dessertsrequired.com's Chocolate Decadence with Café Zinfandel Whipped Cream and Raspberry Sauce
Decadent flourless cake is topped with Café Zinfandel Whipped Cream and Raspberry Sauce is a MUST HAVE dessert!
Ice cream cake cheesecake topped with Raspberry Sauce
Graham cracker crust
1 Cup Graham Crackers
Butter 1/2 Cup (melted)
Sugar 1 Tablespoon
Two 8oz bars cream cheese
2 Cups of sugar
Fresh Lemon juice (2 Tablespoons)
Vanilla Extract (1 Teaspoon)
Heavy Whipping cream (cold) 1 Cup
Fresh Rasberries 1 1/2 Cup
Sugar 1/2 Cup
Fresh lemon juice 2 Tablespoons
Strawberries 1/2 Cup
Blueberries 1 Cup
Facebook: Jazzy's Exotic Cooking
VALENTINE'S DAY Sweetheart Dessert - How to make RASPBERRY & CREAM CHOCOLATE DECADENCE Recipe
A special VALENTINE'S DAY dessert that will make you or everyone else go YUM YUM YUM!!! Click on Show more below to get the recipe...
Rasyberry & Cream Chocolate Decadence
In a large heat proof bowl add...
8 squares (1 ounce each) semisweet chocolate
1 tablespoon all-vegetable shortening
Place heat proof bowl over simmering water. Do not let the bowl come into contact with hot water. Melt chocolate and shortening until smooth.
Add 12 cupcake foils (without paper liners) to cupcake pan. Swirl...
1 tablespoon of melted chocolate in each cupcake foil (make sure chocolate covers half way up the sides)
Place in refrigerator for 1-2 minutes. Swirl another coat of melt chocolate to reinforce sides of cupcake foils. Refrigerate another 30 minutes or until firm. Slowly remove foil from chocolate. Set aside.
In a chilled medium bowl add...
2 1/2 cups heavy whipping cream
Beat whipping cream until soft peaks form, about 2-3 minutes (do not over beat). Cover and refrigerate until ready to use.
In a large mixing bowl add...
2 packages (3 ounces each) cream cheese, softened
4 tablespoons butter, softened
Beat until smooth. Add...
1/3 cup baking cocoa
1 1/2 cups confectioner's sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Beat until all ingredients are well blended and creamy. Fold in...
3/4 of the heavy whipped cream.
Add cream cheese and whipped cream mixture to gallon size zip lock bag or pastry bag. Add enough creamed mixture, to each chocolate cup, to rise above sides of chocolate cupcake molds.
Top each dessert with...
remaining whipped cream
1 raspberry ( more if you wish)
fresh mint leaves (optional)
Sprinkle with sifted powdered sugar just before serving.
The prefect dessert for Valentine's or any Day of the year!!!!
Chantilly Cake: A Decadent Dessert from Publix Bakery
Handcrafted by the Publix Bakery’s skilled decorators, our Chantilly Decadent Dessert cake is as beautiful as it is delicious. Moist vanilla cake is brushed with almond simple syrup and layered with fresh strawberries, raspberries, and blueberries mixed with orange extract and orange zest. Light and fluffy Chantilly cream frosting is handcrafted with a blend of fresh mascarpone cream, cream cheese, and fresh whipped topping. And finally, the cake is garnished with seasonal berries that are handpicked from our very own Produce department.
One look and you’ll see we're making dessert beautiful. One taste and you’ll wonder where this cake has been all your life. Learn more at
Publix is the largest employee-owned supermarket chain in the United States, and we just keep growing. As part of our mission to be the premier quality food retailer in the world, we always aim to provide exceptional service to our customers. Publix: where shopping is a pleasure.
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Making Homemade Raspberry Whipped Cream!
At HRMagoos in Ponce De Leon, FL
Gourmet Whipping Cream
In this video, discover details about Flavor Right's Gourmet Whipping Cream, which carries the Real Dairy Seal. Watch as Sabrina Bateman first uses it to decorate a cake, and then continues on to use it in the production of other delicious desserts.
DIY Bubble Frosting (SUGAR FREE & EASY) - Part 1 of 2 | Royalty Soaps
Want to make a pipable bubble bar without sugar, meringue powder, or cream of tartar? Let me show you how! This video the first in a two part series that demonstrates some unique solid bubble bath recipes!
L i n k s
Recipe - - THIS BUSINESS IS NO LONGER RUNNING - HERE IS A NEW RECIPE -
Bubble Up -
Polysorbate 80 -
Piping Tip and Bag -
I n g r e d i e n t s N e e d e d
Dry : Baking Soda, Kaolin Clay, SLSa, *Tapioca Powder
Liquid : Cocoa Butter, Coco Betaine (Bubble Up), Polysorbate 80**, any light weight oil (Katie used Grapeseed), Witch Hazel
* Substitution for meringue powder. meringue powder can be used.
