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Chocolate Mousse Cake May 8, 2012

Filed under: Desserts — delishuss @ 9:18 pm
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I didn’t actually make this myself but I have to try it, it’s to die for. Ocassionally at work someone from our lunch group will bring in a little treat for afternoon coffee. It was a work colleague’s birthday and his wife made him this cake so he brought it in to share, hooray. It’s amazing. Let’s hope it turns out as well now when I try it. It’s a Rachel Allen recipe by the way.

Here goes!

Serves 8


  • 300 g dark chocolate, broken into pieces, or  dark chocolate drops
  • 150 g butter
  • 5 eggs
  • 50 g caster sugar
  • cocoa powder, for dusting


1. Preheat the oven to 180C/160c fan/gas 4. Line the base of a 20 cm diameter spring-from/loose bottomed cake tin with a disc of baking parchment and grease the sides with butter.

2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside.

3. Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric mixer, whisk for 7–10 minutes or until the mixture forms a light, pale mousse.

4. Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared tin and bake for 20–22 minutes or until the cake is almost set. Allow to cool down completely in the tin before removing, then dust with cocoa powder and cut into slices to serve.


Tropical Fruit Pavlova December 26, 2011

Filed under: Desserts,Weight Watchers Recipes — delishuss @ 7:26 pm
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Pavolva would probably be my favourite dessert but I haven’t really been too successful at making it right. So I made up in my mum’s house to see if it would work out differently and it did. I’m going to blame my gas oven 🙂 It turned out great and was surprisingly easy to do. I got this recipe from the Weight Watchers magazine. So it has to be good for you 🙂

5 Propoints per serving

Serves 6

Note: Make the meringue the night before and leave to cool in the oven overnight. It will keep for 2 days if left uncovered in a cool dry place.


4 egg whites

200g caster sugar

300g fresh mango chunks

175g fresh pineapple chunks

2 passion fruit

30g pomegranate seeds

170g pot of 0% fat Greek yoghurt

100g Weight Watchers reduced fat thick cream



1. Pre-heat the oven to Gas mark 2/150 degrees celisus/ 130 degrees if using fan assisted oven.

2. Line a baking sheet with parchment.

3. In a large clean mixing bowl, whisk the egg whites to stiff peaks. Whisk in the sugar 1 tablespoon at a time, making sure that it is incorporated well before adding the next spoonful. The result should be a stiff glossy meringue.

4. Spread the meringue in roughly a 25cm circle on the sheet of baking parchment, lifting the edges slightly to make a low rim.

5. Place in the oven and turn down the heat to Gas mark 1, 140 degrees and 120 degrees celsius with a fan assisted oven. Cook for 1 hour until dry and firm to touch. Turn the oven off and leave the meringue in there until completely cool.

6. When ready to serve, peel the baking parchment away and place on a serving plate.

7. Mix the pineapple, mango and passionfruit together.

8. Combine the yoghurt and cream and spread on the meringue case and then top with the fruit.

9. Sprinkle the pomegranate seeds over and serve straight away.


It truly is delightful.





Chocolate Brownies with a Twist December 19, 2011

Filed under: Cakes,Desserts — delishuss @ 10:19 pm
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My colleague Miro makes tasty desserts and cakes every weekend, so we pressured him into making something nice to go with our afternoon tea. He certainly excelled with these tasty treats. The recipe detailed below has been written by him for us. I think it is worded quite skillfully 🙂


185g unsalted butter (well I used salted and it didn’t really matter :-)) 185g dark chocolate 85g self-raising flour 40g cocoa powder 3 large eggs 275g golden caster sugar

Optional – zest from 1 lemon, handful of roasted nuts (I got mixture of peanuts, peacan nuts, cashew nuts and roasted them in hot oven for 10 min), crushed chocolate bars, maltesers, or whatever you have handy 🙂


I’m sure you don’t really need me to explain how to mix it all together, but just in case, here we go:

Melt the chocolate and butter in a bowl over a hot water (make sure it’s not boiling too much, as we don’t want the mixture to burn ;-))

While this is nicely melting, beat the crap out of the three eggs with sugar until nice and fluffy (well, not really fluffy, but it should at least double in size, you know the drill….)

Pour in the melted chocolate mixture (make sure it’s not too hot, it should be at room temperature) and mix in gently as we don’t want to loose all our fluff from the egg/sugar mixture 🙂

Then sieve in the flour and cocoa mixture – and mix together – again nice and gently.

And if you wish so, you can now add the lemon zest, roasted nuts cut into chunks and crushed chocolate bars.

Pour the mixture to a square tin – well, mine was a silicone one, so not really a tin, but if you have a proper tin, then you should grease it or use a greaseproof paper, as we don’t want to end up with everything stuck to the tin. Think mine was around 20x20cm (no idea what it is in inches, but who cares ;-))

Put into preheated oven – fan 160C/conventional180C/gas 4 (to cover all options) and bake for 25 min. After 25 min, open the oven and shake the tin to see if the middle is still wobbly – if yes, put it back for another 5 min. If not, just take it out and let it cool down in the tin. Once cooled down, you can cut it to to your wildest imagination – I just cut it into 4 equal squares, then each square into 4 more squares and then each square diagonally into triangles – god, that sounds very complicated (but it’s not, I promise ;-)).

