No-Bake Three Chocolate cake

No-Bake Three Chocolate  Cake recipe- Made in a bundt pan, layer of white, milk and dark chocolate  and Oreo cookie crust. Topped with chocolate ganache and fresh berries. A chocolate lover's heaven!!

Here is the look on the inside. Again this is not a three chocolate mousse cake. This is three chocolate  "panna cotta"  style cake in a bundt pan. 

Ingredients: 

• 4 cups double cream 
• 2 cups milk

For white chocolate layer:

• 250g white chocolate 
• 2 1/2 tsp gelatin 
• 2 tbsp cold water

For milk chocolate layer:

• 250g milk chocolate 
• 2 1/2 tsp gelatin 
• 2 tbsp cold water

For the dark chocolate layer:

• 250g dark chocolate (70% cocoa) 
• 4 tbsp sugar
• 21/2 tsp gelatin
• 2 tbsp cold water

For the Oreo layer:

• 24 Oreo cookies
• 2 tbsp sugar
• 114g melted butter

For the ganache:

• 120g semi sweet chocolate 
• 1/2 cup double cream

For decoration:

• Berries for garnishing 

Method:

In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil. Remove from heat, divide mixture into 3 equal parts, about 2 cups each.

For the white chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.

Place chocolate in a bowl and pour hot liquid over it. Let it stand for 2 minutes and whisk to combine. 

Add gelatin and whisk to combine.

Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more until set.

For the milk chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.

Place chocolate in a bowl and pour hot liquid over it. Let it stand for 2 minutes and whisk to combine. 

Add gelatin and whisk to combine.

Carefully pour mixture in the pan over the white chocolate layer. Refrigerate for 30 minutes or until set. 

For the dark chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.

Place chocolate in a bowl and pour hot liquid over it. Let it stand for 2 minutes and whisk to combine. 

Add gelatin and whisk to combine.

Carefully pour mixture in the pan over the milk chocolate layer. Refrigerate for 30 minutes or until set. 

For the Oreo layer:

Process the cookies in a food processor until fine crumbles. Combine with sugar and butter and mix to combine. 

When the dark chocolate later is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes. 

For the ganache:

In a small saucepan, heat the double cream until it just begins to boil and remove immediately. 

Place chocolate in a bowl and pour hot cream on top. Add peppermint extract (optional).

Let it sit for 1 minute then stir with a rubber spatula. Stir continuously until mixture gets smooth. Let it cool a little before you use it. It still needs to be thin so it drips down the cake 

To serve:

When ready, to remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip in a hot water for 30-60 seconds to loosen, then invert onto a serving platter. 

Pour the chocolate ganache on top and add berries for garnishing.

Chocolate Poke Cake

This Chocolate Poke Cake is out of this world. SOOO chocolatey !! So moist! Amazing !  I decided to buy a box of Devils Food Chocolate Cake Mix instead of making myself

Ingredients :

Chocolate Cake:

• A box of Devil Chocolate Cake Mix, plus ingredients listed on the box
• 14oz condensed milk 
• 1 cup semi sweet chocolate chips

Chocolate Whipped Cream Topping:

• 2 cups whipping cream
• 1/2 cup icing sugar
• 1/4 cup + 2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• Mini chocolate chips
• Chocolate sauce

Method:

Bake cake according to box directions in a 9x3 cake pan.

Once cake comes out of the oven poke holes all over the top of the cake. 

Place sweetened condensed milk and chocolate chips in a microwave safe bowl, microwave for about 30 seconds to 1 minutE. Whisk chocolate and milk until smooth, microwaving more if needed to melt the chocolate. Pour chocolate mixture over the cake and spread to fill in holes. 

Set cake aside to cool, about an hour then refrigerate until completely cooled. 

To make whipped topping, whip whipping cream until it begins to thicken. Add icing sugar, cocoa and vanilla extract and whip until stiff peaks form. Spread whipped topping evenly over cooled cake. Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve. 

 

Mini Bundts Banana Cake with Vanilla Caramel Glaze

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Banana cakes comes in many form, from banana bread to layered with cream and sliced banana. These little Banana Cakes are soft buttery banana sponge cake formed in mini Bundts cake pans, and topped with easy vanilla caramel glaze. 

Ingredients:

Cake:

• 115g butter, softened
• 3/4 cup sugar
• 1/4 tsp salt
• 1 ripe banana 
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 cup plain flour
• 1/2 tsp baking powder 
• 1/2 tsp cinnamon 

For the glaze:

• 30g butter
• 2/3 cup light brown sugar
• 1 tsp vanilla extract 
• 1 tbsp milk
• Pinch of salt

Method:

Preheat oven to 180°C /160°C for fan oven.  Grease and flour the mini-bundt pan or silicone mini-bundt.

Cream together the butter, sugar and salt until mix well. Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.

Stir in the baking powder and cinnamon into the flour, to ensure even distribution, then add the flour into the banana butter mixture. Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter but smooth and silky.

Dollop into the mini bundt pan. Fill 3/4 full and smooth tops with back of a spoon.  Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown. 

Glaze:

Add the ingredients to a small non-stick pan over med-high heat. Keep stirring, the sugar will melt quick. The glaze will start to bubble up. Remove from heat once it has thickened a little but still seems a little thin to use. It will thicken as it cools. 

