Chocolate Pudding Recipe

Ingredients:
Butter 100 gm
Butter for greasing
Golden or normal caster sugar 100 gm
Plain chocolate (broken) 100 gm
Eggs 2 (large)
Flour 20 gm
Icing sugar to dust
Ice cream to serve with

Method:
Preheat oven to 200 degrees centigrade. Grease four ramekins with butter and dust with icing sugar. Melt the chocolate and butter in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Take the bowl off the pan and leave to cool for five minutes.

Now in a separate bowl whisk together the eggs, caster sugar and flour until smooth. Fold in the chocolate mixture and pour into the ramekins.

Stand the dishes on a baking tray and bake for 15 to 20 minutes until the puddings are puffed and set on the outside, but still runny inside. Turn out dust with icing sugar and serve immediately with ice cream or a dollop of cream.

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Banana Chocolate Cake

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Chocolate Zucchini Bread Recipe

Ingredients

Shredded zucchini 2 cups
flour2 cups
baking soda1 tsp
salt1/4 tsp
cocoa powder1/4 cup
eggs 3
caster sugar2/3 cup
vanilla essence1/2 tsp
unsalted butter, melted and cooled1/4 cup
chocolate chips1/2 cup

Method
Preheat oven to 180 degrees.2. Place 2 cups shredded zucchini in paper towels and squeeze to removethe excess moisture. Set aside.3. in a bowl mix together 2 cups flour, 1tsp baking soda, 1/4 tsp salt and1/4 cup cocoa powder.4. In another bowl, whisk together3 eggs, 2/3 sugar, 1/2 tspvanilla and 1/4 cup butter. Stir in zucchini. Whisk in flour mixture gradually. Fold in thechocolate chips. Batter will be thick.5. Grease a 9 1/2 x 5 1/2 loaf pan and spoon in the mixture. Cook 50-60 minutes or until a toothpick inserted comesout clean.6. Remove from oven, cool in pan for about 30 minutes. Remove from pan, place on cooling rack and cool completely before slicing.

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Chocolate icecream biscuit Recipe

Ingredients:

coco powder= 2 table spoons, 4 eggs, Sugar= as per requirement, Butter, (half pack of blue band), 1 pack of marie biscuit.(half roll), Milk= half cup, 1 pack of freash.

Chocolate Icecream Biscuit Method / Tarika:

Mix all indridiants in blender and now take a bowl and crash marie biscuits in it and pure all mixture on it and add some peanuts,almonds on the top and cream. After that freez it.......... and in the evening enjoy it. Cream.

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Chocolate Orange Pots

Ingredients:
Dark chocolate (chopped) 10 oz
Milk 1/2 cup
Grated orange zest 1/2 tbsp
Cream 2 cups
Egg 1
Egg yolks 5
Brown sugar 1 tbsp
Salt 1/4 tsp
Orange essence 1/4 tsp
Cream for garnish
Orange peel for garnish

Method:
Chop chocolate in a food processor. In a saucepan, bring milk to a simmer over medium heat. Add orange zest. Turn off heat, cover the saucepan, and let steep for 15 minutes. Set aside mixture to cool. When the milk is at room temperature, whisk in cream, egg, egg yolks, brown sugar, and salt. Place the saucepan back on medium heat and keep stirring with a wooden spoon until the mixture is thick enough to coat the back of a spoon. Immediately pour the thickened egg-cream mixture over the chocolate in the food processor. Process or blend until the entire mixture comes together. Scrape down the sides of the bowl and blend briefly. Add orange essence. Mix well. Strain the mixture into a glass pitcher. Pour mixture into greased ramekins. Place ramekins on a tray in the oven. Working quickly, pour enough hot water onto the side of the pan just until it reaches halfway up the sides of the ramekins. Bake at 190 degrees C for about 20 to 30 minutes or until the center of the custard is almost set. Carefully remove the ramekins from the pan. Cool completely. Cover the ramekins with cling and refrigerate until ready to serve. Garnish with a dollop of whipped cream and orange peel before serving.