And finally (if you managed to get to this stage without any hick-ups) – enjoy eating it 🙂


Fruit Crumble October 1, 2011

Filed under: Desserts — delishuss @ 5:27 pm
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I was out for a walk last Saturday and stumbled across a country lane with a flurry of blackberries, so I had to pick them. Half of the pickings came home with me and the rest were munched along the way :-). I had intended to make a crumble so I had cooking apples in stock. I tried to make it healthy-ish by using lower fat produce. I hadn’t made crumble before and was pleasantly surprised how easy it was.

It was yummy and needless to say didn’t last very long.


4 tablespoons splenda or sweetner

3 cooking apples, peeled, cored and sliced

4 plums, peeled, cored and sliced

75g blackberries or autumn fruit

100g low fat butter (I used flora light)

70g flour

50g oats

50g golden caster sugar

50ml of water


1. Pre-heat the oven at 190 degrees celsius/gas mark 5.

2. Add the sliced apple and plums to a baking dish and sprinkle with the splenda and water and soft in the microwave for about 5 minutes on high.

3. In the meantime in a bowl make the crumble topping by adding the flour and butter and mixing together with your fingers lightly until it resembles breadcrumb. Stir in the caster sugar and oats.

4. Once the fruit has softened, add the berries and cook for another 2 minutes in the microwave. Remove and cover with the crumble mixture.

5. Cook in the oven for 30 minutes. If it doesn’t brown on top stick it under the grill for a couple of minutes. Serve with custard or vanilla ice-cream.

Note: if you don’t like the idea of using the microwave you can just soften them in a saucepan instead. You could add cinnamon to the crumble mixture also.


Lemon Meringue Roulade June 26, 2011

Filed under: Desserts,Favourites,Weight Watchers Recipes — delishuss @ 6:29 pm

This is so easy to make. However, you would really need a mixer for it to get the consistency right. It’s a Weight Watchers recipe.  I haven’t had much success with meringue type pavalova recipes and I’ll admit that I burnt this first time around. I don’t give up easily particularly when people say it’s such an easy to make. I felt like I had to prove it to myself that I could do it. Word of advice is to watch this one closely as it can burn quite quickly. It’s a lovely fresh summer recipe.

Serves 6

5 propoints per serving


4 egg whites

200g caster sugar

Zest of 1 lemon

3 tbsp lemon curd

1 tsp icing sugar

1 tub of quark, approximately 250g


1. Preheat the oven to gas mark 6/ 200 degrees celsius and line a swiss roll tin measuring 23cmx33cm with baking parchment.

2. Put the egg white in a bowl and whisk until soft peaks form, then gradually add the sugar, whisking continuously to make a smooth glossy meringue that stands firm. Fold in the lemon zest.

3. Spoon into the prepared tin and level with the back of a spoon. Bake in the oven for 8 minutes until the top is golden., the reduce the oven temperature to gas mark 3/160 degrees celsius and cook for a further 10 minutes until the meringue is firm to the touch. Turn out onto a board covered with another sheet of parchment and leave to go cold.

4. Remove the paper from the meringue and discard. Spread the quark over the roulade, leaving a border of 1cm, then dollop the lemon curd over the top. Roll up the mreingue from the short side using the parchment to help. Put onto  serving plate and dust with the icing sugar. Serve immediately.


Trifle May 29, 2011

Filed under: Desserts — delishuss @ 9:46 pm
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This is not a traditional trifle by any means. This is a Jamie Oliver recipe. It’s  yummy and it’s also quick and simple recipe to make.  An all round winner.


3 oranges

75ml limoncello

100g sponge fingers

250g mascarpone

2 heaped tablespoons icing sugar, plus extra for dusting

100ml semi-skimmed milk

1 lemon

1 teaspoon vanilla paste or extract

1 punnet of raspberries, or other seasonal fruit

1x 100g bar of good-quality dark chocolate, for shaving over



1.  Squeeze the juice from  3 oranges into an appropriately sized serving dish. Stir in the limoncello and taste to check the balance of sweetness and booze, adjusting if necessary.

2. Cover the base of the dish with a layer of sponge fingers.

3. Put the mascarpone and icing sugar ino a separate bowl with the milk.

4. Finely grate over the zest of the lemon, then squeeze in the juice from one half. Add the vanilla paste or extract to the bowl and whisk well.

5. Spread the mixture all over the sponge fingers, then scatter over the raspberries and finely scrape over a little dark chocolate. Put into the fridge.

6. After dinner take the dessert out of the fridge. Serve over a little icing sugar, then serve. If you’re feeling a bit indulgent you can melt the rest of the chocolate in the microwave and drizzle it over the top.


