MAKING 1) In a springform pan, place the milk-free ladyfingers upright to line the pan. 2) Pour in the mousse and chill overnight or for several hours. 3) Release the cake and garnish with the semi-sweet chocolate bits, if desired. SERVING 4) Slice and serve ..

This video is a creation of the-aubergine-chef. You can visit dinnertool for complete recipes, and more

This video is a creation of the-aubergine-chef. You can visit dinnertool for complete recipes, and more

This video is a creation of the-aubergine-chef. You can visit dinnertool for complete recipes, and more

Melt chocolate in double boiler. Beat egg yolks until lemon-colored. Gradually beat in sugar until smooth and thick. Beat in milk. Add egg mixture to chocolate. Cook, stirring until well-blended, 5-10 minutes. Let cool in large mixing bowl for 30 minutes. Add ..

Make sponge according to directions on packet, but add sifted cocoa before starting to beat. Pour mixture into greased swiss roll tin (base measures 25cm x 30cm) bake in moderate oven 15 to 20 minutes, turn onto rack to cool. When cake is cold, split cake in ..

MAKING 1 Cut the cake in half horizontally. Reserve one half for another use. 2 For the mousse: In a small saucepan or the microwave, heat 1/2 cup of milk . 3 In a heavy-bottomed medium saucepan, combine cocoa and sugar . Gradually whisk in the hot milk ..

1. Line sides of 9-inch (23-cm) spring-form pan with waxed paper. In small bowl, mix 1/2 cup (125 ml) of the cookie crumbs with melted butter. Press crumbs into bottom of pan. Set aside. 2. In bowl set over hot, not boiling, water, melt chocolate. Add butter; ..

GETTING READY 1. Preheat oven to 325 degrees C. MAKING 2. Grease a 9-inch springform pan. 3. Arrange almonds at the bottom of the pan upto 1-1/2 inches height. 4. In a food processor, cut carob block. If using carob chips or disks, skip this step. 5. In ..

For recipe directions, please refer to the

Vanilla sponge cake Whip sugar and eggs by hand, or in a blender and mix well until it foams. Add a little flour to this mixture while stirring with a spatula. Then pour a thin layer of about 0.5 cm into a large baking tray lined with baking paper. Bake in ..

This video is a creation of the-aubergine-chef. You can visit dinnertool for complete recipes, and more

This video is a creation of the-aubergine-chef. You can visit dinnertool for complete recipes, and more

Heat oven to 350°F. Grease and flour two 9-inch round cake pans. In large bowl, combine cake mix, water, oil and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in 6 ounces finely chopped white baking bar. Pour batter into greased ..

MAKING 1 For the cake: Place a rack in the center of the oven and heat to 350 degrees farenheit. 2 Lightly butter the inside of a 9-inch springform pan. Dust with flour and tap out the excess. 3 In a large metal bowl set over a pot of hot, not ..

Soften cake, or dried yeast in cider. Add 1 tablespoon molasses and 1 cup flour. Let yeast mixture stand until bubbly. Add remaining molasses, flour and other ingredients. Beat thoroughly. Turn batter into oiled custard cups, filling them halfway. Place cups ..

MAKING 1) Set a bowl over a pan of simmering water and melt chocolate in it. 2) Beat sugar with egg yolk until fluffy and stir in the melted chocolate. 3) Mix orange juice. 4) Cut the cake in pieces and add in it. 5) Whisk egg whites with creamuntil thick and ..

The mousse for this cake is prepared one day in; advance. It is a delicious cake, worth taking time over for a special occasion. When assembled, the cake is best eaten immediately. To make the chocolate mousse, stir the chocolate with the milk in a saucepan ..

Preheat oven and prepare cake mix as package label directs, adding grated chocolate to the flour mixture. Turn batter into ungreased 10-inch tube pan; bake 30 to 40 minutes, or until surface springs back when gently pressed with fingertip. Invert pan over ..

Beat egg yolks in top of double boiler until thick and lemon colored. Add syrup. Cook over boiling water until mixture coats a metal spoon, stirring constantly. Set in pan of ice water and stir until creamy and cool. Add vanilla. Beat egg whites until stiff, ..