Allow it to cool a couple of minutes before glazing the banana cakes. It should be thick enough to slowly roll down sides of the cake but not stiff. 

Peanut Butter Banana Cake With Whipped Ganache

Moist and dense banana cake is filled and frosted with peanut butter buttercream and decorated with whipped chocolate ganache making this Peanut Butter Banana Cake with Whipped Ganache a seriously delicious indulgence. 

Ingredients :

• 3 cups plain flour 
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup bananas, mashed (about 4 medium banana)
• 115g butter, softened
• 1/4 cup vegetable oil
• 1 1/4 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 tsp vanilla
• 1 1/2 cup buttermilk

Peanut Butter Buttercream

• 227g butter, softened
• 227g shortening
• 450g peanut butter 
• 5 cups icing sugar

Whipped ganache:

• 340g semi sweet chocolate chips
• 1 cup double cream 

Method:

Preheat oven to 180°C/160°C for fan assist oven.

Line the bottom of 2 x 9" cake pans with parchment paper and grease the pans, set aside.

In a medium bowl, mix together the flour, baking soda and salt, set aside. 

In a bowl cream together butter, oil, sugar and brown sugar until light and fluffy. Mix in eggs, 1 at a time, combining well after each addition. Stir in vanilla and bananas until combined. 

Starting with flour alternate adding the flour and buttermilk into the wet mixture until everything is combined. 

Piur batter even,y into baking pans and bake for about 50 minutes or until centre is set.

Remove from oven and let cool in pans for about 10 minutes before turning out onto cooling racks to cool completely.

Meanwhile to make the buttercream, in a large bowl mix together butter and shortening until fluffy. Add peanut butter and continue to mix until blended and creamy. Add 1 cup at a time the icing sugar until you reach your desired consistency. 

To assemble the cake: split each cake in half using cake leveller or serrated knife, add the bottom later to a turntable and top with about 3/4 cup buttercream and smooth out the edges. Repeat for all layers. 

Once you place the top layer on pipe remaining frosting onto sides with a long flat ribbon tip and smooth out over sides and top. Place in refrigerator to chill.

Meanwhile to make the ganache, place your chocolate in a heat proof bowl. Place double cream in a pan and heat until about to boil, then remove from heat and pour over the chocolate. Cover for 5 minutes. Stir the cream and chocolate until all melted and blended. Let it cool for a few minutes to thicken a bit.

Remove cake from the fridge and spoon a little of your ganache over the edges of your cake so it drips down the sides, place back in the fridge.

Place the ganache in the fridge for about 30 minutes or until completely cool, once cooled remove and using a hand mixer start to whip your ganache until it becomes light and fluffy ( about 5 minutes).

Place whipped ganache in a pipping bag fitted with a large star tip, remove the cake from the fridge once again and pipe desired design on cake.

No Bake Chocolate Peanut Butter Mini Cheesecake

Chocolate and peanut butter.....do you like this combination ?? If your answer is yes, here is an awesome dessert for you. It's easy to prepare and looks great too. Obviously is yummy and will impress your guest! 

Ingredients :

Biscuits base:

• 1 cup digestive biscuits crumbs
• 4 tbsp melted butter

Chocolate cheesecake filling :

• 285 g chocolate, chopped
• 1.5 cup double cream 
• 340g cream cheese, softened
• 1/2 cup icing sugar
• 1/2,tsp vanilla extract 

Peanut Butter Cheesecake Filling:

• 115g cream cheese, softened 
• 1/2 cup icing sugar
• 2/3 cup peanut butter
• 2/3 cup double cream
• 1/2 tsp vanilla extract 

Chocolate topping:

• 170g chocolate, chopped 
• 6 tbsp double cream
• 1/4 tsp oil

Sprinkle :

• Chocolate chips
• Peanuts, chopped

Method:

Biscuits base- Prepare cheesecake pan or 12 paper baking cups. Put the digestive biscuits in the food processor until they are crumbed finely.

Add melted butter and stir well. Spread evenly in the baking pans and press with a spoon or a glass to make a solid layer. Set aside. 

Chocolate cheesecake filling: Warm the double cream until nearly boiling point, add the chop chocolate and mix well until the chocolate melted. Set aside. 

In a medium sized dish mix cream cheese and icing sugar with electric whisk at a medium speed, for about a minute. 

Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the biscuits base layer, with a spoon. Leave it in the fridge to cool. 

Peanut Butter Cheesecake filling :  In a medium size dish mix cream cheese and icing sugar with electric mixer at a medium speed, add vanilla extract, peanut butter and double cream. 

Mix until you get a fine, smooth mixture.  Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling. Put in the fridge. 

Chocolate topping:  Warm the double cream until nearly boiling point, remove from heat and add in the chopped chocolate and oil. Stir until the chocolate all melted. 

Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. 

Sprinkle with chopped peanuts and chocolate chips. 

Leave it in the fridge overnight or at least 6 hours before serving. 

