Dessert Recipes Chocolate Molten 

1. Lava Cakes 

Serves 8 

Ingredients 

• 6 tablespoons of unsalted butter 
• 4 oz. semisweet chocolate 
• 2 t tablespoons of low fat plain yogurt 
• 2 tablespoons of cake flour 
• 1 teaspoon of pure vanilla extract 
• 2 eggs plus
• 2 egg yolks
• 2 tablespoons of powdered sugar 

Preparation 

1. Preheat the oven to 400°F. 
2. Melt the butter and chocolate together in a mixing bowl. You can either use the microwave or a double-boiler on the stove. Remove from heat. 
3. Stir the yogurt in the chocolate mixture and add the flour. Mix with a wooden spoon till well blended. 
4. Using an electric mixer, beat the vanilla, eggs, egg yolks and sugar on medium speed until it thickens and feel light and fluffy, about 6-7 minutes. 
5. Add ¼ of the egg mixture into the chocolate. Stir until well blended. Using a spatula, fold gently another ¼ of the egg mixture into the chocolate batter. Fold gently until well combine and repeat in same fashion twice. The chocolate batter should be light and fluffy. 
6. Grease 8 half-cup ramekins. Fill each ramekin with the chocolate batter to about ¾. Place the ramekins on a baking sheet. Bake for about 7-9 minutes, until only the edges of the cake are cooked and the center remains soft and wiggly. 
7. Serve warm.

2. Mud Pie 

Serves 8 

Ingredients 

Crust 

• 2 cups chocolate graham crackers, crushed 
• ½ cup pecans, finely chopped 
• 1 teaspoon cinnamon 
• ¼ cup butter, melted 

Filling 

• ½ cup unsalted butter 
• ½ chocolate chips 
• 1 tablespoon cocoa powder 
• 2 tablespoons all-purpose flour 
• 1 cup white sugar 
• 2 tablespoons corn syrup 
• 2 tablespoons brewed espresso 
• 1 teaspoon pure vanilla extract 
• ¼ teaspoon salt 
• 3 large eggs 
• Whipped topping 
• Chocolate shavings 

Preparation 

1. Preheat oven to 375°F. 
2. Combine all of the ingredients for the crust in a food processor. Pulse until finely ground. Press into the bottom and sides of a standard-sized pie dish. Place in the oven and bake for approximately 10-15 minutes. Take it from heat and let cool Down.
3. Reduce oven temperature to 350°F. 
4. Place butter, chocolate chips, and cocoa powder in a large saucepan. Heat over low until butter and chocolate is melted. Remove from heat. 
5. Stir in flour, sugar, espresso, vanilla extract, and salt. Stir until well blended. Add eggs, one at a time, blending well between additions. 
6. Pour mixture into pie crust. Place in the oven and bake until firmly set, approximately 30 minutes. 
7. Let cool completely. Top with whipped topping and chocolate shavings. Serve well chilled.

3. Spiced Cherry Cobbler 

Serves 6-8 

Ingredients 

• 2 15-ounce cans cherry pie filling 
• 1 teaspoon cinnamon 
• 1 teaspoon nutmeg 
• 1 teaspoon ground ginger 
• 2 cups oatmeal 
• 1 cup pecans, chopped 
• ¼ cup brown sugar 
• ¼ butter, melted 
• 1 teaspoon salt 

Preparation 

1. Prepare the Dutch oven by heating the coals, and placing the Dutch oven on ¾ of them. Place the remaining ¼ coals on top of the lid. 

• In a bowl, combine the pie filling with the cinnamon, nutmeg, and ginger. 
• In another bowl, combine the oatmeal, pecans, brown sugar, melted butter, and salt. 
• Add the cherry mixture to the Dutch oven. Top with the oatmeal mixture and cover. 
• Cook for 40 minutes, or until cherry mixture is bubbly and topping is golden brown.

4. Chocolate Toffee Tart 

Serves 8 

Ingredients 

• 1 cup of flour, all purpose 
• 1/2cup of cocoa powder 
• 1/2 teaspoon of salt 
• 1/2 cup of icing sugar 
• 1/2 cup of butter, unsalted 
• 4 eggs 
• 10 tablespoons of butter 
• 6 tablespoons of white sugar 
• 1 1/2 cups of pecan halves 
• 1 teaspoon of vanilla extract 
• 2/3 cup of light corn syrup 
• 1/4 cup of dark brown sugar, packed 
• 3 tablespoons of bourbon Whipped cream for serving (optional)

Preparation 

1. In a food processor, combine the flour and cocoa powder. Add in the 1/4 teaspoon of the salt. Add the icing sugar and pulse the ingredients. When it is mixed well, add the 1/2 cup of unsalted butter. Pulse until you have a course mixture that has pea sized clumps in it. This usually takes 3 to 5 min. 

