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What you need:

2 large eggs
2/3 cup (4 2/3 oz) granulated sugar
1/4 tsp salt
1/2 cup plus 1 tbsp pumpkin puree
1/2 cup (2 1/2 oz) all-purpose flour
1/2 plus 1/8 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 plus 1/8 tsp tsp ground ginger
1/4 plus 1/8 tsp ground nutmeg
8 oz cream cheese, softened
3/4 cup (3 oz) confectioners’ sugar, plus extra for dusting
2 tbsp (1 oz) unsalted butter, softened
1 tsp juice and 1 tsp zest from 1 lemon
4 oz white chocolate, melted and slightly cooled, plus extra for shavings

What you do:

preheat the oven to 190 C  /375 F / gas mark 5

Line a 9- by 13-inch sheet pan with grease proof  paper. In mixer fitted with whip attachment, whip eggs on medium high speed until frothy. Slowly add sugar and increase speed to high. Whip until thick and lemon colored, about 5 minutes. Whip in salt.

Remove from mixer and begin to fold in pumpkin. When roughly mixed, sift flour, baking powder, cinnamon, ginger, and nutmeg into the bowl. Continue to fold in until just combined.

Spread into pan and bake until just set, about 15 minutes. Run knife along edges of cake to loosen. Let cool in pan 10 minutes, then gently slide paper and cake onto cooling rack to cool completely, about 30 minutes.

Beat cream cheese, confectioners’ sugar, and butter on mixer fitted with paddle on medium speed until light and fluffy, about 2 minutes. Beat in lemon juice and zest. Remove from mixer and fold in melted chocolate. If loose, chill until just thick enough to spread (but still soft).

Transfer cake (with grease proof paper still attached) to work surface. Spread cream cheese filling evenly over cake, keeping within about 1/2-inch on all sides. Starting from short end, gently roll up cake into a tight roll, carefully peeling back paper as you go. Chill to set, at least 2 hours . When ready to serve, transfer to serving plate and trim ends. Top with white chocolate shavings and icing sugar.

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What you need:
6 chocolate wafers, finely crushed
1 1/2 cups light process cream cheese product
1 cup sugar
1 cup cottage cheese
1/4 cup plus 2 Tbsp. unsweetened cocoa
1/4 cup flour
1/4 cup amaretto
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
2 Tbsp. semi sweet mini chocolate drops
Chocolate curls
What you do:
Pre heat the oven 150 C / 300 F / gas mark 2
Sprinkle chocolate wafer crumbs in bottom of a 7 inch spring form pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake in the oven for 65 to 70 minutes or until cheesecake is set.
Let cool in pan on wire rack. Cover and chill at least 8 hours.Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls.
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What you need:

5 eggs

1tsp cream

250g caster sugar

1 tsp cornflour

100g dark chocolate melted & cooled slightly

2 tsp arrowroot

1 tbsp caster sugar

390g  jar cherries in Kirsh, liquid reserved

450ml  half fat creme fraiche

2 tbsp Black cherry jam

What you do:

Pre heat the oven to 140 C / 275 F / gas mark 1

Whisk the egg whites, a pinch of salt and cream of tartar until stiff. Gradually add the sugar, whisking until it’s stiff Whisk in the cornflour. Fold in the chocolate for a marbled effect.

Spoon on to the baking sheet and spread to a round 20 cm (8in) in diameter and 3cm (1 1/4 in) high. Make a dip in the centre with the back of a spoon, and swirl the outer edges. Bake for 1 hour 30 minutes or until crisp on the outside (the centre should be slightly soft). Turn off the oven and leave inside to cool completely.

To serve, remove the paper and place on a serving plate. Whisk together the arrowroot, sugar and reserved Kirsch and heat gently until thickened, then leave to cool. Whisk the crème fraîche until it forms soft peaks and pile on to the pavlova. Mix the jam into the cherries and spoon on top of the crème fraîche.

Drizzle with the cold Kirsch syrup and serve immediately.

 

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What you need:

160g / 5½oz butter
4tbsp golden syrup
16 digestive biscuits
200g / 7oz milk chocolate

What you do:

Grease a small baking tray then line the base with some baking parchment.

Break the digestive biscuits into crumbs (easiest to do this in a plastic bag tied at end, then bash with rolling pin).

Put the butter and golden syrup in a heavy bottomed pan and melt together over a low heat.  Add the broken biscuit crumbs to the butter syrup and mix well.  Scoop into baking tray and press into the tray.  Chill in fridge.

Break the milk chocolate into a bowl and gently melt them over a pan of simmering water.  Remove the bowl from the pan carefully (it will be hot).  Allow the melted chocolate to cool for 5 minutes, then spread over biscuit base.

Chill in fridge.

Turn out the biscuit cake, then cut into 2cm x 2cm squares.

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What you need:

First Layer

2 cups graham cracker crumbs

1 cup coconut

1/2 cup butter

1/2 cup chopped walnuts

1/4 cup granulated sugar

1 egg

5 tbsp cocoa

1 tsp vanilla

Second Layer

2 cups powdered sugar

1/2 cup butter, softened

3 tbsp milk

2 tbsp instant vanilla pudding

Third Layer

1 6-oz. package chocolate chips

What you do:

First Layer: Mix butter, sugar, eggs, cocoa, and vanilla over hot water until it resembles custard.