No-Bake Ferrero Rocher Cheesecake

Its so easy to make this cheesecake and it tastes heavenly !! A very decadent dessert that's perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you have had a slice if it you will find it really hard to stop eating ! 😱

Ingredients:

Biscuit base:

• 300g digestive biscuits 
• 140g unsalted butter

Cheesecake filling:

• 300ml double cream, chilled
• 1 tsp vanilla extract
• 500g full-fat cream cheese, at room temperature 
• 85g icing sugar, sifted
• 5 Ferrero Rocher chocolates, cut into small pieces 

Decoration:

• 4-5 tbsp Nutella, for spreading & drizzle 
• 25g chopped hazelnuts 
• 8-10 Ferrero Rocher chocolate 

Method:

To make the cheesecake base:  Melt butter in  a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add melted butter and mix until well combined. Tip teh biscuit crumbs into a 23cm springform cake tin and press done until firm. Use the back of a spoon or glass to smooth over, place in the refrigerator to chill whilst you make the filling. 

To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally fold through the chopped chocolates.

Spoon over the biscuits base and smooth over with a spatula. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.

Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 2-3 minutes until runny, be careful not to boil the Nutella.

Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some Nutella. Serve chilled

Non-Bake Caramel Rolo Cheesecake

Caramel creamy cheesecake filling on top of a delicious buttery biscuits base drizzled with an extra bit of caramel and packed full of Rolo's-a delicious dessert perfect for every occasion !!! 
It's so easy to make and UTTERLY DELICIOUS 😄👍

Ingredients:

Biscuits base

• 150g digestive biscuits
• 150g golden Oreos 
• 125g butter, melted

Cheesecake filling

• 250g  Philadelphia cheese
• 250g mascarpone cheese
• 109g icing sugar
• 1 tsp vanilla extract
• 150g Carnation caramel
• 300ml double cream
• 170g Rolosweets, chopped

Decoration

• Carnation caramel for decoration
• Rolo sweets
• Whipped cream

Method:

Using food processor blitz the biscuits then mix the biscuits with melted butter. Spread on the bottom of an 8" springform tin and press down firmly. Leave to set in the fridge.

Using electric mixer whisk together the cream cheese, mascarpone cheese, vanilla X tract, icing sugar and caramel unl smooth and lump free.

Pour into the mx the double cream and continue to whisk for a couple of minutes until it's very thick and mousse like. 

Chop the Rolos up into quarters and fold through the ckeesecake filling. Spread over the biscuits base and leave to set in the fridge for 5-6 hours or preferably overnight. 

To decorate the cheesecake, top with a drizzle of caramel and whip up some spare double cream with a touch of vanilla and pipe around the edge. Top with Rolos on each of the cream. 

Blueberry Double Cheesecake

I used the cotton cheesecake recipes and turned it into a lemon one, then I did a light no bake cheese cake on the outer layer, of which acted like frosting, a luxurious one 😄

Ingredients:

Lemon Cotton Cheesecake:

• 225g cream cheese, room temperature
• 1/2 cup milk
• 5 large eggs
• 1/4 tsp cream of tartar
• 1/4 cup sugar + 1/4 cup sugar
• 63g unsalted butter, room temperature 
• 1 tbsp lemon juice
• 1/4 cup plain flour
• 2 tbsp cornstarch
• 1 tsp lemon zest

Blueberry Mascarpone Layer

• 125g blueberries
• 70g butter
• 1tsp lemon juice
• 200g mascarpone 
• 100g double cream
• 1/2 tbsp agar agar powder or gelatin + 2 tbsp water.

Method:

For the cotton cheesecake:

Line the bottom and sides of an 8 inch springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the oven lowest rack. Preheat the oven to 150°C.

Separate the eggs and place the egg whites into a large mixing bowl and the yolks into a measuring cup.

Beat egg whites on low speed for 30 seconds. Increase the speed to medium low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites just started to thicken. Add 1/4 cup of sugar gradually. Continue to whisk unti, the egg whites reach soft peaks stage, approximately 3 minutes using stand mixer. 

In a separate bowl add cream cheese and milk. Mix on low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, sugar, lemon juice and lemon zest and beat for 1 minute. Add the flour and cornstarch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold. 

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. 

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake doneness by inserting a toothpick into the centre of the cake. It should come out clean. Bake the cake for additional 10-15 minutes to brown up the top.

Turn off oven, open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

Remove the cake from the pan. Place on a plate and refrigerat the cake for at least 4 hours. Wash the outer cake pan clean, and wipe dry. Lightly grease the sides with butter. When it's time to do the final assembly, place the chilled cheesecake back in. 

For the mascarpone layer

Cook blueberries with sugar until bleed. Add in lemon juice. Puree it. 

Prepare agar agar powder/gelatin. Sprinkle gelatin over water and let it sit for 2 minutes. Melt it in microwave oven for 15 seconds. For agar agar place it on a lower heat & keep stirring unti, the agar agar powder dissolved and turn clear. Let it cool down.

Beat the double cream until soft peaks, keep in the fridge. Then beat mascarpone cheese with blueberry puree until smooth.mtaste it, it should be slightly oversweetened ( it will be alright once you add in the cream). Adjust taste with sugar and lemon juice if necessary. 

Beat in melted agar agar/gelatin until smooth, then add in whipped cream, mix on low speed. 

Pour the blueberry cheesecake over and level the surface. Chill for at least 3 hours before slicing 

Non-bake Reese's Peanut Butter Cheesecake

This non-bake cheesecake is smooth, creamy and full of peanut butter!!!!  Peanut butter lovers- this one's for you!

Ingredients:

Crust:

• 2 1/2 cups Oreo crumbs
• 75g butter, melted

Filling:

• 680g cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp vanilla extract
• 315g peanut butter 
• 30 mini Reese's chopped, divided
• 1 cup double cream
• 1/2 cup icing sugar
• Chocolate sauce for drizzle 

Method:

Combine Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm. 

