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DESSERT RECIPE BOOK FOR BEGINNERS:

Easy Homemade Dessert Baking with Confidence

BY

Edward Norman

INTRODUCTION

I hope you enjoy reading the book, and we decorate this book with fabulous dessert recipes for you. This book is for those who want to make their desserts but can't do it. We made this book with a few dessert items for your convenience.

Table Of Content

Easy Chocolate Molten Cakes

Easy Chocolate Fudge Cake

Chocolate Marble Cake

Easy Chocolate Cake

Chocolate Sponge Cake

Easy Carrot Cake

Chocolate Ganache Drip Cake

Chocolate Fondant

Chocolate Fondants

Chocolate Pecan Fondants

Next level Chocolate Fondant

Foolproof Chocolate & Coffee Fondants

Mocha Fondant Puddings

Melting Chocolate Puddings

Choc-peanut Fondants With Chocolate Soil & Cherries

Dark Chocolate Pudding With Malted Cream

Self-saucing Sticky Toffee Chocolate Pudding

Christmas Sticky Toffee Pudding

Rice Pudding

Slow Cooker Rice Pudding

Slow Cooker Sticky Toffee Pudding

Sticky Toffee Pear Pudding

Lemon Drizzle Sponge Pudding

Chocolate & Marmalade Steamed Pudding With Marmalade Cream

Strawberry Ice Cream

Nutty Caramel & Choc Sundaes

Boozy Pineapple & Coconut Sundae

Club Tropicana Ice Cream Cake

Vegan Chocolate Ice Cream

Strawberry Jellies With Elderflower Ice Cream

Iced Latte

Strawberry Jam Ripple Ice Cream

Coffee Ice Cream Terrine

Irish Cream Tiramisu

Easy Chocolate Molten Cakes

Bake an impressive dinner party dessert with minimum fuss. These chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre, efficiently serve six that is also Freezable and Vegetarian.

Prep :15mins Cook : 20mins

Nutrition : Per serving

• Kcal 391
• Fat 24g
• saturates 14g
• carbs 36g
• sugars 28g
• fibre 2g
• protein 6g
• salt 0.5g

Ingredients

100g butter, plus extra to grease

100g dark chocolate, chopped

150g light brown soft sugar

3 large eggs

tsp vanilla extract

50g plain flour

Single cream, to serve

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.

STEP 2

Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or put in the microwave and melt in 30-second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.

STEP 3

Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.

STEP 4

You can now either put the mixture in the fridge or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch, but the middles still feel squidgy.

STEP 5

Carefully run a knife around each pudding edge, then turn out onto serving plates and serve with single cream.

Easy Chocolate Fudge Cake

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win, Easy Serves 8, and this is Vegetarian.

Prep: 25 mins Cook: 30 mins

Nutrition : Per serving

• Kcal 608
• fat 33g
• saturates 11g
• carbs 69g
• sugars 52g
• fibre 2g
• protein 7g
• salt 0.7g

Ingredients

150ml sunflower oil, plus extra for the tin

175g self-raising flour

2 tbsp cocoa powder

1 tsp bicarbonate of soda

150g caster sugar

2 tbsp golden syrup

2 large eggs, lightly beaten

150ml semi-skimmed milk

For the icing

100g unsalted butter

225g icing sugar

40g cocoa powder

2 tbsp milk (a little more if needed)

Method

STEP 1

Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder, and bicarbonate of soda into a bowl. Add the caster sugar and mix well.

STEP 2

Make a well in the centre and add the golden syrup, eggs, sunflower oil, and milk. Beat well with an electric whisk until smooth.

STEP 3

Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.

STEP 4

To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and abuse in the icing sugar and cocoa powder, then add enough milk to make the icing fluffy and spreadable.

STEP 5

Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Chocolate Marble Cake

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish or just chocolate and vanilla, it's a teatime treat, Easy Serves 8, and that is Freezable.

Prep: 15 mins Cook: 45 mins

Nutrition : Per serving

• kcal 468
• fat 27g
• saturates 16g
• carbs 52g
• sugars 31g
• fibre 1g
• protein 6g
• low in salt 0.81g

Ingredients

225g butter, softened

225g caster sugar

4 eggs

225g self-raising flour

3 tbsp milk

1 tsp vanilla extract

2 tbsp cocoa powder

Method

STEP 1

Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.

STEP 2

If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.

STEP 3

If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.

STEP 4

Fold through 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract until the mixture is smooth.

STEP 5

Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mix in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.

STEP 6

When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the tin's base is relatively evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.

STEP 7

Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

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