Chocolate dessert recipes
Our top 3 of 27 Chocolate dessert recipes
- Dark Chocolate Tart With Gingersnaps and Pecans Crust
- Chocolate Apple Dessert
- Dark Chocolate Torte with Blackberry Coulis
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Dark Chocolate Tart With Gingersnaps and Pecans Crust
by AssiaViewed 2045 times
- Make Crust:
- 1. Preheat oven to 180°C.
- 2. In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well.
- 3. Press mixture onto bottom and up side of a 9-inch pie plate.
- 4. Bake crust in middle of oven 15 minutes and cool on rack.
- Make filling:
- 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.
- 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.
- 7. Bake chocolate tart for about 30 minutes. Transfer to rack. Cool.
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- 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
by Denise PhillipsViewed 4648 times
- Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
- Line and grease a 22 cm/ 9 inch loose base cake tin.
- Put the eggs, icing sugar and vanilla sugar in a mixing bowl and whisk together.
- Stir in the grated apple, raisins, flour, baking powder and nuts.
- Bake for 1 hour or until firm in the centre and golden brown.
- Let it cool for 30 minutes before adding the topping.
- Melt the chocolate and margarine over a double-boiler.
- Spread the jam over the top of the cake and then pour over the chocolate mixture.
- Leave to set in the refrigerator for 2 hours or overnight
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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
by JacquieViewed 4532 times
- 1. Heat oven to 180c.
- 2. Grease 9" springform pan with margarine and line bottom with parchment.
- 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. 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. Bake torte until dry and cracked on top and tester inserted into centre comes out with some moist batter attached, about 40 minutes.
- 6. Cool in pan on rack 1 hour (centre will fall).
- 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. Stir remaining 1 cup chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat).
- 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.)
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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
by Chef Ella <3Viewed 1649 times
- First start on the mousse.
- 1. With a hand blender (you could just use a normal blender), blend the raspberries, lemon juice, yogurt, and sugar. Set to one side.
- 2. In a separate bowl, whisk the egg whites until stiff. Then gently fold into the raspberry mix.
- 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.
- 4. Cover mix with cling film and set in fridge for about 3 hours.
- While it is setting, start on the torte.
- 1.Preheat the oven to 180c (gas mark 4). Grease a 23cm cake tin and line with grease proof paper.
- 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.
- 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.
- 4. Fold in the melted chocolate to the whisked mixture. Gradually sift the flour over mix and fold until just combined.
- 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.
- 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.
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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)