chocolate lovers

Here's what you need: sweetened condensed milk, butter, cocoa powder, chocolate sprinkle

3 Ingredient Brazilian Truffles Recipe by Tasty

sweetened condensed milk

cocoa powder

chocolate sprinkle, to decorate

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Put a pot on a medium low heat and melt the butter with the condensed milk.

Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.

It’s done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.

Spread the mixture onto a buttered plate and refrigerate for 2 hours.

When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).

https://vid.tasty.co/output/55255/mp4_640x640/1507295832

Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.

Vegan Tiramisu Recipe by Tasty

all-purpose flour

cornstarch

baking powder

baking soda

salt

unsalted vegan butter, softened

vegan sugar

aquafaba, liquid chickpeas

vanilla extract

almond milk

nonstick cooking spray, for greasing

cashews

water, cashews

maple syrup

unrefined coconut oil, melted

lemon juice

oz full-fat coconut milk,

sugar

fl oz espresso, room teperature

water

dark rum

cocoa powder,

Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.

Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.

Line 2 baking sheets with parchment paper and grease with nonstick spray.

Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.

Chill the piped cookies in the refrigerator for 30 minutes.

Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.

Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.

Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.

Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.

Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.

Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.

Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.

Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.

https://vid.tasty.co/output/127987/landscape_480/1553290638

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

eggs

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Remove the loaf pan from the oven and let the bread cool for at least 15 minutes before slicing to help it set.

Slice into 8 portions and enjoy warm or at room temperature.

These Molten Chocolate Cakes are an indulgent treat with a perfectly gooey molten center and a rich chocolate flavor. Made without eggs, this recipe is approachable yet elegant, making it ideal for date nights, celebrations, or anytime you crave something decadent. Using just a few pantry staples like dark chocolate, butter, and cocoa powder, these cakes come together quickly and bake to perfection. Serve warm with a dusting of powdered sugar and a scoop of ice cream for a show-stopping dessert.

Molten Chocolate Cakes

55 g Dark Chocolate* (or semi-sweet)

Butter*

Sugar

65 ml Milk*

½ tsp Vanilla Extract

60 g All Purpose Flour

tsp Cocoa Powder

½ tsp Cornstarch

⅛ tsp Baking Powder

Salt

Grease two oven-safe ramekins with soft butter using a pastry brush, covering both the base and sides thoroughly. This step is crucial.

Preheat the oven to 375°F (190°C).

In a bowl, melt the dark chocolate and butter together in the microwave in 30-second bursts, or melt them over a double boiler, until smooth.

Add the milk and vanilla extract to the melted chocolate-butter mixture and stir until fully combined.

Sift in the powdered sugar, all-purpose flour, cornstarch, baking powder, cocoa powder, and salt. Mix gently until just combined.

Pour the batter evenly (130g each) into the greased ramekins.

Bake for 12-15 minutes, or until the sides are firm and the center is slightly risen.

Remove from the oven and let the cakes cool for 5 minutes.

Gently invert the cakes onto serving plates.

Dust with powdered sugar and serve with a scoop of ice cream.

Hello … love this recipe. 
Just want to know if not possible to serve them straight from the oven will they still be ok served cool. 
Thanks 😊

Make this Vanilla and Chocolate Marble Cake and have all the heads turning. This eggless dessert features two layers of soft, moist sponge cake with a marbled swirl of vanilla and chocolate cake batter. The cake is frosted with creamy chocolate buttercream, creating a decadent treat that’s sure to impress. Ideal for birthdays, gatherings, or just because, this cake is surprisingly simple yet delivers a rich, indulgent flavor.

Vanilla and Chocolate Marble Cake

280 ml Milk* (see notes for options)

Lemon Juice (or white vinegar)

tsp Vanilla Extract

280 g Cane Sugar* (or castor sugar)

110 g Butter* (melted)

265 g All Purpose Flour

Cornstarch

tsp Baking Powder

½ tsp Baking Soda

g Natural Cocoa Powder

60 ml Hot Water

300 g Butter* (see notes for options)

270 g Powdered Sugar (sifted; or icing sugar)

80 g Cacao Powder (sifted)

60 ml Whipping Cream (at room temp; see notes for options)

Preheat the oven to 350℉ (175℃).

Grease with oil and line two 8 inch ( 20cm) cake pans with baking paper.

Combine milk and lemon juice in a bowl, and let it sit for 15 min until it is curdled.

Add sugar and vanilla. Mix with a whisk until sugar is dissolved.

Combine and sift dry ingredients ( all purpose flour, corn starch, baking powder, baking soda and salt) to the milk mixture. (except for cacao powder). Mix with a whisk to create a smooth batter.

Add melted butter. Mix until well combined.

Pour 1/3 of the cake batter into a separate bowl.

Prepare cacao paste by combining cocoa powder - hot water in a bowl. Add it to the 1/3 of the cake batter and mix properly.

Alternate vanilla batter with chocolate batter into the cake pans. Use a skewer to create a marbled pattern. Tap gently.

Bake for about 25 - 30 minutes or until firm to touch.

Marble Cake Instructions

Use a mixing bowl fitted with the paddle attachment or a handheld electric whisk.

Whip the butter until it is light and fluffy on medium speed with an electric whisk.

Add sifted powdered sugar in 2 parts.

Mix on medium speed until it is light-smooth for 4-5 minutes.

Add sifted cocoa powder and mix until combined.

Pour cream, vanilla, salt and mix until fluffy and smooth.

Chocolate Frosting Instructions

Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.

Place a small amount of frosting on the center of your cake stand or serving plate.Place one layer of the cake on the prepared cake stands or plate.

Using an offset spatula or butter knife, spread a generous layer of frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.

Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.

Apply a crumb coat by spreading a thin layer of frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.

After the crumb coat has been set, apply the final layer of frosting. Smooth it out with the offset spatula.

For a clean finish, you can use a bench scraper to smooth the sides.

If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake.

Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.

Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.

Cake Assembly Instructions

This was absolutely delicious! The recipe was pretty easy, the icing was also a hit.

This elegant dessert features a crisp chocolate crust, a fluffy meringue topping, and a rich chocolate filling that's perfect for any special occasion.

Chocolate Meringue Tart Recipe by Tasty

pre-baked tart shell, 25 cm (9 in)

butter

flour

caster sugar

wine vinegar

Gently melt the chocolate and butter together over a bain-marie.

Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.

Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.

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