Warm Chocolate Cakes with Berries

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients
Chocolate Cakes:

* 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
* 8 ounces bittersweet chocolate, chopped
* 1/2 teaspoon instant espresso powder
* 4 large eggs
* 4 large egg yolks
* 2/3 cup granulated sugar
* 4 teaspoons all-purpose flour, plus more for dusting molds
* 3 tablespoons Frangelico or hazelnut liqueur
* 1 cup fresh raspberries
* 1 cup fresh strawberries
* Fresh mint, for garnish

Directions

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large
glass bowl, add butter, chocolate and espresso powder. Lower heat and
place bowl over the simmering water. Slowly whisk mixture until the
chocolate is almost completely melted. Remove bowl from heat and
continue to whisk until all chocolate has melted. Allow to cool
slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer,
beat until light and fluffy and pale in color. Reduce speed to
medium-low and slowly pour in the chocolate mixture. Add the flour and
mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with
parchment paper. Place chocolate molds onto baking sheet and place in
oven for 7 minutes. If not baking immediately, cover chocolate molds
with plastic wrap and refrigerate until ready to serve, up to 8 hours.
When ready to bake, place refrigerated chocolate molds onto baking
sheet and place in oven for 10 minutes. The top and sides should be
cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it
sit for 10 seconds. Then lift 1 corner of the ramekin and the cake
should slip out. Sprinkle about 1/2 teaspoon Frangelico over each
cake. Spoon berries around the chocolate cake and garnish with mint.
Serve warm.

Strawberry Bruschetta

Cook Time: 4 min
Level: Easy
Yield: 3 servings

Ingredients

* 3 slices (1/2-inch-thick) rustic white bread
* 2 to 3 tablespoons unsalted butter
* 10 strawberries, sliced
* 3 to 5 teaspoons sugar

Directions

Heat a grill pan over medium-high heat. Grill the bread until golden
brown, about 2 minutes per side. Spread the butter over the toasts.
Arrange the sliced strawberries over the toasts. Sprinkle the
strawberries with the sugar. Broil until the sugar begins to
caramelize, about 2 minutes.

Grilled Mixed Fruit

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 pint strawberries, hulled and halved
* 4 bananas, halved lengthwise
* 1 cup fresh blueberries
* 1/4 cup sugar
* 1/4 cup chopped fresh mint leaves
* 1 lemon, juiced
* 3 tablespoons simple syrup, recipe follows

Directions

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over
medium heat, until a golden crust begins to form on the fruit, about 3
to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple
syrup. Arrange the fruit on a serving platter, drizzle the mint syrup
over top, and serve.

Simple syrup:

1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, then reduce heat and simmer for 5 minutes, or until the sugar
has dissolved. Take pan off heat and cool the syrup before using. Any
extra cooled syrup can be refrigerated in an airtight container for up
to 2 weeks.

Yield: 1/2 cup

Chocolate Zabaglione

Cook Time: 6 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/4 cup whipping cream, or heavy cream
* 1/2 cup semisweet chocolate chips
* 8 large egg yolks
* 2/3 cup sugar
* 1/2 cup dry Marsala
* Pinch salt
* 1 pound fresh strawberries, hulled and quartered

Directions

Add cream and chocolate to a heavy small saucepan. Cook over low heat,
stirring often, until the chocolate chips are melted and smooth. Set
aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture.

Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione
over the strawberries and serve.

From: foodnetwork.com

Panna Cotta with Fresh Berries

Cook Time: 7 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk
* 1 tablespoon unflavored powdered gelatin
* 3 cups whipping cream
* 1/3 cup honey
* 1 tablespoon sugar
* Pinch salt
* 2 cups assorted fresh berries

Directions

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand
for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a
heavy saucepan and stir over medium heat just until the gelatin
dissolves but the milk does not boil, about 5 minutes. Add the cream,
honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7
minutes. Remove from the heat. Pour into 6 wine glasses so that they
are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Strawberry and Mascarpone Granita

Cook Time: 3 min
Yield: 4 to 6 servings

Ingredients

* 1 cup water
* 1/2 cup sugar, plus 1 tablespoon
* 1/2 cup chopped fresh mint leaves
* 2 cups chopped strawberries, plus 1 cup finely chopped
* 1/2 cup mascarpone cheese
* 3 tablespoons lemon juice
* Pinch salt

Directions

Place the water, 1/2 sugar, and mint in a small pan and bring to a
simmer, stirring occasionally to help dissolve the sugar. Let simmer
over low heat to steep the mint. Then strain the mint from the simple
syrup. Discard the mint.

