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Black velvet baby cakes

  • 100g softened butter, plus extra for greasing
  • 175g light brown soft sugar
  • 1 egg
  • 100g self-raising flour
  • 50g ground almonds
  • 5 tbsp cocoa
  • 150ml Guinness
  • For the cream
  • 200ml double cream
  • 25g icing sugar
  • Splash Champagne (optional!)
4.6/5 (8 Votes)

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Preheat oven to 190 ° C. Fill the muffin cups with paper liners

  • 125g rolled oats
  • 375ml milk
  • 250g flour
  • 1 tablespoon baking powder
  • 1 pinch of bicarbonate soda
  • 115g powdered sugar
  • 1 egg
  • 90g honey
  • 60g melted butter
  • 150g raspberries
4.5/5 (17 Votes)

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How to make a Chocolate Buttercream Icing

  • 1 cup (227g) butter
  • 3 cup (375g) icing sugar
  • 2 tsp vanilla extract
  • 1 tbsp cocoa powder (keep adding until desired colour)
  • 4 tbsp milk
4.2/5 (72 Votes)

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Melt for about 1 minute the chocolate, butter and milk

  • 3 eggs
  • 200g dark cooking chocolate
  • 50g of flour
  • 80g sugar
  • 80g butter
  • 3 tbsp milk
4.4/5 (19 Votes)

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This recipe is much easier than a traditional cheesecake with biscuit crumbs at the bottom

  • 500g ricotta cheese
  • 250g mascarpone cheese
  • 150g icing sugar
  • 4 free range large eggs
  • Finely grated zest of 1 lemon
  • 4 tbsp candied peel
  • A handful of thyme flowers and leaves, chopped
  • 200g Sweet Eve strawberries
  • Icing sugar for sifting
4.2/5 (45 Votes)

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Discovered on Granny and Granddad's trip to Italy

  • 1 vanilla pod
  • 200ml/7fl double cream
  • 200ml/7fl oz. milk
  • 4 tbsp. caster sugar
  • 1 1/2 tsp. powdered gelatine
  • To serve: fresh berries or stewed rhubarb
4.6/5 (57 Votes)

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Preheat the oven to 180C/350F/Gas 4

  • Cake
  • 125g/4½oz caster sugar
  • 4 free-range eggs
  • 2 lemons, zest only, finely grated
  • 125g/4½oz self-raising flour, plus extra for flouring
  • 50g/1¾oz unsalted butter, melted and cooled slightly, plus extra for greasing
  • For the crème pâtissière
  • 600ml/20fl oz milk
  • vanilla pod
  • 4 free-range eggs, plus 2 free-range egg yolks
  • 180g/6¼oz caster sugar
  • 100g/3½oz cornflour
  • 150g/5½oz butter, cut into cubes and kept at room temperature
  • For the lemon syrup
  • 75g/2¾oz caster sugar
  • 2 lemons, juice only
  • To finish the cake
  • 200g/7oz marzipan
  • 200g/7oz dark chocolate, for decoration
  • 600g/1lb 5oz medium sized strawberries
4.2/5 (10 Votes)

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At the bottom of each glass, place a layer of crumbled speculoos (or ginger snaps), then a layer of sweetened cream...

4.4/5 (21 Votes)

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Prepare the pastry by mixing the flour, sugar, diced butter and salt

4.4/5 (77 Votes)

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Oreo cookies meet brownie in an unbelievable way in this deliciously sinful dessert! This recipe first appeared on ...

  • 1/4tsp salt
  • 1/4tsp baking powder
  • 1/3 cup cocoa powder
  • 1/2 cup olive oil
  • 1/2 cup all-purpose/plain flour
  • 1 cup sugar
  • 1tsp vanilla bean paste
  • 1 standard wooden spoonful of Oreo butter
  • 2 eggs
  • 20 Oreos
4.2/5 (29 Votes)

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Put the sugar and eggs in a bowl and mix with an electric whisk

  • For a 26 cm cake tin :
  • 400 grams of flour type 00
  • 180/200 grams of sugar
  • 2 large eggs
  • 2 apples (about 300g )
  • 130 grams of vegetable oil
  • 150 ml of milk
  • 130 grams of Nutella
  • a small packet of yeast
  • a teaspoon of vanilla extract
4.2/5 (45 Votes)

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Preheat the oven to gas mark 2 (150c) Line the cake tin with the grease proof paper

  • 400g Milk Chocolate (or plain) broken into small pieces
  • 120g Unsalted butter
  • 140g Golden caster or soft brown sugar
  • 100ml single or whipping cream
  • 5 medium eggs, beaten
  • 2 tbsp plain flour, sifted
  • Dash of fudge/caramel essence
  • 7x30cm cake tin
  • Deep roasting tray which is big enough for the cake tin to fit in
  • Grease proof paper
4.2/5 (16 Votes)

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