Flourless Chocolate Cake

Choco-Hoto-Pots

Recipe created by Nigella Lawson

Makes 4 servings

Forget about the calories—just sit back and enjoy the decadence provided in this warm chocolate treat.
INGREDIENTS

	Butter for ramekins
	3/4 cup semisweet chocolate chips
	1 stick (4 ounces) unsalted butter
	2 large eggs
	3/4 cup superfine sugar
	3 tablespoons all-purpose flour
	1/2 cup white chocolate chips

Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside.

Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.

In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.

Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Cherry Clafouti

Pop this bubbly, custardy cherry clafouti into the oven midmeal and 30 minutes later, take your bows.

INGREDIENTS

• 2 Tbsp. unsalted butter, melted and cooled, plus more for greasing
• 2 cups fresh (or frozen, unthawed) cherries, pitted
• 1/3 cup granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• Confectioners' sugar, for dusting

Preheat oven to 350°. Grease a 9-inch, deep-dish pie plate. Fill with cherries.

In a blender, combine sugar, eggs, milk, flour, salt and butter until smooth. Pour batter over cherries in prepared pie plate.

Bake until puffed and golden, about 30 minutes. Dust with confectioners' sugar. Serve hot.

Chocolate Pot de Crème with Vanilla Ice Cream
Deep, bittersweet chocolate custard can be prepared and chilled well in advance, which makes it the perfect dessert for an impromptu dinner party.

INGREDIENTS

• 4 ounces good-quality bittersweet or semisweet chocolate, coarsely chopped
• 1 cup heavy or whipping cream
• 1/2 cup milk
• 4 large egg yolks
• 1/4 cup sugar
• 1/2 pint fresh raspberries
• 1 quart vanilla ice cream

Place chocolate in a medium bowl. In a small saucepan, bring cream and milk just to boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted. Refrigerate 30 minutes.

Meanwhile, preheat oven to 350°. Place 10 espresso (or other small) cups in a large roasting pan.

In a large bowl, whisk together yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended. Strain custard through a sieve set over a large glass measuring cup.

Pour a scant 1/4 cup custard into each espresso cup. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups. Bake until custards are set in center, about 35 to 40 minutes. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour. Top with raspberries and ice cream. Makes 10 servings.
Classic Chocolate Mousse
"You can use it to make a soufflé, a traditional chocolate mousse cake or a cream puff filling," chef Richard Grausman says of his mousse. "And with the variety of chocolates available today, you can make a mint chocolate mousse, an orange chocolate mousse, a coffee chocolate mousse—you name it."

INGREDIENTS

	4 ounces semisweet or bittersweet chocolate, coarsely chopped
	4 Tbsp. unsalted butter, sliced
	4 large eggs, separated
	1/8 tsp. cream of tartar

In a heavy saucepan over low heat, heat chocolate and butter, stirring occasionally, until melted. Remove chocolate mixture from heat and whisk in egg yolks, one at a time, until blended. Transfer to a large bowl and set aside.

In the bowl, beat egg whites with an electric mixer at medium speed until foamy. Add cream of tartar; beat until stiff peaks form.

With a rubber spatula, gently fold one-third of beaten whites into chocolate mixture. Fold in remaining whites until mixture is just smooth and blended.

Pour mousse into a serving bowl or individual glasses. Cover and refrigerate until firm, at least 4 hours or overnight.

Warm Chocolate Pudding

Makes 4 servings

INGREDIENTS

	1/4 cup sugar
	1/4 cup cocoa powder
	2 tablespoons cornstarch
	2 cups low-fat or non-fat milk
	2 ounces bittersweet chocolate
	1 teaspoon vanilla extract

In a medium, heavy-bottomed sauce pan, stir together sugar, cocoa powder and cornstarch. Turn heat to medium high. Gradually add milk and stir constantly until pudding begins to boil and thicken, about five minutes.

Reduce heat to medium low, add bittersweet chocolate and continue heating five minutes more until pudding is completely thickened. Remove from heat, let cool five minutes.

Add vanilla and pour into pudding cups. Eat immediately or refrigerate.
Buttermilk Brown Sugar Panna Cotta with Balsamic Strawberries

INGREDIENTS

Panna cotta:

• 1 1/2 cups heavy cream
• 1/2 cup packed light brown sugar (preferably organic)
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups buttermilk

Balsamic strawberries:

• 1 pint ripe strawberries, hulled and quartered
• 3 Tbsp. packed light brown sugar (preferably organic)
• 2 Tbsp. balsamic vinegar

To make panna cotta: In a medium saucepan, combine heavy cream and brown sugar. Cook over medium heat until hot. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft. Add gelatin to hot cream and stir until gelatin dissolves. Remove pan from heat; stir in buttermilk until well blended. Pour mixture into each of 6 dessert cups or bowls. Cover and refrigerate at least 4 hours, or overnight.

