Dessert

Chocolate Tart with Salted Dark Chocolate Glaze

Chocolate Tart with Salted Dark Chocolate Glaze
Did you know you could make a chocolate tart in a pressure cooker? This recipe shows you how! A unique ingredient – cayenne pepper – adds a unique twist to the chocolate that resembles the flavor a Mexican Hot Chocolate!

Author:
Cuisine: More Favorite Recipes
Recipe type: Dessert
Serves: 4-6

Ingredients
  • For Tart:
  • melted butter 6 Tablespoons
  • sugar ½ cup
  • eggs 1
  • vanilla extract 1 teaspoon
  • all purpose flour ½ cup
  • cocoa powder 3 tablespoons
  • cayenne pepper ½ teaspoon
  • ground cinnamon 1 tablespoon
  • salt ½ teaspoon
  • For Chocolate Glaze:
  • heavy cream ½ cup
  • chopped dark chocolate 4 ounces
  • vegetable oil 2 tablespoons
  • salt ½ teaspoon

Preparation
  1. Add melted butter in a medium bowl and whisk in sugar, egg and vanilla extract. In another bowl mix flour, cocoa powder, cayenne pepper, cinnamon and salt. Whisk into wet ingredients until smooth.
  2. Add batter into a greased round baking dish that fits into the IMUSA pressure cooker. Place a metal trivet or an upside-down metal steamer basket inside the IMUSA pressure cooker and fill the pressure cooker up with 4 cups of water. Gently place the baking dish on top of trivet. Close the pressure cooker lid and slide blue latch towards you to lock. Set the pressure dial to 2 and place on high heat. When the red security valve pops up, start the timer and cook for 30 minutes. Once the pressure cooker begins to hiss, lower the heat to medium and allow to cook the rest of the time.
  3. Once the 30 minutes are over, remove from heat, and release the pressure by turning the pressure release valve all the way to the right. Be careful as the steam will be hot.
  4. Once the red valve descends, open the pressure cooker and allow cake to cool for about 5 minutes. Using oven mitts, remove cake and invert it onto a serving plate. If the cake is not flat, place it right-side-up and trim the top so that it’s flat, and re-invert it again.
  5. To make glaze, in a small saucepan heat heavy cream until it begins to steam. Pour into a bowl with chocolate and allow to sit for 30 seconds. Whisk in vegetable oil and salt and continue whisking until smooth. Spread about 1cup all over the cake and serve the rest of the glaze as extra sauce for guests.

Caramelized Plantain-Split Sundae

Caramelized Plantain-Split Sundae
You’ve never had an ice-cream sundae as delicious as this one -using ripened sweet plantains, chocolate chips, & walnuts!

Author:
Cuisine: More Favorite Recipes
Recipe type: Dessert
Serves: 2

Ingredients
  • unsalted butter 4 tablespoons
  • ends trimmed, peeled, & cut lengthwise ripened plantains 2
  • brown sugar ⅓ cup
  • heavy cream ½ cup
  • semi-sweet chocolate chips 1 cup
  • chopped walnuts, toasted and cooled (optional) ½ cup
  • Vanilla ice cream

Preparation
  1. Melt butter in an IMUSA Caldero or stock pot over medium heat, and then add plantain slices. Sprinkle with brown sugar and cook for about 2 minutes before turning them over and cook for 3 minutes.
  2. Flip plantains once more and cook for another 2 minutes until caramelized. Be careful not to burn the plantains. Remove the plantains and set aside.
  3. Add in heavy cream to IMUSA Caldero or stock pot and whisk until thickened, about 2-3 minutes. Remove from heat, add chocolate and whisk until completely melted.
  4. Serve vanilla ice cream between two plantain halves and top with chocolate sauce and walnuts. Serve extra chocolate sauce on the side if desired.

Tiramisu Trifle with Espresso Chocolate Sauce

Tiramisu Trifle with Espresso Chocolate Sauce
Ladyfingers dipped in espresso, layered with mascarpone cheese and topped with chocolate sauce, you will fall in love with this traditional Italian dessert!

