Date Slices

4 ox margarine
4 ox demerera sugar
3 cups rice crispys
4 ox chopped dates
4 oz chocolate

Melt sugar, dates and margarine over low heat until melted & simmer for 3 minutes.  Stir in rice crispys and push into greased cake tin.  Top with melted chocolate & refrigerate,

Chocolate Crispy Cakes

1 3/4 oz butter
100g chocolate
5tbsp golden syrup
2.3/4 oz cornflakes

Melt ingredients together & add cornflakes

No Cook Goey Chocolate Crunch

4 oz Margarine / butter
4 oz granulated sugar
1 1/2 oz cocoa
1 egg
5-6 broken biscuits

Melt butter, add sugar and cocoa.  Mix well.  Cool & whisk in egg.  Stir in biscuits and push into 7" tin lined with foil.

Chocolate frosting

8oz chocolate (I used milk)
8oz margarine
1 egg yolk
1 tsp vanilla
1 cup (plus lots more!) icing sugar
1 tbsp instant coffee

Melt chocolate and set aside.

Using an electric mixer beat butter until fluffy, add egg yolk and vanilla followed by icing sugar.

Melt coffee in 2 tsp hot water and add to the mix along with the chocolate.

Add as much icing sugar as needed to get correct texture, i think if you use butter above instead of margarin, less would be required.

Chcolate cake

165g margarine
2 cups plain flour
1/4 cup cocoa
1 tsp bicarb
1/2 tsp baking powder
1 1/2 tsp salt
1 cup + 2 tbsp granulated sugar
1/3 cup soft brown sugar
1 large egg yolk + 2 large eggs
1 tsp vanilla extract
300ml sour cream
1 1/2 cup milk (I used skimmed)
200g milk chocolate

Pre heat oven to 160/170 degrees.  Butter, line and flour 2 x 8" round pans.
Whisk together flour, cocoa, salt and baking powders.

Beat butter and sugars until fluffy, add eggs gradually.  Beat in vanilla.

Gradually add dry mix and sour cream and milk mix, alternating between the two, starting and ending with dry.

Chop chcolate finely and fold into mixture. Divide mix between two pans.

Coooke for 45-55 minutes.  ( I did 35 mins 160 deg, 20 mins 170 degrees).

Salted Caramel Lava Cake

3 tablespoons unsalted butter, room temperatire & devided
6 ounces dark chocolate
2 tablespoons white granulated sugar
2 large eggs
1/2 teaspooon vanilla extract
1 teaspoon large sea salt flakes + more for sprinkling
3 tablespoons all-purpose flour
4 1 inch square caramels

Preheat oven to 400 degrees Fahrenheit (200 degrees C)  Line the bottoms of two 6-ounce remekins with parchment paper & better the sides with 1 tbsp of the butter.

In a bowl set over boiling water, melt together the butter & remaining sugar until smooth. Allow to cool slightly before adding sugar, salt, vanilla & eggs.  Fold in the flour & combine until smooth.

Equally divide the batter between the two remekins.  next, gentry nuzzle two caramels into the center of each.  transfer the remekind to a baking sheet and place in the oven for 13 minutes.  Invert onto plates and serve!

** I used 4oz milk choc as its all I had, I changed ½ tbsp of the flour with cocoa to intensify the chocolate.  I also used margarine instead of butter and only a sprinkle of sea salt instead of the fill teaspoon.  I served with graham crackers and whipped cream. They were good!

Ice Cream Chocolate Fudge Sauce

Recipe & Image taken from http://www.bakeatmidnite.com

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup dark brown sugar

1/4 cup dutch-process cocoa

1/4 tsp salt

6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided

2 tbs unsalted butter

1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.  

Bring to boil over medium heat, stirring occasionally.  Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then.  Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream,  cake, etc.  May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Cherry & Chocolate covered Ice Cream

Recipe & Image taken from http://www.pinkpistachio.com

1 square carton of organic cherry ice-cream

fresh cherries (for garnish)

1/2 cup + (more for garnish) chocolate chips

cooled ganache

1/2 cup whipping cream

On a serving platter, turn ice-cream carton upside down and remove the

cardboard by cutting off the sides. return to freezer to set.

