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Chocolate dessert recipes

Our top 3 of 27 Chocolate dessert recipes

Dark Chocolate Tart With Gingersnaps and Pecans Crust Recipe at MyDish

based on 1 reviews


Dark Chocolate Tart With Gingersnaps and Pecans Crust

by Assia

by AssiaViewed 2045 times


    1. Make Crust:

    2. 1. Preheat oven to 180°C.
    3. 2. In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well.
    4. 3. Press mixture onto bottom and up side of a 9-inch pie plate.
    5. 4. Bake crust in middle of oven 15 minutes and cool on rack.

    6. Make filling:

    7. 5. Combine finely chocolate and heavy whipping cream in a saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat.
    8. 6. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in a bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
    9. 7. Bake chocolate tart for about 30 minutes. Transfer to rack. Cool.

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    • CRUST
    •  14 gingersnaps (about 4 ounces)
    •  1 cup pecans
    •  ¼ cup granulated sugar
    •  ¼ cup unsalted butter melted
    •  12 ounces bittersweet chocolate. finely chopped
    •  1 cup heavy whipping cream
    •  2 large egg yolks
    •  1 large egg
    •  ¼ cup sugar
    •  1 tbsp flour
    •  1/8 tsp freshly ground black pepper
    •  Pinch of salt
    •  ¼ tsp cinnamon
    Chocolate Apple Dessert Recipe at MyDish

    based on 2 reviews


    Chocolate Apple Dessert

    by Denise Phillips

    by Denise PhillipsViewed 4648 times


      This chocolate coated cake will not disappoint your family and guests.


      1. Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
      2. Line and grease a 22 cm/ 9 inch loose base cake tin.
      3. Put the eggs, icing sugar and vanilla sugar in a mixing bowl and whisk together.
      4. Stir in the grated apple, raisins, flour, baking powder and nuts.
      5. Bake for 1 hour or until firm in the centre and golden brown.
      6. Let it cool for 30 minutes before adding the topping.
      7. Melt the chocolate and margarine over a double-boiler.
      8. Spread the jam over the top of the cake and then pour over the chocolate mixture.
      9. Leave to set in the refrigerator for 2 hours or overnight


      • by galorechef

        galorechef  Sat Mar 28 2009   • Reply

        looks and sounds really tasty i cant wait to try it out..lovely

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      • 1 tbsp. margarine or oil to grease the tin
      • 500g apples peeled cored and grated
      • 350g icing sugar
      • 3 tsp. vanilla sugar
      • 300g plain flour
      • 5 eggs
      • 75g walnuts chopped
      • 75g raisins
      • 2 tsp. baking powder
      • -------- Topping
      • 2 tbsp. apricot or raspberry jam
      • 150g plain ch°Colate
      • 75g margarine
      Dark Chocolate Torte with Blackberry Coulis Recipe at MyDish

      based on 3 reviews


      Dark Chocolate Torte with Blackberry Coulis

      by Jacquie

      by JacquieViewed 4532 times


        Very easy to make and delicious. It is really rich and fudge-like and especially excellent with the fresh blackberries and the coulis.


        1. 1. Heat oven to 180c.

        2. 2. Grease 9" springform pan with margarine and line bottom with parchment.

        3. 3. Melt 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.

        4. 4. Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour into prepared tin.

        5. 5. Bake torte until dry and cracked on top and tester inserted into centre comes out with some moist batter attached, about 40 minutes.

        6. 6. Cool in pan on rack 1 hour (centre will fall).

        7. 7. Using spatula, press raised edges so top is level. Remove from tin take off bottom of tin and parchment and allow torte to cool completely.

        8. 8. Stir remaining 1 cup chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).

        9. 9. Allow to cool and then pour glaze into centre of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)


        • by Anett

          Anett  Mon Oct 10 2011   • Reply

          This is an amazing chocolate torte - I tried it last night while looking for a nice chocolate torte to make for my mates next Saturday night at our dinner party - this also went down well with my man - just one piece left today to have with my cuppa at work - sooo excited - lol - we must get out more!

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        • 1 Cup Salted Margarine
        • 16 Oz Dark Chocolate Chips
        • ¼ Cup Unsweetened Cocoa Powder
        • 1 Tsp Instant Coffee Powder
        • 5 Large Eggs
        • 1 Cup Sugar
        •  Blackberry Coulis
        •  Fresh Mint Sprigs
        •  Fresh Blackberries
        Dark Chocolate Torte with Raspeberry Mousse Recipe at MyDish

        based on 1 reviews

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        Dark Chocolate Torte with Raspeberry Mousse

        by Chef Ella <3

        by Chef Ella <3Viewed 1651 times


          Sharp but Sweet and Fluffy Raspberry Mouse Complements a Rich Dark Chocolate Torte


          1. First start on the mousse.
          2. 1. With a hand blender (you could just use a normal blender), blend the raspberries, lemon juice, yogurt, and sugar. Set to one side.
          3. 2. In a separate bowl, whisk the egg whites until stiff. Then gently fold into the raspberry mix.
          4. 3. Place the gelatin into the pan and cover with water about 1/2 cm above. Put the heat on low and melt the gelatin. Then mix this in with the raspberry mix.
          5. 4. Cover mix with cling film and set in fridge for about 3 hours.

          6. While it is setting, start on the torte.

          7. 1.Preheat the oven to 180c (gas mark 4). Grease a 23cm cake tin and line with grease proof paper.
          8. 2. Break up the chocolate into small pieces with the butter into a heat proof bowl. Set bowl over a deep pan of almost boiling water and melt. When fully melted, mix until smooth.
          9. 3. Meanwhile, beat the eggs and sugar with electric mixer in a large bowl until the mixture has increased in volume. It should leave a trail on the top for about 7 seconds when the beaters are lifted out.
          10. 4. Fold in the melted chocolate to the whisked mixture. Gradually sift the flour over mix and fold until just combined.
          11. 5. Turn mix into the cake tin, spreading flat as possible. Bake for 15- 20 minutes until the top feels firm to the touch. Leave to cool.
          12. 6. Remove cake from tin and sift icing sugar decoratively on top. This cake can be kept refrigerated for 2-3 days. When ready to serve, pipe the mousse decoratively by the side of a slice. If you don't have a piping bag, cut a corner 1/2 cm away from corner and spoon mousse into bag so it can be squeezed out.


          • by JJB

            JJB  Fri Jul 25 2014   • Reply

            what happens to the mascarpone cheese?!

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          • 170g (6oz) Dark Chocolate (70% cocoa solids)
          • 75g (2½ oz) Unsalted Butter
          • 4 Eggs
          • 100g (3½ oz) Light Muscovado sugar
          • 30g Plain Flour
          • 1-2 cups Raspberries
          • 2 tbsp sugar (add more to taste)
          • ½ lemon juice
          • 4 oz Raspberry flavoured yogurt
          • 6 oz Mascarpone Cheese
          • 2 Egg Whites
          • 3 sheets Gelatin (optional but may turn out with yogurt-y effect)