Warm Flourless Chocolate Cake with Caramel Sauce

1 cup butter, cubed

8 ounces semisweet chocolate, chopped

1 1/4 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

1 1/2 cups white sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy cream

2 tablespoons unsalted butter





Preheat the oven to 350 degrees F (175 degrees C).

1. Butter the bottom of a 10 inch springform pan, and line with parchment paper.

2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth.

3. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter.

4. Pour the batter into the prepared pan.

5. Bake for about 45 minutes in the preheated oven, or until a knife or toothpick inserted in the center of the cake comes out clean.

6. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

7. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

8. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving

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Thank you for the recipe mistressofcakes

Chocolate Ice Cream

http://tastebuddelights.com /Category: Sweets/Desserts / Cold Desserts (Fridge)

2 egg 2 egg yolks 75g caster sugar 300ml single cream 225g plain chocolate 300ml double cream,whipped 1.Whisk together the eggs, egg yolks & sugar in a large bowl.Heat the single cream & chocolate in a small pan until melted & then bring to the boil.Pour on to the egg mixture & stir well 2.Return to the pan & heat gently,stirring all the time until the custard coats the back of the spoon.Strain into a bowl,cover the surface of the custard with a damp greaseproof paper.Cool 3.Fold the whipped cream into the custard & pour into a rigid polythene container.Seal & freeze for 2 hrs.Remove from the freezer until the ice cream is firm.Before serving,allow to soften in fridge for 20mins. Makes 1Litre Tip: For SA residents double cream is available @ Woolies

Double Chocolate Terrine

Tastebuddelights.com/Category: Sweets/Desserts / Cold Desserts (Fridge)
2eggs,separated
50g/2oz caster sugar
4tsp gelatine
125g/4oz plain chocolate
300ml/ 1/2pint cream
125g/4oz white chocolate
plain & white chocolate shavings, to decorate

1.Beat 1 egg yolk & 25g/1oz sugar together until smooth.Sprinkle 2tsp gelatine into 1 Tbsp hot water over a pan of simmering water & leave to stand for 5mins.Melt plain chocolate over a pan of simmering water.
2.Whip 150ml/ 1/4pint cream until it forms soft peaks.Whisk one egg white until forms stiff peaks.Stir the gelatine & melted chocolate into egg yolk mixture.
3.Gently fold cream & egg white into chocolate mixture & spoon into a 1.2L /2pints loaf tin lined with cling wrap.Chill for 2 hrs until set.
4.Make the white chocolate layer as above,using the remaining ingredients. Spoon over set layer & chill.Freeze overwrap with foil.Store up to 2mnths.Thaw overnight in fridge.
5.Turn onto a serving plate,remove wrap & sprinkle with chocolate shavings.

Layered Mousse Gateau

Category: Sweets/Desserts / Mousses

175g Bourbon biscuits 225g unsalted butter 225g milk chocolate 6 Tbsp brandy/rum 3eggs, separated 300ml double cream 225g white chocolate 225g plain chocolate cocoa & icing sugar,for dusting 1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin. 2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly. 3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight. 4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

Marbled Chocolate Mousse

Category: Sweets/Desserts / Mousses
100g/4oz plain chocolate
4Tbsp brandy
50g/2oz unsalted butter
100g/4oz white chocolate
2eggs,separated
150ml/ 1/4pint double cream

1.Break up plain chocolate & place with half of the brandy & half the butter in a bowl over simmering water.Turn off heat & leave until melted.Repeat with white chocolate,remaining brandy & butter.
2.Stir one egg yolk into each bowl of mixture.Place the whites in a clean,grease-free bowl & whisk until they are stiff. Whip the double cream in a separate bowl until it's lightly peaking.
3.Divide the whipped cream between the chocolate mixtures & carefully fold in,using a metal spoon.Divide the egg whites between the two bowls & fold in gently,taking care to keep in all the air.
4.Place a teaspoonful of dark mousse in each serving glass.Fill with alternating spoonfuls of light & dark mousse.Tap the gladdes gentlyon the surface to get rid of any air pockets as you go.
5.To marblethe mousses,push a fine-handled teaspoon into each glass.With the tip of the spoon touching the inside of the glass,gently swirl mousses together to achieve a marbled finish.Chill
Serves 4

Truffles

Category: Sweets/Desserts / Cold Desserts (Fridge)
80ml cream
30ml brandy
200g dark chocolate,broken into squares
60ml cold butter,diced
cocoa/melted chocolate for rolling in

1.Boil the cream in a small saucepan until reduced to about 25ml.Remove from heat & stir in the brandy & chocolate.Return to the stove,stirring until the chocolate has melted.
2.Beat in small pieces of butter @ a time.Pour the mixture into a shallow dish & leave in the fridge until set,@ least 30mins or overnight.
3.Drop spoonfuls of the mixture on to a baking tray & chill once more.Roll into balls & roll in cocoa or melted chocolate.
Makes +/- 20-25 truffles

White Chocolate & Orange Marscapone Cheesecake

For the biscuit base:75g/3oz butter,melted
225g/8oz bourbon biscuits, crushed
For the filling:
225g/8oz marscapone cheese
2eggs separated
50g/2oz caster sugar
150ml/ 1/4pint single cream
4 Tbsp Cointreau
15g/ 1/2oz sachet gelatine
75g/3oz white chocolate
crystallised orange segments to decorate
icing sugar & cocoa powder to dust

For the biscuit base:
Grease & base-line a 20cm/ 8in round spring-form cake tin.Mix the butter & biscuit crumbs together & press into the base.Leave to set in a cool place.
For the filling:
1.Beat the cheese in a bowel until softened slightly,then beat in the egg yolks,sugar & cream.
2.Place the Cointreau in a bowel & sprinkle the gelatine over.Stand for 2mins,then dissolve over a pan of simmering water.Remove from heat.
3.Melt the chocolate in a bowel over a pan of simmering water.Remove from the heat.Stir the gelatine & melted chocolate into the cheese mixture.Whisk the egg whites until stiff & gradually fold in.Pour over the biscuit base.Chill until set.
4.Decorate with crystallised orange segments & dust with icing & cocoa powder