Cream Puff Chocolate Eclair Cake

Cream Puff Chocolate Eclair Cake

Cream Puff Chocolate Eclair Cake

Ingredients

Pastry:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1 cup unbleached all purpose flour
  • 4 large eggs
Chocolate Filling:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 3 tablespoons hot water
Cream Filling:
  • 4 cups milk
  • 8 oz. cream cheese, softened
  • 2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz)
Topping:
  • 1 8-ounce container Cool Whip
  • Chocolate syrup

Instructions

  1. Preheat oven to 400 F.
For the Pastry:
  1. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
  2. Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
  1. Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
For the Cream Filling:
  1. In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
  2. Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.

Recipe Source…..amandascookin.com

For More Yummy Recipes visit Our Website

Kahlua Macadamia Chocolate Fudge

Kahlua Macadamia Chocolate Fudge

Kahlua Macadamia Chocolate Fudge

Ingredients

  • 1 x 400 g can sweetened condensed milk
  • ¼ cup Kahlua liqueur
  • 2 tablespoons instant coffee granules
  • 2 cups chocolate chips
  • 1 cup chopped macadamia nuts

Method
Line a 20 cm square cake tin with foil and spray with non-stick baking spray.

Place condensed milk, Kahlua and coffee granules in a saucepan over medium heat.  Stir and bring the mixture to a simmer.  Cook for about 3 minutes, stirring constantly.  The coffee granules melt and the mixture will thicken slightly.  Remove from heat and stir in the chocolate chips until melts.  Stir in the nuts and pour into the prepared tin.  Refrigerate for at least 2 hours, or until the next day.  Remove from tin by lifting out the tinfoil and cut into squares. Recipe Source…..joseagar.com

For More Yummy Recipes visit Our Website

Black Forest Chocolate Mousse

Black Forest Chocolate Mousse

Black Forest Chocolate Mousse

Ingredients
  • 1 1/4 cups whipping cream, divided
  • 1 can (16 1/2 ounces) pitted Bing cherries, in heavy syrup
  • 1 1/2 tablespoons kirsch, cherry brandy (See note below)
  • 1/2 cup semisweet chocolate chips
  •  Grated semisweet chocolate, for garnish (optional)
  •  Mint sprigs, for garnish (optional)
Instructions
  1. In deep, 2-quart bowl, whip cream to form firm peaks. Reserve 1/2 cup in small bowl; cover and refrigerate. Set aside larger amount of cream.
  2. Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch.
  3. Place chocolate chips in container of blender.
  4. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish.
  5. Cover and refrigerate 2 to 6 hours.
  6. Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.
Notes

Makes 4 Servings.

You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to 1/4 cup.

Recipe Source…..www.recipelion.com

For More Yummy Recipes visit Our Website

Espresso Meringues With Chocolate Coffee Sauce

Espresso Meringues With Chocolate Coffee Sauce

Espresso Meringues With Chocolate Coffee Sauce

Ingredients

  • 3 egg whites (at room temperature)
  • 1 cup caster sugar
  • 1 tablespoon of sweetened coffee essence, strong black coffee/espresso
  • 1/2 teaspoon malt vinegar
  • 1 teaspoon cornflour

Method

In a large metal, porcelain or glass (ie. not plastic) bowl beat egg whites until soft peaks form. A hand-held electric mixer is ideal for the job. Gradually, a teaspoon at a time, add the caster sugar. (I emphasise, add the sugar slowly). The mixture should be getting glossy, thick and shiny with each addition and the whole sugar adding process should take about 10 minutes. Beat in the essence, vinegar and cornflour. Spoon mixture out into little’blobs’ onto a baking paper covered baking tray.

Bake in a low 110-120°C oven for approximately 45 minutes for individual meringues. The meringue should be crisp and dry and easily lift off the baking paper.

Cool on a wire rack.

CHOCOLATE COFFEE SAUCE
300 ml cream
375 g dark chocolate (1 packet dark chocolate melts)
3 tablespoons coffee essence (or similar)

In a small saucepan or the microwave, melt ingredients and stir until smooth. Squash two meringues together (like a sandwich) and pour chocolate sauce over the top. Sauce sets solid when refrigerated, so serve warm.

WHIPPED CREAM
300 ml cream
2 tablespoons sweetened coffee essence
strong sweetened espresso coffee or coffee liqueur

Whip the cream, fold in the coffee essence, espresso or liquer, and fill the meringues.

Recipe Source…..joseagar.com

For More Yummy Recipes visit Our Website

Chocolate and Coffee Cheesecake

Chocolate and Coffee Cheesecake

Chocolate and Coffee Cheesecake

Ingredients

Serves: 10

375g cream cheese
1/2 cup (125g) white sugar
3 eggs, room temperature
90g milk chocolate, coarsely chopped
7 tablespoons thickened cream
2 tablespoons coffee flavoured liqueur
1/2 cup (125ml) whipped cream
30g dark chocolate, grated

Preparation method
Prep: 15 minutes | Cook: 55 minutes

Preheat oven to 150 degrees C.
In a mixing bowl blend cream cheese and sugar until smooth. Beat in the eggs one at a time.
Mix in 3 tablespoons cream and the coffee-flavoured liquor. Pour into an 20cm glass pie dish.
In a small saucepan melt the chocolate with remaining 4 tablespoons of cream.
Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of table knife to achieve a marbling effect.
Set the pie dish in a larger dish with water that comes halfway up side of pie dish.
Bake at 150 degrees C until firm in the centre; about 55 minutes. Cool completely then refrigerate covered with plastic wrap, overnight.
Garnish with whipped cream piped or dolloped around edges and shaved chocolate in centre.