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Molded Chocolates with Coffee Filling by Zarnak Sidhwa

Ingredients:
Chopped chocolate 2 cups

Filling:
Cream 1 cup
Chopped chocolate 1 cup
Coffee essence 1 tsp
Coffee powder 1 tbsp

Method:
Chop the chocolate and put it on a double boiler and let melt till smooth. Let cool for just a little while and then put it in the molds and fill them and then immediately overturn the chocolates and let excess drip out. Let cool. Fill the cases with half a teaspoon or less of the filling and tap the mold on the counter to remove any air bubbles. Let set and chill. Remove from fridge and then top up the mold with more chocolate. Tap again. Using a spatula or scraper remove excess chocolate. Chill again.

To make the filling, warm the cream on very low and add the chopped chocolate let it melt in till smooth. Remove from fire and let cool add the coffee powder and essence and let cool in refrigerator till thick. Remove and fill in the chocolate cases.

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Chocolate Birthday cake

Ingredients

140g butter, plus extra for the tin
175g golden caster sugar
2 eggs
225g self-raising wholemeal flour
50g cocoa powder
¼ tsp bicarbonate of soda
250g natural yogurt

To decorate

300g golden icing sugar, sieved
2 tbsp cocoa powder, sieved
1 tbsp butter, melted
3-4 tbsp boiling water
50g each white, plain and milk chocolate, broken into square
Method

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 18 x 28cm cake tin or tray. Put the butter and sugar into a bowl; beat together with electric hand beaters until light and fluffy. add the eggs a little at a time, beating well between each addition.
Sieve the flour, cocoa and bicarbonate of soda into the bowl, then tip in any bran left in the sieve. Pour in the natural yogurt. Stir everything to a smooth mixture and spoon into the prepared tin. Bake for 20-25 mins until just firm and shrinking away from the sides of the tin. Cool in the tin for 5 mins, then turn onto a wire rack to cool completely.
For the icing, sieve the icing sugar and cocoa into a bowl, then pour in the butter and 2 tbsp just-boiled water. Stir together to a smooth, spreadable consistency. if it’s too stiff, very carefully add a little more boiling water, drop by drop.
Spread the icing over the top of the cake, using a palette knife dipped in hot water. Will keep in an airtight container for up to 1 week.
Melt the chocolates in three different bowls in the microwave on High for 1 min or over a pan of simmering water. Spoon the melted chocolates into three plastic disposable piping bags. Snip the ends off and pipe 12 simple shapes on top of the cake. Leave to set. Just before serving, cut the cake into 12 squares and push in the candles.

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White chocolate & cherry loaf

Ingredients
For the cake

225g butter, softened
225g golden caster sugar
4 eggs, beaten
2 tsp vanilla extract
225g self-raising flour, sifted, plus extra for dusting
375g fresh cherries, pitted
175g white chocolate, chopped into small chunks

For the white chocolate frosting

100g white chocolate, broken into small pieces
140g half-fat mascarpone
white chocolate curls or fresh cherries, to decorate.
Method:

Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

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Chocolate soufflé

Sponsored By www.Apnafoodtv.com

Chocolate soufflé

Ingredients

Milk 1 cup

Eggs 4 separated

Sugar 3 + 3 ounce

Coco powder 1 tbsp heaped

Gelatin powder 2 tbsp

Water ¼ cup

Vanilla essence ½ tsp

Fresh cream whipped 8 ounces

Method

In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp coco powder and 1 cup milk cook on low flame stirring continuously till mixture thick, remove add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. Remove in a serving platter decorate with fresh cream.

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Chocolate Chip Brownies

Ingredients:

Butter 1/2 cup

Cocoa powder 1/3 cup

Caster sugar 1 cup

Eggs 2

Vanilla essence 1 tsp

Flour 3/4 cup

Salt 1/4 tsp

Chopped walnuts 1/2 cup

Chocolate chips 1cup

Method:

Melt butter add cocoa, remove from fire and cool. Beat eggs add sugar, vanilla essence, flour and chopped walnuts, salt. Mix and pour in greased and lined 8x8 pan, sprinkle with chocolate chips and bake for 20-25 min only. Cool well preferably overnight and then cut in squares and serve.