This Maple Mousse recipe is an easy-to-prepare dessert recipe. An amazingly delicious cake dish, Maple Mousse is a recipe that you would surely love to talk about with

1. In 1-quart saucepan, sprinkle gelatin evenly over 1/2 cup milk; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring constantly, until tiny bubbles form around edge and gelatin completely dissolves. 2. Pour hot mixture into ..

Glazed Barbecued Spareribs is a yummy meat preparation that will definitely be a winner at the next party you host. I served the Glazed Barbecued Spareribs last week for my husband and his colleagues and they loved it. Don€™t miss out on this

Preheat the oven to 425°. Let all of the ingredients come to room temperature. Cut a piece of newspaper about 1/2-inch larger all around than a jelly-roll pan. Cover the newspaper with waxed paper or foil. Dust with cake flour and set it aside. Cut a piece ..

1. In the top of a double boiler, over simmering water, melt the chocolates. 2. Beat the sugar into the egg whites. 3. Combine the egg white and chocolate mixtures and fold in the whipped cream. Turn into a large mold and chill several hours, or until ..

This three-ingredient chocolate dream takes a mere 15 minutes to put

Place butter in 9-inch square baking dish. Microwave at High for 1 1/2 to 1 3/4 minutes, or until butter melts. Stir in graham cracker crumbs and sugar. Mix well. Press mixture firmly against bottom of dish. Microwave at High for 2 minutes, rotating dish ..

GETTING READY 1. In a small sauce pan, place water for boiling. 2. Preheat an oven to 162.5C (325F). 3. In a medium size bowl, combine cocoa and boiling water. Mix well till smooth and free from lumps. Keep aside to cool. MAKING 4. In a medium sized bowl, ..

Preheat oven to 350°. Grease the bottom of a 7-inch cheesecake pan. Sprinkle the pound cake crumbs over the bottom of the pan. Set aside while preparing cheesecake batter. In a large bowl, using an electric mixer, beat together chocolate, cream cheese, ..

MAKING 1 To make the cake: Place a rack in the center of the oven and heat to 350 degrees farenheit. 2 Lightly butter a 15 X 11-inch jelly-roll pan, and line the bottom and sides with parchment or wax paper. (Cut slashes in the corners of the paper to ..

Melt chocolate and butter in double boiler. Cool in refrigerator. Meanwhile beat the egg whites until they hold soft peaks then start adding sugar 2 to 3 tablespoons (1 tablespoon) at a time until they hold very stiff peaks. Stir egg yolks into cool but still ..

Brown pecans in cake pan in 350°F (175°C) oven (about 10 minutes). Shake occasionally. Sprinkle gelatin over cold water and allow to rest 5 minutes to soften. Combine milk and soften gelatin in saucepan; cook and stir over medium heat until gelatin is ..

A melting spoon of delicious Chocolate Chick Pea Mousse is my idea of visiting heaven! Try this wonderful Chocolate Chick Pea Mousse recipe for yourself and discover the wondrous taste of this

1. Line sides of 9-inch (23-cm) spring-form pan with waxed paper. In small bowl, mix 1/2 cup (125 ml) of the cookie crumbs with melted butter. Press crumbs into bottom of pan. Set aside. 2. In bowl set over hot, not boiling, water, melt chocolate. Add butter; ..

Chocolate Cake: Make cake mix according to directions on packet. Add sifted cocoa with other ingredients of packet, beat well; pour into well-greased swiss roll tin (base measure 25cm x 30cm), bake in moderate oven 15 to 20 minutes, turn onto wire rack to ..

MAKING 1. In a pan, boil cream over medium flame. 2. Remove the pan from heat followed by adding chocolate. 3. Stir the mixture until melted and smooth. SERVING 4. Drizzle the ganache on top of the puffs, use to make mousse or use as a topping for cakes. ..

MAKING 1. In a large basin, add the puree, sugar and yolks and place the basin over a pan of hot water 2. Whisk them together until the ingredients blend in and the mixture turns thick, remove it from the heat 3. In a smaller basin add water and sprinkle some ..

Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; spray foil with nonstick vegetable cooking spray and flour. In large bowl, beat corn oil spread and sugar until well blended. Add egg substitute and vanilla; beat well. Stir ..

