• Tender, delicious brownie covered with incredible flavours

    Chocolate brownie
  • Easy to make, imposible to miss, enjoy a very rich dish

    Chocolate mousse
  • A great dish for those special celebration moments

    Crepes with chocolate candy
  • Family and friends can be delighted in special ocasions

    Chocolate Frosting Cake
  • Kids will love this cookies, hum yumie

    Cherry cookies covered with chocolate
  • Nothing better to be in love with than chocolate

    Chocolate Fudge Cake

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Friday, January 17, 2014

Chocolate Caramel Tart

Ingredients (6 persons):

20 cookies
100 g butter
Condensed milk
3 bananas
Milk Cream
Half tablet of black chocolate

Preparation :

Place all the cookies in a plastic bag and crush them with any object that make crumbs achieve (a bottle, a wooden spatula, hammer, etc ......).

Put the cookie crumbs in a bowl.

Melt the butter over low heat and mix well with the cookie crumbs.

Then place the mixture into a round serving plate, and tighten securely to form a basis.

Goal in the refrigerator for one hour.

Bring to Boil water in a saucepan and once grass, add the condensed milk (unopened) like in a water bath(al baño María).

Simmer for 15 minutes. Then pull out and open it gently with a can opener.

The milk will be made candy.

Pour the entire content of the condensed milk over the biscuit base and chill.

Once the caramel is cool, slice the bananas and place them on top.

Grate the chocolate, and hand them around the cake.

Refrigerate for at least 2 hours.

Serve topped with cream.

Chocolate cake with sour cream

Ingredients :

3/4 cup of vegetable oil
1 large egg
3 teaspoons of vanilla extract, divided usage
1 cup of firmly packed brown sugar
1/2 cup of granulated sugar
2 (1 ounce) squares semi-sweet baking chocolate, melted
2 cups all-purpose flour
1 1/3 cups of unsweetened cocoa, divided usage
1 tablespoon of baking soda
1/2 teaspoon of salt
1 cup of warm water
1 1/4 cups of sour Cream
1/2 cup of softened butter
3 cups of powdered sugar
1/4 cup of milk

Preparation :

Heat the oven to 350 degrees F.

Grease and flour two 8 inch baking pans; set aside.

In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract.

Beat at medium speed until well mixed (1 minute).

Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute).

Add the melted chocolate.

Continue beating, scraping bowl often, until well mixed (1 minute).

In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt.

Add the flour mixture to chocolate mixture alternately with water, beating well after each addition.

Add 1 cup sour cream; mix well.

Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).

Remove cakes from the oven; cool 10 minutes.

Remove the cakes from the pans; cool completely.

Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes).

Add 2/3 cup of cocoa powder and 1 teaspoon of vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes).

Add the powdered sugar, 1 cup at a time, beating well after each addition.

Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).

Place one cake, flat side up, on the bottom of a serving plate.

Place about 1 cup frosting in the center of the cake.

Spread to about 1/2-inch from the edge of the cake.

Place the second cake, flat side up, on top of the frosted first layer.

Frost the sides and top of cake with remaining frosting.

Garnish if desired.

Chocolate Cheesecake Frosted Marble

Ingredients :

1 cup of chocolate cracker crumbs
3 tablespoons of white sugar
1/4 cup of melted butter
3 (8 ounce) packages of cream cheese, softened
3/4 cup white sugar
2 tablespoons oflour
3 eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
3 ounces of chocolate chips
8 ounces of semi-sweet chocolate chips
2/3 cups of sour cream

Preparation :

Preheat the oven to 325 degrees F (165 degrees C).
Wrap the outside of a 10 inch springform pan with aluminum foil.
Mix the chocolate cracker crumbs, the 3 tablespoons of sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
Bake the crust in the preheated oven for 10 minutes.
Remove the pan from the oven.
Turn the oven's heat up to 350 degrees F (175 degrees C).
In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth.
Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract.
Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust.
Melt the 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling.
Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep.
Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan.
Loosen the edge of the cheesecake from the pan with a thin, sharp knife.
Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes.
Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined.
Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving.
Refrigerate the leftovers.

Chocolate cake

Ingredients :

200 grs of good quality dark chocolate 
200grs butter
1 tbsp coffee granules
85g self-raising flour
85g plain flour
1⁄4 tbsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75 ml buttermilk (5 tbsp)
grated chocolate or curls, for decoration

For the ganache :

200 grs good quality dark chocolate
284 ml carton double cream
2 tbsp golden caster sugar

Preparation : 

Butter a 20cm round cake tin and line the base. 

Preheat the oven to fan 140C/conventional 160C/ gas 3. 

Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. 

Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125 ml cold water and pour into the pan. 

Warm through over a low heat just until everything is melted,don't overheat. 

