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10 Desert Recipes
Classic Chocolate Cake --- ingredients --- flour:1 3/4 cups cocoa powder:1/2 cup sugar:2 cups baking powder:1 1/2 tsp baking soda:1 1/2 tsp salt:1 tsp eggs:2 milk:1 cup vegetable oil:1/2 cup vanilla extract:2 tsp boiling water:1 cup --- steps --- 1) Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. 2) In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt. 3) Add eggs, milk, oil, and vanilla, mixing until smooth. 4) Stir in the boiling water (batter will be thin). 5) Pour into prepared pans and bake for 30-35 minutes. 6) Let cool before frosting with your favorite chocolate frosting. Salted Caramel Brownies --- ingredients --- butter:1 cup sugar:1 1/4 cups eggs:3 vanilla extract:1 tsp flour:1 cup unsweetened cocoa powder:1/3 cup baking powder:1/2 tsp salt:1/2 tsp caramel sauce:1/2 cup sea salt:1 tsp --- steps --- 1) Preheat oven to 350°F (175°C) and grease an 8x8 baking pan. 2) Melt butter and sugar together in a saucepan over medium heat. Let cool slightly. 3) Whisk in eggs and vanilla. 4) Mix in flour, cocoa powder, baking powder, and salt until combined. 5) Pour batter into pan and bake for 25-30 minutes. 6) Once baked, drizzle caramel sauce over the top and sprinkle with sea salt. Lemon Poppy Seed Muffins --- ingredients --- flour:1 1/2 cups sugar:1/2 cup baking powder:1 1/2 tsp salt:1/2 tsp eggs:2 milk:1/2 cup vegetable oil:1/4 cup vanilla extract:1 tsp lemon zest:2 tsp poppy seeds:2 tbsp --- steps --- 1) Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. 2) In a large bowl, mix flour, sugar, baking powder, and salt. 3) In another bowl, whisk eggs, milk, oil, vanilla, and lemon zest. 4) Add wet ingredients to dry, stirring gently to combine. 5) Stir in poppy seeds. 6) Fill muffin cups and bake for 18-20 minutes, until a toothpick comes out clean. Tiramisu --- ingredients --- mascarpone cheese:1 1/4 cups heavy cream:1 cup sugar:1/2 cup vanilla extract:1 tsp espresso:1 1/2 cups (cooled) ladyfingers:24 cocoa powder:for dusting --- steps --- 1) Whip the mascarpone, heavy cream, sugar, and vanilla together until smooth. 2) Dip ladyfingers into espresso, then layer them in the bottom of a dish. 3) Spread half of the mascarpone mixture over the ladyfingers. 4) Add another layer of soaked ladyfingers, then top with the remaining mascarpone mixture. 5) Dust with cocoa powder and refrigerate for at least 4 hours before serving. Chocolate Chip Cookies with Sea Salt --- ingredients --- butter:1 cup (softened) brown sugar:1 cup granulated sugar:1/2 cup eggs:2 vanilla extract:2 tsp flour:2 1/4 cups baking soda:1 tsp salt:1/2 tsp chocolate chips:2 cups sea salt:for sprinkling --- steps --- 1) Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. 2) Beat butter, sugars, eggs, and vanilla until smooth. 3) Mix in flour, baking soda, and salt. 4) Stir in chocolate chips. 5) Drop spoonfuls of dough onto baking sheets, sprinkle with sea salt, and bake for 10-12 minutes. Mocha Cupcakes with Espresso Buttercream --- ingredients --- flour:1 1/2 cups cocoa powder:1/4 cup baking powder:1 tsp baking soda:1/2 tsp salt:1/2 tsp coffee (strong):1/2 cup butter:1/2 cup sugar:3/4 cup eggs:2 vanilla extract:1 tsp --- espresso buttercream --- butter:1/2 cup powdered sugar:2 cups espresso powder:1 tbsp --- steps --- 1) Preheat oven to 350°F (175°C) and line a cupcake tin with liners. 2) In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt. 3) In another bowl, combine coffee, butter, and sugar, and mix until smooth. 4) Add eggs and vanilla, then stir in dry ingredients. 5) Fill cupcake liners and bake for 18-20 minutes. 6) For frosting, beat butter, powdered sugar, and espresso powder until fluffy. 7) Frost cooled cupcakes and enjoy! Chocolate Mousse --- ingredients --- heavy cream:2 cups dark chocolate:200g (chopped) sugar:1/4 cup vanilla extract:1 tsp --- steps --- 1) Heat 1 cup of heavy cream in a saucepan until it starts to simmer. 2) Pour hot cream over chopped chocolate and stir until melted and smooth. 3) Let the chocolate mixture cool to room temperature. 4) Whip the remaining heavy cream with sugar until soft peaks form. 5) Gently fold the whipped cream into the cooled chocolate mixture. 6) Chill for at least 2 hours before serving. Salted Caramel Chocolate Tart --- ingredients --- chocolate wafer crumbs:1 1/2 cups butter:1/4 cup (melted) dark chocolate:200g (chopped) heavy cream:1/2 cup caramel sauce:1/2 cup sea salt:1 tsp --- steps --- 1) Preheat oven to 350°F (175°C). 2) Combine chocolate wafer crumbs and melted butter, then press into the bottom of a tart pan. 3) Bake the crust for 10 minutes, then cool. 4) For the filling, heat cream until simmering, then pour over chocolate. Stir until smooth. 5) Pour the chocolate mixture into the cooled crust and refrigerate for 1 hour. 6) Drizzle with caramel sauce and sprinkle with sea salt before serving. Raspberry Almond Cake --- ingredients --- butter:1 cup (softened) sugar:1 cup eggs:3 flour:1 1/2 cups baking powder:1 tsp almond extract:1 tsp raspberries:1 cup --- steps --- 1) Preheat oven to 350°F (175°C) and grease a cake pan. 2) Beat butter and sugar until fluffy, then add eggs one at a time. 3) Mix in flour, baking powder, and almond extract. 4) Fold in raspberries and pour batter into the pan. 5) Bake for 30-35 minutes until golden. Churros with Chocolate Dipping Sauce --- ingredients --- water:1 cup butter:1/2 cup sugar:2 tbsp flour:1 cup eggs:2 cinnamon sugar:for coating --- chocolate dipping sauce --- dark chocolate:100g heavy cream:1/2 cup --- steps --- 1) In a saucepan, combine water, butter, and sugar, and bring to a boil. 2) Stir in flour until a dough forms, then remove from heat. 3) Beat in eggs one at a time until smooth. 4) Heat oil in a pan and pipe churros into the hot oil. Fry until golden. 5) Roll churros in cinnamon sugar. 6) For the sauce, heat cream and pour over chopped chocolate, stirring until smooth. 7) Serve churros with chocolate dipping sauce.