.
Remove the baking sheet from the oven and place the muffin shapes on it.
Preheat the oven.

Beat the butter with the mixer soft.
Put the muffin mix, the eggs and the water (50 ml) in a Mixing Bowl and mix the whole with a mixer on the lowest position well.

After that, whisk the whole thing to the middle position in half a minute to a smooth batter (not to be airy).

Add the pieces of chocolate (keep a tablespoon behind for decoration) and mix with a spoon through the batter. Divide the batter with two tablespoons or an ice polka dot tong over the muffin shapes.

Divide the reared pieces of chocolate over the muffins and also sprinkle the supplied decorations over the muffins (make sure there is no decoration on the baking sheet, this is going to burn).

Baking:

Place the baking tray in the middle of the preheated oven and bake the chocolate muffins in approx. 19 minutes cooked. The muffins are cooked when you press your finger lightly on the chocolate muffin and it springs back (note: The decoration is hot).

Electric Oven: 190 °c Degrees

Convection Oven: 170 °c Degrees

Baking time: About 19 Min.

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Whipped cream puffs with chocolate
for 12 medium sized puffs

Ingredients

1.1/2 dl water
30 grams butter or margarine
90 gram flour
A pinch of salt
2 large eggs.

For the chocolate sauce:

180 grams of brown sugar
90 grams of cocoa
2.1/2 dl milk
A few drops of vanilla essence.

For serving: 1.1/2 a 2.1/2 dl whipped cream.

Instructions

Slowly bring the water and the butter to a boil. Add the flour and salt.

Take the pan from the heat and whisk the mixture to a smooth mass.

Whisk as the dough has cooled, bit for bit the loosely whipped eggs through the dough.

Spray or place with a spoon of heaps of dough on the greased baking sheet (about a full coffee spoon for each puffs).

Bake the puffs in the hot oven at 220 a 230 degrees, gas 6-7.

Place the tray-plate above the middle of the oven for 20 to 25 minutes; small puffs only 10 to 15 minutes.

Chocolate sauce: Put all the ingredients for the chocolate sauce in a saucepan.

Stir until the sugar is dissolved and boil the mixture in 2 minutes to a thick, well pouring sauce. Let it cool down.

Serving: Cut the puffs open, let them cool and fill them with whipped cream. Stack them on a platter and pour the chocolate sauce over it.

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Chinese Spice Chocolate Cake

Ingredients

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons five-spice powder
6 oz (175 g) bittersweet chocolate, chopped
½ cup (125 ml) strongly brewed hot coffee
1 cup (250 ml) buttermilk, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (400 g) sugar, plus extra for dusting pan
½ cup (60 g) semi-sweet chocolate chips
Powdered sugar for dusting

Instructions

1 Preheat oven to 350°F (190°C). Butter and sugar
a 10-inch (25-cm) round cake pan. Set aside.

2 In a large bowl, whisk together the flour,
baking powder, baking soda, salt and five-spice
powder. Set aside.

3 Place the chopped chocolate in a small bowl
and pour the hot coffee over. Stir until the
chocolate has melted. Add the buttermilk and
vanilla and whisk to blend. Set aside.

4 In the bowl of a stand-up mixer, beat the eggs
and sugar until light in color, about 3 minutes
on medium-high speed. Add the chocolate-
buttermilk mixture and mix to combine.

5 Add the flour mixture and mix on low until
fully incorporated, scraping the sides of the bowl
as necessary. Fold in the chocolate chips.

6 Pour the batter into the prepared cake pan.
Place in oven on the middle rack and bake for
40 to 45 minutes.

Allow to cool completely
before turning out of the pan. Dust with
powdered sugar before serving.

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Chocolate Lava Crunch Cake


Ingredients:

Canola oil cooking spray
4 teaspoons granulated sugar
2 sticks unsalted butter
1/2 teaspoon ground cinnamon
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
6 large eggs, plus 6 egg yolks
2 ½ cups confectioner’s sugar
2 teaspoons vanilla extract
1 cup wheat flour
1 cup crumbled chocolate cookie pieces
4 teaspoons confectioners sugar

Instructions:

Preheat the oven to 375 F.

