Talk about Christmas celebrations. Christmas gifts are not the only things we are looking forward to this Christmas morning.
These mouth-watering treats listed below are gorgeous on the inside as they are on the outside. Rest assured, these sweet delights will have everybody shouting out with glee. Barbeque Nation gives us a few modern dessert recipes which are essentially a hit with the young brigade. Read on!
1. Brownie Bottom Cheese Cake
Ingredients for brownie bottom
125 Grams Unsalted Butter (room temperature)
125 Grams Dark Compound Chocolate
250 Grams Sugar
100 ml Milk
150 Grams Refined Flour
Ingredients for cheese cake topping:
550 Grams Cream cheese room temperature
175 Grams Sugar
1 Tsp Vanilla Essence
175 Grams Hung Curd
Melted Dark and white chocolate for garnish
Step 1. Place the chocolate & butter in a large sauce pan and melt over a double boiler. Add sugar and mix well, set aside let it cool.
Step 2. Using a hand blender add milk & eggs one by one and beat on a low speed. Mix well and fold in the flour and mix well. Spoon the batter in a prepared 2inch muffin cup. You will get 16 brownies in this mixture.
Step 3. Place the prepared molds in a tray and bake in a moderate hot oven 180 degc for 20 to 25 minutes. Once the brownies are bake remove from oven and set aside to cool.
Step 4. In a large mixing bowl place all the ingredients and with a hand blender beat well till lite and fluffy.
Step 5. Pour the cheese mixture on the baked brownies and place it back on the trays and bake on 160degc for another 35 to 40 minutes or till the center is well cooked.
Step 6. Remove from oven and allow it to cool in a refrigerator about 8 to 10 hours.
Step 7. Melt the dark and white chocolate separately in a microwave and drizzle over the prepared cheese cake before serving.
Chef’s tip: Do not add baking powder or baking soda to the brownie. You can use a table spoon of coco powder to the brownie recipe if you like the brownie to be little bitter.
Serves 15 portions
Preparation time 35 minutes
Baking time 1 hour approx…
2. Chocolate Raspberry cake
- 300 Grams Dark Chocolate
- 12 Tbsp Unsalted butter
- ¼ Tsp Salt
- 6 Eggs
- 1½ Cup sugar
- 1 Tbsp Coco powder
- 200 Grams Fresh raspberry
- Whipped cream to serve
Step 1. Place the chocolate, butter & salt in a large microwave safe bowl and melt the chocolate for about 2 minutes. Stir well and heat for another 2 minutes till the chocolate & butter is completely melted set aside.
Step 2. Beat the egg and sugar till thick and fold in the melted chocolate in the egg mixture.
Step 3. Pour the batter in a 9inch prepared nonstick baking pan, place the pan in moderate hot oven and bake for 1 hour on 180Degc or till the Inserted tooth pick in the center comes out clean.
Step 3. Removed the baked cake from the oven and allow it to rest on a wired rack for at least 8 to 10 hours. Dust coco powder and garnish with fresh raspberry on top and serve with whipped cream.
Chefs tips: you can add some chopped dry raspberry in the cake just to enhance the taste.
Serves 6 portions
Preparation time 10 minutes
Baking time 1.20 hours
3. White Chocolate cheese cake
- 125 Grams Butter
- 12 Tbsp Sugar
- 1½ Tsp Vanilla essence
- 125 Grams All-purpose Flour
- 225 Grams of Philadelphia Cream Cheese
- 120 Grams of White compound chocolate
- 4 Eggs
- Raspberry crush to serve
Step 1. In a large mixing bowl place 3tbsp sugar, butter and ½ tsp vanilla essence, using a rubber spatula cream the butter until lite & fluffy. Add flour and fold well to form a soft dough. Do not kneed it
Step 2. Press the prepared dough on a 9/6inch square baking tray and prick the top of the dough with a fork and bake for 20mins on 160Degc. Till the top crust is lite brown
Step 3. Place the chocolate in a large microwave safe bowl and melt the chocolate for about 2 minutes. Stir well and heat for another 2 minutes till the chocolate is completely melted set aside.
Step 4. Using a hand beater beat cream cheese, remaining sugar & vanilla essence in a large bowl till soft and fluffy. Add the chocolate mixture and eggs one by one beating on low speed after each addition of egg. Blend well and shift the mixture on the baked crust. Level the top and bake on 160Dec for 50 Minutes or till the Inserted tooth pick in the center comes out clean.
Step 5. Remove from oven and allow the cake to cool loosen the edges by running a sharp edged knife. Set the cake in a refrigerator for 4to5 hours before serving. Top with 3 to 4 Tbsp of raspberry crush and garnish with strawberry or raspberry before serving.
Serves 8 portions
Preparation time 30 mins
Baking time 1 hour approx.