Compiled Recipe – Dark Chocolate Raspberry Milkshake

Dark Chocolate Raspberry Milkshake

* ½ cup vanilla ice cream (about 2 scoops)
* ½ cup raspberries (fresh or frozen –use 1 frozen)
* 1 cup milk
* 2 tbsp. raspberry jam or jelly
* 1 tbsp. cocoa powder
* whipped cream (optional)

1) Combine all ingredients in blender. Blend until smooth.

2) Pour into glasses. Top with whipped cream, if desired.

Tip: Decrease jam amount if using fresh raspberries.


Compiled Recipe – Flourless Brownies

Flourless Brownies

* 1 (400 gram) can red kidney beans, rinsed, drained, mashed
* 3 large eggs
* 3 tbsp. oil
* 1 tbsp. vanilla extract
* 2/3 cup brown sugar
* ½ cup cocoa powder
* ½ tsp. baking soda
* ¼ tsp. salt
* 1 cup semi-sweet chocolate chips, plus extra for topping
* ½ cup walnuts, whole

1) Pre-heat oven to 350◦F. Line an 8×8-inch baking pan with parchment paper. Lightly spray with oil. Set aside.

2) In a large bowl, using a whisk, mix beans, eggs, oil, vanilla extract and sugar together until well combined. Sift cocoa powder and baking soda over the mixture then add salt. Fold the dry ingredients into the wet mixture using a spatula.

3) Add chocolate chips and fold in until just blended. Pour mixture into the prepared baking pan. Arrange walnuts on top.

4) Bake in the pre-heated oven until a toothpick inserted into the middle emerges cleanly (discounting chocolate from the chocolate chips), about 15 to 20 minutes. Remove from the oven and cool completely on a wire rack before removing parchment and cutting brownies into squares. Store in an air-tight container.




Compiled Recipe – No Bake Chocolate Mud Pie

No Bake Chocolate Mud Pie


(For the chocolate crust)
* 1 ½ cup chocolate cookie crumbs, more for topping
* ¼ cup butter, melted

(For the dark chocolate pudding):
* ¼ cup cornstarch
* 1/3 cup sugar
* ¼ cup cocoa powder
* 1/8 tsp salt
* 1 cup semi-sweet chocolate, chopped
* 1 ½ cup fresh milk
* 1 tsp vanilla extract

1) Make chocolate crust: Mix ingredients together in a bowl, and press into an 8-inch pie pan. Chill until ready to use.

2) Make Dark Chocolate Pudding: In a saucepan, mix all ingredients. Place over medium heat and cook, whisking, until mixture comes to a boil. Lower heat to simmer and simmer only until mixture thickens. Remove from heat and pour onto the chilled crust. Chill until completely cold.

3) When ready to serve, whip whipped cream until soft peaks. Dollop onto chilled pudding and spread near the edges. Sprinkle whipped cream with additional chocolate crumbs. Serve cold.



Compiled Recipe – Tiramisu Parfait

Tiramisu Parfait

* 1 cup hot espresso
* 1/3 cup coffee flavored liqueur
* ¼ cup granulated sugar
* ½ cup water
* 4 eggs, yolks only
* ½ cup sugar
* 1/8 tsp salt
* 3 tbsp rum liqueur
* 1 pound (two ounce 8 bars) cream cheese
* ¾ cup heavy cream
* 35 pieces lady finger cookies (broas)
* 3 ounces bittersweet chocolate, grated
* 2 tbsp cocoa powder

1) Make the espresso syrup: Combine all ingredients in a medium saucepan. Heat until sugar dissolves. Cool and set aside.

2) Make the tiramisu filling: In a bowl of a standing mixer fitted with whisk attachment, combine egg yolks, sugar and salt and whisk until light and pale yellow. Add rum and beat until combined. Add cream cheese to egg yolk mixture. Continue beating until smooth.

3) In another bowl, whip heavy cream to stiff peaks. Fold it into the cream cheese mixture. Set aside.

4) Assemble the parfait: Spoon 1 ½ tablespoon of the tiramisu filling evenly into each glass. Break the ladyfingers into halves or thirds then dip them into the espresso syrup until saturated. Place the soaked ladyfingers over the tiramisu filling then sprinkle 1 tablespoon of grated chocolate on top. Repeat the layering until you reach the rim of the glass. Top everything with a thin layer of the tiramisu filling and a sprinkling of sifted cocoa powder. Cover glasses with plastic wrap and chill. Before serving, sprinkle with grated chocolate.



