Discover - Soul Spoon

Sort

Cannoli Siciliani

Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey. A pastry dough of plain flour, sugar, cocoa, cinnamon, Marsala, vinegar, butter and egg yolk is mixed, kneaded smooth, rested for 30 minutes, then rolled out very thin (pasta-thin). Discs (12 cm) cut; wrapped around oiled metal cannoli forms; egg-wash sealed; deep-fried at 180°C for 90 seconds until amber and crackling. Cooled, the shells lift off the moulds. The drained ricotta sweetens with icing sugar, vanilla and orange zest; chocolate chips and chopped candied peel fold through. Piped into the shells at the moment of serving; ends dipped in chopped pistachio or chocolate; dusted with icing sugar.

Desserts 5 hours 45 minutes Serves8

Cheesecake Brownies

Two mixtures, one tin. The brownie batter goes in first: dark chocolate and butter melted, sugar and eggs whisked light, folded together with flour and cocoa. The cheesecake topping is full-fat cream cheese beaten with sugar, an egg yolk, vanilla and a squeeze of lemon - the lemon keeps the white layer bright against the brown. Spooned over the brownie in dollops, then dragged through with a knife to make figure-eight ribbons. Baked low and slow so the cheesecake sets without browning much; cooled fully before slicing.

Desserts 4 hours 55 minutes Serves16

Chocolate and Raspberry Trifle

A sophisticated trifle of chocolate Genoise sponge, rich chocolate crème pâtissière, vibrant raspberry coulis, and silky white chocolate ribbons, topped with whipped cream and fresh raspberries. This elegant construction showcases beautiful color contrasts and complementary chocolate-raspberry flavors in a showstopping glass presentation.

Desserts 10 minutes Serves6

Chocolate Babka

A rich enriched dough is mixed and kneaded; first rise overnight in the fridge for the best flavour and easier handling. The next day, the cold dough rolls into a wide rectangle; chocolate filling spreads thick to the edges; rolls into a tight log. The log is sliced lengthwise, twisted into a braid (cut sides facing up to expose the chocolate), tucked into a loaf tin and proofed. Bakes; brushes with sugar syrup hot from the oven.

Desserts 4 hours 15 minutes Serves1

Chocolate Brownies

Dark chocolate and butter melt over a bain-marie. Eggs and sugar whisk together until pale and ribbony, this gives the crackly top. The melted chocolate folds in, then a small amount of flour and cocoa, and chocolate chunks. Bake until the centre wobbles slightly; cool fully (or you'll get fudge soup).

Desserts 40 minutes Serves16

Chocolate Roulade

An elegant and impressive dessert of crispy meringue rolled around a rich chocolate filling, creating a beautiful spiral when sliced. The contrast between the light, airy meringue and the dense, silky chocolate filling provides the perfect balance of textures and flavors in this sophisticated French-inspired creation.

Desserts 1 hour 5 minutes Serves10

Churros Mexicanos

A choux-like dough cooks on the stovetop: water, butter, sugar, salt and a touch of vanilla bring to a boil; flour is dumped in all at once; cooked for 2 minutes stirring vigorously until the dough comes together as a ball that pulls away from the pan. Cooled slightly, eggs whisk in one at a time to a smooth thick pipe-able dough. Transferred to a piping bag with a star nozzle (1 ½ cm star tip). Heat oil to 175°C. Pipe directly into the oil, cutting each churro to 12-15 cm length with scissors. Fry for 90 seconds per side until amber. Drain on paper. Roll immediately in cinnamon sugar. Serve warm with hot chocolate.

Desserts 40 minutes Serves4

Dobos Torte

Six thin sponge discs are baked separately at high heat for 6-8 minutes each. Five are layered with a French-style chocolate buttercream made from a hot sugar syrup whipped into yolks then enriched with butter and melted dark chocolate. The sixth disc gets glazed with hard caramel while still warm, marked into twelve wedges before it sets, and crowns the cake. Sides masked with more buttercream and dusted with toasted chopped hazelnuts.

