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Chocolate Cake

Chocolate Cake

Do you usually give up on sweets when you’re dieting because they are forbidden items? You don’t have to be so drastic with yourself. Take only 10 minutes from your time and bake something sweet at home. Try this chocolate cake and you won’t regret it!

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Ingredients Needed for Chocolate Cake

10 ounces of dark chocolate
10 eggs
2 tablespoons of olive oil

How to Make Chocolate Cake

  1. Melt the dark chocolate using the bain-marie method. Fill with water a pot, place it on the stove and when the water starts boiling, place a bowl on top of it. The bowl should not be immersed into the boiling water. Broke the chocolate into pieces and add it to the bowl. Stir until it melts.
  2. Remove the chocolate from heat. Separate the egg whites from the yolks. Add the yolks to your stand mixer and whisk until they form stiff peaks.
  3. Set aside about 0.5-cup (100 ml) of melted chocolate. Incorporate the yolks into the remaining melted chocolate. Also, add the beaten egg whites and incorporate them gradually into the chocolate mixture. Stir slowly and don’t overdo it.
  4. Preheat the oven to 400˚F/200˚C.
  5. Grease with olive oil a cake pan (8-inch/20 cm in diameter). Pour the chocolate batter in it.
  6. Bake the chocolate cake for 10 minutes. When ready, remove it from the oven and let it cool on a rack.
  7. Warm the remaining melted chocolate and coat the cake with it. Refrigerate the cake for at least 10 minutes before serving.
Oreo and Chocolate Cream Dessert

Oreo and Chocolate Cream Dessert

Oreo and chocolate! Isn’t that a match made in heaven? And we know both ingredients are on your favorite list. Also, this dessert can be served in two ways. As a cake and as a glass dessert. We give you below the recipe and both ways of presentation. The choice is yours!

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Ingredients Needed for Oreo and Chocolate Cream Dessert

11 ounces of oreos
½ cup walnuts, crushed
1 tablespoon powdered sugar
1 teaspoon baking powder
2 ounces of butter, melted
½ cup milk
1 teaspoon vanilla extract
1 cup crème fraîche
5 ounces of dark chocolate

How to Make Oreo and Chocolate Cream Dessert

  1. Add the Oreos in a blender and blend them until smooth. Add them to a large bowl.
  2. Add the walnuts, powdered sugar, baking powder, melted butter, milk, and vanilla extract.
  3. Mix with a spatula to combine the ingredients.
  4. Line a round cake tin (approximately 10 inches in diameter) with parchment paper.
  5. Add the Oreo mixture in the tin and evenly spread it on the bottom.
  6. Slide the tray into the oven for the next 25 minutes at 330 degrees F/165 degrees C.
  7. In the meantime, heat a saucepan over medium heat and add the creme fraiche. Heat it until it is just a bit warm.
  8. Add the dark chocolate and mix with a spatula in order for it to melt. Mix until you obtain a smooth chocolate cream.
  9. Use the chocolate cream to top the Oreo crumb.
  10. You can also serve it in a glass, making layers of Oreo crumb and chocolate cream.
Raspberry and Chocolate Mousse

Raspberry and Chocolate Mousse

You can still spoil yourself with a sweet treat even if you want to lose weight. For example, this raspberry and chocolate mousse is made following the Montignac principles. So, it’s pretty safe for your waist, no matter the diet you’re following.

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Ingredients Needed for Raspberry and Chocolate Mousse

7 ounces of dark chocolate
4 eggs
1 tablespoon heavy whipping cream
9 ounces of raspberries
3-4 egg whites

How to Make Raspberry and Chocolate Mousse

  1. Melt the dark chocolate using the bain-marie method. Fill a pot with water, place it on the stove and when the water starts boiling, place a bowl on top of it. The bowl should not be immersed in the boiling water. Broke the chocolate into pieces and add them to the bowl. Stir until it melts.
  2. Remove the chocolate from the heat. Separate the egg whites from the yolks. Whisk the yolks and the whipping cream into the melted chocolate.
  3. Mash the raspberries and combine them with the chocolate mixture.
  4. Beat the egg whites until they form stiff peaks.
  5. Add the egg whites gradually into the chocolate mixture. Stir slowly with a spatula until you incorporate all the egg whites into the chocolate.
  6. Transfer the chocolate mousse to 2 small bowls and refrigerate for at least 3 hours before serving.
Flourless Dark Chocolate Cake

Flourless Dark Chocolate Cake

This flourless dark chocolate cake will make your diet days easier to bear. No flour and no added sugars sound healthy enough? The sweetness comes from the dried fruit we used, plus a lot of dark chocolate!