In a food processor combine 2 cups of strawberries with the remaining
1 tablespoon of sugar. Run the machine to puree the strawberries. Add
the mascarpone cheese, lemon juice, and salt. Run the machine until
the mascarpone cheese is fully incorporated. Add the mint simple syrup
and run the machine to combine. Place the strawberry mixture in an 8
by 8-inch glass dish and place the dish in the freezer. The mixture
will take about 4 hours to freeze.

To serve, use a fork to scrape the granita. Spoon the mixture into
chilled bowls. Top with the finely chopped strawberries. Serve
immediately.

Individual Strawberry Trifles

Cook Time: 25 min
Level: Easy
Yield: 2 servings

Ingredients
Marinated strawberries:

* 1 quart fresh strawberries, halved
* 1/3 cup aged balsamic vinegar

Whipped cream:

* 3 cups heavy cream
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1 (1 pound) fresh pound cake
* 1/3 cup amaretto liqueur
* 2 amaretto cookies, for garnish
* Demerara sugar, for garnish

Directions

In a small shallow casserole dish, toss the strawberries with vinegar
and let stand at room temperature for 15 to 20 minutes. After the
strawberries have marinated, check for sweetness, adding sugar if
desired.

In a large bowl using an electric mixer, whisk the cream to soft
peaks. Add the vanilla and confectioners' sugar. Whip until stiff
peaks. Set aside.

Using a serrated knife, slice pound cake lengthwise into 1/2-inch
thick slices. You will only need 4 slices. Using a 2-inch cookie
cutter, cut out circles from each cake slice. Line up 2 high ball
glasses and place 1 cake circle in the bottom of each. Brush cakes
with amaretto liqueur. Add 2 tablespoons of marinated strawberries and
spread evenly. Using a different tablespoon, add a large dollop of
whipped cream and spread evenly. Add a second layer of cake, pressing
down lightly. Brush with amaretto liqueur. Add 2 tablespoons of
marinated strawberries and spread evenly. Top with a large dollop of
whipped cream, spreading evenly. Use remaining cake, cream and
strawberries to create a more humble trifle dish.

Cover trifles with plastic wrap and refrigerate for impromptu
indulgence, Keeping in mind that it will store for up to 2 days.

To serve, remove and discard plastic wrap. Grate amaretto cookie on
top and sprinkle with demerara sugar.

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 1/2 cups cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to
grease the baking pan
* 1 1/2 cups whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan
with butter. In a medium bowl combine the flour, baking powder, and
salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar
until light and fluffy, about 3 minutes. With the machine running, add
the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until
combined. Add the dry ingredients, a small amount at a time, until
just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull
away from the sides of the pan, about 45 to 50 minutes. Let the cake
cool in the pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake with powdered
sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl
with the remaining 1 tablespoon sugar. Let sit until the juices have
pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and
their juices over the top of the cake.

From: foodnetwork.com

Strawberry and Mascarpone Filled Cupcakes

Cook Time: 25 min
Level: Easy
Yield: 12 servings

Ingredients

* 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French
Vanilla cake)
* 1 (8-ounce) container mascarpone cheese, chilled
* 1/2 cup thawed and drained frozen strawberries
* 1/4 cup sugar, plus 1/2 cup
* 1 tablespoon lemon juice
* 1/4 cup water
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease
the muffin tin and fill the batter almost to the rim of each muffin
cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4
cup sugar, and lemon juice. Process the mixture until smooth. Transfer
the strawberry mixture to a pastry bag fitted with a small tip. Push
the tip gently into the bottom of a cupcake and squeeze in the
strawberry mixture until the cupcake plumps. Continue with the
remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla
extract to a simmer over medium heat. Simmer until the sugar is
dissolved. In a medium bowl combine the vanilla syrup with the
confectioner's sugar. Stir until smooth. Working quickly, use a rubber
spatula spread the icing on the top of the cupcakes. If the icing
begins to firm up, place in the microwave for a few seconds to warm up
again.

From: foodnetwork.com

Lemon-scented Mascarpone Trifle

Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 6 servings


Ingredients


1/2 cup sugar
1 lemon, zested and juiced
16 ounces mascarpone cheese
1 store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup creme de cassis liqueur
2 cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish


Directions

In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.

To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

From: food network