Mix cream cheese, sugar, vanilla and peanut butter together in a large bowl until smooth and well combined. 

Pour double cream & icing sugar in another bowl & whipped until soft peak. Gently stir in the whip cream.

Add about half of the chopped Reese's and stir until combined. Pour filling into crust and smooth the top. 

Refrigerared for about 4-6 hours or until firm. Remove cheesecake from springform pan and top with the remaining chopped Reese's and chocolate sauce. 

Refrigerate until ready to serve. 

Braised Tofu

I love tofu dishes.

Ingredients :

• 1 large block firm tofu cut into about 8 pieces
• 6 tbsp oil
• 2 garlic, minced
• 1-2 dry chillies, add more if you prefer spicier 
• 2 tbsp oyster sauce
• 1 tbsp light soya sauce
• 1 tbsp dark soya sauce
• 1 tbsp Shaoxing wine or sherry
• 2 tbsp sugar
• 1/4 tsp ground white pepper
• 1 cup water
• 3 spring onions, cut into 1 inch pieces

Method:

Heat oil in a frying pan and fry the tofu pieces until golden brown. Set aside.

Sauté garlic and chillies until fragrant, about 2 minutes. Then add oyster sauce, light soya sauce, dark soya sauce, Shaoxing, sugar, ground white pepper and water. Mix well and bring to boil. 

Return tofu to the pan, reduce heat and simmer until the sauce is reduced by half, about 10 to 15 minutes.

Add the spring onions, mix well and cook for another minute. Turn off heat, transfer to a serving plate and serve with steamed white rice. 

Nutella Cheesecake Brownies

Two amazing desserts in one ?? First there is a dense, chewy brownie. And topped off with a delicious non-bake Nutella cheesecake layer. Together, the equal a slice of chocolate heaven !

Ingredients:

For the brownies

• 3/4 cup flour, sifted
• 1/2 cup cocoa
• 1/2 tsp salt
• 11/2 cups sugar
• 170g butter
• 1 tsp vanilla extract 
• 2 eggs

For the Nutella cheesecake:

• 1 cup Nutella
• 227g soft cream cheese
• 1 cup icing sugar
• 11/2 cups double cream 
• Melted chocolate, for decoration 

Method:

Preheat oven to 180°C/160°C for fan oven. Grease a 9 inch square baking pan. 

In a large bowl, combine flour, cocoa and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla extract. Quickly whisk in eggs, one at a time.

Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared tin and bake for 20-30 minutes. Cool completely. 

Meanwhile, make the Nutella cheesecake layer. With an electric mixer, beat together cream cheese, Nutella and icing sugar until smooth. 

In a separate bowl, beat double cream with an electric mixer until stiff peaks form. Fold the whipped cream into the Nutella mixture. Spread over the cooled brownies. 

Refrigerate for at least 2 hours before serving or until the cheesecake layer is firm. Drizzle with melted chocolate if desired.

Non-Bake Dark Chocolate Mascarpone Cheesecake

This thick, creamy dark chocolate and mascarpone cheesecake tastes just like a baked cheesecake!

Ingredients :

For the cookie base

• 320g chocolate chips cookies, finely crushed 
• 2 tbsp icing sugar
• 130g unsalted butter, melted

For the filling

• 130g dark chocolate, 70% cocoa solid, finely chopped
• 225g cream cheese
• 450g mascarpone cheese
• 90g icing sugar
• 2 tbsp double cream
• 1 tsp vanilla extract
• 1 tbsp cocoa powder to decorate

Method:

Line a bottom of a 9" springform pan with baking paper. 

To make the base: In a large bowl stir together the crushed cookies and the icing sugar. Add the melted butter and stir until the crumbs are evenly moistened. Scoop the crumbs into the cake tin and press it firmly into the base using the back of a spoon.

For the filling: In a bowl, melt the chopped chocolate in the microwave in a 30 second intervals, stirring after each heating, until melted. Be careful not to overheat the chocolate. (It's best to remove it from the microwave whilst there are still a few small lumps left and stir until melted. 

Allow it to cool for 5 minutes, then add in the cream cheese and mascarpone and beat with electric whisk on low speed until smooth and well combined. Add in the icing sugar, cream and vanilla extract and beat again until smooth. 

Carefully pour the filling onto the base and smooth the top using a spatula or back of a spoon. 

Place in the fridge to chill for 4-5 hours preferably overnight.

To serve, remove from the fridge and allow the cheesecake to come to room temperature for 15-20 minutes. Dust lightly with the cocoa powder and serve. 

Coconut Snowballs

Sweet coconut treats, perfect to share or give as a gift

Ingredients:

• 125g rich tea biscuits
• 125g almonds
• 75g icing sugar
• Zest of 1 orange
• 3 tbsp rum (optional), or orange juice
• 2 tbsp golden syrup
• 175g white chocolate
• 100g desiccated coconut

Method:

Whizz the rich tea biscuits and almonds in a food processor until they are finely ground. Add the icing sugar and orange zest, then pulse until it's all combined. 

In a small bowl, combine the rum ( if using) or orange juice with golden syrup, and while the food processor is still running, pour the liquid into the biscuits mixture. Continue to blend until the mixture is just moist. 