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Chocolate Tart Recipe

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Chocolate Tart Recipe

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Chocolate Mud Cake

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Chocolate Pudding

Sponsored By www.Apnafoodtv.com

Ingredients:
Caster sugar 1/2 cup
Cocoa powder 3 tbsp
Corn flour 1/4 cup
Salt a pinch
Milk 2-3/4 cups
Butter 2 tbsp
Vanilla essence 1 tsp

Method:
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

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Chocolate, Hazelnut & Salted Caramel Tart Recipe

Recipe Ingredients

FOR THE HAZELNUT PASTRY
50g blanched hazelnuts
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
FOR THE SALTED CARAMEL
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnuts , toasted and roughly chopped
FOR THE CHOCOLATE FUDGE FILLING
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

Recipe Method

To make the pastry, whiz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 min.
Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 min, then carefully remove the baking beans and parchment and bake for a further 5-10 min until light golden. Allow to cool
Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an amber colored caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few min, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 min until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 min or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

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Chocolate Macaroons Recipe

Recipe Ingredients

125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites

FOR THE FILLING

50g milk or dark chocolate , chopped
2 tsp skimmed milk , warmed a little

Recipe Method

Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

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Microwave Chocolate Cake Recipe

Recipe Ingredients

100ml sunflower oil , plus extra for pan
175g caster sugar
140g plain flour
3 tbsp cocoa
3 tsp baking powder
2 large eggs
1 tsp vanilla essence
chocolate sprinkles, to serve
FOR THE CHOCOLATE GANACHE
100g dark chocolate , broken into pieces
5 tbsp double cream

Recipe Method

Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
Mix sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
Add liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean it is ready. Allow cake to stand for 5 mins, then remove cling film and turn out onto a cooling rack.
For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.

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Chocolate Cherry Cookies Recipe

Recipe Ingredients

225g dark chocolate , chopped
125g unsalted butter , softened
200g soft light brown sugar
2 eggs , beaten
1 tsp vanilla extract
150g plain flour
2 tsp baking powder
100g desiccated coconut
150g natural coloured glacé cherries , washed, dried and chopped
2 tbsp whole milk
6 tbsp icing sugar

Recipe Method

Melt the chocolate in a heatproof bowl over simmering water or in the microwave.
Cream the butter and soft light brown sugar until pale and light. Gradually add the beaten eggs, mixing well between each addition and then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the coconut, cherries and milk then combine. Cover and chill for 2 hours or until firm.
Heat the oven to 180C/fan 160C/gas 4. Cover two solid baking sheets with baking paper and tip the icing sugar into a bowl. Scoop a heaped tsp of the cookie dough into the palm of your hand and roll into a smooth ball roughly the size of a small walnut. Roll the cookie in the icing sugar to coat thickly and put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Bake in batches on the middle shelf of the oven for about 12 minutes until the top is firm but not crisp. Cool the cookies on the baking sheets.

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Chocolate Lava Cake Recipe

Recipe Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking soda
1 teaspoon salt

Filling:

2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Recipe Method

Preheat oven to 350 degrees F (175 degrees C).
Beat 1 cup butter and brown sugar in a large bowl until smooth and creamy. Stir in eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; mix well. Combine oats, flour, sliced almonds, baking soda, and 1 teaspoon salt in another bowl; stir into butter mixture until batter is just mixed. Spread 2/3 batter into a 10x15-inch rimmed baking sheet.
Heat chocolate chips, condensed milk, 2 tablespoons butter, and 1/2 teaspoon salt in a saucepan over medium heat until chocolate is melted, about 5 minutes, stirring occasionally. Remove from heat and stir in remaining 2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Spread chocolate mixture into baking sheet over oat batter. Spoon remaining 1/3 oat batter over chocolate.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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Chocolate Ice Cream Cake

Sponsored By www.Apnafoodtv.com

Ingredients for cake

Oreo biscuits crushed 200 gm
Butter melted 4 ounces
Eggs 6
Sugar 6 ounce
Flour 5 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Fresh cream whipped 200 gm
Vanilla ice cream 1 liter
Chocolate sauce ½ cup

Method

Make sponge cake, cut into three layers.
To assemble cake
Crush biscuits, mix with butter and line the base of 9 inches loose bottom pan, on top of the biscuit layer, put one layer of cake moist with pineapple syrup, spread with ice cream, top with another layer of cake, moist with syrup, spread with ice cream, cover with finer layer of cake, spread with whipped cream, decorate with Oreo biscuits and chocolate sauce, serve frozen.

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Chocolate Candies And Pretzels

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