Chocolate Desserts - Home Cooking Adventure

Chocolate Raspberry Cake Roll

Ella - Home Cooking Adventure — Thu, 11 Jul 2024 13:45:00 +0000

This cake roll begins with a light and fluffy chocolate sponge cake, baked to perfection, and then gently rolled with a luscious raspberry cream cheese filling and fresh raspberries.

Each slice reveals a beautiful spiral of deep, dark chocolate cake mixed with the bright raspberry filling offering a visual treat that is as good as it looks.

Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable taste that leaves everyone craving for more. This dessert is sure to impress, making it an ideal choice for any occasion.

How to make chocolate raspberry cake roll

Begin by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

Prepare the chocolate sponge cake

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to combine and set aside.

In a large bowl, add eggs, vanilla, and sugar. Beat with an electric mixer until the mixture becomes lemon yellow and foamy. Add the oil and mix until well incorporated. Gradually fold in the flour mixture until fully combined.

Pour the batter into the prepared baking pan and bake for about 8-10 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle the baked cake with powdered sugar to prevent sticking, then flip it onto a kitchen towel. Carefully remove the parchment paper and roll the cake with the kitchen towel inside while it is still warm to prevent cracking. Let it cool completely.

Prepare the raspberry sauce

Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes, or until it thickens. Remove from heat, sieve to remove seeds, and let cool completely.

Prepare the raspberry cream cheese filling

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and mix to combine. In a separate bowl, whip cream until stiff peaks form, then gently fold the whipped cream into the cream cheese raspberry mixture.

How to assemble the chocolate raspberry cake roll

Unroll the cooled cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for decorating. Sprinkle fresh raspberries over the filling and roll the cake back up. Refrigerate for at least 2 hours before serving.

To finish, pipe the reserved raspberry cream cheese filling on top of the cake roll. Decorate with fresh raspberries and chocolate shards, then dust with powdered sugar.

Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you. Enjoy this delightful dessert!

If you like cake roll recipes check our collection of 15 Cake Rolls perfect for various occasions. For more raspberry desserts check our full collection of Raspberry Recipes.

Chocolate Raspberry Cake Roll

This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable

Course Dessert

Cuisine American

Keyword cake roll, chocolate, raspberry

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 315kcal

Ingredients

Chocolate Sponge Cake

4 eggs
1/2 cup (100g) sugar
2 tbsp (28g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup + 1tbsp (50g) all-purpose flour
1/3 cup (40g) dark unsweetened cocoa powder
1 tsp (4g) baking powder
1/2 tsp (2g) salt

Raspberry sauce

9 oz (250g) raspberries , fresh or frozen
1/4 cup (50g) sugar
2 tbsp (30ml) lemon juice

Raspberry Cream Cheese Filling

7 oz (200g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Raspberry sauce
1 cup (240g) whipping cream , chilled

For the Filling

7 oz (200g) fresh raspberries

For Garnishing, optional

fresh raspberries
chocolate shards
powdered sugar

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
Gradually fold in the flour mixture.
Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
In another bowl whip cream until stiff peaks form.
Gently fold the cream into the cream cheese raspberry mixture.
Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
Reserve some filling for decorating.
Sprinkle fresh raspberries over the filling.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
Decorate with fresh raspberries and chocolate shards.
Dust with powdered sugar and enjoy.

Video

Nutrition

The post Chocolate Raspberry Cake Roll appeared first on Home Cooking Adventure.

Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors

Ella - Home Cooking Adventure — Wed, 03 Jul 2024 12:57:23 +0000

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day, this Neapolitan ice cream cake offers a delightful combination of familiar flavors in a unique and delicious presentation.

First, you need to bake e a dense, brownie layer that serves as the cake’s base. You can also consider making an Oreo crust for a no-bake dessert.

Once the brownie cools, spread a layer of smooth homemade chocolate ice cream over it. After freezing the chocolate layer until slightly firm, add a refreshing layer of homemade strawberry ice cream, followed by another round of freezing. The final layer, a creamy homemade vanilla ice cream, tops the cake, creating a visually stunning dessert.

The brownie’s deep chocolate flavor and texture perfectly balance the lightness of the ice cream layers, making each bite a delightful contrast of textures and tastes. Garnishing the cake with fresh strawberries and chocolate candies adds an extra touch of indulgence.

How to make Neapolitan Ice Cream Cake

Start by preheating your oven to 350°F (180°C) and grease and line an 8-inch (20cm) springform pan with parchment paper.

How to prepare the cocoa brownie

In a bowl, whisk together egg and sugar until well combined, then incorporate oil and vanilla extract. Sift in the flour, salt, and cocoa powder, and whisk until fully incorporated.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the brownie cool completely.

How to prepare the strawberry sauce

Combine strawberries, sugar, and lemon juice in a small saucepan and place over medium heat. Bring to a boil and cook for about 5 minutes until the mixture thickens.

Remove from heat, sieve to remove seeds, and allow the sauce to cool completely.

How to prepare the chocolate ice cream layer

For the chocolate ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt, and cocoa powder until well combined.

Transfer the cooled brownie onto a serving platter, place a cake ring around it, and line with an acetate sheet. Pour the chocolate ice cream mixture over the brownie, smooth the top, and freeze for 1-2 hours until slightly set.

How to prepare the strawberry ice cream layer

Whip cream in another large bowl until stiff peaks form, then blend in sweetened condensed milk and the cooled strawberry sauce.

Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer, smooth the top, and freeze for another 1-2 hours until slightly set.

How to prepare the vanilla ice cream layer

For the final vanilla ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt and vanilla extract until well combined.

Pour the vanilla ice cream mixture over the strawberry layer, smooth the top, and freeze for 6 hours or overnight to set completely.

