oasting pan.
Combine milk and half-and-half in a medium
ch addition. Stir in vanilla.
Melt chocolate in a 1-cup
Mix at low speed the cream cheese and powdered sugar.
Add 1 cup Cool Whip; spread on cooled crust.
Mix chocolate and vanilla pudding.
Add milk and vanilla.
Beat until smooth.
Spread over cream cheese.
Top with remaining Cool Whip and nuts.
For cake:
Preheat oven to
Preheat oven to 325\u00b0F. Grease and flour a 13 x 15 inch baking pan. Melt chocolate and butter over low heat. Mix flour, cocoa powder, sugar, vanilla extract and a pinch of salt. Add melted chocolate and butter and mix with your hands until crumbly. Place 1/2 in the prepared pan and press to form a crust. Add apricots. Mix coconut and condensed milk then spoon in blobs over cake. Sprinkle with remaining crumble mixture and bake for 35-40 mins. Allow to cool on a wire rack. Cut into 24 squares and serve with whipped cream.
alf of the cake batter. Carefully spread the chocolate cake batter on top
ch cake pan and line base with parchment paper.
Stir chocolate and 1
an and sprinkle with flour. In a bowl, beat the coconut, vanilla
inutes on high(800watts). uncover and set aside.
sift flour
b>cake pan and line base and sides with parchment paper.
Gently melt chocolate and
an and dust with flour, shaking out excess.
Place chocolate in
he pastry cream, heat milk and vanilla in a small saucepan on
til smooth and fluffy.
afers in chocolate and coat halfway up. Place on parchment paper and chill
Line a 10 inch springform pan with parchment paper. Whip the cream to medium peaks, stir in egg yolks, 1 at a time, then add the powdered sugar, rum (or brandy, if using) and whisk for 2 mins.
Combine the dried meringues, chocolate shavings and brittle. Set a little aside for garnish then fold the remainder into the whipped cream mixture. Transfer to the prepared pan and sprinkle with the reserved meringue, chocolate and brittle mixture. Cover and freeze overnight.
Release the frozen cake from the pan 10 mins before serving.
Place bananas, chocolate syrup, vanilla bean seeds, milk and gelato or ice cream into blender and process until smooth.
Pour into glasses and serve immediately.
edium saucepan combine cream, sugar and vanilla pod. Stir over medium heat
2-in. round cake pans, greased and floured.
Whisk cocoa
Mix cream cheese, creme fraiche (or sour cream, if using), 1/4 cup sugar and 1 tsp vanilla extract. Distribute between 2 bowls then mix remaining sugar, vanilla extract and 1/2 the whipped cream into 1 bowl. Add melted chocolate and remaining whipped cream into the other bowl. Transfer to 2 separate 4 cup silicone loaf pans, smooth and freeze for at least 4 hours, preferably overnight.
Before serving, place ice cream pans in fridge for 1 hour. Cut into large cubes and serve decorated with toppings.
b>and flour a 9-inch round cake pan.
Whisk ricotta cheese and