Thursday, January 7, 2010

Anyone have a good Dessert Recipe?

Im interested in making a yummy chocolate dessert. I want it to be a cake with some mousse type layering and chocolate shavings. I dont know what this kind of dessert is called but does anyone have good ideas? Also something that uses dark chocolate. My fave..Thanks.Anyone have a good Dessert Recipe?
http://www.bakespace.com/recipes/detail/鈥?/a>





that sounds yummy.


its a chocolate fudge and dark chocolate mousse cake with fresh strawberries.Anyone have a good Dessert Recipe?
this is yummy and surprisingly easy


Anna's Heaven


1 Sara Lee (Family Size) pound cake, thawed


slice cake and layer into a 9x13 dish





cook the filling:


3/4 cup sugar


1/3 cup flour


Dash salt


3 eggs, separated


2 cups half and half


1 tsp. vanilla


1/3 cup ';good';shaved dark or milk chocolate, as you prefer





Mix sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water (I do this with the pot in a water bath and works fine) 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla and chocolate shavings. allow to cool slightly then spread over cake. Chill.





Topping


1 cup whipping cream or heavy whipping cream


1/4 cup sugar


1 teaspoon vanilla


Directions


Chill bowl and beaters in the refrigerator for 10 - 15 minutes.


Whip cream until soft peaks form.


Add sugar and vanilla.


Whip mixture until stiff peaks form.


Spread over chocolate layer. top with shaved chocolate



This is the MOST IMPRESSIVE Chocolate dessert I have ever made!! People ask me for this recipe all the time. It's from Bon Appettite!! Sounds really complicated...but it's not. It's actually really easy!!





Chocolate, Cherry and Marsala Cassata





Ingredients:





Filling


1/3 cup dried currants


5 tablespoons Marsala


1 17-ounce can dark sweet pitted cherries in syrup, drained (syrup reserved for frosting)


1 15-ounce container ricotta cheese


1/4 cup sugar


2 tablespoons whipping cream





1 16-ounce pound cake





Chocolate Frosting


12 ounces semisweet chocolate, chopped


1/4 cup Marsala


1 cup (2 sticks) chilled unsalted butter, cut into pieces


Reserved cherry syrup





Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.


Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.





Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.





Directions:





For Frosting:


Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.





Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.
I made a bundt cake(uses two boxes of mix) let it cool and then dig out a trough in it. Then I fill it with mousse and chill again before frosting.





Mousse:


1 Pint whipping cream


1/2 bag dark chocolate


1 tsp triple sec or vanilla





Whip the cream and set into fridge


Melt chocolate with a hair dryer (professional secret) Fold in about 1/4 of the whipped cream into the chocolate and then fold the mix into the whipped cream until just mixed.





Frosting


1 pound sour cream heated in microwave but not to boiling


add in: Half bag chocolate chips





If you want to get tricky, put half of the mousse into the cake and then carve a mini trench by dragging a spoon down the middle. Then run a bead of chocolate syrup into it and add the rest of the mousse. Use cut pieces of cake to fill in any space left in the cake and chill.
this is an ABSOLUTELY delicious one - i'm not sure if its what youre looking for, but trust me, it's delicious





1 (18.25 ounce) package chocolate cake mix


1 (3.9 ounce) package instant chocolate pudding mix


1 cup vegetable oil


4 eggs


1/2 cup hot water


1 cup sour cream


1 teaspoon vanilla extract


1 cup mini semi-sweet chocolate chips





Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.


Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.


Bake for 1 hour. Allow to cool. serves 12


===================









This is one of my personal favorites and i thought you might like it since you mentioned you love chocolate. it is definitely worth trying!


hope you like it!





BLACK FOREST CHEESECAKE





You'll need:


-20 OREO sandwich cookies, crushed( approx. 2 cups)


-3 tablespoons butter, melted


-4 packages (8 ounces each) PHILADELPHIA cream cheese, softened


-1 cup sugar


-1 teaspoon vanilla


-1 cup sour cream


-6 squares semi-sweet baking chocolate, melted


-4 eggs


-2 cups thawed whipped topping


-1 can (21 ounces) cherry pie filling





PREHEAT oven to 325潞F. line 13x9-inch baking pan with foil, with end of foil extending over sides of pan. mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.





BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well belnded. add sour cream and chocolate;,ox we帽帽- add eggs. 1 at a time, mixing on low speed after each addition just until blended. pour over crust.





BAKE 40 minutes or until center is almost set. cool. refrigerate at least 4 hours or overnight. lift cheesecake from pan, using goil handles. top with whipped topping and pies filling.





*makes 16 servings, 1 piece each.

No comments:

Post a Comment