Decorate the Neapolitan Ice Cream Cake

Finally, decorate the cake. Remove the cake ring and acetate sheet, then top the cake with fresh strawberries, chocolate candies or shards, and a dusting of powdered sugar.

This delightful multi-layered ice cream cake, featuring a rich cocoa brownie base and creamy layers of chocolate, strawberry, and vanilla ice cream is sure to impress at any celebration.

Hope you will give this Neapolitan Ice Cream Cake a try as I am sure everybody will love it! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

This Raw-Vegan Neapolitan Cake is a guilt-free dessert featuring layers of chocolate, vanilla, and strawberry flavors.

Our Raspberry Almond Ice Cream Cake has a perfect combination of tangy raspberries and nutty almonds making a treat perfect for any occasion.

Experience the decadent fusion of rich chocolate and sweet cherries in our irresistible Chocolate Cherry Ice Cream Cake.

Enjoy this elegant Baked Alaska, featuring layers of cake and ice cream encased in a golden meringue shell.

Neapolitan Ice Cream Cake

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake, Neapolitan cake, summer

Prep Time 20

Cook Time 10

Freezing time 8

Total Time 8 30

Servings servings

Calories 220kcal

Equipment

Ingredients

Cocoa Brownie

1 large egg
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/3 cup (70g) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (30g) all-purpose flour

Chocolate Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt

Strawberry Sauce

7 oz (200g) strawberries , fresh or frozen
2 tbsp (30g) sugar
2 tbsp (30ml) lemon juice

Strawberry Ice Cream

7 oz (200g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
strawberry sauce

Vanilla Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt

For Decoration

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line a 8-inch (20cm) springform pan with parchment paper.
In a bowl whisk the egg with sugar, salt, and vanilla extract until well combined.
Incorporate oil.
Add the flour and cocoa powder and whisk to fully incorporate.
Pour the batter into the prepared pan.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the chocolate ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and cocoa powder until well combined.
Transfer the cake onto a serving platter.
Add a cake ring around the cake and line with an acetate sheet.
Pour the chocolate ice cream mixture over the cake. Smooth the top.
Freeze for 1-2 hours until slightly set.

Prepare the strawberry ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk and the strawberry sauce until well combined.
Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer. Smooth the top using a spatula.
Freeze for another 1-2 hours until slightly set.

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and vanilla extract until well combined.
Pour the vanilla ice cream mixture over the strawberry layer. Smooth the top.
Freeze for 6 hours or overnight to set completely.
Decorate the cake with fresh strawberries and chocolate candies or shards. Dust with powdered sugar.

Video

Nutrition

The post Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors appeared first on Home Cooking Adventure.

Chocolate Dutch Baby Pancake

Ella - Home Cooking Adventure — Thu, 13 Jun 2024 16:14:53 +0000

This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.

To make this pancake, pour the batter into a hot, buttered cast-iron skillet and bake it in the oven. Watch as it puffs up and forms a crisp edge with a tender, custardy center.

The addition of high-quality cocoa powder transforms a classic Dutch baby into a chocolate lover’s dream. It adds depth and a rich, chocolatey flavor. We like to serve it with a dusting of powdered sugar and fresh berries on top. You can add chocolate syrup or different toppings, making it as versatile as it is delicious.

You can serve this Chocolate Dutch Baby Pancake straight from the oven, for a warm and comforting experience. Its impressive appearance and decadent taste make it perfect for special occasions or simply for a weekend brunch.

How to make Chocolate Dutch Baby Pancake

Begin by preheating your oven to 425°F (220°C). Place a 9-10 inch (23-25 cm) cast iron skillet into the oven for at least 8 minutes to heat.

In a bowl, whisk the eggs with sugar, vanilla extract, and salt. Add the flour and cocoa powder, stirring until well combined. Gradually add the milk and stir to combine.

Once the skillet is hot, add the butter and return it to the oven for 1 minute, or until the butter completely melts.

Remove the skillet from the oven and pour the batter into the hot skillet. Return the skillet to the oven and bake for 15-17 minutes. The Dutch baby will puff up around the edges and develop a crisp edge. It will deflate slightly after removing it from the oven.

Top the Dutch baby with quartered strawberries and cherries, and dust with powdered sugar. Cut into wedges and serve immediately.

Hope you will try this amazing Chocolate Dutch Baby Pancake. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other similar recipes you may like to try

Try this delicious Strawberry Dutch Baby Pancake with its crisp edge and a tender, custardy center for a delicious breakfast or dessert.

These decadent Double Chocolate Waffles are crisp on the outside and fluffy on the inside. Perfect for a delightful breakfast or sweet treat.

These easy and delicious Sheet Pan Pancakes are a great treat ideal for feeding a crowd. Perfect for a hassle-free breakfast or brunch.

Chocolate Dutch Baby Pancake

This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword chocolate, dutch baby pancake

Prep Time 10

Cook Time 16

Total Time 26

Servings servings

Calories 156kcal

Ingredients

3 eggs
2 tbsp (30g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (60g) flour
1/3 cup (40g) cocoa powder
3/4 cup (180ml) milk
2 tbsp (28g) butter

For Topping

powdered sugar for dusting
fresh berries or seasonal fruits

Instructions

Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
In a bowl whisk eggs with sugar, vanilla extract, and salt.
Add flour and cocoa powder and stir until well combined.
Gradually add milk and stir to combine.
Add butter to the hot pan and return to oven for 1 minute, until butter is completely melted.
Remove the pan from the oven and pour the batter into the hot skillet.
Return the pan to the oven and bake for 15-17 minutes.
The Dutch baby will puff up around the edges and will get a puffed crispy edge. It will deflate slightly after removing from the oven.
Top with fresh strawberry quarters and cherries and dust with powdered sugar.
Cut into wedges and serve while still warm.