** You can substitute cocoa butter
♕ R o y a l t y S o a p s ♕
E t s y -
T w i t t e r -
P i n t e r e s t -
F a c e b o o k -
B l o g / W e b s i t e -
I n s t a g r a m - royaltysoaps
♕ W i t & W h i m s y ♕
Y o u T u b e :
Disclaimer : I was not paid by Handmade Soaps by Sarah to create this video. Quite the opposite, I asked HER for permission to showcase it to the Royal Court because I felt that it could help so many people. I am not being reimbursed for my time nor for mentioning the recipe. This is not a sponsored video.
How To Make Buttercream Frosting By Cake Boss Buddy Valastro
Buddy Valastro shares his easy, go-to buttercream recipe for foolproof cake decorating.
Chocolate Raspberry Cake with a Mirror Glaze Recipe • Episode #195
Bonjour my friends! In this episode I'll show you how to make my Chocolate Raspberry Cake with a Mirror Glaze recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Flourless Chocolate Torte
My very favorite way to eat chocolate! This torte pairs perfectly with raspberry coulis and whipped cream. The recipe can be found on the blog at minetterushingcakes.com/blog. Thank you to @Rose Levy Beranbaum Signature Series for creating this recipe and allowing me to share it.
Vanilla Almond Hazelnut Praline Cake - The Cupcake Confession
In this episode of The Cupcake Confession, we are going to learn how to make Vanilla Almond Hazelnut Praline Layer Cake. The cake sponges here are flavoured with Vanilla and Buttermilk. I've used homemade buttermilk in this recipe as I've been churning butter at home. However, you can use store bought as well.
The layers then contain Swiss Meringue Buttercream frosting. This frosting is flavoured with the almond hazelnut Praline paste. You can add or subtract as much of the praline paste as you'd like based on your liking. This will not affect the structure of the frosting in any way.
Ingredients for Vanilla Almond Hazelnut Praline Cake:
For the Vanilla Buttermilk Cake Layers:
200 grams all purpose flour
200 grams caster sugar
1 teaspoon baking powder
200 grams salted butter, room temperature
1 teaspoon vanilla extract
175 mls buttermilk
For the Almond Hazelnut Praline:
240 grams caster sugar
85 mls water
150 grams almonds
90 grams hazelnut
For the Praline Swiss Meringue Buttercream frosting:
4 egg whites (120 grams)
240 grams caster sugar
350 grams butter
200 grams praline paste
Find the full recipe for the cake on my blog here:
The recipe for the Swiss Meringue Buttercream Frosting can be found here:
6 Inch cake Tins:
Made this recipe? Don't forget to click a photo, tag me @thecupcakeconfession on Instagram and use #thecupcakeconfession. I'd love to feature you!
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Desserts with Whipping Cream - Flavor Right
EASY Baking: Raspberry & White Chocolate Cake Recipe!
A no fuss basic baking recipe to easily master which can be adapted with any fruit you might like to substitute. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes.
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Ingredients (US & METRIC):
For the cake:
200g/ 7 oz self raising flour
1 tsp baking powder
200g/ 7 oz caster sugar
Pinch of salt
250g/ 9 oz ricotta
4 large free range eggs
125g/ 1 stick butter, melted
250g/ 9 oz raspberries
200g/ 1 cup white chocolate, roughly chopped
For the topping:
150g/ ¾ cup white chocolate
125ml/ 4 fl oz double cream
½ vanilla pod, split and seeds scraped
125g/ 4 oz creme fraiche
Strawberries, halved, to decorate
Get the full method here:
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How to Make the Perfect Valentine's Day Dessert: Raspberry Cream Love
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Make the perfect Valentine's Day Dessert: Raspberry Cream Love with the help of Mahalo and Tristan!
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Chocolate Mirror Glaze Cake
You never knew it was this easy!!!
PRINT RECIPE: in a new tab)
Chocolate Decadence Recipe - How to Make a Chocolate Decadence Cake
Learn how to make a Chocolate Decadence Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Chocolate Decadence Cake!
Brown Sugar Poundcake with Pineapple Coulis
Chocolate cake with Strawberries | Valentine's Day Special
Strawberries are in the market and Love is in the air! Here's a cake specially for this Valentine's Day :) With the decadence of dark chocolate and the red, juicy lusciousness of the strawberries, this chocolate cake recipe is one you need to try!