• When it is ready, add 1 egg and pulse two times. Turn out onto a sheet of plastic wrap and press until you have a disk shape. Wrap tightly and place in the fridge to set, usually about an hour. After an hour, remove the dough and place on a lightly floured surface. Roll until you have a 12 inch round circle. Place into a 9 inch tart pan and trim off any excess dough. 
• Preheat the oven to 350°F. 
• Cover with plastic wrap and place in the refrigerator for another hour. Remove the tart shell from the refrigerator. Line the crust with aluminum foil to prevent burning. Place in the oven and bake until it is crisp, about 7 to 10 minutes.
• Remove from the oven and cool completely. 
• Increase the oven to 375°F. 
• While it is baking, cream together the 10 tablespoons of butter and white sugar in a saucepan. 
• Chop 1 cup of pecans into small pieces. 
• Place the saucepan over medium-high heat. 
• Fold in remaining salt and vanilla. 
• Heat, stirring constantly, to a boil and continue cooking until the sauce turns dark amber. This usually takes 9 to 11 min. 
• Once it has turned that color, place in the pecans and cook for 1 to 2 minutes. 
• Remove from heat. Whisk in the corn syrup. 
• Add the brown sugar and mix until it is well blended and the sugar has dissolved. 
• Set aside and cool until it is lukewarm. 
• Fold in the remaining eggs, one at a time. 
• Whisk in the bourbon and mix until it is well blended. Set aside. 
• Pour the mixture into the tart shell until the shell is filled to the brim. 
• Carefully arrange the remaining pecan halves on top of the filling. 
• Place in the oven and bake for about 40 minutes, or until the tart is slightly domed in the middle. 
• Remove from oven and cool completely before serving. Serve with whipped cream, if desired.

5. Castagnaccio – Chestnut Cake 

Serves 6 

Ingredients 

• 2½ cups chestnut flour 
• ¼ cup olive oil, separated in 
• 2 1½ cups water 
• 2 tablespoons of fresh rosemary 
• ½ cup pine nuts 
• 1 pinch of salt 

Preparation 

1. Preheat oven to 350°F. 
2. In a large mixing bowl, stir the flour with 3 tablespoons olive oil, add the water little by little, whisking constantly to prevent lumps, season with 1 pinch of salt. 
3. Pour 3 tablespoons olive oil into a large square cake pan (11×11 inches); coat the bottom of the pan evenly with the oil. Pour the batter into the pan and scatter the pine nuts and rosemary on top of the batter. 
4. Bake the cake until the surface starts to crack, about 20 minutes. Remove from the oven and pour off any excess oil. Loosen the sides of the cake with a knife; place the cake to a serving dish. Serve warm.

6. Grilled Peach Cobbler 

Serves 6 

Ingredients 

• 8 ripe peaches, sliced in half with pit removed 
• ½ cup butter, melted 
• ½2 cup brown sugar, firmly packed 
• 1 teaspoon cinnamon 
• 1 teaspoon ground ginger 
• ½ cup quick cooking oats 
• ½ cup pecans, chopped 

Preparation 

1. Prepare and heat grill to medium heat. 
2. Place peaches, flesh side down on the grill until they are slightly browned and soft. Remove from heat and cut into either slices or chunks, depending on personal preference. 
3. Add about half of the melted butter, half of the brown sugar, cinnamon, and ginger to a cast iron skillet. Place the peaches on top of the sweetened and seasoned butter mixture. 
4. In a bowl, combine the remaining butter and brown sugar along with the oats and pecans. Mix with fingers or a fork until well blended. Sprinkle mixture over peaches. 
5. Place skillet back onto hot grill and cook for approximately 20 minutes. 
6. Remove from heat. Can be served warm or cooled.