Video

Nutrition

The post Chocolate Dutch Baby Pancake appeared first on Home Cooking Adventure.

12 Unique Chocolate Decorations

Ella - Home Cooking Adventure — Thu, 25 Apr 2024 09:00:00 +0000

Discover 12 simple ways to create stunning Chocolate Decorations for your cakes.

1. Chocolate Sail

Elevate your desserts with a sleek and elegant Chocolate Sail decoration. Perfect for adding a touch of sophistication to cakes and pastries.

Chocolate Mocha Fault Line Cake with Chocolate Sail

This cake consists of three layers or moist chocolate cake with a cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.

Check out this recipe

2. Chocolate Flower

Enhance your baked creations with the delicate charm of a Chocolate Flower. Add a touch of elegance and beauty to your desserts with this exquisite decoration.

Walnut Caramel Mirror Cake

This Walnut Caramel Mirror Cake consists of a walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts and a mascarpone and coffee mousse on top. The cake is coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.

Check out this recipe

3. Chocolate Brush Strokes

Add artistic flair to your desserts with Chocolate Brush Strokes. Elevate your cakes and pastries with these elegant and creative decorations, perfect for adding texture and visual interest.

How to Make a Chocolate Brushstroke Cake

Chocolate Brushstroke Cake has been in trend for several years now but never stops to impress. The combination of pastel colors of this cake, in white and pink, makes it an exquisite dessert, perfect for any occasion.

Check out this recipe

Brownie Strawberry Chocolate Cheesecake

This Strawberry Chocolate Cheesecake is one of the easiest desserts you can prepare for your loved ones… brownie at the bottom topped with fresh strawberries covered in a smooth silky chocolate cream cheese filling and decorated with chocolate brush strokes and fresh strawberries.

Check out this recipe

4. Chocolate Shards

Elevate your desserts with Chocolate Shards, adding texture to your sweet creations. Perfect for adding a bold statement and a delicious crunch to cakes and pastries.

Chocolate Raspberry Cake

Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake that combines two classic favorites into one mouthwatering dessert. This dessert features a moist chocolate cake base that is filled with raspberries and creamy chocolate ganache.

Check out this recipe

Buturugă de Crăciun cu Ciocolată și Cocos (Bûche de Noël)

Această Bûche de Noël cu ciocolată și cocos este un desert impresionant de Crăciun, cu un blat de tort de ciocolată moale, umplut cu glazură de ciocolată albă și mascarpone îmbogățită cu cocos caramelizat pentru un plus de aromă și textură.

Check out this recipe

5. Chocolate Discs or Stars

Enhance your desserts with Chocolate Discs and Stars, versatile decorations suitable for any occasion. Add a touch of elegance and flavor to your cakes and pastries with these delightful chocolate accents.

Chocolate Champagne Mousse Cake

This Chocolate Champagne Mousse Cake is one of the best desserts to celebrate New Year’s Eve with your family and friends. A chocolate champagne cake at the bottom, followed by a semisweet and milk chocolate mousse and a champagne mousse. The cake is so delicate, elegant and moist, with a subtle champagne flavor.

Check out this recipe

Tiramisu Layer Cake

This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I’ve made so far and is simply heavenly.

Check out this recipe

6. Chocolate Leaves

Add a touch of nature to your desserts with Chocolate Leaves. These delightful decorations bring a rustic charm and a burst of flavor to cakes and pastries, perfect for any occasion.

Semi-Naked Pumpkin Chocolate Cake

Semi-naked pumpkin chocolate layer cake -three layers of moist flavorful pumpkin cake with lot of chocolate chunks inside, frosted with an easy cinnamon cream cheese frosting, topped with chocolate ganache and decorated with golden chocolate leaves.

Check out this recipe

Black Forest Mousse Cake

This Black Forest Mousse Cake consists of a chocolatey cake at the bottom, followed by a silky white chocolate mousse with a black cherry and kirsch jelly insertion. The cake is topped with a smooth chocolate glaze and decorated with chocolate decorations and maraschino cherries.

Check out this recipe

Ding Dong Cake – Moist Chocolate Cake with Vanilla Cream Filling

Ding Dong cake is a delightful dessert that is sure to impress. It is rich, decadent, and indulgent, making it the perfect treat for any special occasion or simply to satisfy your sweet tooth.

Check out this recipe

Chocolate Cheesecake Flan

This Chocolate Cheesecake Flan is an elegant dessert that combines chocolate and caramel in a flan form. Yes, it is possible to make a caramel flan with chocolate. It is heavenly, so smooth and creamy, rich in chocolate and caramel flavor. It’s simply irresistible and hard not to love it.

Check out this recipe

7. Chocolate Barks

Elevate your desserts with Chocolate Barks, offering a crunchy and flavorful topping. Perfect for adding texture and richness to cakes and pastries, these delightful decorations are sure to impress.

Chocolate Royal – Trianon

As a chocolate lover I simply fell in love with this elegant French dessert called Chocolate Royal or Trianon. A hazelnut and almond dacquoise topped with a crunchy praline, covered in chocolate mousse and a cocoa mirror glaze. What not to love about this?

Check out this recipe

Bounty Mousse Cake – Chocolate Coconut Mousse Cake

This Bounty Mousse Cake is one of the most delicious cakes you can ever make. If you like the coconut and chocolate combination you should give this recipe a try. This dessert is very delicate, and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom is followed by a creamy coconut mousse that is topped with chocolate glaze.

Check out this recipe

8. Chocolate Triangles

Add geometric elegance to your desserts with Chocolate Triangles. These sleek and sophisticated decorations are perfect for adding visual interest and a modern touch to cakes and pastries.

