Tag Archives: chocolate

Chocolate syrup cake

Chocolate syrup cake

This chocolate syrup cake is very simple, sweet dish that will satisfy any chocolate lover. It is perfectly sweet and it looks simple but elegant and delicious. A rich, moist cake drenched with the wonderful flavour of golden syrup. No  baking, no fuss, it is a perfect cake for any cooking beginner. Also it is a great solution if you are not sure what dessert to make. Excellent for any occasion – birthday parties, afternoon tea with friends and family, Valentine day or Christmas. The simplicity may be the best thing with this cake, but the decoration can be added with chocolate shavings, chocolate cream or even some crushed nuts, such as almonds, walnuts or hazelnuts.

Chocolate pecan pie

Chocolate pecan pie

In this chocolate pecan pie recipe you can use chopped chocolate in place of standard chocolate chips, because in this case, the chips work a little better because they have less cocoa butter and make the pie easier to slice. But feel free to use either. You don’t need to pre-baked the pie dough before adding the filling — the way to sticky filling fuses to the crust during baking give a special touch. The generous dose of bourbon cuts the sweetness of the pie and if you choose omit it, expect the pie to be denser. You can swap out another liquor in place of it if you wish.

Chocolate torte with raspberries

Chocolate torte with raspberries

This chocolate torte with raspberries is a wonderful flourless chocolate tart that’s perfect with all the new season’s fruits and berries. It is classical Italian recipe and it is perfect choice for any occasion – birthdays, Valentine days, anniversaries, Christmas… – or just a nice Sunday dessert. It is relatively easy to make and quite fits any budget. Also it will make happy any chocolate lover.

Chocolate ganache torte with caramel cloak

Chocolate ganache torte with caramel cloak

This caramel wrapped chocolate torte will be great if make chocolate ganache first; let it cool while you bake the cake. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Prepare cake through step 5 before starting caramel cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to 1 day ahead and chill filled cake airtight; pour caramel over cold cake.

Chocolate and pistachio fudge

Chocolate and pistachio fudge

Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. Many variations with other flavourings added are possible. The components of fudge are very similar to the traditional recipe for tablet, which is noted in The Household Book of Lady Grisell Baillie (1692-1733). The term “fudge” is often used in the United Kingdom for a softer variant of the tablet recipe. Hot fudge in the United States and Canada is usually considered to be a chocolate product often used as a topping for ice cream in a heated form, particularly sundaes and parfaits.