Chocolate Mousse Baked Alaska has a lovely taste. Chocolate Mousse Baked Alaska gets its taste from flour mixed with eggs and butter and flavored with vanilla extracts. Chocolate Mousse Baked Alaska is loved by many across the

Place egg yolks and honey in a bowl and whisk until pale, thick and creamy. Lightly whip cream until just peaking, then fold into the honey mixture. Whisk egg whites until stiff, fold into mixture. Dissolve gelatine in 3 tbsp hot water and cool slightly. Fold ..

GETTING READY 1. Chop raisings and soak in water overnight. 2. In a small basin, take 3 tablespoons of water and sprinkle gelatine on top; let soak for 5 minutes. 3. In a pan of simmering water, place the basin and let stand until gelatine dissolves ..

Soak macaroons and candied fruit in the sherry for 15 minutes. Strew the mixture in the bottom of a small angel cake pan. Beat egg yolks, sugar and vanilla together until thick and fluffy. Whip cream until stiff. Fold cream and egg yolk mixture together and ..

Soak macaroons and candied fruit in the sherry for 15 minutes. Strew the mixture in the bottom of a small angel-cake pan, ring mold or 7-cup metal bowl. Beat egg yolks, sugar and vanilla together until thick and fluffy. Whip cream until stiff. Fold cream and ..

Dissolve aspic jelly in 1 pint of hot water. Dissolve gelatine in 2 tablespoons hot water and add this to the aspic. Set 6 tablespoons of aspic in the bottom of a 7-inch round cake tin. Dip pieces of tomato, capers and egg slices in liquid aspic, arrange them ..

Chocolate Almond Mousse is a delicious French cuisine. Chocolate Almond Mousse gets its taste from chocolate and milk topped with almonds. Chocolate Almond Mousse is inspired by many across the

For meringue shells: Preheat oven to 180°F. Beat egg whites until foamy. Add salt and cream of tartar and continue beating until soft peaks form. Add 2/3 cup powdered sugar 1 tablespoon at a time and beat until stiff and shiny. Fold in remaining powdered ..

Whirl tofu in blender or food processor with steel blade until creamy. Drain salmon, reserving juice (there should be 1/3-1/2 cup). Pick out any black skin and bones from salmon. Sprinkle with the lemon juice. Add salmon juice to gelatin. Let sit 5 ..

GETTING READY 1. Clean, peel and core the apples 2. Place the apples in the saucepan with butter, three quarter of the sugar 3. Cook gently until soft and mushy or for fifteen minutes 4. Pass the apples through a sieve 5. Set the purée in the saucepan ..

GETTING READY 1) Preheat oven to temperature of 325 degrees. MAKING 2) Boil the court bouillon. 3) Cook the fish gently over low heat, uncovered, in the bouillon for about 10 minutes or till the fish is tender. 4) With a slotted spoon, take the fish out of ..

1. Heat oven to 350°. Grease bottoms and sides of 3 round pans, 8 or 9x 1 1/2 inches, with shortening; lightly flour. Beat cake mix, water, oil, coffee and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into ..

Peach Meringue Cake is an irresistible mouth-watering dessert recipe. An easy to prepare recipe, Peach Meringue Cake is a dessert that you would surely love to try.

GETTING READY 1. Preheat the oven 2. Prepare the cake tin MAKING 3. Sift the flour with salt into a bowl and mix well 4. Break eggs into a large bowl and beat till frothy 5. Add castor sugar to the pan and beat till thick and mousse-like. It should leave a ..

1. Preheat the oven to 150°C/350°F/ Gas 4. Grease and line a 20 cm / 8 in loose-bottomed cake tin. Whisk the eggs, sugar and lemon rind together with a hand-held electric whisk until thick and mousse-like. Gently fold in the flour, then turn the mixture ..

We are going to show how to make a sugar free , gluten free but not dairy free chocolate

1. In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool. 2. Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, ..

1. In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool. 2. Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, ..

GETTING READY 1. Preheat oven to 380 degree F 2. Grease and line a cake tin with butter paper. MAKING 3. In a bowl beat egg yolks along with castor sugar till thick and mousse-like. 4. The mixture must leave a trail when the whisk is raised. 5. Sprinkle some ..