This recipe has been worked on by my daughter
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For the Chocolate Cake:
180 grams of Salted Butter (3/4th cup) [add a teaspoon of salt if using unsalted butter)
100 grams (1/2 cup) Dark Chocolate
60 ml (1/4 cup) Milk
180 grams Sugar (powdered)
2 Large Eggs
1 teaspoon Vanilla Essence
180 grams (1and 1/2 cup) of Flour
2 Tablespoons of Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2x 6 baking tins lined with Oil
Bake in a preheated oven at 180 degrees Celsius for 25 minutes or till an inserted skewer comes out clean.
Once baked, oven the oven door a little, allow the cake to rest in that heat for 15 minutes, then cool upon cooling racks at room temperature.
For the Dark Chocolate Ganache frosting:
300 grams of Dark Chocolate
150 ml of Cream
Heat in a microwave oven checking and stirring every 20 seconds to prevent burning the chocolate (can alternatively be heated over a double boiler).
Allow this to rest for 5-6 hours or overnight at room temperature. (I usually prepare this the previous day or in the morning if I plan on using the frosting in the later part of the day.)
After this interval, it will have thickened. Whip it up for a few minutes till lighter and increased in volume.
Use one quarter to mix along with the compote. Use the remainder for crumb-coating and frosting the top and sides.
For the Strawberry Compote - Ganache filling:
2 tablespoons of Sugar
4 tablespoons of Water
10-12 Strawberries (chopped)
Mix the compote with a quarter of the whipped up ganache.
8-10 Strawberries, chopped for fresh, juicy bites within the cake.
Some more strawberries for the top.
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Sardana by @Kevin MacLeod
Chocolate Decadence Cake by The Cake Boss | Fast Cakes Ep01
Cake Boss Buddy Valastro shows you how to make a fast and simple chocolate decadence cake. See below for full recipe.
Starring Buddy Valastro
Executive Producer: Art Edwards
Produced by Andy Mills and Cakehouse Media
Chocolate Decadence Cake Recipe
1 ½ cup Cake Flour
1 ½ cup Sugar
8 Tbs Unsalted Butter
1/3 cup Cocoa powder
1 tsp Baking Soda
¼ tsp Baking Powder
1/3 cup Unsweetened Chocolate (melted)
½ cup Hot Water
2 extra large Eggs
½ cup Buttermilk
Preheat oven to 350F
Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.
Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.
Grease your 7” cake pans, divide the batter into pans and bake for 25-30 minutes or until a cake tester comes out clean.
1 cup Heavy Cream
9 oz Semi Sweet Chocolate
Raspberry White Chocolate Mousse Dessert
Decadence doesn't begin to describe this dessert: it's beautiful, delicious and creamy with every bite! Treat your family to something different for dessert: it's easy to make, fun to eat and appreciated by old and young, alike! How to make a Raspberry White Chocolate Mousse Dessert.
This is the perfect Valentine Day Treat. Enjoy them with a special someone.
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Name of Audio Track: Rockabilly Hoedown
Artist: Benjamin Harris
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License Type: Commercial, Type: B
Chocolate Raspberry Tart Recipe - Laura Vitale - Laura in the Kitchen Episode 317
To get this complete recipe with instructions and measurements, check out my website:
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The BEST Chocolate Raspberry Cake | Cool Cakes 01
The Cake Boss's Head of R&D, Erin McGinn, puts together a cool chocolate raspberry cake perfect for your next dinner or party!
Follow Erin on Instagram: @eemcakes
Produced by Cakehouse Media
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Erin McGinn
Production Manager: Yuna Ma
Editor: Andy Mills
Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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EASY 5 Minute MINI CHEESECAKES | Cheesecake bites 2 WAYS !
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
SUBSCRIBE to my channel here:
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
The BEST Fruit Trifle Recipe - EASY No-Bake Dessert Recipe!
FULL RECIPE HERE:
Fresh, juicy fruit combined with delicate sponge cake and a Chantilly creme-cream cheese filling make for the perfect fruit trifle! This no-bake dessert is the perfect spring and summer time dessert! Make it for your next picnic or family gathering - this dish will feed a crowd!
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How To Make Peach Melba
FULL RECIPE BELOW
Break out your food processor and follow along as we show you how to make Escoffier’s legendary dessert, Peach Melba. Initially made for the famous Australian opera singer, this dish more than lives up to its name.
PEACH MELBA RECIPE:
1 ½ cups water
1 ¾ cups sugar
2 tbsp lemon juice
½ tsp vanilla extract
1 pint vanilla ice cream
1 ½ cups fresh raspberries
2 tbsp confectioner’s sugar
½ tbsp lemon juice
Combine water, sugar, lemon juice and vanilla extract into a large saucepan and heat on low until sugar has dissolved. Increase heat to medium and bring to a boil. Let cook at boiling for about 3 minutes and then turn back down to a simmer.
Cut peaches in half. Place in the syrup and let poach for about 2 to 3 minutes per side. Test doneness with a knife. When finished poaching, remove to a plate.