Using a teaspoon to measure, shape the mixture into 25-30 balls. Love to set on a baking sheet. 

Melt the white chocolate in a bowl in the microwave on a low power. Microwave at 30 second intervals to ensure the chocolate does not burn. 

Place the coconut into the separate bowl. First dip the balls in the me,red white chocolate, then in the coconut to cover. Return to the baking sheet and once all the balls are covered, place in the fridge for at least 2 hours to set 

Layered Mango Cheesecake Parfaits

I crave for a dessert and looking for simple but looks delicious. It's a pure laziness. And come out with something easy, none bake but just assemble layer by layer. It's so simple.

Ingredients:

• 2 ripe mangoes, peeled & stone. If you are too lazy like me I bought a tin of mango puree.
• 1/2 cup of whipping cream
• 225g  cream cheese, room temperature 
• 1/2 cup icing sugar
• 150g to 200g digestive biscuits, crush into fine crumbs 

Method :

Puree the mango flesh in a food processor until smooth, if using fresh mango. 

Whip the whipping cream to soft peaks. Fold in the icing sugar and room temperature cream cheese and beat slowly until well combined.

Divide the digestive biscuits into the bottom of four serving glasses. Layer mango puree and cream cheese mixture into each glass using piping bags to layer the cheesecake parfaits. If you spoon the ingredients in it may not be as pretty but will taste as good. 

Non-Bake Chocolate Kahlua Cheesecake

Rich, creamy cheesecake flavoured with vanilla, coffee and a very generous kiss of Kahlua, with a classic sour cream topping......

Ingredients:

For the crust

• 250g digestive biscuits
• 100g light brown sugar
• 40g cocoa powder
• 180g butter, melted
• 1tsp vanilla extract 
• 1 tsp instant coffee powder

For the cheesecake filling 

• 455g cream cheese, at room temperature 
• 1 cup sour cream, at room temperature 
• 3/4 cup granulated sugar
• 1 cup whipping cream, whipped
• 3/4 cup Kahlua liquor 
• 2 tbsp powdered gelatin
• 150g chocolate, melted

For the top layer

•  1 cup sour cream, at room temperature 
• 2 tbsp icing sugar
• 40g chocolate, melted

Optional garnishing

•  120ml whipping cream, whipped
• Whole coffee beans

Method:

For the crust

Line the bottom of a 9" springform pan with baking paper. 

Combine the digestive biscuits, brown sugar, coca powder, vanilla extract, instant coffee powder and melted butter in a large mixing bowl. Mix until well combined and press firmly at the bottom and slightly up the side of the prepared pan. Set aside. 

For the cheesecake filling

Sprinkle the powdered gelatin over the Kahlua liquor. Set aside for at least 5 minutes. 

Whip the whipping cream until fairly firm and reserve. Melt the chocolate in a large mixing bowl and set aside. 

In another large mixing bowl, combine the cream cheese, sour cream and sugar and mix on high speed with electric mixer for about 2 minutes, until light and fluffy.

Warm the Kahlua liquor with gelatin in the microwave until completely melted. Pour the warm Kahlua gelatin into the cream cheese mixture and continue mixing until it's well combined. Then slowly fold in the whipped cream until combined. 

Working quickly so the the chocolate doesn't set, pour about half of the cream cheese batter over the melted chocolate and mix with the electric mixer on high speed until well combined. Pour onto the reserved crust and spread evenly all the way to the edge of the pan. 

Top the remaining batter, spread all the way to the edge and then gently tap the side of the pan and give it a little shake help the top settle and smooth out. Place the cake in the fridge for about an hour to set.

For the topping

Melt the chocolate and pour it into a squeeze bottle or a pipping bag.

Combine icing sugar and sour cream then pour over the cheesecake, spread all the way to the edge as evenly as you can, tap the sides and give the pan a little shake like you did before to help make the top really smooth and even. 

Squeeze the melted chocolate on top to decorate the top of the cake. Put the cake back in the refrigerator until completely set, at least 4 hours but preferably overnight. 

When ready to serve, carefully remove the cake from the pan, place it on a cake stand and garnish with swirls of whipped cream and whole coffee beans, if desired. 

Rocky road cheesecake

Marshmallow heaven. This rocky road cheesecake is simple and delicious. 

Ingredients:

Rocky road base:

• 200g milk chocolate, melted
• 50g digestive biscuits, broken into pieces
• 50g mini marshmallows

Filling:

• 280g Philadelphia cream cheese
• 150g marshmallows
• 180g double cream, lightly whipped

Topping

• 8 to 10 marshmallows 

Method:

For rocky road base: Mix together all of the base ingredients and pour into a greased and lined 20cm Spring form cake tin, smoothing into an even layer with the back of a spoon. Leave in the fridge to set while you make the filling.

For the cheese filling:  Beat the cream cheese with a wooden spoon to loosen the texture. Heat the marshmallows in a microwave in 10 second burst until they started to melt and go goes, stir briefly and repeat until fully melted. Pour this mixture into the cream cheese mixture and fold until it's just mixed. Fold in the whipped cream and pour the mixture onto the base, smoothing out with a spatula or the back of a spoon till flat. Put in the fridge to set for at least 2 hours. 

Once the cake is set, carefully remove from the tin and place onto a plate. Toast eight to ten marshmallows on skewers over a gas hob or with a blowtorch and place in a circle around the cake.