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Ingredients Needed for Flourless Dark Chocolate Cake

2 ounces of prune (pitted)
2 ounces of dried date (pitted)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
salt
4 eggs
4 ounces of dark chocolate, melted
1 tablespoon olive oil (for greasing)

How to Make Flourless Dark Chocolate Cake

  1. Add the pitted prunes to a bowl and the dates to another bowl. Add boiled water over them and let them soak for 30 minutes.
  2. Add the unsweetened cocoa powder to a bowl (keep about 1 tablespoon for later use). Add the baking soda and salt and stir to combine them well.
  3. Add the prunes and dates to a blender. Also, add the eggs and melted chocolate (keep half of it for later). Blend them together into a smooth paste.
  4. Add the cocoa powder and pulse again.
  5. Preheat the oven to 370˚F/185˚C. Grease with oil a round baking dish (8 inches/20 cm in diameter).
  6. Pour the chocolate batter into the baking dish and bake for 50 minutes.
  7. When ready, remove the flourless cake from the oven and let it cool on a wire rack until room temperature. Warm the remaining melted chocolate and use it to coat the cake with it. Decorate with the remaining cocoa powder, using a sifter. Refrigerate at least 2 hours before serving the cake.
Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

Wow! Did you know you can make such a great dessert without using too much flour? Looking at this cake, you won’t believe it only has a touch of flour and a very small amount of sugar. And it’s sooooooo good!

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Ingredients Needed for Almost Flourless Chocolate Cake

5 ounces of dark chocolate
7 ounces of butter
1 tablespoon sugar
4 eggs
2 tablespoons of flour
1 cup heavy whipping cream
lemon zest

How to Make Almost Flourless Chocolate Cake

  1. Fill a saucepan halfway with water and bring it to a boil over medium heat.
  2. Place a heatproof bowl on top of it and start melting the dark chocolate.
  3. Add the butter and slowly mix to incorporate it into the melted chocolate. Add the sugar and incorporate it also.
  4. Add the melted chocolate mixture in a large bowl. Add the eggs one at a time and mix with a spatula to incorporate them.
  5. Add the flour and mix it in the melted chocolate.
  6. Grab a round baking tray, around 10 inches (25 cm) in diameter. Line it with parchment paper and pour the melted chocolate mixture.
  7. Preheat the oven to 325 degrees F/165 degrees C.
  8. Slide the tray into the oven for the next 25 minutes.
  9. Pour the whipping cream in a large bowl and shred some lemon zest.
  10. Set up your mixer and mix the whipping cream until it thickens.
  11. Add the whipped cream in a piping bag and spread it over the cake.
No-Bake Almond, Banana and Chocolate Cake

No-Bake Almond, Banana and Chocolate Cake

This refreshing no-bake dessert is a no-brainer for the times you crave something sweet. If you don’t take into account refrigeration time, it only takes 10 minutes to mix some ingredients and then layer them. You probably know how well banana and chocolate go together. But you’ll probably be pleasantly surprised when you add almonds, whipped cream, and caramel. Final touch? Upgrade it with some Bourbon.

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Ingredients Needed for No-Bake Almond, Banana and Chocolate Cake

10 ounces of digestive biscuits
⅓ cup almonds
½ cup melted chocolate
¼ cup melted butter
2 bourbons
1 teaspoon orange zest
1 banana
2 ½ cups of whipped cream for the topping
caramel sauce for garnishing
chocolate sauce for garnishing

How to Make No-Bake Almond, Banana and Chocolate Cake

  1. Add the biscuits, almonds, melted chocolate, melted butter, Bourbon, orange zest, and banana to the mixer bowl. Mix until even.
  2. Transfer it to a 6 x 2 inch (15 x 5 cm) cake pan, evenly spread it, and press gently to flatten it using a spatula. Refrigerate for 60 minutes.
  3. Transfer the whipped cream to a piping bag and decorate the cake. Caramelize this topping just a little using a culinary blowtorch.
  4. Garnish with caramel sauce and chocolate sauce before serving.
Chocolate Pudding Tart

Chocolate Pudding Tart

We know you love chocolate pudding. And who can blame you? We love it also. But let’s try using it to make a nice dessert. Like this chocolate pudding tart. All you will need next is a tart crust (you can use puff pastry to speed things up) and your delicious dessert is up and ready.

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Ingredients Needed for Chocolate Pudding Tart

1 tablespoon butter
1 puff pastry sheet, thawed
2 cups of milk
¼ cup sugar
3 ounces of instant chocolate pudding

How to Make Chocolate Pudding Tart

  1. Grab a round tart tray, around 10 inches (25 cm) in diameter and grease its bottom with butter.
  2. Cover the bottom and sides of the tray with the puff pastry, slicing off the excess pastry.
  3. Lay a sheet of parchment paper on top of the dough and place something heavy on it (some dried beans would do just fine) in order for the dough to maintain its shape.
  4. Slide the tray into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  5. Heat a saucepan over medium heat and pour the milk in it. Keep around 50 ml of milk for later.
  6. Add the sugar in the saucepan and whisk.
  7. Mix the remaining milk and pudding in a separate bowl.
  8. Pour the mixture over the milk and cook the pudding according to the instructions on the package.
  9. Take the pastry out of the tray and pour the pudding over it. Level it with a spatula.
  10. Refrigerate for the next 2 hours.
White Chocolate and Cocoa Lollipops

White Chocolate and Cocoa Lollipops

Aside from the 60 minutes needed for refrigeration, the home-made lollipops are a maximum 20 minutes no-brainer. Tickle your sweet tooth with these sweets on a stick. Make them from a white chocolate and cocoa mixture. Upgrade the chocolatey goodness by coating with crushed biscuits and caramelized whipped cream.