A charming eighteenth century frivolity for special occasions. Make the sponge several days in advance so that it stales a little. Have the ingredients for the cake at room temperature. Line a 2-lb loaf tin with greaseproof paper and brush with oil. Preheat ..

GETTING READY 1. Preheat oven 2. Prepare cake tin by greasing it and covering it with flour. MAKING 3. Sift flour with salt three times into a bowl and set aside. 4. Over a pan of hot water, warm the butter so that it becomes soft and liquid. It should not ..

In heavy saucepan, melt Chocolate Chips with coffee, or microwave 2-3 minutes on Medium, stirring until very smooth. Add brandy. Mix in butter, a tablespoon at a time, stirring until smooth. Spread over Millionaire Chocolate Truffle Cake or other rich ..

GETTING READY 1. In a small bowl, break chocolate into pieces and melt the chocolate over a pan of simmering water or place in the microwave. 2. When the chocolate has melted, pour in oil and stir to blend into the chocolate. 3. On a clean marble or ..

GETTING READY 1. For making chocolate for decorating in a moderate oven, heat a small empty bowl Gas 4, 350° F, 180° C. 2. Remove and put into it the chocolate broken into small pieces. 3. Put in oil and stir gently until dissolved. MAKING 4. Over a hard ..

Attach a foil collar to a 1.2 litre/2 pint souffle dish, or to 8 ramekin dishes, by folding a length of foil in half, sticking it to the outside of the dish using a little butter, then tying securely with string. Cut the biscuits into small pieces and ..

GETTING READY 1) Arrange all the required ingredients and utensils. MAKING 2) In a bowl, beat egg yolks with sugar till it becomes ..

GETTING READY 1) Arrange all the required ingredients and utensils. MAKING 2) In a bowl, beat egg yolks with sugar till it becomes thick and mousse-like. 3) Whip the cream ..

GETTING READY 1) Into a bowl, sift flour, cornflour and salt and set aside. MAKING 2) Heat milk and remove from heat once it starts boiling. ..

1. Preheat the oven to 190°C/375°F/ Gas 5. Grease and line a 23 cm / 9 in sandwich cake tin. Place the eggs and caster sugar in a bowl and beat with a hand-held electric whisk until thick and mousse-like. (When the whisk is lifted, a trail should remain on ..

GETTING READY 1) Get ready with the utensils and the ingredients required. MAKING 2) In a pan, beat egg yolks with sugar till thick and ..

GETTING READY 1) Get ready with the utensils and the ingredients required. MAKING 2) In a pan, beat egg yolks with sugar till thick and mousse-like. 3) When the whisk ..

GETTING READY 1) Get ready with the utensils and the ingredients required. MAKING 2) In a pan, beat egg yolks with sugar till thick and mousse-like. 3) When the whisk ..

Smoothly line a 3-quart mixing bowl with plastic wrap; set aside. Unroll sponge cake and slowly spoon kirsch syrup evenly over it until all the syrup is absorbed. Spread cake with raspberry jam. Starting at a short end, reroll cake; set aside for about 15 ..

MAKING 1) Take a flameproof plate and put sponge cake on it. 2) Spread blackcurrant pie filling and put mousse on top. 3) In a bowl, beat egg whites until stiff and add castor sugar. 4) Using a palette knife spread the meringue on top. 5) Bake in the centre ..

In 2-cup glass measure, combine all ingredients; stir until sugar is dissolved. Cover completely with plastic wrap. TO HEAT BY TIME Set Power Select at HIGH for 2 minutes. TO HEAT BY INSTA-MATIC Heat on COOK 8. Cool slightly. Serve as desired over rice ..

MAKING 1. In a small bowl, add the ice milk or ice-cream. 2. Stir brandy into it. 3. Chill until required. SERVING 4. Serve the sauce over desserts like puddings, mousse, cakes etc. as a healthy alternative to cream and custard

GETTING READY 1) Chop beans and carrot in equal size strips. 2) Take a glass dish and put the vegetables, pepper, salt, and water. 3) Cover with a lid and cook on power for 10 minutes. 4) Blend the ham in a meat processor and mix with eggs, oil, salt, and ..