Chocolate Vertical Layer Cake

This Chocolate Vertical Layer Cake is one of the most decadent cakes I’ve made, with a great symphony of flavors and textures. The cake is a perfect combination of moist chocolate sponge cake, apricot jam, mascarpone coffee frosting, and a crunchy, buttery biscuit base. It's coated in a creamy mascarpone frosting, topped with chocolate ganache, and decorated with chocolate shards.

Check out this recipe

Chocolate Mocha Hurricane Swiss Roll

The cake roll not only has this amazing hurricane effect it is also a delightful treat, consisting of a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards bring a bit of texture and create an irresistible dessert.

Check out this recipe

No-Bake White Chocolate Oreo Cheesecake

This No-Bake White Chocolate Oreo Cheesecake is a delightful dessert that everybody loves and by far a kids favorite. The cake is rich and flavorful, with an oreo cookie crust topped with a smooth white chocolate and cream cheese filling enriched with oreo cookie bites. The cake is decorated with more Oreos, some whipped cream, cookie crumbs and white chocolate shards.

Check out this recipe

9. Chocolate Cups

Indulge in decadence with Chocolate Cups, ideal for holding delicious fillings. These versatile and delectable cups add a touch of sophistication to your desserts, perfect for any occasion.

Raspberry Chocolate Cups

These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse.

Check out this recipe

10. Chocolate Lace Cups

For a touch of sophistication, craft Chocolate Lace Cups, ready to be used with your favorite treats.

Red Velvet Cheesecake Brownies with Chocolate Lace Cups

Whenever you want to create an easy irresistible dessert, brownies should always be on your list. When turned into red velvet brownies they really are a decadent treat perfect for upcoming Valentine’s Day.

Check out this recipe

11. Chocolate Rectangles

Decorate your desserts with Chocolate Rectangles, adding a modern twist to your sweet creations. These versatile decorations bring sophistication and elegance to cakes and pastries, perfect for impressing your guests.

Ruby Chocolate Strawberry Mousse Cake

Ruby Chocolate Strawberry Mousse Cake is a delicate dessert, with an almond sponge cake at the bottom, followed by a ruby chocolate and almonds crunch and topped with a smooth strawberry mousse.

Check out this recipe

Apricot and Caramelized White Chocolate Mousse Cake

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. It is an outstanding dessert that will definitely delight your family and guests.

Check out this recipe

12. Chocolate Basket

Finish your cakes with a Chocolate Basket, adding a charming touch to your dessert spread.

Strawberry Easter Cake

I have always loved making recipes from scratch. One such delightful creation is this Strawberry Easter Cake, a delightful combination of a strawberry layer cake with a delectable white chocolate strawberry frosting, topped with a rich chocolate ganache and adorned with an Easter-themed decoration.

Check out this recipe

Hummingbird Cake

If you are looking for a unique and delicious dessert to impress your guests, I highly recommend giving this Hummingbird Cake a try. It is easy to make and promises to delight the palate of all those who taste it

Check out this recipe

With these 12 chocolate decorations, your cakes will not only taste divine but also look irresistibly beautiful.

Hope you will try them out and impress your guests with these delightful creations! If you do make sure to share the photos with me on Instagram. Would love to see how each of them turns out for you. Enjoy!

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The post 12 Unique Chocolate Decorations appeared first on Home Cooking Adventure.

Healthy Chocolate Banana Bread – Chocolate Oatmeal Banana Bread

Ella - Home Cooking Adventure — Thu, 04 Apr 2024 08:21:15 +0000

This Healthy Chocolate Banana Bread is a guilt-free treat, with a moist, tender crumb and irresistible chocolatey goodness that is sure to become a beloved favorite in your household.

Made with oat flour instead of wheat flour, this recipe ensures a gluten-free delight which makes it friendly for those with with specific dietary requirements. We’ve skipped refined sugars entirely, opting instead for the natural sweetness of honey, enhancing both flavor and health benefits.

Each bite is a harmonious blend of rich cocoa and ripe bananas, delivering a burst of comforting flavors without compromising on nutrition. Oat flour lends a tender crumb texture, while bananas infuse moisture and natural sweetness, ensuring a moist and satisfying loaf every time.

Whether you’re looking for a wholesome breakfast option, a satisfying snack, or a delightful dessert, our Healthy Chocolate Banana Bread is a perfect choice.

So go ahead, treat yourself to a slice of our Healthy Chocolate Banana Bread. It’s a tasty way to indulge without sacrificing your health.

How to make Healthy Chocolate Banana Bread

Preparing this delectable chocolate bread is a breeze. Simply preheat your oven, grease a 9×5-inch (23×13 cm) loaf pan, and line it with parchment paper.

Next, mash ripe bananas in a bowl until smooth and creamy. In a separate bowl, whisk together oat flour, cocoa powder, salt, baking powder, baking soda, and cinnamon for a perfect blend of flavors. In a larger bowl, cream together eggs, honey or maple syrup, butter, and oil until light and fluffy. Stir in yogurt and vanilla extract until fully incorporated, then gently fold in the mashed bananas. Gradually add the oat flour mixture, stirring until just combined. Pour the batter into the prepared loaf pan and sprinkle the top with chocolate chips or chunks for an extra indulgent touch.

Bake for about 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean, then let the bread cool completely before slicing. This step ensures neat, even slices that are perfect for enjoying with a cup of tea or coffee.

Hope you try this delightful Chocolate Banana Bread. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other healthy treats you may like to try

This Healthy Gluten-Free Banana Bread is a healthy delight you can enjoy in the morning or as a guilt-free afternoon treat.

This Easy Oatmeal Carrot Cake is a delightful treat bursting with irresistible flavor! It is very easy to make and perfect for satisfying your sweet tooth in a healthier way.