Grease eight 6-ounce ramekins with canola oil cooking spray and sprinkle a ½ teaspoon of granulated sugar in each.

Place the ramekins on a baking sheet.

In a medium saucepan over low heat, combine the butter, cinnamon, and chocolate.

Stir frequently until the mixture is melted and smooth. Then keep it warm.

In a large bowl, beat the eggs, egg yolks, confectioner’s sugar, and vanilla extract.

Add the flour to the bowl gradually and continue to beat.

Once the egg mixture is blended, gently fold in the chocolate until it is combined.

Pour the mixture into the prepared ramekins, filling them a little more than 3/4 full.

Bake the cakes for about 10 – 12 minutes, until the edges look dark and the tops look firm.

Be careful not to overcook the cakes, otherwise the centers will not be molten.

Using a sharp knife, loosen the sides of the cakes from the ramekins and invert the cakes onto serving dishes.

Sprinkle each cake with 2 tablespoons of crumbled cookie pieces and 1/2 teaspoon of confectioner’s sugar; serve immediately.

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CHOCOLATE SOUR CREAM LAYER CAKE WITH MILK CHOCOLATE BUTTERCREAM

Ingredients

            FOR THE CAKE

            ¾ cup whole milk

            3 ounces unsweetened chocolate, chopped

            ⅓ cup regular sour cream (do not use low-fat or fat-free)

            ¼ cup unsweetened natural-style cocoa powder

            1⅓ cups cake flour, plus additional for dusting (do not use all-purpose flour)

            1½ teaspoons baking soda

            ½ teaspoon salt

            8 tablespoons (1 stick) cool unsalted butter, cut into small chunks, plus additional for greasing

            1 cup plus 2 tablespoons packed dark brown sugar

            2 large eggs plus 1 large egg white, at room temperature

            2 teaspoons pure vanilla extract

            

FOR THE BUTTERCREAM

            6 ounces semisweet chocolate, chopped; or semisweet chocolate chips

            6 ounces milk chocolate, chopped; or milk chocolate chips

            1 cup plus 2 tablespoons confectioners’ sugar

            9 tablespoons unsweetened natural-style cocoa powder

            24 tablespoons (3 sticks) unsalted butter, at room temperature

            3 tablespoons heavy cream

            1 teaspoon pure vanilla extract

            ¼ teaspoon salt

            OVEN RACK • center | OVEN TEMPERATURE • 350°F

PREP • Butter and flour the inside of two 8-inch round cake pans.

Instructions

           TO MAKE THE CAKE LAYERS

            1 • Warm the milk in a small saucepan set over low heat, just until puffs of steam come off its surface. Meanwhile, melt the unsweetened chocolate in the top half of a double boiler set over about an inch of slowly simmering water or in a bowl in the microwave in 15-second bursts on high, stirring after each.

            2 • Whisk the melted chocolate into the warmed milk until smooth; continue to whisk for 1 minute. Then whisk in the sour cream and cocoa powder until smooth. Set aside. Whisk the flour, baking soda, and salt in a medium bowl until uniform. Set aside as well.

            3 • Use an electric mixer at medium speed to beat the butter and brown sugar in a large bowl until creamy, smooth, and even light, about 5 minutes, occasionally scraping down the inside of the bowl. Beat in the eggs, one at a time, then beat in the egg white and vanilla extract until smooth.

            4 • Turn off the beaters, add the chocolate mixture, and beat at low speed until well incorporated. Turn off the beaters again, scrape down the inside of the bowl, add the flour, and beat at very low speed just until there are no dry specks of flour remaining in the batter. Pour and spread the batter into the prepared pans, dividing it equally.

            TO BAKE IT

            5 • Bake until firm and set, until a cake tester or toothpick inserted into the center of the rounds comes out clean, about 25 minutes. Cool the cakes in their pans on a wire rack for 10 minutes, then turn them out, remove the pans, and cool upside down to room temperature, about 1½ hours.