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Ingredients Needed for White Chocolate and Cocoa Lollipops

¼ cup melted white chocolate
⅔ cup cocoa powder
⅓ cup crushed biscuits for coating
⅓ cup whipped cream for coating

How to Make White Chocolate and Cocoa Lollipops

  1. Add the white chocolate and cocoa powder to a bowl. Mix them until even using a spatula, then refrigerate for 30 minutes.
  2. Form the chocolate mixture into balls. We’ve got 8 of them. Place them on a small tray and refrigerate for 30 minutes.
  3. Fit a lollipop stick into each ball, then coat with crushed biscuits and whipped cream. Slightly caramelize their whipped cream topping using a culinary blowtorch.
Chocolate Eclairs

Chocolate Eclairs

You know that with just a little effort, you can prepare your own eclairs, right? First make the “choux” pastry, which is a must. Then create the milky chocolate cream filling. Of course, you can go further and diversify the dessert to your taste and imagination. Oh, and by the way. Who said eclairs cannot be circular, after all?

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Ingredients Needed for Chocolate Eclairs


For the choux pastry:

1 cup milk
1 cup water
½ cup butter
1 ½ cups of flour
salt
4 eggs

For the filling:

1 cup milk
5 ounces of chocolate
6 yolks
1 ounce sugar
1 ounce melted white chocolate for icing

How to Make Chocolate Eclairs

  1. For the choux pastry:

    Add the milk, water, and butter to a cooking pot over medium heat. Stir until the butter melts.

  2. Add the flour. Continuously stir until a creamy, slightly dry dough forms. (Set it aside to cool.)
  3. Transfer to a bowl, season with salt, and cool down the mixture using a hand mixer.
  4. Gradually add the eggs while continuously mixing using a spatula. Mix until the yellow, creamy choux dough forms. Refrigerate for 15 minutes.
  5. Line a baking tray with parchment paper and transfer the choux dough to a piping bag. Pipe some lines and circles of dough (we’ve got 4 straight and 2 circular ones), then bake for 30 minutes at 380⁰F/190⁰C.
  6. For the filling:

    Add the milk to a cooking pot over low heat. Stir for up to 1 minute, then add the chocolate. Cook and stir until the chocolate melts. Set aside.

  7. Add the yolks and sugar to a bowl. Beat them using a hand mixer.
  8. Gradually add the milk and chocolate mixture while continuously mixing.
  9. Transfer to a pot over low heat. Cook and stir until reduced and creamy. Let it cool, then transfer to a piping bag.
  10. Horizontally cut the circular pastries in two. Make an incision in the side or bottom of the others using the tip of a knife. Fill them with the chocolate cream, then ice them with melted white chocolate.
Chocolate Coated Banana

Chocolate Coated Banana

Banana and chocolate? Truly one of the best culinary combos. And in this recipe, they’re equally important and they get to shine right on the main stage. This chocolate coated banana is the kind of dessert that will impress just about anyone, from kids to the most pretentious of guests.

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Ingredients Needed for Chocolate Coated Banana

8 ounces of dark chocolate
¼ cup condensed milk
2 tablespoons of butter
1 ounce pistachio
1 ounce pecan nut
3 bananas

How to Make Chocolate Coated Banana

  1. Fill a saucepan halfway with water and bring it to a boil.
  2. Lay a heatproof bowl on top and add the dark chocolate in it.
  3. Start melting the chocolate, mixing with a spatula in the process.
  4. Add the pistachios and pecans in the blender.
  5. Coat the bananas with the melted chocolate. You can lay on oven racks.
  6. Top the bananas with the pistachio and pecan mix.
  7. Freeze the bananas for the next 2 hours.
Coconut Chocolate Pudding

Coconut Chocolate Pudding

If you’re on a dairy-free diet, you might have trouble finding desserts that you can eat. But not impossible! This homemade coconut chocolate pudding is fantastic, dairy-free, and you can learn to make it right now!

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Ingredients Needed for Coconut Chocolate Pudding

1½ cups of organic coconut cream
½ cup raw cocoa powder
6 tablespoons of maple syrup
¾ teaspoon sea salt
coconut whipped cream
dark chocolate, crumbled

How to Make Coconut Chocolate Pudding

  1. Add the coconut cream, raw cocoa powder, and maple syrup to a saucepan and place it over low heat. Whisk gently until smooth.
  2. Whisk and simmer for about 2 minutes, or until the mixture begins to make small bubbles. Remove from heat and stir in the sea salt.
  3. Pour the soft mixture into 4 individual bowls and let the pudding cool, then refrigerate overnight for a thick creamy pudding.
  4. Serve with coconut whipped cream and dark chocolate chunks.
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