These Banana Oatmeal Pancakes are a delightful breakfast treat, full of flavor, easy to make, with no refined sugar and gluten-free. These pancakes bring together the comforting combination of ripe bananas and hearty oats, resulting in a wonderfully fluffy texture with a hint of sweetness.

Healthy Chocolate Banana Bread – Chocolate Oatmeal Banana Bread

This Healthy Chocolate Banana Bread is a guilt-free treat, with a moist, tender crumb and irresistible chocolatey goodness that is sure to become a beloved favorite in your household. Made with oat flour instead of wheat flour, this recipe ensures a gluten-free delight which makes it friendly for those with with specific dietary requirements.

Course Dessert, Snack

Cuisine American

Keyword banana bread, chocolate, gluten-free, oatmeal, refined sugar-free

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 196kcal

Ingredients

1 ¾ cup (175g) oat flour
1/2 cup (60g) cocoa powder
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1/2 tsp (3g) salt
2 eggs
1/3 cup (120g) honey/maple syrup
3 tbsp (40g) unsalted butter , melted
2 tbsp (30g) vegetable oil
1 tsp (5g) vanilla extract
1/4 cup (60g) yogurt
10 oz (300g) banana puree , about 3 ripe bananas
1 oz (30g) chocolate chips/chunks

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.
Place the bananas in a medium bowl and mash with a fork.
In a medium bowl combine oat flour, cocoa powder, salt, baking powder, baking soda and cinnamon.
In a large bowl, using a whisk or an electric hand mixer, cream together the eggs with honey/maple syrup, butter and oil. Add yogurt and vanilla extract and mix until well incorporated.
Mix in the mashed bananas.
Gently incorporate the flour mixture.
Pour the banana batter into the prepared loaf pan.
Top with chocolate chips or chunks.
Bake for about 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.
Let bread cool completely and refrigerate before slicing. This step ensures a clean, easy cut. Enjoy!

Video

Nutrition

The post Healthy Chocolate Banana Bread – Chocolate Oatmeal Banana Bread appeared first on Home Cooking Adventure.

Easy Chocolate Easter Cake

Ella - Home Cooking Adventure — Wed, 20 Mar 2024 14:26:17 +0000

Celebrate Easter in style with our delectable Chocolate Easter Cake. This irresistible treat promises to be the highlight of your festive table. It consists of a moist and rich chocolate cake topped generously with a luscious cream cheese frosting. Decorated with charming chocolate eggs, this cake is a delightful centerpiece for your Easter gatherings. Each bite combines the perfect balance of sweet and tangy flavors.

Let the richness of chocolate and the creaminess of the frosting transport you to a world of pure bliss. Our Chocolate Easter Cake is more than just a dessert—it’s a celebration of joy, love, and the sweetness of life.

How to make Easy Chocolate Easter Cake

Begin by preheating your oven to 350°F (180°C). Grease an 8-inch (20cm) pan with butter and line it with parchment paper for easy removal of the cake later.

Next, melt the chocolate and butter together using a bain-marie until smooth. Allow the mixture to cool to room temperature.

While the chocolate mixture is cooling, beat the eggs with sugar and salt using a whisk or mixer until they become thick and turn a light yellow color. Mix in the vanilla extract.

Once the chocolate mixture has cooled, add it to the egg mixture and mix until well combined.

Using a spatula, gently fold in the sifted flour until fully incorporated. Pour the batter into the prepared pan.

Bake the cake in the preheated oven for about 25 minutes, or until it is set. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.

Once baked, run a sharp knife completely around the inside edge of the pan to loosen the cake. Let it cool for 10 minutes, then carefully invert it onto a serving plate and allow it to cool completely.

While the cake is cooling, prepare the cream cheese frosting. In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.

Finally, decorate the cake with chocolate eggs of different sizes and colors for a festive touch. Then, slice and serve, and enjoy your delicious Easter chocolate cake. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other Easter Cakes you may like to try

Delight in the flavors of spring with our Strawberry Easter Cake. Bursting with fresh strawberries and irresistible sweetness, it’s a heavenly treat for your holiday festivities.

Another treat perfect for Easter is this Easter Bunny Coconut Cream Tart! It features buttery cookie layers and a delectable filling made with coconut cream cheese and raspberry jam.

These Flower Tarts are perfect for Easter gatherings. They have a buttery flower shaped crust and are filled with creamy white chocolate and zesty lemon ganache.

Easy Chocolate Easter Cake

Course Dessert

Cuisine American

Keyword chocolate, Easter, Easter cake, easy cake

Prep Time 15

Cook Time 24

Total Time 39

Servings servings

Calories 406kcal

Ingredients

For the cake

7 oz (200g) semisweet chocolate
2/3 cup (150g) unsalted butter
4 eggs
2/3 cup (135g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (60g) all-purpose flour

Cream Cheese Frosting

14 oz (400g) cream cheese
1 tsp (5g) vanilla extract
3 tbsp (60g) honey

For Decoration

Chocolate eggs, different sizes

Instructions

Preheat the oven to 350F (180C). Grease with butter an 8-inch (20cm) pan and line with parchment paper.
Melt chocolate and butter over a bain-marie until smooth. Let cool to room temperature.
Meanwhile beat the eggs with sugar and salt using a whisk or mixer until thick and light yellow. Mix in vanilla extract.
Add melted chocolate and mix until well combined.
Using a spatula fold in sifted flour. Pour the mixture into the prepared pan.
Bake for about 25 minutes until set. Run a sharp knife completely around the inside edge of the pan. Let cool for 10 minutes and invert onto a serving plate. Let cool completely.

Prepare the cream cheese frosting.

In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.
Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.
Decorate with chocolate eggs of different sizes and colors. Enjoy!

