Occasionally is nice to ignore restraint and restrictions about sugar and calories and really indulge yourself in a decadent dessert that holds nothing back.
This collection of stellar desserts to die for are relatively easy to make and this cancels out any excuse based on the dish being too hard or complicated to prepare. Whoops! There goes another constraint that may have kept you at bay from indulging! Once in a while it is nice to make and eat desserts which you really enjoy.
The recipes are simple and the ingredients are widely available.
Preheat the oven to 320 degrees F (160 degrees C). Grease an 8 inch (20 cm) square cake pan (about 3 inches; 6 cm deep). Line the sides and base of the pan with two layers of baking paper.
Combine orange rind, butter, chocolate, sugar, vanilla, lime and lemon in a saucepan and warm over low heat. Stir while heating until the mixture is smooth and well combined. Transfer the mixture to a large mixing bowl and set aside to cool for about 10 minutes.
Next add the eggs and mix well. Add both the flours and stir well to combine. Pour the mixture into prepared cake pan, scraping the side of the bowl. Bang the pan on the bench to remove any air bubbles. Bake for about 2 hours in the preheated oven. Test 30 minutes before the end of the cooking period to check whether the cake is cooked. Insert a skewer into in the center of the cake, which is cooked when the withdrawn skewer is clean. Set the cake aside in the pan for about 10 minutes to consolidate. Then turn the cake out on a wire rack to cool before added the frosting.
To make the ganache: Place chocolate, lime rind and lemon rind in a heatproof bowl. Select a saucepan that will hold the bowl when inserted. Boil some water in the saucepan, bring to the boil and then reduce the heat for a gentle simmer. Place the bowl on top of the pan of simmering water. Stirring the chocolate until it has melted (generally about 4-5 minutes). Remove the bowl and let cool, and then stir in sour cream and mix well. Refrigerate the ganache for about 30-40 minutes. Spread the ganache over the sides and top of cake and set aside for about 10 minutes. Serve with orange slices and sprigs of mint.
This dessert is very easy to make, but looks as delicious as it tastes. Slices of a pound cake are used to line a bowl. Then the chocolate and cream is added in the center and more cake is added to the top. The dessert is cooled in the fridge. Then the bowl is placed upside down onto a serving plate and the dessert pops out.
Cut the pound cake into slices about 1/2-inch (1 cm) thick and then cut each slice in half, diagonally cut. Line a 3-quart (3 liter) mixing bowl with plastic wrap. Then line the inside of the bowl with the pieces of cake with the pointed ends angled downwards. Sprinkle the cake pieces with orange juice. Leave the remaining cake pieces to add to the top.
Next melt half the chocolate in a small cup in a microwave oven set to high (about 1 minute). Stir the melted chocolate until smooth. Set aside to cool.
Beat the sugar, cream and almond extract in a small bowl until stiff peaks form. Then mix in the chopped almonds and the rest of the chocolate pieces. Spread about 3/4 of this cream mixture all around the cake-lined bowl. Leave a well in the center. Mix the remaining whipped cream with the melted chocolate. Pour and spoon this mixture to fill the cavity in the center of the dessert. Then add the remaining cake pieces and press to a firm shape and seal.
Cover the assembled dessert in the bowl with plastic wrap and refrigerate overnight or for 6 hours. Serve by turning the cake out onto a serving plate and slice in wedges. Serve with whipped cream or ice cream.
Prepare the oven by preheating to 350 degrees F (175 degrees C). Position the rack in the center of oven. Grease an 8-inch (20 cm) cake pan (spring-form pan preferred) with a little. Add a little flour ans swirl around the inside to coat the baking pan.
Place the butter and chocolate into a double boiler or a bowl heated over steaming simmering water. Melt the chocolate into the butter, stirring frequently. When the chocolate has melted, mix well and set aside to cool.
Then, sift the flour, salt and baking powder into a small bowl. Whisk the eggs with the vanilla extract in a large bowl. Add the sugar and mix for about 1 minute, until the mixture is frothy. Mix in the chocolate mixture and add the flour from the smaller bowl in two batches 2 batches, combining well.