To make balsamic strawberries: Combine strawberries, brown sugar and vinegar in a bowl; toss to coat berries. Cover and refrigerate at least 1 hour, or overnight. To serve, spoon strawberries and juices over panna cotta.

Chocolate Dipped Strawberries

Ingredients:

A bunch of fresh strawberries, washed and thoroughly wiped dry 1 ½ cups semi-sweet chocolate chips

1 cup cream 1 tsp instant coffee powder 1 tbsp sugar 1 tsp pure vanilla extract

Method:

1. Heat cream till it is warm enough to melt the chocolate chips. Do not let it come to a boil.
2. Add chocolate chips, sugar, coffee powder and vanilla extract, and stir continuously till the chocolate starts to melt.
3. Remove the mixture from heat and keep stirring till chocolate melts nicely and forms a thick paste. Set aside to cool for 15-20 minutes.
4. Once the chocolate has cooled completely, dip each strawberry half-way into the chocolate and aet on a sheet of parchment paper.
5. Allow to cool till choclate firms up around the strawberries.

Justin Quek’s crème brûlée
Serves 10 to 12

8 egg yolks
600 millilitres fresh cream
100 millilitres milk
100 grams sugar
150 grams fine brown sugar

Preheat the oven to 100 degrees Celsius.

Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into small ramekins.

Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.

Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.

Chocolate Nut Tartlets

Ingredients:

1 cup cream
1 ½ cups semi-sweet chocolate chips
1 tsp instant coffee powder
2 tbsp sugar
1 tsp vanilla extract
Assortment of chopped nuts
12 mini tart shells ( I use the frozen ones and prepare them according to the packaged instructions)

Method:

Heat cream till it is warm enough to melt the chocolate chips. Do not let it come to a boil.

Add chocolate chips, sugar, coffee powder and vanilla extract, and stir till the chocolate starts to melt.

Remove the mixture from heat and keep stirring till chocolate melts nicely and forms a thick paste. Set aside to cool for 15-20 minutes.

Fill each tart shell with the melted chocolate and sprinkle with choice of nuts.

Serve warm or chilled!

Sweet shortcrust pastry

270 g (2 cups) flour
3 tbs caster sugar
150 g (5 oz) cold butter, diced
2-3 tbs ice water

Process the flour, sugar and butter in a foodprocessor until it resembles fine breadcrumbs. With the motor running add enough water for the dough to cling together. Knead lightly and wrap in plastic wrap. Allow to sit in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough between 2 sheets of baking paper until 2-3 mm (⅛ in) thick. Line the greased tart tin. Blind bake for 10 minutes. Remove the baking weights and bake for another 10 minutes or until the crust is golden.
Bittersweet Chocolate Basil Tart with Honey Grapefruit Sauce

Makes 20 servings

INGREDIENTS

	6 tablespoons (3/4 stick) butter, softened
	1/4 cup sugar
	1 1/4 cups cake flour (not self-rising)
	1 egg

	1 cup heavy cream
	1/3 cup whole milk
	1/2 cup loosely packed, finely shredded basil leaves
	8 ounces bittersweet chocolate, chopped
	1 egg

	Confectioners' sugar
	Sprig fresh basil

	3 pink grapefruits, peeled and cut into segments, saving juice
	3 tablespoons honey
	1 1/2 teaspoon cornstarch mixed with 2 teaspoons water

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. With mixer on low speed, add flour and egg in two parts and beat just until combined. Shape dough into a disk, wrap in waxed paper, and chill 1 to 24 hours. Roll out dough on a lightly floured surface with a lightly floured rolling pin to 1/8- to 1/4-inch thickness. Transfer to a 9-inch tart pan, press in sides and bottom, and trim any excess dough around edges. Preheat oven to 350°F. Cover dough with a large piece of foil and weigh down with uncooked rice or beans. Bake 20 minutes, remove foil and beans, and bake 10 minutes longer, or until light golden brown. Cool on a rack.

To make the filling
Preheat oven to 375°F. In a medium saucepan over medium heat, bring cream, milk, and basil just to a boil. Remove pan from heat, cover, and steep 10 minutes.

Place chocolate in a medium bowl. Pour cream mixture through a strainer over chocolate and whisk until smooth. Let cool 10 minutes, then whisk in egg.