Add the crumbs, coconut, and walnuts.

Press into a 9 X 9-inch square pan and let cool.

Second Layer: Cream butter, milk and pudding together, then blend in powdered sugar.

Spread over the first layer and let stand for 15 minutes.

Third Layer: Melt chocolate and spread over the second layer.

Cut into squares and serve.

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What you need:

For the filling

300g /10½oz pumpkin, peeled and cut into bite-sized pieces

25g /1oz butter, cubed

2 tbsp caster sugar

3 tbsp ginger syrup (from a jar of stem ginger)

200ml/7 fl oz double cream, whipped

200g/7oz cream cheese

100g/3½oz thick Greek yoghurt

3 pieces stem ginger, finely chopped, plus extra for garnish

For the base

10 gingernut biscuits

50g/1¾oz melted butter

What you do:

Preheat the oven 200C /400F /Gas 6.

For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft.

For the base, crush the gingernut biscuits until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.

Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base.

For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.

Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.

When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger.

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What you need:

0.5 pounds bittersweet chocolate

0.25 cup coffee syrup

1.5 cups whipping cream

1 tsp vanilla extract

What you do:

Melt chocolate and coffee syrup in a double boiler over medium heat.

Combine the cream and vanilla, whip until soft peaks form. Gently fold 1/4 of the whipped cream into the melted chocolate. When well blended, fold the remaining whipped cream into the chocolate.

Pipe or spoon the mousse into dessert glasses and chill.

Top the mousse with additional whipped cream and chocolate shavings and serve.

 

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What you need:

For the base :

200g  shortbread crumbs (or other sweet biscuit crumbs)

25g butter

25g milk chocolate

For the caramel:

1 x 397g can condensed milk

150g soft dark brown sugar

150g butter

25g (or 1 tbsp) golden syrup

for the topping:

150g dark or milk chocolate, broken into pieces

What you do:

Start by preparing the base – melt the butter & chocolate gently in a saucepan over a low heat.  Add the shortbread crumbs and mix well.  Press evenly into a 20 x 30cm baking tray – leave to cool.

For the caramel – place the butter, brown sugar and golden syrup into a heavy based saucepan and melt over a gentle heat until the sugar is dissolved.  Add the condensed milk and stir continuously until the caramel comes to a gentle boil – continue to simmer for 3 minutes. Pour the hot caramel over the crumb base and smooth over the top – allow to cool.

To finish, melt the chocolate gently in the microwave or in a bowl over a pan of hot (not boiling) water.  Spread the melted chocolate over the cooled caramel and leave to set completely.

Cut into squares or fingers to serve.

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What you need:

100g Plain Chocolate 80g Double Cream

125g Butter

125g Caster Sugar

2 Medium free range eggs (beaten)

75g Plain Flour

50g Cocoa Powder

30mls Milk –

What you do:

Pre-heat the oven to 200 C / 400 F / gas mark 6

Place the chocolate and double cream in a saucepan and melt gently together over a very low heat , then place in the fridge to cool.

Beat the butter and sugar together until pale & creamy, add the eggs and milk, then gradually fold in the flour and cocoa powder to form a smooth cake mixture.

Grease 6 small ramekin moulds or pudding basins and place 2 tsp of the cake mixture into each mould. Form a dip in the centre with the back of the teaspoon then place a teaspoon of the cooled chocolate sauce in the centre of each. Cover with the remaining cake mixture, making sure the cake mixture forms a seal around the chocolate sauce to prevent it leaking.

Place the 6 moulds onto a baking sheet and bake in the pre-heated oven for 10-15 minutes or until the puddings are just springy to touch.

Run a knife around each mould, then carefully tip onto serving plates.

Serve immediately with fresh raspberries and cream.

 

 

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What you need:

900g mixed soft fruits eg raspberries, strawberries, blackberries, pitted cherries, or blueberries

50g caster sugar

8 slices,  medium white bread, crusts removed

Redcurrants and fresh mint to decorate

Greek yoghurt to serve

What you do:

Place the fruit in a saucepan with the fruit suit and 3 tbsp water. Heat gently and cook for 3-4 minutes or until the juices begin to run from the fruit. Set aside to cool.

Remove the crusts from the bread. Cut a circle from one slice of bread to fit the base of a 1.5litre (2 ½ pint) pudding basin.

Arrange the remaining bread, apart from two, slices around the sides of the basin, overlapping slightly and leaving no gaps. Place the circle of bread to cover the hole in the middle.

Spoon the fruit mixture and enough juice to moisten the bread into the basin. Reserve the remaining juice. Cover the base with the remaining bread, trimming to fit as necessary.

Cover the pudding with a saucer or small plate and place a heavy weight on top. Place the pudding in the fridge for several hours preferably overnight.

To serve, remove the weight and the saucer, invert the pudding onto a large serving plate. Hold the two together and shake firmly.

Spoon the reserved juice over the pudding and decorate with mint and redcurrants.

Serve with Greek yoghurt

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