After the peaches have cooled, peel off the skin and remove the stones. Set aside.
For the raspberry sauce—combine all ingredients in a food processor or blender and puree until very smooth. Strain through a colander and into a container.
Assemble the dish by putting 2 peach halves in a bowl along with a scoop of the ice cream. Spoon the raspberry sauce generously on top and serve immediately.
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Shot and edited by: Matt Rice
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Buddy Valastro's Strawberry Napoleons
Learn how to make this delicious recipe for Strawberry Napoleons.
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The Best Classic New York Cheesecake Recipe | Mamagician
Look no further for a creamy and ultra smooth classic New York cheesecake recipe! Paired with a buttery biscuits crust, no one can deny its simple decadence. For the best results, bake in a water bath.
400 grams Cream cheese
120 grams Castor sugar
200 grams Sour cream
150 ml Heavy cream
2 tbsp Corn starch
1 tsp Lemon juice
2 cups Digestive biscuits (crushed)
1/2 cup Butter (melted)
**All things to be at room temperature
Mix melted butter & crushed biscuit. Pour into the 9 inch buttered spring form pan & spread evenly. Set aside. Whisk together cream cheese & sugar. Add sour cream & heavy cream. Mix until well combined. Add eggs & mix. Add lemon juice & corn starch. Don't over mix at this stage. Pour in the prepared pan . Cover the outside of pan with 2 aluminium foils. Put the pan in a larger tray half filled with hot water ,it will help in even baking. Bake at pre-heated 180 C oven for 15 mins & after 15 mins reduce the temperature to 150 C & bake for 1 hour. Turn off the oven when the cheesecake has slight jiggle in the center & let the cheese cake remain in the oven for 1 hour. Take out & cover with plastic wrap or aluminium foil & chill in the fridge over night. Serve as it is or with any of your favourite topping . I have used black currant topping. Enjoy:)
#cheesecake #newyork #mamagician
Decadent chocolate torte - recipe
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The decadent chocolate torte is a delicious cake without wheat flour, topped with a creamy chocolate ganache... if it's true that chocolate makes you feel good, then this dessert will make you happy! Find this and many more recipes with pictures on the Giallozafferano App (in English)
First thing to do is melt the butter in a double boiler - if you don't have a double boiler, you can set a bowl over a pan with a couple of inches of simmering water, but make sure the bowl is not in contact with the boiling water. Add the chocolate and stir to melt, then turn off the heat and allow to cool. Separate the egg whites from the yolks and place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment - otherwise you can use an electric beater. Add half of the sugar and beat until the mixture is pale and frothy.
Once the egg yolks are light in colour, as you can see, add the cooled chocolate and butter mixture. Now take a large bowl and beat the egg whites to soft peaks, meaning firm but not stiff. Add a pinch of salt - the egg whites must be at room temperature. When they start to turn white, add the sugar in 2-3 times.
Can you see the soft peaks? Now fold into the chocolate mixture, stir gently from bottom to top, to preserve the air in the batter. Finally, add the almond meal: break up any lumps with a fork, as almond meal may clump together and stir until well incorporated. Now pour the batter into a springform pan, about 9-9 ½ inches (23-24 cm) in diameter, that has been buttered and lined with parchment paper. Bake in a preheated static oven at 350°F (180°C) for 50 minutes.
Now move on to the chocolate ganache topping: heat the heavy cream in a saucepan, then add the roughly chopped dark chocolate. Once the chocolate is melted and blended with the cream, turn off the heat, transfer to a cold bowl and place it in a larger bowl of ice; while cooling, beat the mixture with an electric beater.
It's time to coat the cake - once cooled, of course. You can spread the ganache with a spatula as I'm doing now, to give a rough effect, or you can smooth it out, if you prefer. Finally, a handful of toasted almond slivers on top. And while I'm adding the finishing touch, let's see together the ingredients needed for this recipe.
Decadent chocolate torte - 9 inches (23 cm) in diameter
7 oz (200 g) of dark chocolate
1 ½ sticks (165 g) of butter
6 medium eggs
¾ cup (150 g) of white sugar
1 pinch of salt
1 ⅓ cups (150 g) of almond meal
For the chocolate ganache
less than 1 cup (200 ml) of heavy cream
7 oz (200 g) of dark chocolate
1 handful of slivered almonds
This recipe is dedicated to all the chocoholics like me. Perfect as a birthday cake or a supreme dessert, the decadent flourless chocolate torte is impossible to resist... cook it yourself and let me know if it made you happy!
Panna Cotta Cake with its Duo of Maple Jellies
This is a spectacular cake that’ll dazzle the whole family! Watch it come together over four stages of prep: the jellies, the panna cotta, the whipped cream, and assembly. Easier to make than it sounds!