1- Malteser Cake
Ingredients
200g (1 cup, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, chopped
115g (3/4 cup) self-raising flour
75g (1/2 cup) plain flour
50g (1/2 cup) cocoa powder
3 eggs, lightly whisked
185g butter, extra, at room temperature
345g (2 1/4 cups) icing sugar mixture
95g (3/4 cup) malted milk powder
1 tablespoon milk, extra
465g Maltesers
Ganache
300g dark cooking chocolate, finely chopped
125ml (1/2 cup) thickened cream
30g butter
method
step 1
Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.
Step 2
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.
Step 3
Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
Step 4
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
Step 5
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.
Step 6
Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
Step 7
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.
Step 8
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.
Oreo Mousse
Ingredients
Oreo cookies
2 tablespoons Milk
2 tablespoons Melted Butter
1/2 cup Heavy cream
2 cups Semisweet chocolate
2 cups whipped cream
Preparation
Crush about fifteen Oreos and spread across the bottom of an 8-inch square baking dish. You may need to use a few more Oreos depending on the exact size of the dish.
Mix the melted butter and milk together and drizzle over the Oreos.
Combine the semi-sweet chocolate chips and the heavy cream into a microwave safe mixing bowl.
Microwave for 30 seconds and then stir. Repeat this until the chocolate is melted.
Stir the mixture until it is smooth. Allow it to cool to room temperature.
Pour the mixture into a large mixing bowl. Add the whipped cream and fold in until it is completely combined.
Pour about one third of the mixture into the baking dish. Put about eight or nine cookies on top of the mousse. Repeat this step until all the mousse has been used.
Cover the baking dish a keep in the refrigerator until ready to use, at least three hours.
Garnish with remaining Oreos and serve.
Chocolate Chip Cookie Dough Brownie Bombs
Ingredients
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark
Instructions
Let's make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up.
Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.
**Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Directions:
Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat generously with nonstick cooking spray.
Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top with a layer of Oreos.
Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
Double-chocolate cupcakes
Ingredients
1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
1/2 teaspoon baking powder
Sugar flowers (optional), to decorate (see note)
Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream
Method
Step 1
Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.
Step 2
Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
Step 3
Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
Step 4
Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
Step 5
Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.
Step 6
Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.
Step 7
Remove from heat and stir until smooth.
Step 8
Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.
Hot Chocolate Fudge Cakes
Ingredients
3.4 ounces all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar
Preparation
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
3. Preheat oven to 350°.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
The Ultimate Chocolate Peanut Butter Brownie Sundae
Ingredients
1 recipe Rich Chocolate and Peanut Butter Brownies (recipe follows)
Ice Cream (vanilla, chocolate, or Reese's would all be good)
Peanut Butter Hot Fudge (recipe follows)
Reese's cups or mini Reese's cups, chopped for serving (optional)
Instructions
To assemble the brownie sundae of your dreams, just put a brownie on a plate (or three...) top with a scoop of ice cream, drizzle peanut butter hot fudge on top and then sprinkle on chopped Reese's. Enjoy with a tall glass of milk
Ingredients
5 ounces bittersweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
3 T. Dutch-processed cocoa powder
½ cup butter
1¼ cup sugar
3 eggs
2 tsp. vanilla extract
½ tsp. salt
1 cup flour
⅓ cup creamy peanut butter
Instructions
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, letting the foil over hang the edges by a few inches; grease the foil with butter or cooking spray.
In a microwave safe dish (2-cup glass measuring cup works great for this), add your chocolates, cocoa, and butter. Microwave, stirring often, for 1 to 3 minutes until the mixture is smooth. Let it cool slightly.
In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated. Scrape the batter into the prepared pan and smooth out the top. Drop the peanut butter on top of the brownie batter by little spoonfuls all over the top. Use a knife to cut through the peanut butter and pull it through the brownie layer a bit. Bake the brownies until a tooth-pick inserted into the middle comes with just a few soft crumbs attached, 35 to 40 minutes.
Let the brownies cool completely in the pan; set on a wire rack. Remove the brownies from the pan by using the foil, cut into squares to serve.
Notes
I use the Ghirardelli’s 100% cocoa bars found in the baking aisle for the unsweetened chocolate. Man, it's good!
Brownies adapted from The America’s Test Kitchen Family Baking Book (One of the best cookbooks ever…)
Peanut Butter Hot Fudge
Makes: 2 cups
Ingredients
1 cup heavy whipping cream
4 ounces semi-sweet chocolate, coarsly chopped
¼ cup peanut butter
1 cup powdered sugar
½ tsp. vanilla
pinch salt
Instructions
In a medium sauce pan heat the cream over medium heat until it starts to boil. Pull the pan off the heat and the chopped chocolate and peanut butter. Let the mixture sit for 30 seconds. Whisk the cream, chocolate, and peanut butter together until the mixture is smooth. Add the powdered sugar and mix until smooth. Add the vanilla and salt and mix to combine. Allow the mixture to cool for about 10 minutes before serving warm. The mixture will thicken slightly as it cools and will be a nice texture when it hits the cold ice cream.
Store any extras in an air-tight container in the fridge and reheat to warm before serving again.