Pour chocolate into tart shell and bake 20 minutes or until filling is just beginning to set.

Remove to a wire rack and let cool completely. Dust with confectioners' sugar and garnish with basil sprig.

Meanwhile, to make the honey grapefruit sauce, chop grapefruit segments into small pieces, saving juice. In a medium saucepan over medium heat, bring fruit, reserved juices, and honey to a boil. Add cornstarch mixture and boil 1 minute or until slightly thickened. Remove from heat, transfer to a bowl, and let cool to room temperature. Serve with tart
Classic Chocolate Layer Cake

INGREDIENTS

For cake:

	Butter for greasing pans
	2 cups all-purpose flour, plus extra for dusting
	3/4 cup unsweetened cocoa powder
	1 teaspoon instant espresso powder
	1 1/2 cups boiling water
	1 cup granulated sugar
	3/4 cup packed brown sugar
	1 1/2 teaspoons baking powder
	1 1/2 teaspoons baking soda
	1/2 teaspoon salt
	1 stick (8 tablespoons) unsalted butter, melted
	2 large eggs
	1 teaspoon vanilla extract

Easy chocolate frosting:

	2 sticks (16 tablespoons) unsalted butter, softened
	2 cups confectioners' sugar
	1 tablespoon vanilla extract
	6 ounces good-quality unsweetened chocolate, melted and cooled

To make cake: Preheat oven to 350°. Grease two 8" x 2" round cake pans with butter. Line bottoms with parchment or waxed paper. Grease the paper, and dust pans with flour.

In a small bowl, add cocoa and espresso powder. Add boiling water; whisk until smooth.

In a large bowl, stir remaining 2 cups flour, granulated sugar, brown sugar, baking powder, baking soda and salt until blended. Add melted butter, eggs, vanilla and hot cocoa mixture to dry ingredients. With an electric mixer on low, beat until dry ingredients are moistened. Increase to medium and beat 2 more minutes. Pour batter into prepared pans. Bake 30 to 35 minutes, until an inserted toothpick comes out clean. Cool on wire racks 10 minutes. Run a knife around sides and invert cakes onto racks. Turn topsides up and cool.

To make frosting: In a large bowl, beat butter, sugar and vanilla with an electric mixer on low until blended. Shift to medium; beat until smooth and fluffy, about 2 minutes, scraping bowl as needed. Add chocolate; beat until well blended and fluffy.

Peel paper off cake layers. Place one layer, rounded side down, on a plate. Spread with 1 cup frosting. Top with second cake layer, rounded side up. Frost top and sides with remaining frosting.
Flourless Chocolate Cake

INGREDIENTS

	8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for buttering pan
	10 ounces good-quality semisweet chocolate, preferably French or Belgian, coarsely chopped
	1/2 cup sugar
	3/4 cup light corn syrup
	3 large eggs
	2 large egg yolks
	Confectioners' sugar for dusting

Preheat oven to 350°. Lightly butter a 9-inch round springform pan with removable bottom. Line bottom with parchment paper; butter parchment.

In the top pan of a double boiler over simmering water, melt chocolate, stirring occasionally. Remove pan from heat and whisk butter into chocolate until butter is melted and mixture is smooth. Set aside.

In a small, heavy pot over high heat, bring sugar and corn syrup to a boil, swirling pot occasionally to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for 5 minutes.

In the bowl of a heavy-duty electric mixer with wire whisk attached, beat eggs and yolks at medium-high speed until thick and frothy, 5 to 6 minutes. Reduce speed to medium low and carefully pour hot sugar syrup into beaten eggs in a thin, steady stream, avoiding the beaters. Remove bowl; use a rubber spatula to fold chocolate mixture into egg mixture.

Pour chocolate mixture into prepared pan. Place pan on a cookie sheet. Bake until cake has risen and set, 45 to 50 minutes. Move pan to a cooling rack and let cool completely. Run a thin, sharp knife around cake to loosen; remove from pan. Cover tightly and refrigerate overnight.
David Burke's Dad's Chocolate Fondue

Makes 16 servings

INGREDIENTS

	1 cup whole milk
	1/4 cup sugar
	1 pound bittersweet chocolate, chopped
	3/4 cup puffed rice cereal
	Chopped toasted almonds or chopped chocolate-covered toffee (optional)
	Strawberries, grapes and sliced bananas for dipping

In a medium saucepan over medium-high heat, bring milk and sugar to a simmer. Remove pan from heat, and add chocolate; let stand 2 minutes. Whisk until chocolate melts and mixture is smooth.

Let cake stand until room temperature and dust lightly with confectioners' sugar before serving.