Chocolate Dream

Chocolate Dream

Ingredients:

• 1 stick margarine
• 1 c. flour, sifted
• 1 c. pecans, chopped fine or broken
• pieces

Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. (First Layer)

• 8 oz. Philadelphia cream cheese
• 1 c. confectioners' sugar, sifted
• 1 lg. (8 oz.) Cool Whip (1 c.)

Mix and spread over flour mixture. (Second Layer)

• 1 chocolate instant pudding (or lemon,
• butterscotch, your choice to vary)
• 1 vanilla instant pudding
• 3 c. milk

Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.

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Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

PuddingIngredients:

- 180g sugar free Sweetlife Chocolate Fudge Brownie bake mix
- 125g cream cheese
- 30g sour cream
- 3 eggs (50g each) separated
- 1 teaspoon vanilla extract
- 2 tablespoons almond meal

Method:

Preheat oven to 180ºC.
Chocolate Sauce
1. Spoon 2 tablespoons sugar free Sweetlife Chocolate Fudge Brownie bake mix into a small bowl. Stir in 2 tablespoons boiling water and 1/2 teaspoon vanilla extract. Set aside.

Chocolate Mixture

1- Beat cream cheese, sour cream, 1/2 teaspoon vanilla extract & egg yolks until pale.

2- Add almond meal and the remaining bake mix to egg yolk mixture. Combine on a low speed then beat on a high speed for 2 minutes.

3- In a separate bowl beat egg whites until soft peaks form. Add ¼ of the beaten egg whites into the chocolate mixture to loosen. Gently fold in the remaining egg white.

4- Divide the chocolate sauce into 6 ovenproof dishes (150 ml capacity). Top with chocolate mixture (3 rounded dessert spoons per dish). Slowly pour 1 tablespoon of boiling water over the back of a large metal spoon to cover each pudding. Place each dish on an oven tray.

5- Bake for 10 minutes at 180ºC, reduce temperature to 150ºC & bake for 15-20 minutes. Puddings should bounce back when pressed gently in the centre. Serve hot with berries.

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Chocolate Slices

Chocolate Slices

Ingredients:

* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:
* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:

1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Continue cooking over this low heat for 2-3 minutes, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.

2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.

3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.

4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.

5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the chocolate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight.
Cut into 6 slices.

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