Compiled Recipe – No Bake Chocolate Cake

No Bake Chocolate Cake

* 1 tbsp vinegar
* 1 cup evaporated milk
* 2 cups water
* 3 cups cake flour
* 1 ½ cup cocoa powder
* 1 tbsp baking soda
* ½ tbsp. baking powder
* 1 ½ tsp salt
* 2 ½ cups sugar
* 4 large eggs
* ½ cup vegetable oil
* 1 tbsp vanilla extract
* 1 ½ cup butter, softened
* 5 ½ cups powdered sugar
* 1 cup cocoa powder
* 1 tsp vanilla extract
* ¼ cup milk

1) Prepare steamer. Line and oil 3 (6-inch) cake pans with parchment papers. Set aside.

2) In a measuring jug, mix vinegar, milk and water. Set aside 5 minutes. In a large bowl, sift flour, cocoa powder, baking soda and baking powder. Whisk in salt and sugar. Set aside.

3) In the bowl of a mixer with the whisk attachment, whisk eggs, oil ,vanilla extract and milk mixture together. Add flour mixture by the cupful, whisking on low until mixed.

4) Divide batter among the prepared pans. Place in the steamer ; steam for 12 minutes. Check for doneness, rotate pans and steam again as needed until cooked through. Remove from steamer, cool on a rack. Remove from pans and level tops of cakes. Chill until ready to use.

5) Meanwhile, make cocoa frosting: In the bowl of a mixer with the whisk attachment, whisk butter until light and creamy. Sift powdered sugar and cocoa powder together. Gradually whisk into butter. Add vanilla extract and milk in between cupfuls of sugar. Whip until light, creamy and spreadable.

6) Frost cake layers with frosting. Decorate as desired. Chill until ready to slice and serve.


Compiled Recipe – Red Velvet Chocolate Rolls

Red Velvet Chocolate Rolls

* 1 cup evaporated milk
* 1 cup water
* ½ cup oil
* ½ cup sugar
* 1 tbsp red food coloring
* 1 ½ tbsp instant dry yeast
* 4 ½ cups all purpose flour, divided
* 3 tbsp cocoa powder, divided
* ½ tsp baking powder
* ½ tsp baking soda
* ½ tbsp salt
* 1 ½ cups brown sugar
* ½ cup butter, melted
* ½ cup cream cheese, softened
* 1 cup powdered sugar
* ¼ cup butter, softened
* ½ tsp vanilla extract

1) Heat milk, water, oil and sugar in a medium saucepan just until sugar is dissolved. Set aside to cool to 110-120◦F.

2) Sift flour and cocoa powder in a large powder and stir in yeast. Make a well; pour in milk mixture. Stir with a spoon until combined. Cover with a  clean kitchen towel and set aside for 1 hour in a warm place to proof (or let it rise).

3) Pre-heat the oven to 375◦F. Butter a 9×13-inch baking pan and an 8×8-inch pan. Set aside.

4) Remove towel from dough. Add baking powder, baking soda, salt and remaining flour. Stir just enough to loosen from bowl. Turn out onto a floured surface. Roll the dough out with a floured rolling pin into a large rectangle about ¼-inch thick. Brush melted butter over the surface of the dough. Mix remaining cocoa powder into brown sugar and spread over buttered dough.

5) Roll the dough tightly into a log, pinching the ends and seam together. With a sharp knife or bench scraper, slice the log into ½-inch slices. Place into prepared pans, cut sides up. Let it sit for 20 minutes until dough rises to close off spaces between each bun, then bake for 20 minutes or until tops are lightly brown.

6) Meanwhile, make cream cheese topping: In a medium bowl, whisk cream cheese, icing sugar, butter and vanilla until smooth. Dollop a heaping tablespoonful over each hot roll once baked. Serve warm.