Triple-Chocolate Cheesecake with Salted Peanut Caramel
Ingredients – serves 12 at least:
Base:
400g/14 oz chocolate cookies (I used triple choc chip cookies)
150g/5 oz unsalted butter, melted
Salted Peanut Caramel:
1 and 1/2 cups white sugar
1/4 cup cold water
1 cup thickened (heavy) cream
3/4 cup salted roasted peanuts, roughly chopped
Dark chocolate layers:
5g/0.25 oz unsalted butter
260g/9 oz dark cooking chocolate, broken into chunks
1/2 cup thickened (heavy) cream
White chocolate cheesecake layer:
150g/5 oz white cooking chocolate, broken into chunks
1/4 cup hot water
3 teaspoons powdered edible gelatine
375g/13 oz cream cheese, at room temperature (I used 1 and 1/2 blocks Philadelphia)
1/2 cup white sugar
3/4 cup thickened (heavy) cream
Meringue kisses:
2 egg whites
1/2 cup white sugar
Method:
Spray a 23cm/9 inch spring-form pan (it has to be quite deep) with cooking spray.
Blitz the cookies in a food processor until they are fine crumbs, then put into a medium bowl. Stir in the melted butter, then spread the mixture across the base and sides of your prepared pan, pressing with the back of a spoon to form the crust. Refrigerate for about 30 minutes whilst you make the caramel.
To make the caramel layer, put the sugar and water in a large saucepan over a medium heat and stir until the sugar dissolves. Once dissolved – do not stir from this point – turn up the heat to medium-high and bring to the boil. Boil for 16-18 minutes without stirring (but you can shake the pan a little) until the sugar just starts to turn golden. (Tip: watch this very closely as it will burn in a second and then it will be no good)
Once you have got to this golden point, remove from the heat immediately and VERY CAREFULLY stir in the cream. The mixture will bubble up and even spit slightly, so hold your spoon right at the very end when you are stirring. The bubbles will subside once all the cream is stirred in (as it will bring the temperature of the sugar down).
Then put the pan back on medium heat and stir for 2 minutes. Remove from the heat and allow to cool for 30 minutes, then stir in the peanuts. You now have your salted peanut caramel – pour this into your spring-form pan over the crust and level the surface. Cover the pan with cling wrap and refrigerate overnight (or for at least 3 hours).
For the first dark chocolate layer, place the 5g of butter and 60g/2 oz of the dark chocolate in a small bowl and microwave for 30 seconds or until melted. Spread this over your caramel layer – you will have to work quickly because the chocolate will begin to set as soon as it touches the cold caramel. Return to the fridge until you are ready to make the next layer.
For the white chocolate cheesecake layer, firstly melt the white chocolate in a bowl set over a pan of barely simmering water. Stir until smooth then remove from the heat. Next, put the hot water into a small bowl and sprinkle over the gelatine powder, then stir until dissovled. Finally, beat the cream cheese and sugar in a large bowl until smooth, then beat in the cream followed by the melted white chocolate and then the gelatine mixture. Once smooth, spoon into your spring-form pan and level the surface. Cover with cling wrap and refrigerate overnight (or for at least 4 hours).
Now make the final dark chocolate layer. To do this, put the remaining dark chocolate and the cream in a small saucepan over a medium heat and stir until the chocolate is melted. Pour over the cheesecake and smooth the surface. Refrigerate until set (about an hour).
Meanwhile, make the meringue kisses. Put the egg whites into the bowl of your electric mixer and whisk until soft peaks form. Then gradually add the sugar and whisk for a few minutes until the mixture is glossy and the sugar is dissolved (the meringue should not feel grainy). Put into a piping bag with a small plain nozzle. Heat your oven to 100C/80C fan forced/210F. Put some baking paper on a baking tray and spray with a little cooking spray. Now pipe lots of small meringue kisses until you use up all of the meringue mixture. Bake for 45 minutes until dried out. Remove from the oven and transfer to a wire rack to cool.
Just before you want to serve the cheesecake, remove it from the pan. To do this, run a very sharp knife around the sides before dis-engaging the spring. Place the cheesecake on your serving plate and then top with your meringue kisses.
Serve and enjoy!
White And Dark Chocolate Tiramisu
Ingredients
100g white chocolate, roughly chopped
300ml thickened cream
2 eggs
1/4 cup (55g) caster sugar
500g mascarpone cheese
150ml prepared strong espresso coffee, cooled
100ml Kahlua (or other coffee liqueur)
24 sponge finger biscuits (savoiardi)
250g fresh (or frozen thawed) raspberries
Chocolate sauce (see related recipe) and cocoa powder (optional), to serve
Method
Step 1
Place the white chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch the water). Allow to melt, then stir very gently until smooth. Set melted chocolate aside to cool slightly.
Step 2
Meanwhile, whip the cream to soft peaks , then fold in the cooled chocolate. , then fold in the cooled chocolate.
Step 3
In a separate bowl, whisk the eggs and 2 tablespoons of the sugar using electric beaters until pale, then whisk in the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture, then fold in remaining chocolate cream. Cover and refrigerate until needed.
Step 4
Combine coffee, Kahlua and remaining 1 tablespoon sugar in a shallow dish.
Step 5
One at a time, briefly dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter. Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and berries, followed by the remaining 8 dipped sponge fingers. Cover loosely and chill for at least 2 hours or overnight.
Step 6
When ready to serve, drizzle tiramisu with the chocolate sauce (see related recipe) and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side
Frozen Hot Chocolate
Ingredients
1/3 cup granulated sugar
1/3 cup nonfat dry milk powder
2 tablespoons Ghirardelli cocoa powder
1 tablespoon Hershey's cocoa powder
1 tablespoon Scharffen Berger cocoa powder
Pinch of salt
1 cup whole milk
3 cups ice
Whipped cream
Semisweet chocolate bar, grated, for garnish
Directions
Whisk together the sugar, dry milk powder, cocoas, and salt in a small bowl.
Pour the milk into a blender. Add the dry mix and ice. Blend until all the ice is crushed and the drink is smooth.
Pour into a large goblet or two 16-ounce glasses. Top the drink with whipped cream and chocolate shavings. Serve cold with a spoon and straw.
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