Orange chicken

This is more popular in America than UK. 

Ingredients:

• 2 large pieces of chicken breast, cut into bite-sized cubes
• 2 tsp cooking oil
• 2 cloves garlic, minced
• Oil for deep frying 
• Salt & sugar to taste
• Chopped spring onions, for garnishing 
• White toasted sesame seeds, for garnishing
• Orange sauce 

For frying batter:

• 1 egg
• 1/4 cup plain flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 cup cold ice water 
• 1/2 tbsp cooking oil
• Pinch of salt

For orange sauce:

• 1/4 cup orange juice
• 1/2 tsp zest of orange zest
• 3 tbsp water
• 1 tbsp soy sauce
• 5 tsp sugar
• 1 tsp cider vinegar 
• 2 tsp Chinese rice wine vinegar
• 1 tsp cornstarch 

Method:

In a bowl, mix in all the orange sauce ingredients. Set aside.

To make the frying batter: In a large bowl, whisk egg and mix in the rest of the frying batter ingredients until batter is smooth. Drop in the chicken cubes, mix well and set aside.

Heat up a wok with deep frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking. Fry until the colour changes to golden brown and completely cooked. Dish out and drain on paper towels. 

Heat up the wok over medium high heat with 2 tsp of cooking oil. Stir fry garlic until fragrant. Gently  pour in the orange sauce mixture, stir and bring it to a light simmer. Add additional seasoning to taste; ie, water if the sauce is too thick, salt, sugar, etc. 

Toss in the deep fry chicken, stir well until sauces all absorbed and lightly thickened up. Dish out and ready to serve with hot steamed rice. Garnish with chopped spring onions and sesame seed. 

Eggless Mango Mousse Cake

Decided to make this cake that suitable for vegan therefore I decided to use the eggless chocolate cake. This cake is very simple to put together. 

Ingredients: 

For the eggless chocolate cake:

• 11/2 cup plain flour
• 1 cup castor sugar
• 4 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup vegetable oil
• 2 tbsp lemon juice or white vinegar
• 1 tsp vanilla extract 
• 1 tsp coffee (optional)

For the mango mousse:

• 2 cups mango puree
• 2 cups whipping cream
• 2 tbsp sugar, add more or less depending on the sweetness of the mango 
• 4 tbsp gelatin soaked with 4 tbsp water or 3 tsp agar agar soaked in 3 tbsp water

Method:

For the chocolate cake:

Pre heat the oven to 180°C/160°C for fan oven. Grease and line a 9" pan. 

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add the coffee powder to the water and mix well. Set aside.

Beat the sugar and oil. Add the lemon juice/vinegar and vanilla extract and beat again. 

Sift in the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. 

Test with skewer or tooth pick in about 30 minutes into the baking, if it comes out clean then the cake is done. Remove and cool in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mango mousse:

Soak gelatin in water, let it bloom for 5 minutes. Then microwave for 30 seconds. Set the gelatin aside to allow the gelatin to cool completely. If using agar agar add it to warm water and heat it up and stir for about a minute or until it becomes clear. 

Once the gelatin is cool, add to the mango puree and mix well. Set aside. 

Remove the base of a springform pan and set the ring on your serving platter or a cake board. Use parchment paper to build the side if the ring will be lower than the cake.

Place the cooled cake inside the ring. Soak cake with the sugar syrup**and set aside.

Whip the cream in high speed until it forms stiff peaks. Now fold in the mango puree and gelatin mixture with the whipped cream. Mix well.

Add the mango mousse over the cake and spread well using a spatula or spoon. Cling wrap and allow to set in the refrigerator for at least  4 hours. 

For the mango glaze:

• 1/2 cup mango puree
• 2 tsp gelatin or 11/2 tsp agar agar
• 3 tbsp water

Once the mousse is set, prepare the glaze.

Soak the gelatin or agar agar in 3 tbsp of water and allow to bloom for 5 minutes. Then heat in a microwave for 30 seconds. Allow to cool completely. If using agar agar, add it to warm water and heat it up for a minute or until it becomes clear. Keep stirring to avoid it form clumping. 

Bounce the gelatin/agar agar has cooled down, mix in the mango puree. Mix well. Pour over the set mousse and spread lightly.

Put the cake back in the refrigerator until the glaze sets completely. Once set remove the springform ring and slowly remove the parchment paper.

Slice and enjoy. 👍

** to make the sugar syrup, add 3 tbsp sugar to 1 cup water, boil it and cool completely.

Mini Bailey Chocolate Cheesecake

These Mini Bailey Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. 

Ingredients:

For the crust:

• 1 cup Oreo crumbs
• 30g butter, melted

For the filling:

• 340g cream cheese, room temperature
• 1/2 cup sugar
• 42g cocoa powder
• 1/2 cup sour cream 
• 1/2 tsp vanilla extract
• 1/4 cup Irish Cream liqueur
• 2 eggs

For the whipped cream and topping:

• 3/4 cup double cream
• 6 tbsp icing sugar
• 2 tbsp Irish Cream liqueur
• Chocolate sauce

Method:

For the crust:

Preheat oven to 160C/140C for fan oven. Add cupcake liners to a cupcake pan.

Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. 

Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

For the cheesecake filling and topping:

Reduce the oven to 150C/130C for fan oven. 

