Steamed Hot Chocolate Pudding


1/2 cup dark chocolate, grated
2 Tbsp milk
2 Tbsp brandy
1 cup all-purpose flour
1/2 cup butter or margarine, softened
4 Tbsp dark brown sugar
2 Tbsp ground almonds
2 eggs, beaten
1 Tbsp coffee extract or very strong coffee, cooled
icing sugar and grated semi-sweet chocolate, for decoration


  1. Lightly butter a 1-quart pudding dish.
  2. Slowly melt the chocolate with the milk and brandy in a bowl over hot water.
  3. Sift the flour into a mixing bowl and cut in the butter until the mixture resembles bread crumbs.
  4. Stir in the sugar, ground almonds, eggs, coffee extract and melted chocolate mixture.
  5. Spoon the batter into the pudding dish, cover with pleated wax paper and foil secured with string. Steam, covered, for 1-1/2 to 2 hours or until a knife inserted in the center comes out clean.
  6. Turn the pudding out onto a warmed serving plate, dust with icing sugar, and sprinkle with grated chocolate.
  7. Serve hot with custard or cream on the side.

Makes 4 servings.

Source: Steam Cuisine

Chocolate and Cherry Mousse


Cherry Mousse
12 oz pitted cherries, fresh or canned
1-1/2 tsp gelatin powder
2-1/2 tblsp cold water
1/4 cup sugar
2 eggs, separated
2/3 cup heavy cream

Chocolate Mousse

6 oz semi-sweet chocolate, chopped or grated
2 tsp instant coffee
1 tblsp water
4 eggs, separated
2/3 cup heavy cream

To Decorate

2/3 cup whipped cream
a few whole cherries


  1. Rub the cherries through a sieve, or puree them in a blender or food processor.
  2. Sprinkle the gelatin over the cold water and leave in a basin to soften for a few minutes. Dissolve the gelatin over a pan of simmering water. Remove from the heat and cool.
  3. Beat the sugar and egg yolks together until thick and creamy and then beat in the gelatin.
  4. Stir in the cherry puree and mix well.
  5. Beat the egg whites in a dry bowl until stiff but not dry.
  6. Whip the cream lightly until it holds its shape and then fold the cream gently into the cherry mixture.
  7. Fold the egg whites into the cherry mixture lightly but thoroughly. Pour into 6 individual serving dishes and chill for 30 minutes.
  8. For the chocolate mousse: melt the chocolate with the coffee and the water. Remove from the heat and beat in the egg yolks.
  9. Whip the cream lightly until it holds its shape, then beat the egg whites in a separate bowl until stiff but not dry.
  10. Fold the cream into the chocolate mixture and then the egg whites.

  11. Pour the chocolate mousse over the chilled cherry mousse and chill for at least an hour.
  12. Decorate with whipped cream and cherries before serving.

Makes 6 servings.

Source: Chocolate Cooking

Sachertorte – A Traditional Vienna Dessert


8 oz plain dark chocolate, broken into squares
5 oz unsalted butter, softened
1/2 cup caster sugar
8 eggs, separated
1 cup plain flour


1 cup apricot jam
1 tbsp lemon juice


8 oz plain dark chocolate, broken into squares
1 cup caster sugar
1 tbsp golden syrup
1 cup double cream
1 tsp vanilla essence
plain chocolate curls, to decorate


  1. Preheat the oven to 180°C/350°F. Grease a 9-inch round springform cake tin and line with non-stick baking paper.
  2. Melt the chocolate in a heatproof bowl over hot water, then remove from the heat.
  3. Cream the butter with the sugar in a mixing bowl until pale and fluffy, then add the egg yolks, one at a time, beating after each addition.
  4. Beat in the melted chocolate, then sift the flour over the mixture and fold it in evenly.
  5. Whisk the egg whites in a clean, grease-free bowl until stiff, then stir about a quarter of the whites into the chocolate mixture to lighten it. Fold in the remaining whites.
  6. Tip the mixture into the prepared cake tin and smooth level. Bake for about 50-55 minutes, or until firm. Turn out carefully on to a wire rack to cool.
  7. Heat the apricot jam with the lemon juice in a small saucepan until melted, then strain through a sieve into a bowl.
  8. Once the cake is cold, slice in half across the middle to make two equal-size layers.
  9. Brush the top and sides of each layer with the apricot glaze, then sandwich them together. Place on a wire rack.
  10. Mix the icing ingredients in a heavy saucepan. Heat gentling, stirring until thick. Simmer for 3 to 4 minutes, without stirring, until the mixture registers 95°C/200°F on a sugar thermometer.
  11. Pour quickly over the cake and spread evenly.
  12. Leave to set, then decorate with chocolate curls.

Makes 10 to 12 servings.

Source: The Ultimate Desserts Cookbook

Chocolate Chip Pecan Cookie Bars


1 cup pecans
4 tablespoons unsalted butter, softened
2 tablespoons canola oil
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips


  1. Preheat the oven to 350°F and line the bottom of a 9-by-13-inch baking pan with parchment paper.
  2. Spread the pecans in a pie plate; toast for about 8 minutes, until golden. Chop the pecans and let cool.
  3. In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth.
  4. In a small bowl, whisk the flour with the baking soda and salt. Beat the dry ingredients into the mixer at low speed.
  5. Add the chocolate chips and pecans and beat just until incorporated.
  6. Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center.
  7. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.

Makes 32 bars.

Source: Chef Breanne Varela

Chocolate Sponge Pudding


4 oz butter
4 oz caster sugar
2 large eggs, beaten
3 oz self-raising floor
pinch of salt
1/2 oz cornstarch
1/2 oz cocoa powder
2 oz plain chocolate, melted with 1 tablespoon warm milk


  1. Cream the butter and sugar together until fluffy and pale in colour. Add the eggs, a little at a time.
  2. Sift the flour, salt, cornstarch and cocoa powder. Fold into the creamed mixture. Add the melted chocolate and milk mixture and stir to make a soft mixture that will fall easily from a spoon.
  3. Grease a 1-lb foil pudding basin and spoon in the mixture. Cover with buttered heavy duty foil with a pleat in the centre to allow for expansion. Secure the foil around the rim of-the basin with string. Stand the basin in a saucepan with boiling water one third up the sides of the basin and steam for 1-1/2 to 2 hours.
  4. Serve with hot chocolate sauce.
  5. To freeze: Cool quickly, place in a plastic bag, seal and freeze.
  6. To serve: Thaw at room temperature for 4 hours. Reheat by steaming for 45 minutes as above.

Makes 4 servings.

Source: Freezer Cookery Book