Lemon Tart May 19, 2011

Filed under: Cakes,Desserts — delishuss @ 9:57 pm
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My friend Miro passed this recipe onto me, so I must give it a try at the weekend. I love anything citrusy (not sure if that’s a word), so I reckon this is going to be a winner. Here goes:

First you need to prepare your sweet shortcrust pastry. You need:
175 g (6 oz) plain flour
pinch of salt
85 g (3oz) butter or margarine, cut into small pieces
30 – 45 ml (2-3 tbsp) cold water
20 ml (4 tsp) caster sugar
Mix the flour, salt and butter together in a Kenwood mixer until it resembles breadcrumbs, then add sugar and start sprinkling over water after it combines all together. You don’t want to over handle it, so once it’s combined, wrap it in a clear film and put it into fridge for half an hour to rest. Then just roll it out and put it into a tart form (I usually use one with a loose bottom – 9 inch), prick the pastry with a fork and put it into preheated oven at 190 C (375 F) or Gas 5 and bake until golden (usually takes 20 – 25 min). They advise to bake it blind with baking beans and then remove them after 20 min and bake for another 15 min, but it’s not a must.

Once baked, let it cool and prepare your lemon filling. For that you need:
2 lemons
3 limes (or vice versa lol)
65 g (2.5 oz) cornflour
50 g (2 oz) caster sugar
3 egg yolks
First grate the lemons and limes for zest, then you need to half them and squeeze the juice out. Pour into a jug and make up to 450 ml (3/4 of a pint) with cold water. Place it into a saucepan together with sugar and bring to a boil. Meanwhile, mix the cornflour and egg yolks with 120 ml (4 fl oz) of cold water and pour it to your boiling juice. It’ll take only a minute or two to thicken and once thickened, you can pour it straight to your pastry case. Let it cool down and bon appetite 🙂
I have been led to believe that it’s not as much work as it sounds, so I will keep you posted.


Mango, Orange, and Passionfruit Fool October 16, 2010

Filed under: Desserts — delishuss @ 8:56 pm
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This is a light and refreshing dessert. You really need to use ripe mangoes for this; otherwise it will be lumpy.

Serves 4


3 large, ripe mangoes, stoned and flesh roughly chopped

Zest of 1 large orange

4 tsbp orange juice

400g Greek yoghurt

Sugar-free sweetner, to taste

4 passionfruit, seeds extracted


1. Place the mango, orange zest and juice in a food processor or blender. Process until smooth. Stir in the Greek yoghurt and add sweetner to taste.

2. Divide the mixture among four glasses or bowls, and chill for at least 30 minutes.

3. Spoon the seeds from the passionfruit on top of the fool and serve.


Mo’s Nutty Cheesecake August 29, 2010

Filed under: Cakes,Desserts — delishuss @ 9:22 pm
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I have to admit that I haven’t tried this recipe but it’s definately one on my list. It really is a piece of cake 🙂



8 oz digestives

3 oz butter


3 oz caster sugar

3 oz Philadelphia cream cheese

2 pots hazelnut yoghurt

1 small carton of cream whipped


  1. Bash the biscuits with a rolling pin until it’s the texture of crumbs.
  2. Melt the butter in a saucepan and stir in the biscuits, remove from the heat. Spread into a tin and chill in the fridge.
  3. Beat the sugar and cream cheese in a bowl.
  4. Fold in the yoghurt and cream. Spread on the base.
  5. Chill in the fridge until set.
  6. Serve with whipped cream and some chopped nuts.

Baked Poppy Seed and Lemon Cheesecake August 11, 2010

Filed under: Desserts,Weight Watchers Recipes — delishuss @ 8:31 pm
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I got this from a Weight Watchers cookbook. It’s really good. To keep it relatively healthy you could serve it with some fresh raspberries and low fat creme fraiche.


200g of reduced fat digestives biscuits, crushed

50g of low fat margarine melted

150g of golden caster sugar

1 tblsp of corn-flour, sifted

Zest of 2 lemons

2 tbps vanilla extracts

300g low fat soft cheese

200g tub of low fat crème fraiche

110g 0% fat Greek yoghurt

2 egss, beaten

1 tblsp of poppy seeds


  1. Preheat the oven to 200 degrees Celsius, fan oven 180 degrees Celsius. Line the bases of a 20 cm springform cake tin with non-stick baking parchment.
  2. Combine the crushed biscuits with the melted margarine and 1 tablespoon of water. Press evenly into the base of tin. Chill until required.
  3. Place the sugar, corn-flour and lemon zest in a food processor and blend briefly. Add the vanilla, soft cheese, crème fraiche, yoghurt and eggs and blend until smooth.
  4. Pour the mixture over the base and sprinkle with poppy seeds. Bake for 30-40 minutes until the cheesecake has begun to shrink from the sides of the tin and is golden on top- it should still wobble slightly in the middle, but will firm up on cooling. Leave it cool before removing from the tin, then chill for at least 1 hour.