Or melt in the microwave on medium for about 5 minutes, stirring half way through.

While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. 

Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. 

Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes,if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). 

Leave to cool in the tin, then turn out onto a wire rack to cool completely.

After the cake is cold, cut it horizontally into three. 

Ganache preparation : chop 200 grs of good quality dark chocolate into small pieces and tip into a bowl. 

Pour a 284 ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. 

Take off the heat and pour it over the chocolate. 

Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache. 

Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. 

Decorate with grated chocolate or a pile of chocolate curls. 

The cake keeps moist and gooey for 3 or 4 days.

Wednesday, April 17, 2013

Crepes with chocolate candy

Ingredients :

3  eggs
1 cup flour
2 table spoons cocoa
2 table spoons sugar
1-1/4 cups buttermilk
3 table spoons butter , melted
No sugar added cherry pie filling
Frozen fat free whipped topping ,

Preparation :

Beat the eggs in a medium bowl.

Stir together the flour, the cocoa and sugar; add to the eggs alternately with buttermilk, beating until smooth.

Beat in 3 table spoons melted butter; refrigerate batter 1 hour.

Heat small skillet or crepe pan  over medium heat; brush lightly with melted butter.

Pour about 2 table spoons batter in pan; immediately rotate pan to evenly cover bottom.

Cook until crepe surface begins to dry; about one minute, turn and cook other side.

Invert pan over paper towels; remove crepe from pan.

Repeat with remaining batter, greasing skillet occasionally, if necessary.

3 stack crepes, placing wax paper between each crepe.

Refrigerate or freeze for later use, if desired.

Just before serving, place 2 table spoons pie filling in center of each crepe; fold edges over filling.

Place in shallow oven proof dish; heat in 225 F. , theoven 15 minutes.

Drizzle with chocolate sauce; top with whipped topping.

Place the filled crepes in the microwave-safe dish.

Microwave at  (100%) high1 to 1-1/2 minutes or just until crepes are warm.

Chocolate sauce :

Unwrap and chop 12 sugar free chocolate candies; place in medium microwave-safe bowl.

Stir in 3/4 cup whipping cream.

Microwave  (100%) 1 minute high; stir.

Microwave an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Stir in 1-1/2 teaspoons vanilla extract.

Cool slightly.

About 1 cup sauce.

1/3 cup light cream may be used for whipping cream.

Yield will be about 2/3 cup sauce.

Thursday, March 28, 2013

Tiramisu cake with chocolate

Ingredients : 

For the cake preparation : 

50grs of butter , plus extra for the tins
4 large eggs
140grs of caster sugar
1 tablespoon of vanilla extract
100grs of plain flour
25grs of cocoa
½ tablespoons of baking powder

For the filling :

1 tablespoon of demerara sugar
75ml hot espresso or strong rich coffee
4 large egg yolks
75g caster sugar
125ml Marsala
200g white chocolate , half chopped, half grated
500grs tub of mascarpone
200grs of dark chocolate , grated
1 tablespoon of cocoa

Directions : 

For the cakes, heat oven to 180C/ 160C fan/gas. 

Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. 

Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.

Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. 

Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. 

Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. 

Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.

Meanwhile, make the filling. 

Dissolve the sugar in the coffee and set aside. 

Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. 

Whisk for 5 mins until the mixture is thick and has trebled in volume,make sure the mixture is really thick. 

Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.

Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. 

Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.

Slice the cakes in half horizontally. 

Place one layer in the bottom of a 20cm springform tin. 

Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. 

Scatter with one table spoon of grated dark chocolate, then repeat until you end with the fourth layer of cake. 

Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.

Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. 

Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. 

Dust the top with cocoa.

Thursday, March 21, 2013

Chocolate Fudge Cake

Ingredients :

3.4 ounces flour
2/3 cup unsweetened cocoa
5 tea spoons espresso powder
1 1/2 teaspoons baking powder
1/4 tea spoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate finely chopped
2 table spoons of powdered sugar

Preparation :

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Sift together flour, cocoa, espresso powder, baking powder, and salt.

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 ramekins; arrange ramekins on a jelly roll pan.

Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350 grades

Let ramekins stand at room temperature 10 minutes.

Uncover and bake at 350 grades for 21 minutes or until cakes are puffy and slightly crusty on top.

Sprinkle evenly with powdered sugar; serve immediately.

Monday, March 18, 2013

Chocolate Pudding

Ingredients :

2/3 cup sugar 
1/4 cup Cocoa 
3 tablespoons cornstarch 
1/4 teaspoon salt 
2-1/4 cups milk 
2 tablespoons butter or margarine 
1 teaspoon vanilla extract   
Whipped topping 

Directions :

Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. 

Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. 

Remove from heat; stir in butter and vanilla. 

