Desserts Recipes

Recipe by: Maggie A dense chocolate cake for those of us who can't tolerate wheat or gluten. Ingredients 16 servings 341cals 1/2 cup water  1/4 teaspoon salt  3/4 cup white sugar  18 (1 ounce) squares bittersweet chocolate  1 cup unsalted butter  6 eggs Directions Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of t

The dried rose petals look beautiful wet on prime, however, don’t worry if you can’t get off any: the advantage of getting a pudding with the word “mess” in its title is that there's little pressure to perform on the presentation front. You’ll have to a small degree a little bit of ice left up here, which may be saved for an additional day. you'll be able to additionally get good-quality strawberry ice and save yourself a lot of the work. Ingredients 160 g mascarpone 270 g crème fraîche 15 g icing sugar, sifted 1¼ tsp rosewater 40 g caster sugar 40 ml boiling water 2 tbsp pomegranate molasses 1 tsp sumac 200 g strawberries, hulled and chopped into 2 cm pieces 60 g meringues (shop-bought is fine), broken roughly into 2 cm pieces 1 medium pomegranate, seeds removed (100 g) 2 tsp dried rose petals (optional) Strawberry sorbet 40 g caster sugar 40 g icing sugar 30 g liquid glucose 200 g strawberries, hulled and blitzed into a purée Instructions Co

Ingredients 3      cups amaretti cookies (6 ounces), finely ground (1 1/2 cups) 1/3   cup hazelnuts, finely ground 1/3  cup butter, melted 2      8 ounce packages cream cheese, softened 2      8 ounce containers mascarpone cheese 1     tablespoon all-purpose flour 3/4   cup sugar 2      tablespoons lemon juice 3      eggs 1      teaspoon vanilla bean paste or vanilla 1/3   cup sugar 1/4   cup water 1      tablespoon finely chopped crystallized ginger 2      cups sliced fresh or frozen rhubarb, thawed 2     cups quartered fresh strawberries. Directions 1. Preheat oven to 350 degrees F. Wrap a double layer of foil around bottom and side of a 9-inch springform pan to form a water-tight seal; set aside. In a medium bowl combine ground cookies, ground hazelnuts, and melted butter. Press mixture onto bottom and 1 inch up the sides of the pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack. 2. For filling, in a very large bowl beat cream cheese

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream. Ingredients  Original recipe makes 1 8-inch round cake  3 pints fresh strawberries  1/2 cup white sugar  2 1/4 cups all-purpose flour  4 teaspoons baking powder  2 tablespoons white sugar  1/4 teaspoon salt  1/3 cup shortening  1 egg  2/3 cup milk Directions PREP      30 mins                                       COOK      20 mins              READY IN  50 mins Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) fo

A spectacular German Chocolate cake made from scratch, using cake flour. Ingredients 1 h    12 servings     735 cals 1/2 cup water  4 (1 ounce) squares German sweet chocolate  1 cup butter, softened  2 cups white sugar  4 egg yolks  1 teaspoon vanilla extract  1 cup buttermilk  2 1/2 cups cake flour  1 teaspoon baking soda  1/2 teaspoon salt  4 egg whites  1 cup white sugar  1 cup evaporated milk  1/2 cup butter  3 egg yolks, beaten  1 1/3 cups flaked coconut  1 cup chopped pecans  1 teaspoon vanilla extract  1/2 teaspoon shortening  1 (1 ounce) square semisweet chocolate Directions Prep         30 m Cook        30 m Ready in     1 h Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool. In a large bowl, cream 1 cup butter and 2 cups sugar until lig

Recipe by: MrsFisher0729 A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter. Ingredients  1 h 55m 18 servings 472 cals     1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)     1 1/4 cups chocolate milk     1/2 cup canola oil     3 eggs     1 teaspoon instant espresso powder     1 (14 ounce) can sweetened condensed milk     3/4 cup half-and-half     3/4 cup evaporated milk     3 tablespoons unsweetened cocoa powder     1 cup confectioners' sugar     1/2 cup unsweetened cocoa powder     3 cups heavy whipping cream  Directions       Prep    35 m     Cook    35 m     Ready In  1h 55m      Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.     Bea