Serves: 4, or 8 servings of 1/2 cake each

Ingredients:

1 pkg dark chocolate bar (or approx 4 squares)

1/2 cup butter

1 cup powdered sugar

6 tbsp flour

2 whole eggs

2 egg yolks

Preheat oven to 425F. Generously butter 4 ramekins or small custard cups and place on baking tray.

Melt chocolate and butter on double boiler (an easier way would be to microwave on HIGH for about 1 minute, or until butter is melted). Whisk until both ingredients are well incorporated. Add the sugar. Add the whole eggs and the egg yolks, stir and mix well. Carefully incorporate the flour and stir. Spoon the mixture into the ramekins.

Bake for 13 to 14 minutes or just until the sides are firm but the center part remains soft and wiggly. Let stand for 1 minute. You can choose to serve them in the ramekins or invert them into dessert plates by loosening around the cakes with a spatula or a small knife. Serve with whipped cream, powdered sugar or fruits on top.

Photo courtesy of: Marco Barisione

Moist Chocolate loaf is a yummy recipe which you can prepare anytime. It can be eaten as snacks or you may serve it as a dessert. This plain loaf can be spruced up with some fruit or icing. You can also serve it with a scoop of ice cream if you feel like having a sinfully sweet treat.

Makes 1 loaf

Ingredients:

70g polyunsaturated margarine

1/4 cup caster sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

2/3 cup self-rising flour

1 tablespoon cocoa powder

1/4 teaspoon bicarbonate of soda

1/4 cup buttermilk

3 teaspoons cocoa powder

1 teaspoon icing sugar

Preheat oven at 180C. Slightly grease a loaf pan with melted margarine and line the base and sides of the pan with baking paper.

Place the margarine and sugar in a small mixing bowl and then bet it using an electric beater until it becomes light and creamy. Gradually add the eggs as you beat the batter. Fold in the vanilla essence and continue to beat until well combined.

Transfer the batter to a large mixing bowl. Sift the flour, cocoa and baking soda into the mixture. Pour in the buttermilk and stir the mixture until it becomes smooth. Pour the prepared batter into the loaf pan. Smoothen the surface and bake it for 30 minutes or until a skewer or toothpick comes out clean when inserted at the center.

Remove the loaf from the oven and let it stand for 10 minutes. Remove from the pan and place it on a wire rack. Let it cool. Dust it with sifted cocoa powder and sugar before serving. Refrigerate if desired.

Photo Courtesy Of: FamilyNature

Deep fried cake balls are sinfully delicious sweets that you can have as desserts or snacks. You may decorate it with sprinkles, icing or even drizzle it with chocolate syrup. Dusting them with plain sugar or cinnamon sugar is also a good idea.  Adding chocolate chips to the batter would add more sweetness too.

Serves 4-6

Ingredients:

1 loaf pound or butter cake, cubed

2 cups of cornflakes, crushed

1 1/2 tablespoons sugar

2 eggs, beaten

All-purpose flour

Oil for deep frying

Place the cubed pound cake in a large mixing bowl. Add the cornflakes, sugar and eggs. Mix well until well combined.

Using a spoon or your hands, make cake balls with the prepared batter. After, roll the balls in all-purpose flour.

Put the flour coated balls on a baking tray and freeze them for at least 4 hours.

Heat the oil in a deep fryer or frying pan over medium heat. Once it is hot, fry the cake balls until they are golden brown. Transfer the cooked cake balls to a plate lined with paper towels to drain the excess oil. Serve immediately.

Photo Courtesy Of:  Faye✩ Mous

Frozen mocha mud pie is a yummy dessert that is for all ages. Prepare mini pies for parties or for a classier presentation. You can also make these ahead of time and keep them for those days when you are craving for something sweet.

Serves 8

Ingredients:

For the crust:

1 cup crushed chocolate cookies

1/4 cup butter, melted

For the filling:

2 pints coffee ice cream

Maltesers chocolate candy

For the toppings:

1 cup semisweet chocolate

2 tablespoons butter

1 tablespoon brewed coffee

Combine the crushed cookies and melted butter in a medium sized bowl. Mix well. Transfer it to 9 inch pie plate or springform pan. Press the mixture onto the bottom and the sides of the pan. Cover and refrigerate for at least an hour.

Place the ice cream on a bowl and soften it. Pour the coffee ice cream over the chilled crust and top it with candy. Cover it and freeze it overnight.

Next, prepare the toppings by putting the chocolate chips, butter and coffee in a mixing bowl.  Place the bowl in the microwave or double boiler to heat it for 6-8 minutes or until the chocolate melts. Mix well until the mixture is smooth. Let it cool completely. Drizzle the melted chocolate over the frozen pies and refrigerate for 30 minutes or until set. Slice and serve.

Photo Courtesy Of:  punzy

Chocolate orange cupcakes are fruity treats for those with a sweet tooth. It is a perfect snack or party food. Top it with fresh orange segments or other fruits to make them more delectable. These cupcakes may be frozen too, simply store them without the icing.

Makes 12

Ingredients:

1 tablespoon cocoa powder

1/2 teaspoon bicarbonate of soda

1/4 cup boiling water

50g polyunsaturated margarine

2 tablespoons caster sugar

1 egg

1/2 teaspoon vanilla essence

1 teaspoon grated orange rind

1/2 cup wholemeal flour

1/2 cup plain flour

1/4 cup orange juice

For the icing:

1 teaspoon cocoa

1/3 cup confectioners’ sugar

3 teaspoons orange juice

Preheat the oven at 180C and line a cupcake pan with paper cases.

In a small bowl, combine the cocoa powder, bicarbonate of soda and water. After, sift the flours into a medium sized bowl. Set aside.

In a medium sized mixing bowl, beat the margarine and sugar by hand or using an electric beater until it becomes light. Add the egg and continue to beat it until it becomes incorporated into the margarine and sugar. Mix in the vanilla and orange rind.

Fold in the sifted flours into the batter and then gradually add the cocoa-soda mix and the orange juice. Mix well.

With a spoon, place some batter into the lined cupcake tray. Bake it in the oven for 10-15 minutes or until it has risen and it is firm but still moist.

While waiting for the cupcakes, prepare the icing by sifting the confectioners’ sugar and cocoa in a small heatproof bowl. Add the orange juice and mix to form a paste.  Place the heatproof bowl in a pan of simmering water. Stir the icing until it becomes smooth and glossy. Remove from heat and let it cool completely.

Once the cupcakes and the icing have cooled, spread the icing over the cupcakes using a flat bread knife or pipe it using an icing bag. Serve immediately or store in a cool dry place. Refrigerate if desired.

Photo Courtesy Of: seelensturm