Video

Nutrition

The post Easy Chocolate Easter Cake appeared first on Home Cooking Adventure.

Flower Tarts with White Chocolate Lemon Filling

Ella - Home Cooking Adventure — Sat, 16 Mar 2024 16:50:44 +0000

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for Easter gatherings or any springtime celebration.

Each tart is like a tiny flower, bursting with flavor. The pastry shell is buttery and delicious, while the filling is a blend of smooth white chocolate and tangy lemon, creating a delightful combination that’s sure to please.

Whether you enjoy them as a dessert or a sweet snack, our Flower Tarts are a delightful addition to any springtime table. Their fresh flavors and charming appearance will brighten up your day and leave you wanting more.

How to make flower tarts

To start, prepare the crust, cut it into flowers with a cookie cutter, and bake until golden. Prepare the white chocolate lemon filling, fill the tarts and enjoy

How to prepare the crust

For the crust mix butter, powdered sugar, and salt in a large bowl until the mixture is light and fluffy. Add the egg and continue mixing until well combined and creamy.

Gradually incorporate the flour into the butter mixture, ensuring it is well combined but being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate it for at least 30 minutes to chill.

Preheat your oven to 350°F (180°C). Flour your working surface and roll out the chilled dough between two pieces of parchment paper or plastic wrap until it’s approximately ⅛ – ¼ inch (3-6 mm) thick.

Using a flower-shaped cookie cutter measuring 3 ½ inches (9 cm) in diameter, cut out 12 flower shapes from the dough, re-rolling any scraps as needed. Carefully press each flower-shaped piece of dough into the cups of a mini muffin tin, leaving space between them and alternating cups to ensure even baking.

Place the muffin tin in the freezer for 15 minutes before baking. Prick the bottom of each tart with a fork to prevent air bubbles from forming during baking.

Bake the tarts in the preheated oven for approximately 10-13 minutes, or until they are slightly golden at the edges. Once baked, allow the tarts to cool completely in the pan.

How to prepare the chocolate filling

While the tarts are cooling, prepare the white chocolate lemon ganache. Melt the white chocolate with cream and salt using a bain-marie over low heat. Once melted, add lemon zest to the mixture and stir until well combined.

Once the tarts are cooled, fill each flower-shaped tart with the chocolate lemon ganache. Sprinkle powdered sugar over the tarts and garnish with additional lemon zest for added flavor and decoration.

Hope you will try these amazing Flower Tarts. If you do, make sure to share the photos with me on Instagram. Enjoy these delightful treats!

Other tarts you may like to try

If you like fruity tarts you may also like to try this delightful Lemon Meringue Tart, a tart bursting with zesty citrus flavor, with a buttery crust, lemon filling, and fluffy, toasted meringue topping.

This Strawberry Basil Panna Cotta Tart is made with a layer of strawberry jelly, a silky smooth basil-infused panna cotta, and a crisp almond tart shell.

This Key Lime Pie is made with a buttery graham cracker crust and a zesty filling of fresh lime juice and sweetened condensed milk, a dessert that is sure to please.

Flower Tarts with White Chocolate Lemon Filling

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for gatherings or any springtime celebration.

Course Dessert

Cuisine American

Keyword flower tart, fruit tart, lemon, lemon tart

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 207kcal

Ingredients

For the crust

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ½ cups (190g) all-purpose flour
1/4 tsp (1g) salt

White Chocolate Lemon Filling

4 oz (120g) white chocolate
1/4 tsp (1g) salt
3 tbsp (45g) whipping cream
Zest of a large lemon

For Decoration

Instructions

Prepare the crust.

In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C).

Shape and bake the flower shells.

Flour the working surface, and roll the dough between two pieces of parchment paper or plastic wrap until it's about l ⅛ – ¼ inch (3-6 mm) thick.
Use a 3 1/2 inch (9cm) flower-shaped cookie cutter and cut out 12 flowers, re-rolling scraps as needed.
Carefully press dough into a mini muffin tin, leaving space between them, alternating cups.
Freeze for 15 minutes before baking.
Meanwhile, preheat the oven to 350F (180C).
Prick the bottom of the tarts with a fork.
Bake for about 10-13 minutes or until slightly golden at the edges.
Let them cool completely in the pan.

Prepare the white chocolate lemon ganache.

Melt chocolate with cream and salt over a bain-marie over low heat.
Add lemon zest and stir to combine.
Fill the flower tarts with chocolate lemon ganache.
Sprinkle the tarts with powdered sugar and top with more lemon zest.

Video

Nutrition

The post Flower Tarts with White Chocolate Lemon Filling appeared first on Home Cooking Adventure.

Double Chocolate Cream Puffs

Ella - Home Cooking Adventure — Sat, 02 Mar 2024 09:34:34 +0000

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you’ll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream, creating a velvety-smooth texture that melts in your mouth.

I’ve kept the recipe simple and hassle-free—no need for chilling or fancy pastry cream. Just pure, straightforward chocolatey goodness that’s perfect for satisfying your sweet cravings. A light dusting of powdered sugar adds a touch of elegance to the finished cream puffs, making them as beautiful as they are delicious.

Whether you’re hosting a gathering or simply treating yourself, these easy Double Chocolate Cream Puffs are sure to be a hit. With their irresistible flavor and effortless preparation, they’re the perfect dessert for any occasion. So why wait? Whip up a batch today and experience the joy of indulging in these decadent delights!

How to make double chocolate cream puffs

The recipe is easy and if you stick to the instructions provided, you’ll achieve great results every time. Begin by making the chocolate choux pastry batter, baking the cream puffs, and then proceed with preparing the chocolate cream cheese frosting. Once filled, dust the cream puffs with powdered sugar and they’re ready to serve.

