Chocolate Biscuit Cake

Chocolate cake is the king of all desserts. But are you tired of making the same cake over and over? How about giving a new twist to the old chocolate bliss? Ever heard of chocolate biscuit cake? It is just as yummy as the original cake, but with a crunchy addition to it. Here is a delicious recipe for you.

Ingredients

• Digestive biscuits, 800g
• Toasted hazelnuts (roughly chopped), 1 cup
• Unsweetened cocoa powder, ½ cup
• Butter, 2/3 cup
• Sugar, 1 cup
• Water, 1 cup
• Vanilla extract, 1 tsp
• Bittersweet chocolate chips, 120g
• Whipping cream, ½ cup

Preparation

1. Take a bowl and crush the biscuit into small size. Add hazelnuts to the biscuits and set aside.
2. In a pan, add cocoa and sugar. Start adding water slowly while stirring. Then add the butter and continue mixing on medium heat. Bring to a boil and then remove from heat. Add vanilla and set aside to cool.
3. Pour this chocolate syrup onto the biscuit/ nut mixture and combine well.
4. Put the whole thing into a 9 inch round parchments lined cake tin and press well. Refrigerate for an hour.
5. Heat the cream in a pan and take it off as soon as small bubbles start forming.
6. Add chocolate chips to it and stir until well mixed. This is the chocolate ganache.
7. Take out the biscuit cake and spread this ganache over it. Serve cold with coffee or tea!

Caramely Strawberries With Chocolate Sauce

You must have had lots of chocolate strawberries. How about trying some salty, caramel strawberries, dipped in chocolate sauce? Sounds mouthwatering? It tastes even better. Try out this recipe.

Ingredients

• Large strawberries, 10
• Caramels, 20
• Chopped mixed nuts, 1 cup
• Whipping cream, 2 tbsp
• Salt, a pinch
• Chocolate sauce, as per taste

Preparation

1. Take a microwave safe bowl and drop all the caramels, along with salt and whipping cream in it. Microwave it for 2-3 minutes, making sure to take out and stirring in between. Once it’s smooth you have the right mix in your hands.
2. Spread out the mixed nuts in a plate and set aside.
3. Take one strawberry at a time and dip it first in the caramel mix and then roll it in the nut spread. Put in on a greased wax paper tray and let freeze for 8 hours. Serve them cold!

Popcorn Banoffee Pies

Be it kids or adults, everyone loves banoffee pie. Imagine having popcorn in them too. That’s like doubling the treat. Here is the recipe so you too can wow your friends and family and satisfy your sweet tooth.

Ingredients

• Store bought caramel, 400g
• Ripe bananas (sliced finely), 2
• Digestive biscuit, 225g
• Double cream, 300ml
• Butter, 120g
• Chocolate shavings, as per needed
• Caramel popcorn (crushed), ½ cup

Preparation

1. Break the digestives roughly and put them in a food processor along with butter so that they are well combined. Put the mixture in a medium 20cm sized loose-bottomed pan and press firmly. Then spread 2/3 crushed popcorns on top. Put in the fridge for ½ hour.
2. Once the biscuit mix is firm, pour the caramel in the base of the pan and then spread bananas on top. Set aside.
3. In a separate bowl, whip cream till it has soft peaks. Pour the cream on top of the bananas. Make sure you don’t press it down. Instead, just shake the pan so that it is spread out.
4. Sprinkle the rest of the crushed popcorns on top and refrigerate for 15 minutes.
5. Once the pie is chilled, take it out of the pan, dust chocolate on top and serve!

Raspberry Jelly & Elderberry Delight

Ingredients

• Raspberry, 300g
• Elderflower cordial, 50ml
• Prosecco wine, 250ml
• Golden castor sugar, 1 tbsp
• Gelatin leaves, 2
• Lemon (juiced), 1
• Elderflowers, a few

Preparation

1. Take two molds and put half of the raspberries in the two of them. Set aside.
2. Put the rest of the raspberries on a cutting board and cut them in half. Put them in a bowl; add lemon juice and caster sugar to it. Toss and put in the fridge.
3. Take a pan and add 50 ml of Prosecco wine and cordial. Put on low heat and let simmer.
4. Put gelatin leaves in cold water and when they soften, squeeze water out of them. Now put the leaves in the wine pan and whisk. Take off the stove and put the pan in cold water bath so that it cools quickly. Once the mixture is cool to touch, slowly start adding rest of Prosecco into the pan, stirring gently. This will create fizz in your jelly.
5. Pour the mixture in the jelly molds. Put the molds in a metal tray and set them in the fridge. Leave them there for at least 4 hours.
6. Once they are set, turn the molds onto plates and put the mashed raspberry mixture on top. Serve immediately!

Cherries And Crispies In A bowl

Ingredients

• Frozen red cherries (pitted), 4 cups
• Toasted pecans (chopped), ¼ cup
• Sugar, ½ cup
• Shortbread cookies (crumbled), 1 cup
• Cornstarch, 1 tbsp
• Butter (melted), 2 tbsp
• Vanilla ice cream, as per need
• Chocolate shavings, optional

Preparation

1. Take a large pan and fill it with frozen cherries. Add cornstarch and sugar to it. Cook on medium heat, stirring all the while for 10 minutes. See if the mixture starts bubbling. If yes, then cook for 2 more minutes and remove from the stove. Set aside.
2. In another bowl, mix the crumbled cookies, nuts and butter. They should become well combined.
3. Take 4 small dessert bowls and add the cherry mix to them. Add the cookie/ nut crumble on top and place a scoop of vanilla ice cream to it. You can also sprinkle some chocolate shavings on top if you like.

Orange Wonton Stacks

Ingredients

• Wonton wrappers, 4-8
• Oranges (peeled and shopped roughly), or mandarin oranges ½ cup
• Lemon yogurt, or whipped cream 6 ounce carton
• Kiwi fruit (chopped), 2
• Sugar, as per taste

Preparation

1. Preheat the oven to 350 degrees F.
2. Cover a baking tray with foil and spread some oil on it. Put the wontons on the sheet and cover them with some oil too. Bake for 8 minutes or till golden brown. Take out from oven and let cool. Set aside.
3. In a bowl, combine 2/3 of the oranges, all of kiwi fruit and sugar. Set aside.
4. On the wonton, spread a spoon of yogurt, add the fruit mix on top and place a celery stalk. Another way to assemble the dessert is to place a wonton on the dessert plate, add some yogurt on it and then some fruit mix. Cover it with another wonton and place more yogurt on it. Top the yogurt with orange.