Pour into individual dessert dishes. 

To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. 

Garnish with whipped topping, if desired. 4 to 5 servings.

Microwave directions :

Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.

Microwave at high (100%) 10 minutes or until mixture comes to full boil, stirring every
2 minutes. 

Stir in butter and vanilla. 

Pour into dishes and serve as directed above.

Wednesday, March 13, 2013

Chocolate cup cakes

Ingredients :

1 1/2 cups of flour
1 cup of granulated sugar
1 tea of spoon baking soda
1 teaspoon salt
1/3 cup of cocoa powder
1/2 cup oil
1 cup water
1 tea spoon of vanilla extract
1 table spoon of vinegar

Directions :

Mix all ingredients together until moist and well blended.

Put in cupcake cups and bake for 25 minutes at 350 degrees F.

Frost with your favorite icing.

To make a layer cake, double the recipes and put in two round cake pans.

Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

Chocolate brownie

Chocolate Brownie

33 x 23 x 5 cm baking tray, lined with greaseproof paper
200grs dark chocolate, roughly chopped
175grs of unsalted butter
325grs of caster sugar
130grs of plain flour
3 big eggs
Icing sugar for the final decoration

Directions : 

Preheat the oven to 170°C..

Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). 

Leave until melted and smooth.

Remove from the heat. 

Add the sugar and stir until well incorporated. 

Add the flour and stir until well incorporated. 

Finally, stir in the eggs and mix until thick and smooth.

Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 35 minutes, or until flaky on the top but still soft in the centre. 

Be careful not to overcook otherwise the edges will become hard and crunchy. 

Leave to cool completely before dusting with icing sugar, to decorate. 

You can serve with icecream, hum delicious.

Chocolate Almond cake

Ingredients :

1 cup of finely ground almonds - sliced toasted almonds in the food processor

4 big eggs

7 ounces semi sweet or bittersweet chocolate, chopped

11 tablespoons no salt butter, cut into small pieces

3/4 cup granulated white sugar, divided

1/2 tea spoon of pure vanilla extract

1/4 tea spoon of cream of tartar

Directions : 

Preheat the oven to 350 degrees F and place oven rack in the middle of the oven.  

Place the sliced or blanched almonds on a baking sheet and toast in the oven for about 5 minutes or until lightly browned and fragrant.  

Remove from oven and let cool.  

Once completely cooled, place the nuts in a blender or small food processor and process until finely ground. 

Almonds need to be at room temperature before grinding to prevent them from clumping. 

If you find the almonds still clump when you ground them, add about 1 tablespoon of the sugar from the recipe. 

The sugar will help prevent clumping as it absorbs any oil exuded from the almonds.

Increase the oven temperature to 375 degrees F and line an 8 inch springform pan with parchment paper.

Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. 

Cover with plastic wrap and let stand until they reach room temperature for about 30 minutes.

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. 

Once melted, remove from heat.

Meanwhile place the egg yolks and 1/2 cup (100 grams) granulated white sugar in the bowl of your electric mixer, fitted with the paddle attachment. 

Beat the yolks and sugar until pale and thick,about 3 minutes. 

Beat in the melted chocolate mixture and vanilla extract. 

Fold in the ground almonds.

In a clean bowl, place the egg whites and whisk until foamy.  

Add the cream of tartar and continue whisking until soft peaks form. 

Gradually sprinkle in the remaining 1/4 cup (50 grams) sugar and whisk until stiff peak forms. 

Fold about 1/4 of the whites into the chocolate batter to lighten it. 

Quickly fold in the rest of the whites and mix only until incorporated.

Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center of the cake has a few moist crumbs.  

Remove from oven and cool on a wire rack.  

The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust.  

Once cool, run a spatula around the inside of the pan before releasing the sides.  

If not serving immediately, cover and place in the refrigerator.   

Serve cold or at room temperature.  

Dust with powdered (icing or confectioners) sugar.

Chocolate mousse

Ingredients :

4 1/2 ounces of bitter sweet chocolate, chopped
2 table spoons of unsalted butter, diced
2 table spoons espresso or strong coffee
1 cup of cold heavy cream
3 large eggs, separated
1 table spoon of sugar

Directions :

Whip the cream to soft peaks, then refrigerate.

Mix the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. 

Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. 

To test, dab some chocolate on your bottom lip. It should feel warm. 

If it is too cool, the mixture will seize when the other ingredients are added.

Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. 

Sprinkle in the sugar and beat until soft peaks form.

When the chocolate has reached the proper temperature, stir in the yolks. 

Gently stir in about one-third of the whipped cream. 

Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

Spoon or pipe the mousse into a serving bowl or individual dishes. 

If you wish, layer in fresh raspberries and whipped cream. 

Refrigerate for at least a few hours.