How to make chocolate choux pastry

Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.

Sift together the flour and cocoa powder in a bowl. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Once boiling, remove from heat and quickly add the flour mixture, stirring vigorously with a wooden spoon until fully incorporated.

Return the saucepan to low heat and cook the mixture for 1-2 minutes, stirring constantly until it forms a cohesive dough that pulls away from the sides of the pan. Some dough may stick to the bottom of the pan.

Transfer the dough to a large bowl and allow it to cool slightly. Gradually add the eggs, one at a time, mixing well after each addition until you have a smooth, homogeneous batter that still holds its shape.

Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip. Pipe the dough onto the prepared baking sheet in 1-1 ½ inch (3-4 cm) circles.

Bake the choux pastry for 25-30 minutes until they are browned and puffed. Once baked, use a skewer to prick each puff to release steam, then allow them to cool on a wire rack.

How to prepare the chocolate cream cheese frosting

Meanwhile, prepare the chocolate cream cheese frosting by melting the chocolate with cream in a heatproof bowl over simmering water. Let it cool to room temperature.

In a separate large bowl, mix the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until combined. Stir in the melted chocolate mixture, then add the remaining cream and mix until stiff peaks form.

How to fill the chocolate cream puffs

Transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting into each cooled cream puff, then top with the choux pastry caps. Dust with powdered sugar before serving.

Hope you will try these amazing Double Chocolate Cream Puffs. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

How to store cream puffs

Cream puffs are best served fresh, but if you need to store them, it’s generally recommended to refrigerate them. However, keep in mind that refrigeration can cause the pastry to become slightly soggy as it absorbs moisture from the cream filling. To minimize this, store cream puffs in an airtight container in the refrigerator and consume them within a day or two for the best quality.

Before serving, you can allow them to come to room temperature for a bit to regain some of their crispness. If you have a large batch, you can also freeze them, but again, be aware that the texture may change slightly upon thawing.

Other choux pastry recipes you may like to try

If you like chocolate desserts you may also like to try this Chocolate Eclair Cake. This cake consists of two layers of chocolate choux pastry, filled with a generous silky smooth chocolate custard cream filling.

These Pistachio Raspberry Mini Eclairs are bite-sized delights featuring the perfect blend of nutty pistachio flavor and vibrant raspberry sweetness, in delicate choux-pastry shells.

These Choux au Craquelin are crispy cream puffs topped with a sweet crispy topping, that are simply divine.

Double Chocolate Cream Puffs

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you'll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream.

Course Dessert

Cuisine French

Keyword chocolate, chocolate frosting, choux pastry, cream puffs

Prep Time 30

Cook Time 30

Total Time 1

Servings cream puffs

Calories 161kcal

Ingredients

Chocolate Choux Pastry

2/3 cup (80g) all-purpose flour
1/3 cup (40g) cocoa powder
3.5 oz (100ml) milk
3.5 oz (100ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
5 ½ tbsp (80g) unsalted butter
4 eggs

Chocolate Cream Cheese Frosting

7 oz (200g) semisweet chocolate
1/2 cup (120g) whipping cream
9 oz (250g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1 ¼ cup (300g) whipping cream (35% fat) , chilled

Instructions

Prepare the chocolate choux pastry.

Preheat the oven to 350F (180C).
Sift the flour and cocoa powder. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour mixture all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter that still holds its shape.
Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper-lined baking sheet.
Bake for 25-30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
Cut the top of the cream puffs.

Prepare the chocolate cream cheese frosting.

Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.
Transfer the frosting to a piping bag fitted with a 1M tip and pipe the frosting to fill the cream puffs. Top with the choux pastry caps.
Dust with powdered sugar and enjoy!

Video

Notes

Cream puffs are best enjoyed fresh, but if needed to store, refrigerate them in an airtight container. Keep in mind that refrigeration may cause slight sogginess, so consume within a day or two for the best texture. These cream puffs also freeze well, but, if freezing, be aware that the texture may change slightly upon thawing.

Nutrition

The post Double Chocolate Cream Puffs appeared first on Home Cooking Adventure.

Mini Chocolate Cheesecakes

Ella - Home Cooking Adventure — Wed, 14 Feb 2024 14:06:52 +0000

These Mini Chocolate Cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes feature a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine’s Day or for any moment worth celebrating.

Whether you’re sharing them with loved ones or enjoying them alone, these irresistible treats promise a burst of rich, velvety goodness in every mouthful.

Treat yourself and your loved ones to these mini chocolate cheesecakes and let their decadent charm captivate your senses completely.

How to make mini chocolate cheesecakes

Begin by preheating the oven to 320F (160C). Now, let’s prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush them until crumbs form. Add melted butter and process until evenly moistened. Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon. Bake for 5 minutes, then remove and let cool slightly.

Next, prepare the cream cheese filling. Melt chocolate over a bain-marie and let it cool slightly before going further. In a large bowl, mix cream cheese with sugar, salt, cocoa powder, and vanilla extract until smooth. Add eggs one at a time until well incorporated. Add the sour cream and mix to combine. Then, add the melted chocolate and mix again to combine, being careful not to overmix and incorporate as little air as possible. Divide the filling evenly over the prepared 12 cups. Bake for about 17-20 minutes. Let cool in the pan at room temperature, then refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Now, prepare the chocolate ganache. Melt chocolate and cream over a bain-marie. Spoon the ganache on top of the cheesecakes. Refrigerate for 10-15 minutes to set. Decorate with cocoa whipped cream and fresh raspberries.

Hope you will try these delicious mini cheesecakes. If you do, don’t forget to tag me on your Instagram posts or stories. Enjoy!

Tips on making the best chocolate cheesecakes

Prepare your ingredients ahead of time. Make sure your cream cheese, eggs, and any other ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.