7. Key Lime Pie 

Serves 8 

Ingredients 

• 2 teaspoons of lime zest 
• 1/2 cup of lime juice 
• 1 3/4 cups of light sweetened condensed milk (1 – 14oz can) 
• 3/4 cup of egg substitute 
• 1/3 cup of butter 
• 1/4 cup of white sugar 
• 1 1/2 cups of graham cracker crumbs (10 to 12 graham crackers) 
• Fresh Limes and whipping topping (optional) for Garnish 

Preparation 

1. Preheat oven to 350°F. 
2. Add the egg substitute and lime juice into a blender. 
3. Zest the lime (it usually takes 2 limes for this), and place the lime zest into the blender. 
4. Add in the condensed milk. 
5. Blend the ingredients until they are smooth. Stop the blender, and set aside. 
6. While the ingredients are blending, grind up the graham crackers or measure out the crumbs. 
7. Melt the butter, and add the butter and crumbs together in a large bowl. 
8. Fold in the sugar, and mix until the crumbs begin to stick together. 
9. Transfer to a 9″ pie plate and push the crumbs down into the bottom and sides. 
10. Place the pie plate into a preheated oven for 10 minutes. 
11. Remove from heat and allow to cool completely.
12. Put the lime mixture into the pie crust. 
13. Place in the oven, and bake for 10 to 12 minutes. 14. Remove from oven, and allow to set for roughly one hour. 
14. 15. Slice the limes and garnish with them. 
15. 16. Serve cold with lime as a garnish.

8. Saffron Rice Porridge 

Serves: 4 

Ingredients: 

• 8 cups plus 
• 2 tablespoons whole milk 
• 2 cups white rice 15-20 strands of saffron 
• 2 cups granulated sugar 
• ¼ cup roasted nuts of your choice, chopped 

Preparation: 

1. Put milk and rice in the cooker and cook on HIGH, stirring occasionally, for 2-3 hours, or until the rice is soft and mushy. 
2. While the rice is cooking, soak the saffron in two tablespoons of lukewarm milk. 
3. Once the rice is soft, add sugar and saffron and cook on low for 10-15 minutes. 
4. Garnish with roasted nuts just before serving.

9. Mint Chocolate No Bakes 

Serves: 12 

Ingredients: 

• ½ cup sugar, or preferred sugar substitute 
• 2 tablespoons low fat milk 
• 2 tablespoons coconut oil 
• ½ teaspoon mint extract 
• ½ teaspoon vanilla extract 
• 1 cup oatmeal 
• ½ cup unsweetened, shredded coconut 
• ¼ cup dark cocoa powder 
• ¼ cup plus 1 tablespoon natural peanut butter 

Preparation: 

1. Put a baking sheet with oil paper or parchment paper. 
2. In a saucepan, combine the sugar, milk, coconut oil, mint extract, and vanilla extract over medium heat until a gentle boil is achieved. 
3. Remove the pot from the heat and add the oatmeal, coconut, cocoa powder, and peanut butter. Stir until blended. 
4. Drop by spoonful’s onto the baking sheet, allow to set and cool completely before eating.

10. Almond Biscotti 

Serves: 24 

Biscuits Ingredients: 

• 1 ¾ cups (7 ¾ ounces) of all-purpose flour 
• 1 cup sugar 
• 1 cup toasted almonds 
• 2 large eggs 
• 1 teaspoon baking powder 
• ½ teaspoon salt 
• ½ teaspoon almond extract Oil to coat baking tray 

Preparation: 

1. Preheat oven to 375F° 
2. Add flour, sugar, baking powder and salt into a large bowl and mix well. 
3. Place almonds in a food process and process until crumb like. Add to the flour and mix well. 
4. Add the eggs and extract to a bowl and whisk. Add egg mixture to the flour mix and stir until just blended (the dough will be crumbly). 
5. Turn dough out onto a lightly floured board and knead 8 or 9 times. Divide dough into 2 equal portions and shape each portion into a 6 inch long roll.
6. Place each roll on a pre-oiled baking sheet and flatten down to a 1 inch thickness. 
7. Bake for 25 minutes, until lightly browned. 
8. Remove from oven and cool for 5 minutes on a wire rack. 
9. Cut each roll. Crosswise. Into 12 × ½ inch pieces. 10. Stand each piece upright on the baking sheet and return to the oven for about 10-15 minutes. 
10. The biscuits will be soft in the center, but will harden as they cool. 
11. Completely cool and then serve with a Tuscan dessert wine, such as Vin Santo.