            TO MAKE THE BUTTERCREAM

            6 • Melt the semisweet and milk chocolate in the top half of a double boiler set over about 1 inch of slowly simmering water, stirring often; or melt them in a large bowl in a microwave in 15-second bursts on high, stirring after each. If using a double boiler, scrape the melted chocolate into a large bowl. In any event, set aside to cool for 20 minutes.

            7 • Use an electric mixer at medium speed to beat the confectioners’ sugar into the chocolate until smooth and creamy. Beat in the cocoa until well incorporated. Beat in the butter in 1-tablespoon increments, occasionally scraping down the inside of the bowl, until smooth, glossy, and a bit firm. Beat in the cream, vanilla, and salt until smooth.

            TO FROST THE CAKE

            8 • Lay rectangles of wax paper on a cake plate or stand to protect it. Set one of the cake layers top side up in the center. Dollop on about 1 cup buttercream and smooth it to the layer’s edge, taking care that it doesn’t mound at the center. Set the second layer of cake bottom side up (that is, the flatter side up) on top. Scoop up a little of the buttercream with a spatula and fill in at the edges between the two layers of cake.

            9 • Dump the remainder of the buttercream on top of the cake. Using an offset spatula, spread the frosting, letting the excess ooze over the edges. Catch this excess and spread it along the side, taking more off the top as necessary. Gently pull out the sheets of wax paper. Store lightly covered in plastic wrap in the refrigerator for up to 2 days. Let the cake come back to room temperature before serving.

           TIP • We tend not to flour cake pans for chocolate cakes since the edges get unsightly as the cake bakes. However, since we’re frosting this cake, we don’t fear the flour! Unsightly edges will be covered up—and the cake layers will slip out of their pans more easily.

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Chocolate rum mousse dessert
Serves 4

Ingredients

250 g good-quality dark chocolate, chopped
3 eggs
60 g (¼ cup) caster sugar
2 teaspoons dark rum
250 ml (1 cup) whipping cream whipped cream, extra, to serve
dark chocolate, extra, grated, to garnish

instructions

Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.

Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.

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Chocolate banana cake
Serves 6–8

Ingredients

3 ripe bananas, mashed (about 1 cup)
185 g (¾ cup) caster sugar
185 g (1½ cups) self-raising flour 2 eggs, lightly beaten
3 tablespoons light olive oil
60 ml (¼ cup) milk
100 g dark chocolate, grated
90 g (¾ cup) walnuts, chopped

Instructions

Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 x 10 cm loaf tin and line the base with baking paper.

Mix the mashed banana and sugar in a large bowl until just combined. Add the sifted flour, eggs, oil and milk.

Stir the mixture gently for 30 seconds with a wooden spoon. Fold in the chocolate and walnuts.

Pour the mixture into the tin and bake for 55 minutes, or until a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 5 minutes before turning onto a wire rack.

If desired, serve warm with cream.

Note: In warm weather, chocolate can be grated more easily if it is left to harden in the freezer for a few minutes before grating.

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Biscuit bottom with orange Buttercream and shaved chocolate

Ingredients

Bicuitbodem of Dr. Oetker, in 2 halves
Buttercream
250 brown sugar
250 grams soft butter
1 teaspoon vanilla extract
1 to 2 tablespoons orange juice

Instructions

All this mix until it becomes a cream. the first half of the biscuit on the bottom.

Then, half of the cream.

Afterwards, some finely cut lonka shredded Orange about it. then the second layer on it.

And another layer with the butter cream, and shredded what about orange cut in half for garnish, a little cocoa, and what shaved chocolate of a dark chocolate bar with orange.

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Chocolate Banaancrumble Dessert
Voor 4 personen


Ingredients

4 ripe bananas
100 grams chocolate, milk or bittersweet (ca. 1.5 bar)
12 whole wheat biscuits
25 grams butter
25 grams (Reed) sugar
200 ml whipping cream (Melkan)


Instructions

1. remove the zest of the bananas and cut the bananas into slices

2. break the chocolate into pieces

3. put the pieces in a sturdy plastic bag and seal that well off

4. Chop the pieces of chocolate, for example with a rolling pin, until coarse crumbs

5. put the dissected chocolate in a bowl

6. Crumble the biscuits

7. divide the banana slices about 4 generous cups

8. Melt the butter in a small pan and stir the cake crumbs and sugar (cane) through it

9. put the Pan get away on a trivet

10. Heat the cream in a saucepan

11. Remove the pan from the heat and stir the chocolate through it

12. pour this mixture on the slices of banana

13. Scoop the butter-crumb cake-sugar mixture on top 

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Coconut Chocolate Chip Nutella Zucchini Muffins Recipe