Rinse and top and tail the zucchini (courgettes) and cut into long strips. Put these in a dish with 3 (2) tablespoons of water. Add salt and pepper. Cover and microwave on HIGH for 3 minutes. Scrape the carrots and cut into matchstick (julienne) strips. Put ..

Wash the leaves under cold running water. Carefully dry them with paper toweling. Arrange them on a flat surface covered with waxed paper. Place the chocolate in the top part of a double boiler. Place over hot water until the chocolate is melted. Remove from ..

Butter two 8-inch layer-cake pans and line the bottom of each pan with baking parchment paper. Break the eggs into a large mixing bowl, and beat them together. Gradually add the sugar and vanilla extract, beating until the mixture is very thick, almost white ..

1. Grease and line an 18 cm (7 inch) square cake tin. 2. Place the eggs and sugar in a bowl and beat with an electric whisk, until thick and mousse-like. 3. Sift the flour and cinnamon together, then carefully fold into the whisked mixture. 4. Turn into the ..

In a bowl beat the egg white with the water until frothy. Set aside. To make a rose color, place one drop of red food coloring in some of the sugar and mix until well blended.To make the green color for the mint leaf, place one drop of green food coloring in ..

1. Place the gooseberries in a pan with the elderflower heads tied in muslin if using, and 2 tablespoons water. Cover and cook gently for 10-15 minutes, until soft. Remove the elderflowers and cool slightly. 2. Place in a food processor or blender and work ..

1. Grease and line a 30 x 20 cm (12 x 8 inch) jelly roll tin. 2. Place the eggs and sugar in a bowl and whisk with an electric whisk for about 10 minutes, until the mixture is very thick and mousse-like. 3. Carefully fold in the flour and ground walnuts. 4. ..

MAKING 1 With the help of a stainless steel ring (23 cm / 9 in diameter x 4.5 cm / 1 3/4 in high) cut out a circular sponge base from the sponge sheet. 2 On a cake board, place the steel ring and arrange the sponge inside the ring. 3 Apply the mixture ..

MAKING 1. Grease a baking sheet with oil. 2. Grease 6 SS tablespoon backs with oil and keep aside. 3. In a heavy bottom sauce pan, combine sugar and water for lattice. 4. Mix well and cook on a low flame till sugar has dissolved, while stirring ..

Cherry And Chocolate Charlotte is a hit recipe among the kids. The dressing of red cherries really makes the Cherry And Chocolate Charlotte a perfect

1. Grease and line a 20 cm (8 inch) square cake tin. 2. Whisk the eggs and sugar together using an electric whisk for about 10 minutes, until the mixture is very thick and mousse-like. 3. Carefully fold in the flour, then turn into the prepared tin. Bake in a ..

GETTING READY 1. Preheat an oven to 350°F or Gas 4 2. Grease a baking tray with oil or butter or line it with butter paper. MAKING 3. In a clean grease free glass bowl, combine the egg whites with cream of tartar. 4. Using an electric beater beat the egg ..

1. Grease and line a 30 x 20 cm (12 X 8 inch) jelly roll tin. 2. Whisk eggs and sugar together using an electric whisk, until very thick and mousse-like. Carefully fold in the flour and almonds, adding the water when almost folded in. 3. Turn the mixture into ..

1. Preheat the oven to 190°C/375°F/Gas 5. Grease and line a 20 cm / 8 in deep round cake tin. Sift the flour and coffee powder together on to a sheet of greaseproof paper. 2. Whisk the eggs and sugar in a bowl with a hand-held electric whisk until thick and ..

Chocolate Bombe is a mouth watering dessert recipe. Try this Chocolate Bombe; I am sure you will get a lot of compliments for this

Break chocolate in small pieces and place in top of double boiler over boiling water. Cover and remove from heat. Let stand 10 minutes, then remove from hot water and stir until melted and smooth. Beat egg yolks until thick; beat in rum, granulated sugar, ..

Cooking tips and techniques from the nation's finest chefs. Chef Walter Staib of City Tavern uses Dietz and Watson items to make party platters.