"No Bake Chocolate Lasagna"

• Ingredients:
• Chocolate Sandwich Cookies  --  24 cookies (Approx 270 grams)
• Unsalted butter  --  5 tablespoons (Approx 70 grams)
• Cream cheese  --  8 oz (Approx225 grams)
• Powdered sugar  --  1/2 cup (Approx 60 grams)
• Heavy cream  --  1 cup (Approx 240 ml)
• Instant chocolate pudding mix  --  1 box (Approx 3.4 oz/ 96 grams)
• Milk  -- 2 cups (Approx 240 ml)
• Chocolate shavings  -- 1/4 cup (Approx 30 grams)

• Instructions:
• Crush the cookies and combine with melted butter.
• Press firmly into an 8-inch square dish and chill for 15 minutes.
• Beat cream cheese with powdered sugar until smooth.
• Whip the heavy cream to stiff peaks and fold half into the cream cheese mixture.
• Spread over the crust.
• Whisk pudding mix with cold milk until thick.
• Spread over the cream cheese layer, then top with the remaining whipped cream and chocolate shavings.
• Refrigerate for at least 4 hours before slicing.

• Note and Tips:
• Use only melted butter in the recipe.
• Use softened cream cheese at room temperature for a smooth and creamy texture.
• The whole milk should be chilled before adding it to the mixture.
• Add an even layer of the mixture over the cream cheese, then garnish with the remaining whipped cream and chocolate shavings.

"Chocolate Wafer Roll"

 

• Ingredients:
• Fine flour (Maida)  --  60 grams
• Flour (Atta)  --  30 grams
• Baking powder  --  2 grams
• Cocoa powder  --  22 grams
• Icing sugar  --  65 grams
• Vegetable oil  --  45 ml
• Milk  --  240 ml
• Peanut butter  --  for filling

• Instructions:
• Sift together fine flour (Maida), flour (atta), icing sugar, baking powder and cocoa powder in a large mixing bowl.
• Pour vegetable oil and milk into the well mixed mixture and fold until smooth.
• Warm a non-stick pan over low heat and ladle two tablespoons of batter into the pan, spreading it into a thin circle.
•  Cook until the bottom is set and lightly browned, then flip to brown the other side.
• Remove the cooked wafer and immediately roll it around a straw, setting a side to firm up.
• Continue cooking the remaining batter, repeating the rolling process until all rolls are crafted.
• Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and bake the rolls on a tray for about 5 minutes.
• Allow all baked rolls to cool entirely on a wire rack.
• Fill each roll with smooth peanut butter using a piping bag.

• Note and Tips:
• Heat a non-stick pan over low heat; avoid using a high flame.
• Cook until the bottom is lightly golden, then flip and cook the other side until lightly browned. Avoid overcooking to prevent burning.
• Preheat the oven to 200°C (392°F) and bake the rolls on a tray for about 5 minutes. Keep a close eye on them to avoid overbaking.

"Black Cocoa Cake"

 

• Ingredients:
• Black Cocoa Cake
• Cake flour  --  240 grams
• Black cocoa powder  --  80 grams
• Sea salt  --  1/2 tablespoon
• Baking powder  --  1 tablespoon
• Sugar  --  350 grams
• Canola oil  --  160 ml
• Egg  --  2
• Sour cream  --  150 grams
• Americano coffee  --  240 ml
• Espresso coffee  --  60 ml

• Mascarpone Cream
• Mascarpone  -- 113 grams
• Sugar  --  60 grams
• Vanilla bean paste  --  1/2 tablespoon
• Whipping cream  --  180 ml
• Espresso  --  60 ml
• Cocoa powder  --  For dusting

• Instructions:
• Black Cake
• Preheat the oven to 350 Fahrenheit and grease and line two 8*2 inches pans with baking spray and parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they're evenly distributed. 

• In a separate large bowl, whisk the sugar, oil, egg and sour cream until they're well combined and smooth.
• sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
• Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
• Scrape the edge of the bowl and give it a good mix. Poured into prepared cake tin(s).
• Bake for 25 - 40 minutes, until the part of the cake in the center spring bake when you press on it. if you're hesitant, give it another minute or so.
• Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes and so before flipping back over.
• If it's domed or if you want to add a soak, trim the top off after it's completely cooled and then drizzle the coffee on top.

• Mascarpone Frosting
• In the bowl of a stand mixer/ hand mixer, beat together the cold mascarpone with the powdered sugar until it's completely smooth.
• Add the vanilla bean paste and turn the mixer to medium speed.
• Stream in the cold heavy whipping cream in 3 - 4 increments, stopping to scrape the edge of the bowl each time.
• Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it thicken and hold peaks within a couple of minutes. Don't over-beat once you've reached this stage.

• If you're adding the espresso, make sure it's completely cooled before adding it. Stream it in slowly with the mixer at medium speed and mixed just until it's combined.
• Spread the cream on top of the cake and dust with a generous dusting of cocoa powder.

• Note and Tips:
• Use fine sea salt for even seasoning and better flavor distribution.
• If canola oil is unavailable, any neutral oil can be used.
• For Black cocoa cake use granulated sugar for the best texture and sweetness.
• Use a freshly brewed hot Americano.
• Allow the double shot of espresso to cool before use.
• Sweetening the coffee soak is optional if you don't want it to be too bitter.
• For Mascarpone cream use powdered sugar for the best creamy consistency.
• Use well-chilled mascarpone to achieve a smooth and creamy consistency.
• Either 1 vanilla bean pod or vanilla extract can be used for flavoring.
• For a light and fluffy texture, use cold heavy whipping cream.

"Classic Milk Toffee"

• Ingredients:
• Sugar  --  1cup
• Butter  --  1/2 cup
• Milk  --1/2 cup
• Glucose syrup/Corn syrup  --  2 tablespoon
• Vanilla Extracted  --  1 tablespoon
• Salt  --  1/8 tablespoon

• Instructions:
• Grease or line a square pan with parchment paper.
• Combine the sugar, butter, milk, syrup and salt in a saucepan.
• Cook over medium heat, stirring constantly until the mixture thickens and reaches the soft-ball stage (about 118-120 degree Celsius / 245-248 degree Fahrenheit).
• Stir in the vanilla extract.
• Poured into the preparedpan and let cool completely.
• Cut into bite-sized piece and wrap individually. 

• Note and Tips:
• Ensure that the butter used is unsalted.
• Evaporated milk is used to achieve a rich and creamy texture.
• Customize the recipe by adding your favorite nuts and dried fruits.