Compiled Recipe – Red Velvet Cheesecake

Red Velvet Cheesecake

* 1 cup cream cheese, softened
* ½ cup sugar
* 3 tbsp Dutch processed cocoa powder
* 2 tbsp red food coloring, liquid
* 2 large egg yolks
* 1 large egg
* ½ cup whipping cream
* 1 tsp vanilla extract
* 1 tbsp unflavored gelatin powder
* ¾ cup cream cheese
* ¾ cup plain yogurt
* 1/3 cup sugar
* 2 tbsp lemon juice
* white chocolate, covered (to top)

1) Pre-heat the oven to 300°F. Grease the bottom of a 7-inch round springform pan with shortening and line with parchment paper.

2) Make the first layer: In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, cocoa powder and red food coloring. Beat until sugar has dissolved. Add yolks one at a time, mixing well after each addition. Add whole egg and mix well. Add cream and vanilla. Mix on medium speed until light and fluffy, 3 to 5 minutes.

3) Pour batter into prepared pan. Place pan in a large, deep baking pan and pour in boiling water until halfway up the sides of the round pan. Place pans in the oven and bake for 1 hour. Remove pans from oven and let round pan cool on a wire rack. Cover with foil and refrigerate overnight.

4) Make the second layer: Dissolve gelatin in ¼ cup cold water; bloom for 2 minutes.

5) In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until softened.

6) Heat gelatin in the microwave or in a small saucepan until melted. Cool for 2 minutes.

7) Add gelatin, yogurt , sugar and lemon juice to cream cheese; mix until well incorporated.

8) Pour cream cheese mixture over the first layer in the round pan. Cover pan with foil and refrigerate for 3 to 4 hours before unmolding.

9) Top with grated white chocolate. Serve chilled.



Compiled Recipe – Milo Chocolate Brittle

Milo Chocolate Brittle

* ½ cup all purpose flour
* 1 tbsp cocoa powder
* 1 cup chocolate powder or Milo chocolate milk powder
* ¾ tsp baking soda
* ¼ tsp salt
* ½ cup butter
* 1 tsp vanilla extract
* 1 large egg white
* ½ cup semi-sweet chocolate chips

1) Pre-heat oven to 350◦F. Place parchment paper on a baking tray. Place parchment paper on a baking tray. Set aside. Whisk together flour, cocoa powder, Milo, baking soda and salt in a bowl. Set aside.

2) Melt butter in a large microwaveable bowl on High for 30 seconds. Let cool. Stir in vanilla extract and egg white.

3) Dump flour mixture into the egg white mixture and stir just until combined. Reserve about 2 tablespoons chocolate chips and the rest of the chips into the batter. Mixture will look like brownie batter.

4) Pour batter onto the parchment paper. Using an offset spatula, spread the batter until just as thick as the chocolate chips. Sprinkle reserved chocolate chips on top. Bake in the oven for about 25 minutes or until firm all over and crisp on all the edges. Set aside to cool completely on a cooling rack. Break into pieces once cool.


Compiled Recipe – Chocolate Marshmallows Cookie

Chocolate Marshmallows Cookie

* 1 cup butter, softened
* 1 ¼ cup sugar
* 2 large eggs
* ½ cup cocoa powder
* 2 ¼ cup all purpose flour
* ½ tsp salt
* 1 tsp baking powder
* 8 medium marshmallows, halved
* oil (for greasing)

1) Beat butter and sugar together in a large bowl. Add eggs; beat until mixed well. Sift cocoa powder, flour, salt and baking powder into the bowl. Stir to mix. (Note: Dough will be sticky.) Chill overnight.

2) Pre-heat oven to 350◦F. Grease hands then baking sheet with oil.

3) Roll tablespoonfuls of the cookie doughs into balls. Place on prepared sheet with 2 inches between each ball. Keep any leftover dough chilled.

4) Bake for 6 minutes, or until edges are set. Press a marshmallow half, cut side down, into the center of each cookie. Transfer into a cooling rack. Store in an air-tight container.


Compiled Recipe – Steamed Chocolate Cake

Steamed Chocolate Cake

* ½ cup plus 2 tbsp cake flour
* 1 tbsp dutch-processed cocoa powder
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp vanilla extract
* 1 tbsp fresh milk
* 2 tbsp semi-sweet chocolate, chopped
* ice cream (to top)
* ½ cup dark chocolate, chopped
* ½ cup all purpose cream

1) Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

2) Sift cake flour, cocoa powder and salt into a bowl.

3) Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and mix; mix until well combined.

4) Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil.

5) Place bowls inside a large lidden pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly.

6) Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool.

7) Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.