Cranberry and Macadamia Nut Bark

1.5 cups chopped milk chocolate or milk chocolate chips
1 ounce unsweetened chocolate, chopped
3/4 cup roasted, salted macadamia nuts
3.4 cup dried cranberries

Coarsely chop the macadamia nuts and place them in a bowl with the dried cranberries. Set aside for now.

Place the chopped unsweetened and milk chocolate in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool until it is warm to the touch.

Add two-thirds of the macadamia nut and cranberry mixture into the melted chocolate, stir until combined.

Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into an even layer. Sprinkle the remaining nuts and cranberries evenly on top, and press them gently into the chocolate.

Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into pieces to serve.

Store Macadamia Nut and Cranberry Bark in an airtight container in the refrigerator for up to a week.

Chocolate Fudge Pudding Cake

2 tablespoons cocoa
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons melted shortening
1/2 cup chopped pecans
1 teaspoon vanilla extract

Sauce :

1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water

Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased cake pan.

Combine sauce ingredients and pour over cake batter.
Bake the cake in a preheated 350 degree F. oven for 40 minutes.

Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy sauce will end up on the bottom of the pan.

Serve hot or cold.

Best Chocolate Roulade

Cake :

5 Eggs - separated
1/2 Cup Powdered Sugar - sifted
1 Teaspoon Vanilla
2 Tablespoons Flour - sifted
4 Tablespoons Cocoa Powder - sifted
1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar

Filling :

2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk - scalded
1/2 Cup Sugar
4 Eggs
1/4 Cup Flour
1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

Cake :

Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt.

Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4".

Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar.

Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

Chocolate Filling :

Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently.

Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil.

Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.

Mini Tiramisu

12 ladyfingers, (about 1 3/4 ounces)
1/2 cup nonfat ricotta cheese, (4 ounces)
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
4 tablespoons brewed espresso, or strong coffee, divided
2 tablespoons bittersweet chocolate chips, melted

Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
Place 6 ladyfingers in a loaf pan.
Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers.

Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee).

Pour slowly the melted chocolate. Refrigerate until the chocolate is set.

Chocolate Zabaglione

8 egg yolks
100g of caster sugar
1 nip of brandy
150ml of white wine
1 vanilla bean in half
good-quality, bitter chocolate

whisk 8 egg yolks with 100g of caster sugar in a large bowl, until the mixture is pale and thick. Add a nip of brandy and 150ml of white wine and mix well. Split a vanilla bean in half, scrape out the seeds and add to the mixture.

Place the bowl over a pot filled to a third with simmering water and on a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione until it thickens and doubles in volume.

Cool the zabaglione before pouring into glass goblets. Shave some good-quality, bitter chocolate on top before serving.

Molten Chocolate Cake

280 g bittersweet chocolate
180 g butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flour

Preheat oven to 180 deg C
Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.

Break the chocolate into small pieces and melt it with butter over hot water.

Beat the eggs with sugar and mix with flour.
Slowly fold in the melted butter and chocolate.

Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

Bittersweet Chocolate Cloud Cake

8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, softened
6 large eggs: 2 whole, 4 separated
1 cup sugar
2 Tablespoons cognac or Grand Marnier (optional)
Grated zest of 1 orange (optional)

Whipped Cream Topping:
1-1/2 cups heavy cream, well chilled
3 Tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder, for sprinkling

Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.

In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top.

Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake.

Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.

At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.