Author:
Cuisine: Fusion
Recipe type: Dessert

Ingredients
  • 2 14oz packs of Italian lady fingers (crunchy)
  • 1 c of granulated sugar
  • 1 t vanilla extract
  • 6 egg yolks
  • 3 eight ounce containers of mascarpone cheese
  • ½ c. heavy whipping cream
  • 1 cup freshly brewed espresso hot or warm
  • ½ cup of condensed milk
  • ½ cup Kahlua liquor
  • 2 T unsweetened cocoa powder
  • ¾ cups bittersweet or semisweet chocolate curls
  • 4 ounces semisweet chocolate chips

Preparation
  1. In a large heat proof glass bowl beat egg yolks and sugar for 5 minutes on medium to high speed. Place bowl over a pot of simmering water and continue beating until the mixture doubles in size. Remove bowl from heat and add the containers of mascarpone cheese and continue beating until very smooth. Place bowl in the refrigerator to chill.
  2. In a separate bowl, beat heavy cream with 2 T of sugar until stiff peaks form. Fold the whipped cream mixture into the bowl of the cheese mixture and chill.
  3. In a shallow casserole dish combine ¾ c of the espresso, ¼ c of the Kahlua and the condensed milk. Dip the lady fingers in this espresso mixture one at a time and layer in the bottom of a trifle dish or any decorative dish you desire. Top first layer of lady fingers with a third of the cheese mixture. Repeat this process one or two more times depending on the size of you dish finishing with the cream. Sift the cocoa powder over the top layer of cream and top with the chocolate curls. Refrigerate for at least 4 hours in a trifle dish or 8 hours if slicing from a rectangular vessel.
  4. For the sauce:
  5. Right before serving, and in a medium saucepan bring the remaining ¼ cup of espresso and ¼ c of Kahlua to a boil over medium high heat. Remove from heat and add the 6 ounces of semisweet chips. Allow to stand 3 to 5 minutes until melted. Stir well until very smooth. Serve immediately with the Tiramisu- on the side

 

Manchego and Quince Empanadas

Manchego and Quince Empanadas
Quince is a popular Spanish paste made from Quince fruit (a cross between an apple and a pear). The delicious combination of this sweet paste with Manchego cheese create an empanada perfect for breakfast, dessert, or a sweet snack!

Author:
Cuisine: Fusion
Recipe type: Dessert

Ingredients
  • maseca corn flour 2 cups
  • salt 2 teaspoons
  • whole milk 3 cups
  • Manchego cheese
  • Quince paste

Preparation
  1. In a medium bowl mix first 3 ingredients with your hand until it’s completely smooth. The Maseca dough will be quite loose at first, but will thicken after some time. Allow to sit for at least 5 minutes.
  2. Pre-heat your IMUSA empanada maker by simply plugging it in.
  3. the meantime cut 12 thick slices of Manchego cheese, about 3-inches wide and ½-inch thick.
  4. Cut 12 slices of the quince paste about 3-inches wide and ¼-inch thick. Join each Manchego slice with each quince paste slice and set aside.
  5. Open IMUSA empanada maker and place a heaping spoonful (about ¼ cup) of dough inside an empanada mold, carefully dispersing it to each corner of the mold with the spoon.
  6. Gently place a Manchego and quince slice into the center of the dough and cover them with another spoonful of dough, assuring that the cheese and quince are completely covered.
  7. Repeat with the other empanada molds. If you over-fill the mold with the dough, don’t worry. The excess dough will press out of the mold and can be easily “snapped off” before serving.
  8. Cook for 8 minutes and carefully remove each empanada (it will be soft at first) with tongs and allow to cool for 2-3 minutes on a cooling rack before serving.

Dulce de Leche Rice Pudding

Dulce de Leche Rice Pudding
Dulce de Leche literally means ‘Candy of Milk’ which is why this sweet topping is a favorite in Caribbean desserts. The flavor is similar to caramelized sugar and adds a unique twist to a traditional Rice Pudding Recipe!

Author:
Cuisine: Fusion
Recipe type: Dessert

Ingredients
  • 1 cup uncooked rice
  • 4 cups whole milk, divided
  • 2 egg yolks
  • ½ tsp. vanilla
  • ¼ teaspoon salt
  • 1 ½ cups dulce de leche
  • Powdered cinnamon (optional)
  • Slivered almonds, toasted (optional)

Preparation
  1. In a small IMUSA pot bring 3 cups of milk to simmer on medium heat and add rice. Lower heat to simmer for 30 minutes, mixing rice with a wooden spatula every ten minutes. In a separate bowl whisk the egg yolks, vanilla, and salt with remaining cup of milk and set aside until rice is done cooking. Slowly mix in egg yolk mixture to rice and add dulce de leche. Continue mixing until it comes back to a simmer and rice pudding starts to thicken. Remove from heat and pour into small bowls or ramekins. Garnish with cinnamon and toasted slivered almonds.

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