Black Forest Roulade


1 tsp sunflower oil, for oiling
6 oz semisweet chocolate
2-3 tbsp kirsch or cognac
5 eggs
1 cup superfine sugar
2 tbsp confectioners’ sugar, sifted


1-1/2 cups heavy cream
1 tbsp kirsch or cognac
12 oz fresh black cherries, pitted, or 14 oz canned sour cherries, drained and pitted


  1. Preheat the oven to 375°F/190°C. Lightly oil and line a jelly roll pan with nonstick parchment paper.
  2. Break the chocolate into small pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Add the kirsch and heat gently, stirring until the mixture is smooth. Remove from the pan and set aside.
  3. Place the eggs and superfine sugar in a large heatproof bowl and set over the saucepan of gently simmering water. (Alternatively, place in the bowl of a free-standing mixer and use a balloon whip.) Whisk the eggs and sugar until very thick and creamy and the whisk leaves a trail when dragged across the surface. Remove from the heat and whisk in the cooled chocolate.
  4. Spoon into the prepared jelly roll pan, then tap the pan lightly on a counter to smooth the top.
  5. Bake in the preheated oven for 20 minutes, or until the top feels firm to the touch. Remove from the oven and immediately invert onto a whole sheet of parchment paper that has been sprinkled with the confectioners’ sugar. Lift off the pan and its lining paper, then roll up, encasing the new parchment paper in the roulade. Let stand until cooled.
  6. For the filling, whip the cream until soft peaks form, then stir in the kirsch, reserving 1-2 tablespoons. Unroll the roulade and spread over the cream to within 1/4 inch of the edges. Scatter the cherries over the cream.
  7. Carefully roll up the roulade again and place on a serving platter

Makes 8 to 10 servings.

Source: 100 Best Delicious Chocolate

Caramel Chocolate Cream Puff


2/3 cup milk
2/3 cup water
1/2 tsp salt
1/2 tsp granulated sugar
1/3 cup + 2 Tbsp butter
2/3 cup all purpose flour
1/4 cup cocoa powder
4 eggs, room temperature

Chocolate Cream

1/2 cup cocoa powder
1/2 cup icing sugar
3 cups heavy whipping cream, chilled
jar of salted caramel


  1. Preheat oven to 375ºF and line a baking tray with parchment paper or with a silicone baking mat.
  2. Sift flour and cocoa powder together in a bowl and set aside.
  3. Crack your eggs into another separate bowl and set aside.
  4. Combine milk, water, salt, sugar and butter in a saucepan and bring to a boil. Once the mixture is boiling, remove from heat.
  5. Add the flour mixture all at once and stir it in with a wooden spoon. Return the saucepan to the heat, and on medium-low heat, continue to stir for around 2 minutes until it all comes together.
  6. Remove from heat and transfer the batter to the bowl of a stand mixer equipped with a paddle attachment. Beat on low to release any extra heat from the dough.
  7. While the dough is beating, add the previously cracked eggs one at a time. Depending on how long you cooked your initial dough, you might not need to add all the eggs. Your dough will be ready when you have a creamy yet elastic consistency.
  8. Transfer finished dough to a piping bag fitted with a 14 mm round pipping tip.
  9. Pipe out 6 cm wide rounds, leaving 2-3 cm in between them. Bake for 30-45 minutes. Do not open oven door during baking to avoid the cream puffs from collapsing.
  10. To make the Chocolate Cream, sift together icing sugar and cocoa in a bowl. Set aside.
  11. Using a stand mixer or hand mixer with whisk attachment, whip up the cold cream past the bubbly stage. When it starts to thicken, slowly add cocoa mixture to the cream, turning the machine off while adding.
  12. When cream becomes a thicker consistency, transfer to a piping bag equipped with a star tip and place in refrigerator until ready to use.
  13. To assemble, with a serrated knife, cut off top third of puff horizontally.
  14. While holding the piping bag vertically, pipe a circle of chocolate cream on the bottom part of the choux. Layer 2 more circles on top to create a hollow structure of cream.
  15. Pipe some caramel into the centre, filling the cavity.
  16. Place the top part of choux on the cream. Pipe a rosette of the same chocolate cream on the top for decoration. Keep chilled until served.

Makes 10 cream puffs.

Source: ciao!

Low-fat Orange-Pecan Drop Cookies


2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar


  1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
  2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
  3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
  4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
  5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
  6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

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

Spice Cake with Maple Buttercream Frosting


2-1/3 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp cloves
1 tsp salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs

Buttercream Frosting

1/2 cup shortening
1/2 cup butter, softened
1 tsp maple flavoured extract
4 cups icing sugar
2 tbsp milk


  1. To make frosting: Cream butter and shortening together. Add maple flavouring. Gradually add icing sugar. Add milk slowly and continue beating until light and airy. Add more milk if necessary.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or one oblong pan.
  3. In a large bowl, sift flour, white sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes.
  4. Add eggs, one at a time, beating well after each addition.
  5. Bake at 350°F (175°C) for 30 to 35 minutes in cake pans, or oblong pan for 45 minutes, until toothpick inserted in center comes out clean. Cool.
  6. Decorate with buttercream frosting.

Makes 1 cake.

Source: Manitoba Egg Farmers