In a large bowl, mix the cream cheese, sugar and cocoa powder until combine. (Use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 

Add the sour cream, vanilla extract and Irish Cream. Beat on low speed until well combined. 

Add eggs one at a time, beating slowly and  scraping the sides of the bowl after each addition. Divide the batter between the cupcake liners and fill most of the way. 

Bake the cheesecakes for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes.  Crack the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling. 

To finish off the cheesecakes, whip the double cream on high until it begins to thicken. Add icing sugar and Irish Cream and continue to whip on high until soft peaks form. 

Pipe the whipped cream on topic the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve. 

Eggless Strawberry Mousse Cake

  

If you love strawberries, then this cake is a must have. The soft creamy mousse just melts in the mouth and with an equally delicious chocolate cake to go with the mousse........uff that was truly a match made in heaven. 

Ingredients: 

Egg free dairy free chocolate cake:

• 1 1/2 cups plain flour
• 1 cup granulated sugar
• 4 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup vegetable oil
• 2 tbsp white vinegar or lemon juice 
• 1 tsp vanilla extract
• 1tsp coffee (optional)

For the mousse:

• 1 1/2 cups double cream
• 1 tsp vanilla extract
• 1 1/2 cups strawberry puree
• 2 tbsp granulated sugar ( or to taste)
• 1 tbsp icing sugar, for the whipped cream
• 1 tsp lemon juice
• 3 tsp gelatin  ( if use agar agar powder 2.5 tsp) 
• Strawberries to decorate, optional 

Method:

For the cake:

Pre-heat oven to 180C/160C for fan oven. Grease and line an 8 inch pan

Combine the flour, cocoa powder, baking soda and salt and sieve twice. Set aside. Add coffee powder (if used) to the water and mix well. Set aside.

Beat the sugar and oil. Add in the vinegar or lemon juice and vanilla extract and beat again. 

Add the dry ingredients into the wet ingredients and fold gently along with the coffee mix. Once everything is mixed well, pour into the pan and bake for 30-35 minutes. Test with tooth pick or skewer, if comes out clean then the cake is done. 

Remove and cool the cake in the pan for 10 minutes and then turn into a cooling rack to cool completely. 

For the mousse:

Leave the bowl with the double cream and beater in fridge. 

Add 3 tsp gelatin with 3 tbsp water and set aside for 5 minutes. Then heat the gelatin in a microwave or saucepan for 30 seconds. Set aside to cool completely. 

Need about 35 strawberries. Roughly chop the berries and put the chopped berries in a blender and puree without adding water. 

Transfer the puree to a saucepan and add 2 tbsp of sugar ( add more if you prefer) and 1 tsp lemon juice. Stir the puree for 3-5 minutes until it's slightly thickened. Remove from heat and let it cool completely. You should have about 1.5 cups of this puree. 

While the puree cools prepare the cream. Make sure the bowl, beaters and the cream is chilled. Add the vanilla extract and 1 tbsp sugar to the cream and whip for about 7-8 minutes until stiff peaks are formed. Do not overbeat. 

As you beat the cream, about 5 minutes into beating, you will start seeing  a beater mark. At this point or when soft peaks form, add the cooled gelatin. Beat again until still peaks are formed. 

Add the cooled strawberry puree and fold gently. Set aside. 

Use a cake ring or a springform pan without the base. Place the ring on a cake board or serving platter. Grease the sides of the pan lightly. 

Gently place the cake inside the pan. Soak the cake with sugar syrup**. Pour the strawberry mousse into the cake ring. Spread it evenly. 

Cover the cake pan and let it set in the fridge for a minimum of 4 hours or overnight. Once the mousse set, remove the ring gently and garnish with some strawberries. 

** to make the sugar syrup add 3 tbsp sugar to 1 cup water, boil it and cool completely 

** if the strawberry is not red in colour you may add some colouring to the puree 

Oreo Cheesecake Chocolate Cake

Ingredients:

• 2 cups of sugar
• 13/4 cup plain flour
• 3/4 cup cocoa powder
• 11/2 tsp baking powder
• 11/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For non-baked Oreo cheesecake filling:

• 11/2 cup double cream
• 226g cream cheese, softened
• 3/4 cup icing sugar
• 13 Oreo cookies, coarsely crushed

For milk chocolate ganache :

• 226g milk chocolate, finely chopped
• 1 cup double cream

For garnish:

• 1/2 cup chocolate chips
• 3/4 cup double cream

Method:

To make the cake:

Preheat the oven to 180C/160C fan assist oven  and grease two 9 inch round baking pans and line the bottom with parchment paper. 

In a large bowl stir together sugar, flour, cocoa powder, baking soda, baking powder and salt.  

Add eggs, milk, oil and vanilla and mix on medium speed for 2 minutes. Add boiling water and mix until it's smooth. Divide the batter into 2 prepared pans and bake 30 to 35 minutes or until skewer inserted in the centre comes out clean. 

Cool 10 minutes in the pans, than remove from pans to wire upside down ( this will flattens domed cakes) and cool it completely.

To make the filling:

In a large mixing bowl whip double cream until firm peaks form.

In another bowl, beat cream cheese and icing sugar until smooth.

Combine cream cheese and whipped cream and stir in the crushed Oreo.

To make the ganache:

In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir in double cream. Stir until it's smooth and pour over the cake. ( If it's too runny cool it a little until ganache is thickened but still thin enough to drip down the sides of the cake.