Desserts 6 hours 5 minutes Serves12

Eszterházy Torte

Five thin discs of almond-meringue (a French dacquoise) bake low and slow. They sandwich with a cognac and vanilla French-style buttercream (a pâte à bombe enriched with butter). The top is sealed with a thin layer of buttercream then iced with white fondant; melted dark chocolate is piped in concentric circles into the wet fondant and pulled into a spider-web with a skewer. Sides masked with toasted flaked almonds.

Desserts 6 hours Serves12

Peanut Butter Stuffed Brownies

The construction trick is the frozen peanut butter slab: 1 cup of commercial peanut butter spread (the firm processed kind, not natural) gets warmed, spread into a tin, frozen until solid. That slab tucks inside the brownie batter mid-tin. The frozen state stops the peanut butter from melting into the chocolate during the bake - it warms back to soft-set fudge texture by the time the brownie's done. Topped with a drizzle of more peanut butter swirled across the surface, baked until edges are set with a centre jiggle, cooled and chilled until sliceable.

Desserts 6 hours 47 minutes Serves16

Rugelach

Rugelach dough: equal weights butter and cream cheese, beaten together, with flour and salt, like a cream-cheese shortcrust. Chills for 2 hours. Filling (chocolate version): cocoa, sugar, butter, sometimes chopped chocolate. Dough divides into 4 portions; each rolls into a circle 28 cm across; spreads with filling; cuts into 8 triangular wedges like a pizza. Each wedge rolls up from the wide edge toward the point. Brushes with egg wash; dusts with sugar. Bakes for 22 minutes at 180°C.

Desserts 3 hours 10 minutes Serves32

Salted Caramel Brownies

A classic fudgy brownie base - dark chocolate and butter melted together, sugar and eggs beaten until light, the chocolate folded in, then flour and cocoa folded just enough to combine. A homemade salted caramel is dolloped on top of the batter in the tin and swirled through with a skewer for the marbled look. Baked at 170°C until just-set - a faint tremble in the centre. Cooled completely (overnight is best) before slicing, because warm brownies tear and lose the fudge texture. Flaky salt scattered on top while still warm so it sticks.

Desserts 1 hour 2 minutes Serves16

Somlói Galuska

Three thin sponges bake side by side or in batches: one vanilla, one cocoa, one walnut. Each is moistened with a warm rum-citrus syrup and layered in a deep dish with raisins, walnuts and a vanilla pastry-cream-style filling. The whole thing chills overnight so the layers meld. Served by scooping (galuska means "dumpling", referring to the soft scoops), drowned in warm chocolate sauce and crowned with cold whipped cream.

Desserts 5 hours 15 minutes Serves8-10

Tiramisù

Egg yolks whisk with sugar over hot water (zabaglione method, gentle heat) until pale and thick. Off heat, mascarpone whisks in to a smooth thick cream. Whipped egg whites fold through to lighten. Strong espresso is brewed and cooled; Marsala (or rum) stirs in. Savoiardi (lady fingers) get dipped briefly in the coffee, 2 seconds maximum per side, and lined up in the dish. Half the mascarpone cream goes on; cocoa-dust between layers. A second layer of dipped savoiardi; remaining cream on top. Heavy cocoa dusting. Refrigerated overnight; the savoiardi soften and the layers set.

Desserts 30 minutes Serves8

Triple Chocolate Brownies

A fudgy brownie batter built on dark chocolate and butter, lightened with whisked eggs and sugar. The texture comes from chopping each of the three chocolates by hand - different sizes give different melts. Dark chocolate goes into the batter (melted); milk chocolate gets folded through in 1 cm chunks (which stay molten in the centre when warm, set into chewy nuggets when cool); white chocolate gets scattered on top (where it browns at the edges and stays gooey at the centre). Cooled fully before slicing.

Desserts 45 minutes Serves16

15 recipes

Filters