Friday, 25 February 2011

Chocolate Raspberry Dessert

Skill Level: Beginner 
Prep Time: 20 Minutes


  • 1 cup all-purpose flour 
  • 1 cup sugar 
  • 1/2 cup (1 stick) butter or margarine, softened 
  • 4 eggs 
  • 1/4 teaspoon baking powder 
  • 1-1/2 cups syrup* 
  • RASPBERRY CREAM CENTER (recipe follows) 
  • CHOCOLATE GLAZE (recipe follows)
Preparation and cooking:
  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. Combine flour, sugar, butter, eggs and baking powder in large bowl; beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan.
  3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread RASPBERRY CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.
Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons raspberry-flavored liqueur* in small bowl; beat until smooth. ( A few drops red food color may be added, if desired.)

* 1/4 cup raspberry preserves and 1 teaspoon water may be substituted for the raspberry-flavored liqueur.

Melt 6 tablespoons butter or margarine and 1 cup  dark chocolate chips or semi-sweet chocolate chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.


Mocha-Filled Cream Puffs

Skill Level: Advanced 
Prep Time: 30 Minutes

Here are the ingredients:
  • 1/2 cup water 
  • 1/4 cup (1/2 stick) butter or margarine 
  • 1/2 cup all-purpose flour 
  • 2 eggs 
  • MOCHA CREAM FILLING (recipe follows) 
  • Powdered sugar
Preparation and cooking:

  1. Heat oven to 200°C (400°F). Grease cookie sheet.
  2. Heat water and butter in medium saucepan to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop batter by scant 1/4 cupfuls about 3 inches apart onto prepared cookie sheet.
  3. Bake 35 to 40 minutes or until golden brown. Remove from oven. Horizontally slice small portion from top of puffs; set tops aside. Remove any soft dough from inside of puffs. Remove puffs from cookie sheet to wire rack; cool completely. Prepare MOCHA CREAM FILLING; fill puffs. Replace tops; sprinkle with powdered sugar. Refrigerate until cold. Cover; refrigerate leftover puffs. 6 cream puffs.

  • 2/3 cup sugar 
  • 3 tablespoons cocoa 
  • 3 tablespoons cornstarch 
  • 1-1/2 cups milk 
  • 2 to 3 teaspoons powdered instant coffee 
  • 1 egg yolk, slightly beaten 
  • 1 tablespoon butter or margarine 
  • 1/2 teaspoon vanilla extract

  1. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually add milk and instant coffee. Cook, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat.
  2. Gradually stir small amount of hot mixture into egg yolk, blending well; return mixture to pan. Heat just to boiling, stirring constantly.
  3. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap onto surface. Refrigerate until cold. 


Cocoa Café Olé

Skill Level: Beginner
Prep Time: 5 Minutes 
Makes 4 servings

Here are the ingredients:
  • 1/2 cup sugar 
  • 1/3 cup Cocoa 
  • 3 tablespoons powdered instant coffee 
  • 1/2 teaspoon ground cinnamon 
  • 4 cups milk


1. Combine sugar, cocoa, instant coffee and cinnamon in large saucepan.
2. Gradually stir in milk; heat stirring occasionally, to serving temperature.
3. Pour into mug or cup. Serve immediately.


Friday, 4 February 2011

Deep Dark Mousse

Skill Level: Intermediate 
Prep Time: 15 Minutes 
Cook Time: 12 min

Here are the ingredients:
  • 1/4 cup sugar 
  • 1 teaspoon unflavored gelatin 
  • 1/2 cup milk 
  • 1 cup dark chocolate chips 
  • 2 teaspoons vanilla extract 
  • 1 cup (1/2 pt.) cold whipping cream Sweetened whipped cream (optional)

Preparation and cooking:
  1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
  2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.
  3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream, if desired. 4 to 6 servings.