Transfer the chocolate cake batter into the greased pan. Bake at 350 degrees F (175 degrees C) for 20-25 minutes, or until a skewer inserted into the outer third of the cake is clean when extracted. Remove, and cool the cake in the pan on a rack for 10 minutes. Then invert the pan onto a plate and remove the cake. Flip the cake over so than the shiny side is up. Cool the cake well before serving. This rich cake does not need icing. It is not sweet, but has a powerful chocolate taste. Enjoy!
Combine the brown sugar and condensed milk and in a large microwave-safe, heatproof bowl. Microwave the mixture on a high setting for about 3 minutes, stirring every minute. The mixture should start to thicken. Continue microwaving on high for an additional 2-3 minutes, whisking thoroughly every 30 seconds until the mixture becomes a thick caramel. Remove from the oven, cool and then refrigerate for 30-45 minutes.
Beat cream cheese using an electric mixer, set on high speed until it is very creamy. Add the caramel from the fridge and mix well to combine. Place the cheese and caramel mixture in the freezer for an 1 hour, until it is thick and half-frozen.
Add 2 tablespoons chocolate powder to 3/4 cup of boiling water to a jug, and stir to dissolve thoroughly. Pour this liquid into a shallow dish. Add the chocolate liqueur and stir to combine. Dip eight biscuits in chocolate mixture and coat all surfaces thoroughly. Remove the biscuits as they are coated and place then side by side, on a serving platter to form a square base. Set aside for about 3-5 minutes, until biscuits have absorbed the chocolate.
Spread about 1/3 of the semi-frozen caramel mixture over the layer of soaked biscuits. Put a layer of biscuits on top and cover again with the chocolate source and caramel mixture. Add the final layer of biscuits and top with chocolate and caramel mixture. Cover and freeze for 3-4 hours. Remove from the freezer and place in the fridge about one hour before serving.
Grease a 9 inch x 4 inch (20cm x 10cm) loaf pan with butter and then lie the bottom and sides with baking paper.
Put the brownies in a food processor and pulse to make crumbs. Otherwise you can put them in a plastic bag and pound them with a rolling pin. Melt the honey and butter in a small saucepan and pour in the biscuit crumbs, and mix well. Press the biscuit mixture into the base of the lined loaf pan. Put in the fridge for 20-30 minutes to chill and set.
Next, soak the gelatine in a bowl of cold water for about 5-6 minutes. Meanwhile, while it is soaking, put 100 ml of cream into a small saucepan and heat till it is just about to boil. Remove the pan from the heat, squeeze excess moisture from the gelatine, add it to the cream and mix well. Strain the mixture and set aside to cool a little.
Using and electric mixer, beat the icing sugar and softened cream cheese together for about 5 minutes until smooth. Add the cream and gelatine mixture, with the rest of the cream and beat until well combined.
Then pour the filling mixture into the pan over the chocolate cookie base. Smooth the top of the filling with a knife. Place in the fridge and chill overnight.
Prepare the strawberries as a sauce by placing them in a small saucepan with the caster sugar. Heat over medium heat until the strawberries soften (about 4-5 minutes). Allow to cool, then place in the fridge overnight.
To serve the next day, cut the cheesecake into slice and serve with the strawberries.
These mini-cakes are cooked in small individual bowls and are served hot and slightly runny in the center.
Preheat the oven to 375 degrees F. Grease six small, oven-proof bowls with butter and dust with flour. Wipe the rims clean and set aside. Add the chocolate to 8 tablespoons of butter to a small bowl set over a pan of simmering water. Melt the chocolate, mixing several times to melt the chocolate and combine with the butter. Remove from the stove and set aside to cool for 5-10 minutes.
Using a hand or stand mixer, beat the eggs with the vanilla, yolk, salt, and 1/2 cup of sugar using a high speed. Mix until the mixture doubles in size and becomes light and foamy (generally about 5 minutes). Add 3 tablespoons of gradually into the egg mixture, using a low speed until just combined.
Spoon the batter into the six greased, small bowls. Fill to about 0.5 inches (1 cm) cup from the top. Place on a tray in the oven and bake for about 12-15 minutes, until the mini-cakes puff and start to crack. Leave the center of the cake a little runny. Cook a little longer if the tops are not cake-like.
Sprinkle each cake with marshmallows, and bake for an extra 2-4 minutes to toast the marshmallows slightly. Remove the min-cakes from oven. Set aside to cook a little, but serve hot in the small bowls with a dusting of cocoa on top.