Use good quality chocolate. The flavor of your mini chocolate cheesecakes will greatly depend on the quality of chocolate you use. Opt for high-quality chocolate with a rich cocoa content for the best results.

Don’t overmix the batter. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in your cheesecakes while baking.

Use a muffin tin. Mini cheesecakes are typically baked in muffin tin lined with paper liners. This helps them maintain their shape and makes for easy removal after baking.

Bake at a low temperature. To prevent your mini cheesecakes from cracking, consider baking them at low temperature and keep an eye on them to avoid overbaking. Aim for a slightly jiggly center when done.

Allow them to cool completely. Once baked, let your mini cheesecakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set.

Chill before serving. For the best texture and flavor, refrigerate your mini chocolate cheesecakes for at least a few hours or overnight before serving. This allows them to firm up and develop a creamy, luscious texture.

Other chocolate desserts you may like to try

This creamy decadent Chocolate Panna Cotta is a luxurious Italian dessert that combines rich cocoa flavors with silky smooth texture.

These Chocolate Raspberry Cups are delightful no-bake treats, perfectly portioned for a sweet indulgence. Each bite offers a burst of flavor that will satisfy your sweet cravings.

Try our delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.

Mini Chocolate Cheesecakes

These mini chocolate cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes are featuring a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine's Day or for any moment worth celebrating.

Course Dessert

Cuisine American

Keyword baked cheesecake, chocolate, mini cheesecakes, Valentines Day desserts

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cheesecakes

Calories 374kcal

Ingredients

For the crust

5 oz (150g) Oreo cookies
3 tbsp (45g) unsalted butter , melted

For the chocolate cream cheese filling

14 oz (400g) cream cheese , at room temperature
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 tbsp (7g) cocoa powder
2 large eggs , at room temperature
3.5 oz (100g) sour cream , at room temperature
3.5 oz (100g) semisweet chocolate

For chocolate ganache topping

2 oz (60g) semisweet chocolate
1/4 cup (60g) whipping cream

For decoration, optional

1/2 cup (120g) whipping cream
1 tsp (3g) cocoa powder
Fresh raspberries

Instructions

Preheat the oven to 320F (160C).

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
Bake for 5 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

Melt chocolate over a bain-marie. Let it cool slightly.
In a large bowl mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Add the melted chocolate and mix again to combine. Don’t overmix the mixture, incorporate as little air as possible.
Divide the filling evenly over the prepared 12 cups.
Bake for about 17-20 minutes.
Let cool in the pan at room temperature.
Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Prepare the chocolate ganache.

Melt chocolate and cream over a bain-marie.
Spoon the ganache on top of the cheesecakes.
Refrigerate for 10-15 minutes to set.

Prepare the cocoa whipped cream

Add the whipping cream and cocoa powder into a medium bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
Decorate the mini cheesecakes with cocoa whipped cream and fresh raspberries. Enjoy!

Video

Nutrition

The post Mini Chocolate Cheesecakes appeared first on Home Cooking Adventure.

Raspberry Chocolate Brownies

Ella - Home Cooking Adventure — Wed, 31 Jan 2024 18:15:23 +0000

These Raspberry Chocolate Brownies bring a delightful twist with their extraordinary pairing of chocolate and raspberries. These brownies are soft, fudgy, and packed with rich chocolate flavor. What makes them extra special are the juicy raspberries that get folded into the batter and baked right in.

Imagine biting into a fudgy brownie and discovering the vibrant raspberries in every bite. The chocolatey flavor and the fruity twist make these brownies simply irresistible.

The recipe for these brownies is easy and quick to prepare and in less than 15 minutes you can have the batter ready for baking. They are perfect for any occasion and a great choice for upcoming Valentine’s Day.

How to make Raspberry Chocolate Brownies

Begin by preheating the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan, and line it with parchment paper.

Next, melt the chocolate and butter in a medium bowl over a bain-marie, stirring occasionally until smooth. Turn off the heat, but keep the bowl over the water, and stir in the sugar. Remove the bowl from the pan.

Now, add the eggs one at a time to the mixture, whisking until well combined. Stir in the vanilla extract, then add the flour, salt, and cocoa powder, stirring well. Finally, mix in the chopped chocolate and fresh raspberries.

Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Allow the brownies to cool completely, then carefully lift the parchment out of the baking pan. Cut them into squares and serve.

Hope you will try these Raspberry Chocolate Brownies and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram, as would love to see how it turns out for you.

Other brownie recipes you may like to try

These Pumpkin Cream Cheese Brownies are moist and fudgy bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

These Chocolate Coconut Brownies are one of the best brownies ever, with a fudgy brownie at the bottom topped with a coconut filling and chocolate ganache on top.

Whenever you want to create an easy irresistible dessert for special occasions these Red Velvet Cheesecake Brownies are a great choice.

Raspberry Chocolate Brownies

Course Dessert

Cuisine American

Keyword brownies, chocolate, raspberry, Valentines Day desserts

Prep Time 10

Cook Time 30

Total Time 40

Servings squares

Calories 230kcal

Ingredients

3 oz (90g) semisweet chocolate , for melting
3/4 cup (170g) butter
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2/3 cup (80g) all-purpose flour
3 tbsp (24g) dark cocoa powder
3 oz (90g) semisweet chocolate , chips or chunks, for folding into the batter
4 oz (120g) fresh raspberries

Instructions

Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line the pan with parchment paper.
Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Turn off the heat but keep the bowl over the water and stir in the sugar. Remove the bowl from the pan.
Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt and cocoa powder and stir well. Stir in the chopped chocolate and fresh raspberries.
Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.

Video

Nutrition

The post Raspberry Chocolate Brownies appeared first on Home Cooking Adventure.