Quick and Easy Eggless Chocolate Mousse

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup fine granulated sugar
1/4 cup HERSHEY'S Cocoa powder or dark Cocoa powder
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla essence or any flavor you like for example (peppermint, orange, etc..but reduce the amount!!!

Directions
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.


Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.


Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. 

CHOCOLATE CLAY ROSE.

INGREDIENTS: 
500g white or milk chocolate (i used white choc)

1/3 cup of corn syrup (I used Karo's light corn syrup)

For colour I used Wiltons Icing Gel....

METHOD:

in micro...Melt chocolate (colour if you use white) and then add the corn syrup and stir. Put into a sealed container for a couple of hours to harden.

store in the container at room temp - for a month...NOTE: WHEN YOU STORE THIS IT'S HARD BUT YOU HAVE TO WARM IT UP WITH UR HANDS LIKE KEEP PLAYING WITH IT TILL IT'S PLAYDOUGHY TYPE BUT NOT STICKY OR MELTING...CUZ IF IT'S IN THAT CONDITION THAT MEANS YOU PLAYED WITH THE CLAY TOO MUCH AND IT'S MELTING FROM THE WARMTH OF YOU PALMS...SO PLZZZ DON'T THINK THERE'S SUMTHING WRONG WITH THE TEXTURE..THE ROSE EVENTUALLY GETS HARD FROM THE AIR...HOPE THIS HELPS :)

Sachertorte

Ingredients:

Dark chocolate 175 grams

Soft butter 110 grams

Golden caster sugar 110 grams

Egg whites 5

Egg yolks 4, lightly beaten

Vanilla essence ¼ teaspoon

Plain flour 110 grams

Baking powder ½ teaspoon

Icing:

Dark chocolate 175 grams

Double cream 150 ml

Butter 2 teaspoons

Apricots jam 2 teaspoons

Direction:

Preheat oven to 150 degree C. Melt the chocolate. In a heat proof bowl take chocolate, them place the bowl over a saucepan of simmering water and leave it to melt. Beat cream, butter and sugar until pale and fluffy. Now beat in the egg yolks, a little at a time. Whisk well on each addition.

Cool the chocolate after melted, and add it in the butter mixture. Make folds very gently and add vanilla essence. Add flour and baking powder together in the mixture, and mix it by making folds in one direction. In another bowl whisk the egg whites to the fluffy stage. Now fold the egg whites into the mixture very carefully. Pour it in the baking cake tin, and keep it in the oven for 30-45 minutes or until it well cooked. Cool it down.

Icing:

Warm the apricot jam and brush the cake all over it. Melt the chocolate with the cream, again in a bowl over the simmering water. Now remove the bowl and add the butter in it. Mix it and spread the icing over the cake. When all the cake cover leave it to set for 2-3 hours. 

Chocolate Marble Cake

Ingredients:

Butter 225 grams

Caster sugar 225 grams
Eggs 5

Self raising flour 225 grams

Milk 3 tablespoons

Vanilla essence 1 teaspoon

Cocoa powder 2 tablespoons

Ingredients:

Butter 225 grams

Caster sugar 225 grams
Eggs 5

Self raising flour 225 grams

Milk 3 tablespoons

Vanilla essence 1 teaspoon

Cocoa powder 2 tablespoons

Direction:

Heat oven to 180C/gas. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

Bake the cake for 25-35 minutes until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Add some chocolate syrup over the cake which makes it more tasty.

Yummy Brownies

Ingredients:

1/2 cup butter (melted)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup + 1 tbsp dutch processed cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
handful of pecans(optional)
some chocolate chips (optional)

FROSTING:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar / Icing Sugar
1 tbsp milk or more see the consistency u want...

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

ONLY MIX BY HAND:

Mix with a spatula... melt 1/2 cup butter and stir in sugar, eggs, and 1 teaspoon vanilla.

Fold in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar + MILK.

You can even heat this frosting in the micro or on top of the stove :)

Frost brownies while they are still warm.

Dark Chocolate Cup Cake

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk*

2 teaspoons powdered instant coffee plus 1 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans. 

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings. 

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup

♠♠♣Zebra Cake♣♠♠

Preparation time: 10 minutes

Cooking time: 40 minutes

Makes one 9-inch (23 cm) cake

INGREDIENTS

4 large eggs, at room temperature

1 cup (8 oz / 250 g) granulated sugar

1 cup (8 fl oz / 250 ml) milk, at room temperature

1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)

2 cups (10 oz / 300 g) all-purpose flour

1/3 teaspoon vanilla powder

1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)

2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed (A word of caution: Sometimes I use Hershey’s natural unsweetened cocoa, but since it is BITTER it takes away from the sweetness of the cake, so it may not be your best choice if you want a sweeter cake. Also Remember! Dark zebra patterns won’t stand out with light cocoa powder)

You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter

This is the consistency of the batter: neither very thick not too loose. If the mixture is too thin, add a little more flour. 

Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper). 

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain

Cold Cake With Ice Cream

Ingredients:
Cocoa pwdr-2tbsp
sugar 1 cup
egg -2
butter 100gm
tea biscut -1 big pack
& Aluminium foil for wrapping

Method:
in a bowl beat the eggs.add sugar+buttter+cocoa pwdr...mix well ...double boil this for 10 mins in low flame. now take it &let it cool.
Crush each biscuts into 4 pieces..pour the above mix ito this crushed biscuts & mix well..then take a long piece of alluminium foil...pour the biscut + cocoa mix into this and spread in rectangle shape.nw wrap it all over in a cylindrical shape..freeze it for 1 day..before serving remove the foil & cut it...
serve it with a scoop of ice cream...EnJoy...

Monkey business Bundt Cake

Ingredients:

2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn oil
1 1/2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.

Butter, or spray with a non stick vegetable spray, a bundt pan - set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.

You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.


Chocolate Ganache Frosting:


Ingredients:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake or pipe ganache rosettes