To assemble the cake:

Spread the filling on bottom layer of the cooled cake, carefully place then second layer on top of the filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and whipped cream if desired. 

Mini Rolo Cheesecakes

These Mini Rolo Cheesecake are super easy to make !! And sure a big hit too, 

Ingredients:

For the crust:

• 135g Oreo crumb
• 30g butter, melted

For the cheesecake filling:

• 340g cram cheese, room temperature
• 115g light brown sugar
• 3 tbsp flour
• 1/2 cup sour cream
• 1 1/2 tsp vanilla extract
• 2 eggs
• 160g chopped rolos

Topping:

• 130g double cream, cold
• 3 tbsp icing sugar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract 
• Caramel sauce
• Chocolate sauce
• Rolos

Method:

Crust: Preheat oven to 160.  Add cupcake liners to a cupcake pan.  Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liner (about 1 tbsp per cup ) and press into the bottoms.

Bake crust for 5 minutes then remove from oven. Allow to cool while you make the filling. 

Cheesecake filling : Reduce oven to 140C. In a large bowl, mix the cream cheese, brown sugar and flour until combined. (use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 

Add sour cream and vanilla extract. Beat on low speed until well combined.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the rolos.

Divide the batter between the cupcake liners and fill most of the way.

Bake the cheesecakes for 13 minutes then turn off oven and leave the door closed for another 10 minutes.

Open the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling.

Topping: Once the cheesecakes are cooled and firm, make the whipping cream. Add the double cream, icing sugar and cocoa powder to a mixer bowl and whip on high speed until stiff peaks form.

Pipe swirls on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half of a Rolo.

Refrigerate until ready to serve. 

No Bake Mini Raspberry Cheesecakes With Oreo Crust

This non-bake cheesecake is so so beautiful and easy to make. The dark colour of Oreo crust with the cream and pink stripe cheesecake with fresh raspberries and decorated with white chocolate drizzle on top. Best of all no bake!!!!!!! This cheesecake is sure to impress. 

Ingredient:

For the crust

• 1 cup fine Oreo crumbs
• 35g butter, melted 

For the cheesecake:

• 225g cream cheese, softened
• 1/2 cup icing sugar
• 1/2 cup double cream
• 2.5 tsp gelatin powder, dissolved in 1/4 cup cold water and rest for 5 minutes
• 1 1/2 cup raspberries ( divided)
• 1 tsp vanilla extract

For the topping:

• about 1 1/2 cup fresh raspberries 
• 1/3 cup white chocolate chips

Method:

To make the crust: Combine Oreo crumbs with melted butter, stir until evenly moistened than divide the mixture between 8 paper cups and press into the bottom ( it will be approximately 1 1/2 to 2 tbsp per cup). Set in the fridge to firm while making the filling.

To make the cheesecake:  Place almost 3/4 cup of raspberries in a food processor and pulse until completely crushed. Strain it through a strainer to get rid of the seeds and set aside.

Heat dissolved gelatin until completely melted and set aside to cool.

Beat together softened cream cheese, icing sugar and vanilla extract until light and fluffy, set aside.

Beat double cream until stiff peaks form, add melted cooled gelatin and mix to combine. Add cream cheese mixture and mix to combine.

Take out the crust from the fridge, spoon the cheesecake filling onto the crust and fill the cups half way full. Smooth the top and set in the freezer for 5 minutes. 

Add raspberry puree in the remaining cheesecake filling and mix to combine, then gently fold in remaining 3/4 cup raspberries and spoon the mixture on top of the white cheesecake layer. 

Set in the fridge for a few hours to firm or in the freezer for at least 45 minutes. If you stare them in the freezer keep in mind that the raspberries from the filling will melt and release some juice so don't remove the cheesecakes from the paper cups.

Before serving arrange fresh raspberries on top and drizzle with melted white chocolate.

Non-Bake White Chocolate Strawberry Mousse Cake

This white chocolate strawberry mousse cake us a delicate and elegant summer dessert, refreshing and most of all really flavourful. It's so so good. 

Though it may seem complicated with so many ingredients and directions, actually is quite easy to prepare. No baking is required which makes it a perfect dessert for summer.  

Ingredients:

For the crust:

• 250g digestive biscuits
• 80g butter, melted

For the White Chocolate Mousse

• 200g white chocolate
• 50g sugar
• 5g gelatin powder
• 2 tbsp cold water

For  Strawberry Mousse

• 300g strawberries
• 50g sugar
• 5g gelatin powder
• 2 tbsp cold water
• 200g whipping cream v

Method:

Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the  strawberries in quarters. Place the strawberries and sugar in a small sauce pan no place over medium heat until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin. 

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5-10 minutes. Place over low heat just until the gelatin dissolves and then pour it over the strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest . 

Prepare the crust. Place the biscuits into a bowl of food processor. Blend until crumbs form. Add melted butter and process until completely combined. 

Press the mixture into the bottom of a non-stick 8 inch springform pan using the back of a spoon. Refrigerated until you prepared the white chocolate mousse. 

Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 150g whipping cream. Place the bowl over saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5-10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let it cool completely. 

Whip the remaining 200g cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined. 

Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set. 

Prepare the strawberry mousse.  Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse. 

Refrigerate for about 4 hours or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.