Indulge in True Decadence With These Ultra Rich Dark Chocolate Dessert Recipes

Dark chocolate is truly god sent — one can indulge, even overindulge, without any of the guilt. Containing a higher percentage of cocoa solids, which contributes to its intense, bittersweet taste, dark chocolate pairs well with a variety of ingredients — like fruits, nuts and spices — allowing for creative dessert combinations. It is also rich in antioxidants, which have been linked to improving heart health. If you’re a fan of this bittersweet treat, you have to try these recipes for dark chocolate desserts.  

Chocolate Orange Cake

Two stellar flavors — the bittersweet taste of dark chocolate and the sweet, zesty taste of orange — come together in this decadent dark chocolate dessert. 

Ingredients

• 1 Seville orange
• Melted butter (for greasing)
• 100 gm plain Cadbury chocolate (broken into pieces)
• 3 eggs
• 280 gm caster sugar
• 240 ml sunflower oil
• 25 gm Cadbury cocoa powder
• 250 gm plain flour
• 1½ tsp baking powder
• Orange candied peel (to decorate)

For the chocolate ganache:

• 200 gm Cadbury dark chocolate (broken into pieces)
• 225 ml double cream

Instructions

• Pierce the orange with a skewer and cook for 30 minutes in boiling water until it turns soft. Then, blitz the orange in a food processor until smooth. Transfer it to a bowl and set it aside to cool.
• Preheat your oven to 180°C. Grease and line a cake tin. 
• In a bowl, add chocolate and melt in the microwave. Let it cool.
• Lightly beat eggs, sugar and oil in a large bowl. Gradually incorporate the pureed orange (don’t forget to discard the pips) and the melted chocolate and mix.
• Then, sift in cocoa, flour and baking powder. Give it a good mix and pour the mixture into the cake tin.
• Bake for 55 minutes. Once baked, allow the cake to cool for 10 minutes inside the tin. Then pop it out of the tin and allow it to completely cool on a wire rack.
• To make the chocolate ganache, bring the double cream to a boil. Pour it over the pieces of dark chocolate. Let it be for about two minutes then stir it until you arrive at a smooth consistency. Set it aside for at least 1.5 hours.
• Transfer the cake to a large serving plate. Using a palette knife, spread the ganache on top. Decorate with candied orange peels.
• Your cake is ready to be cut up and served.

You should also try this recipe for Bournville orange squares.

Chocolate Barfi

This dark chocolate dessert can be a part of your dessert menu for this year’s festivities. 

Ingredients

• 220 ml whole milk
• 70 gm salted butter
• 120 gm caster sugar
• ½ tsp ground cardamom
• 10 strands of saffron
• 400 gm whole milk powder
• 300 gm Cadbury dark chocolate
• Edible rose petals or pistachios (for decoration)

Instructions

• Line your baking tin with parchment paper.
• Over medium heat, warm whole milk until steaming. Add butter and stir until melted. Then add sugar, cardamom and saffron and stir until the sugar is dissolved. 
• Lower the heat and whisk in whole milk powder until you have a thick, smooth batter.
• Continue to cook the mixture for the next 10-15 minutes, stirring continuously until the mixture starts to clump and come away from the side of the pan. 
• Transfer the clump onto the baking tin and spread it evenly using a spatula. Leave it to cool to room temperature for about an hour and then another 30 minutes in the refrigerator to set completely. Then cut up the barfi into squares. 
• Break the dark chocolate into chunks and melt it in the microwave. 
• Using a cocktail stick, pierce the barfi and dip it into the melted chocolate; make sure all sides are coated. Repeat this step for all the pieces of barfi. 
• Decorate the barfis with edible rose petals or pistachios. 
• Refrigerate for about an hour before serving.  

You should also try this recipe for mint chocolate fudge.

Tahini Mississippi Mud Pie

This recipe is a twist on the classic Mississippi mud pie — tahini being the surprising ingredient. 

Ingredients

• 300 gm chocolate biscuits
• 100 gm butter (melted)

For the brownie layer:

• 125 gm Cadbury dark chocolate (broken into pieces)
• 125 gm unsalted butter
• 175 gm brown sugar
• 2 eggs
• 100 gm tahini
• 75 gm plain flour
• 1 tbsp Cadbury cocoa powder

For the topping:

• 250 gm vanilla custard
• 75 gm Cadbury dark chocolate (broken into pieces)
• 350 ml double cream
• 1 tbsp tahini
• 1 tbsp icing sugar
• Sesame brittle (for decoration)

Instructions

• Blitz chocolate biscuits in a food processor until they turn into crumbs. Add melted butter and mx.
• Pour the mixture into a deep tart tin and using a spoon, spread and press the crumbs onto the base and sides of the tin. Place it in the fridge to chill.
• Heat your oven to 180°C.
• To create the brownie layer, melt chocolate and butter in the microwave. Stir for a smooth consistency. In another bowl, using an electric whisk, beat sugar and eggs until creamy.
• Add the chocolate mixture and tahini to the sugar and egg mixture. Into this, sieve flour, cocoa powder and ½ tsp salt and gently fold everything together.
• Pour the brownie mixture into the tart tin and bake for 20 minutes. Then let it cool at room temperature for about two hours. 
• To make the topping, cook custard and chocolate on medium heat, stirring until the chocolate is melted. Turn off the heat and let it cool.
• Pour the custard over the brownie layer and refrigerate for 30 minutes. 
• In a bowl, whip cream, tahini and icing sugar until it forms soft peaks. Spread it over the pie and decorate it with sesame brittle.