In the meantime combine 1/2 cup chocolate chips and 1/2 cup whipping cream in a

microwavable safe bowl. Microwave in 15 second increments, then stir,

repeat until smooth. Don't overcook or chocolate will burn and become

lumpy.

Let ganache cool until no longer warm to the touch. remove icecream from freezer and drizzle chocolate over the entire top surface (allowing it to run down the sides). top with fresh cherries and chocolate chips.

Return to the freezer to let chocolate set up (~30 minutes). slice and

serve with additional chocolate sauce and garnishes if needed.

Chewy Chocolate Chip Cookies

Recipe & Image taken from http://www.the-girl-who-ate-everything.com

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted and slightly cooled

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Chocolate Souffle

Recipe & Image taken from www.the-girl-who-ate-everything.com

4 squares of parchment paper (3x3 inches)

4 strips of parchment paper (2x12 inches)

4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins

Soufflé Batter:

8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli

baking bar)

12 Tablespoons butter

1 cup granulated sugar

3 Tablespoons cornstarch

4 whole eggs plus 4 egg yolks

To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.

Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top.

Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.

S'mores Bars

Recipe & Image taken from www.realhousemoms.com

3 T. butter

6 c. mini marshmallows, plus 6 c. more for the topping.

1-12 oz box of Golden Grahams

½ c. light corn syrup

2 c. milk chocolate

spray with cooking spray a 13×9 baking dish, a mixing spoon, and a pot

on medium heat melt butter and marshmallows together

add the light corn syrup

once all ingredients are melted and combined add the chocolate stirring constantly

once the chocolate is completely melted and combined add the Golden Grahams and continue to stir until fully coated

pour into 13×9 pan and press down into and even layer

spread additional 6 c. mini marshmallows on top in an even layer

move baking rack to top of oven and turn on broiler

once hot, place s’mores into oven

remove as soon as golden brown color develops on marshmallows, this is very quick DO NOT walk away

Flourless Chocolate Cake

225g good quality dark chocolate, chopped
100g unsalted butter
175g icing sugar, sifted
4 large free range eggs, separated
mascarpone to serve

Pre-heat the oven to 180C and grease a loose-bottomed 25cm cake tin

In a heat-proof bowl over a saucepan of boiling water, melt the chocolate and butter together.  In a separate bowl, whisk the egg yolks and icing sugar together until they are creamy.  Fold the melted chocolate into the egg mix.

In a clean bowl (and using a clean whisk), whisk the egg whites until soft peaks form.  Fold the egg whites gradually into the chocolate mix, in three or four portions. 

Using a spatula, pour the mixture into the prepared cake tin and bake at 180C for about 30 minutes, until the top of the cake is slightly cracked but it is still gooey in the middle.  Allow the cake to cool on a rack and then remove from the tin.

Sprinkle with sifted icing sugar, cut and serve with a dollop of mascarpone.

Copy Snickers Bars

Recipe & Image taken from http://www.howsweeteats.com

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Turtle Brownies

Recipe & Image taken from http://www.mydailymorsel.com

1 cup heavy cream

1/2 cup water

3 1/2 cups sugar

4 tablespoons light corn syrup

1/2 cup sour cream

1 1/2 sticks unsalted butter

3 ounces unsweetened chocolate, roughly chopped

3 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon kosher salt

To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.

Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.

To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.

Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.

Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Hot Fudge Pie

Recipe & Image taken from http://islandeat.wordpress.com

4 ounces unsalted butter, with a bit extra for greasing pie plate

1 ½ squares unsweetened baking chocolate (1.5 ounces)

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla extract

¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)

2 tablespoons milk

Pre-heat oven to 350 degrees.

Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray

Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir).  Cool.

Mix sugar into beaten eggs, combine until sugar is fully incorporated.

Mix in butter-chocolate mixture until completely blended.

Add vanilla and milk.  Stir well.

