Runny chocolate brownies


Serves 4
Ingredients
* 300g plain chocolate (containing 70 per cent cocoa solids), broken into squares
* 250g butter, plus extra for greasing
* 5 eggs
* 300g golden caster sugar
* 250g plain flour
* 200g white and plain chocolate chips
* Double cream flavoured with fresh vanilla seeds, to serve
Directions
1. Melt the chocolate and butter together in a large bowl over a pan of gently simmering water, or in the microwave. Remove from the heat, stir gently until smooth and allow to cool for at least 10 minutes. Butter a shallow, rectanglular ovenproof dish and preheat the oven to 180°C/Gas 4.
2. Beat the eggs with the sugar in a separate bowl. Once the chocolate is cooled, stir in the egg and sugar mixture. (Make sure the chocolate is cool or it will cook the eggs.)
3. Sift the flour over and stir evenly into the chocolate mixture. Fold in the chocolate chips and pour into the prepared dish. Bake in the centre of the oven for 20-25 minutes until just set. Serve hot with vanilla cream.

**DESSERT Send feedback » • PermalinkPermalink

Devil's delight recipe


Satan would be proud of this naughty dessert and so should you be
Advertisement
Ingredients

* 250g plain chocolate
* half a pint of milk
* 2 tbsp brandy
* 50g unsalted butter
* 150g caster sugar
* 2 eggs, separated
* 25g self-raising flour
* 25g cocoa powder, plus a little extra for dust
Procedure
1. Preheat oven to 180°c, Gas Mark 4.
2. Melt chocolate with the milk and brandy.
3. Beat together the butter and sugar until pale and creamy. Gradually beat in the egg yolks, flour, cocoa and melted chocolate mixture.
4. Whisk the egg whites in a separate bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture; then fold in the rest of the egg whites.
5. Turn into a 1.5 litre pie dish and place the dish in a roasting tin. Pour a 1 inch depth of boiling water into the tin.
6. Bake in a preheated oven, 180°c, Gas Mark 4 for about 35 minutes until a crust has formed.
7. It should separate while baking to produce a gooey chocolate sauce under a light spongy crust. Serve with either vanilla-ice cream or whipped cream.

**DESSERT Send feedback » • PermalinkPermalink

Chocolate fudge pots with blueberries in cassis recipe


Serves 6
Ready in 20 minutes, plus chilling

Ingredients

* 200g plain chocolate (up to 50% cocoa solids), broken into pieces
* 100g unsalted butter, cut into 6 pieces
* 4 medium eggs, separated
* 150g blueberries
* 150ml cassis (blackcurrant) liqueur
* 6 tbsp Greek yogurt, crème fraîche or fromage frais, to serve
1. Put the chocolate and butter into a heatproof bowl. Melt in a 900-watt microwave on medium for 30 second bursts, until melted. Stir well to combine.

2. Whisk the egg whites to soft peaks, then add the yolks to the chocolate mixture and mix together until smooth and glossy. Then gently fold in the whisked egg whites. Carefully spoon the mixture into pots and chill for at least 1 hour.

3. Put the blueberries into a pan with the cassis liqueur. Just bring to the boil to soften, then remove the fruit with a slotted spoon and put in a bowl. Boil the cassis for 2-3 minutes, until reduced and syrupy. Pour over the blueberries and cool.

4. To serve, top each chocolate fudge pot with a dollop of Greek yogurt, crème fraîche or fromage frais. Crown with blueberries and cassis syrup.

**DESSERT Send feedback » • PermalinkPermalink

Frozen raspberries in a white chocolate sauce recipe


Ingredients

* raspberries
* white chocolate (over 70% cocoa solids)
* 2 tbsp single cream
* 2 tbsp double cream
* spring of mint to garnish
Procedure
1. Buy fresh raspberries and place them in the freezer in the morning. Remove them half an hour before you're due to serve.

2. Break up the chocolate into small pieces and place in a glass bowl above a pan of boiling water. When the chocolate has totally melted, stir in single cream and double cream. Whisk until smooth.

3. Arrange the frozen raspberries on a plate and pour over the hot sauce. Add a sprig of mint and serve immediately.

4. The contrast between hot and cold is fantastic and the dessert is light but sweet enough to compliment any meal.

**DESSERT Send feedback » • PermalinkPermalink

Apple and ginger yogurt dessert recipe

Ingredients

* 50g ginger biscuits (about 5)
* 1 Golden Delicious apple
* 1 tbsp lemon juice
* 1/2 tsp caster sugar
* 150ml natural yogurt
Procedure
1. Place the biscuits in a plastic food bag and bash with a rolling pin to crush. Divide two-thirds between 2 glasses or tumblers and set aside.
2. Grate the apple into a bowl and stir in the lemon juice to prevent it from dis colouring. Sprinkle with the sugar then divide between the glasses.
3. Top with the yogurt and sprinkle with the remaining ginger biscuit crumbs. Serve immediately, or cover and chill for up to 2 hours. Decorate with Apple crisps

**DESSERT Send feedback » • PermalinkPermalink

Chocolate cake by Jo


Ingredients
Part1
* 1 1/2 cups normal flour
* 3/4 cup white sugar
* 1 tsp salt
* 1 tsp baking soda
* 1/3 cup cocoa powder
Part 2
* 1/2 cup oil
* 1/2 cup milk
* 1 tsp vanilla
Part 3
* 2 egg yolks
* 1/2 cup milk
Part 4
* 2 egg whites
* 1/2 cup sugar
Directions
1. Sift Part 1 together
2. Pour in Part 2, mix well
3. Add Part 3 and set aside
4. Using Part 4 ingredients - beat egg whites till stiff, and gradually add sugar
5. Fold egg white mixture into the chocolate mixture
6. Bake at 175C for 45 minutes or until done

**DESSERT Send feedback » • PermalinkPermalink

Easy tiramisu recipe

Serves 4
Ingredients:

* 250g mascarpone
* 1 tsp vanilla extract
* 3 tbsp Marsala, brandy or Tia Maria
* 150ml strong coffee or espresso, cooled to room temperature
* 150ml single cream
* 4 tbsp icing sugar
* 16 sponge fingers (savoiardi)
* Frozen bar of 70% of chocolate bar
* Cocoa powder, to dust

Method: How to make easy tiramisu

1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix

2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits

3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.

4. Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

**DESSERT Send feedback » • PermalinkPermalink