Ingredients

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
3 tablespoons Nutella
3/4 tablespoon cinnamon

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.
In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

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ROASTED CHERRY CHOCOLATE SNAP ICE CREAM
MAKES ABOUT 1 QUART

Ingredients

2 cups fresh cherries, pitted and stemmed (frozen cherries can work here as well)
¼ cup balsamic vinegar
½ cup brown sugar
Blank Ice Cream Base
Seeds scraped from 1 vanilla bean (Tahitian, if possible)
1 cup Chocolate Snaps

Instructions

1 Line a baking sheet with parchment paper.

2 Preheat the oven to 425°F. In a bowl, combine the cherries, vinegar, and sugar. Spread on the
baking sheet. Roast for about 30 minutes, or until the cherries begin to release their juices. Allow to cool completely.

3 Prepare the blank base according to instructions.

4 When you’re ready to make the ice cream, again blend the base with an immersion blender until
smooth and creamy. Add the vanilla bean seeds and blend until incorporated.

5 Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, gently fold in the cherries and Chocolate Snaps. Store in an airtight container and freeze overnight.

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Tasty Chocolate Scotcheroos recipe

Ingredients

1 cup Karo(R) Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13x9-inch pan and pat into place.
Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.

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Chocolate Sponge Cupcakes recipe

This is a French-style cupcake (if that’s not an oxymoron), and the recipe is a bit complicated but makes a really good base for unique

cupcakes when you really want the filling and frosting to be the stars.

Ingredients

For 12 cupcakes

1/3 cup all-purpose flour, sifted
1/3 cup cocoa powder, extra brute (good-quality, dark, without sugar added)
8 egg yolks
3/4 cups sugar, divided
8 egg whites

Instructions

1 Preheat the oven to 350°F and line a cupcake pan with cupcake liners.

2 Sift together the flour and cocoa powder into a small bowl and set aside.

3 Whisk the egg yolks on high speed in a standing mixer while pouring in half cups of the sugar. Whisk until the mixture is
lightened to a butter color, about 8 to 10 minutes, then pour it into a separate mixing bowl and set aside.

4 Clean the bowl of the standing mixer really well; make sure there is no yolk left, or the egg whites will not rise at all.

5 With the clean bowl on the standing mixer, whip the egg whites on a slow speed for a few minutes (but no more than 5 minutes, or you’ll add air to the whites). This breaks up the proteins, warms them up a little, and helps the cupcakes rise.

6 Turn the mixer on high and slowly add the remaining sugar. Whip until soft peaks form, about 8 minutes. Soft peaks are a little droopy, so you want light, airy whites that don’t hold their shape well.

7 Take a little bit of the yolks that were set aside and fold them into the whites with a rubber spatula (this is called tempering). Then dump this all into the yolks and slowly fold them together—do not overmix the ingredients or handle them roughly.

8 When the mixture is almost combined, delicately fold in the flour and cocoa powder.

9 Once the batter is combined, use an ice cream scoop to fill the cups in the cupcake pan about ¾ full and bake for about 10 minutes. When a toothpick comes out clean, you’re cool to take them out of the oven.

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Chocolate OREO Truffles recipe

Ingredients

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Instructions

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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Chocolate Cheesecake Recipe

Ingredients

Crust:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar
Cheesecake:
32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet chocolate, melted and cooled to just above room temperature.
6 ounces white chocolate, melted and cooled to just above room temperature.
Glaze:
8 ounces semi-sweet chocolate, chopped
3/4 cup butter
1 1/2 tablespoons light corn syrup

Instructions

Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

Preheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

Bake 50-70 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

Glaze:
melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool.
Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Store in refrigerator.

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Soft Chocolate Chip Cookies

Ingredients

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips2 cups chopped walnuts (optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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