Fold in flour, mixing just until no white streaks remain – do not overbeat.

Bake for 25 minutes.

Nutella & Ferrero Rocher Brownies

Recipe & image taken from http://www.mybakingaddiction.com

Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half

Icing

1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream

Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

Remove to cooling rack to cool completely.

Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incorporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thick, smooth and creamy. Frost cooled brownies and slice before serving.

Turtle Cookie Bars

Recipe an images taken from http://www.sprinkledwithflour.com

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup unsalted butter (room temperature)

1 cup pecan halves

2 tsp salt

2/3 cup unsalted butter

1/2 cup firmly packed brown sugar

1 1/2 cups milk chocolate chips

1/4 cup pecans, finely chopped

In the bowl of an electric mixer, combine the flour, sugar, and butter. Mix on medium speed until well combined. Firmly press the mixture into the bottom of an ungreased 9 x 13 pan. In a small bowl, mix the pecan halves and salt together. Layer the pecan halves over the crust.

In a medium pan, cook the butter and brown sugar over medium high heat, until boiling. Cook for 3 minutes, then remove from heat. Pour the mixture evenly over the pecans.

Place the pan in a 350F oven, and cook for 15 minutes, or until golden and bubbly. Remove from the oven and sprinkle the chocolate chips over the pecans. Allow the chips to soften for a few minutes, then gently swirl the chocolate over the pecans. Sprinkle with finely chopped pecans, and let cool for two hours. Cut into bars, serve, and enjoy!

Chocolate Brownies

100g butter

175g caster sugar

75g light brown or muscovado sugar (I used light muscovado)

100g chocolate (plain is best)

1 tbsp golden syrup

2 eggs

1 tsp vanilla extract
100g plain flour

½ tsp baking powder

2 tbsp cocoa powder

Heat oven to 180 degrees C.  grease and line a 7" square cake tin.
Slowly melt the butter, caster sugar, brown sugar, chocolate and golden syrup together in a pan until smooth.  Remove the pan from the heat.

Add the, vanilla extract, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.  Beat the eggs separately and gradually add to the mix.

Pour the mixture into the tin and place on the middle shelf of the oven. Bake for 25

Remove and allow to cool for 20-30 mins before cutting into small squares and sprinkling with icing sugar.

Minny's Chocolate Pie

Recipe & image taken from http://www.cheekykitchen.com

2 cups brown sugar
2 cups mini chocolate chips, melted until smooth
1/3 cup butter, melted
2 tablespoons Mexican vanilla (or pure vanilla extract)
2 tablespoons instant coffee or cappuccino drink mix
2/3 cups evaporated milk
3 eggs
1/4 cup flour
pinch of salt
1 deep dish pie crust (or 4 premade pie crusts pressed into 12 mini tart pans)

For the whipped cream:
1 pint heavy whipping cream
1/2 cup powdered sugar

Preheat oven to 400 degrees.

Place the brown sugar, melted chocolate chips, butter, vanilla, instant coffee, evaporated milk, eggs, flour, and the pinch of salt into a blender. Blend until smooth, then pour into a deep dish pie crust or 12 mini tart pans.

Transfer to oven and immediately turn the oven down to 325 degrees. Cook mini tart pies for 18-24 minutes, or until the center of each pie is set, bake deep dish pie for approximately 45-50 minutes, or until the center of the pie is set.

In a stand mixer, beat the heavy whipping cream until soft peaks form. Add the powdered sugar to the cream then beat until stiff. Top cooled pie with whipping cream. 

Chocolate Brownie Cake

100g butter

175g caster sugar

75g light brown or muscovado sugar

125g chocolate (plain or milk)

1 tbsp golden syrup

2 eggs

1 tsp vanilla extract /essence

100g plain flour

½ tsp baking powder

2 tbsp cocoa powder

Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

Remove the pan from the heat.

Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.

Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

Serve with cream or ice cream and plenty of fresh fruit

**I have made this previously using Terrys Chocolate Orange - It was amazing!  The cake can also be baked in a normal square tin and cut into bite-sized brownies.