Sexiest Dessert?

Question

Does anyone have a really sexy dessert recipe for me?

Thank you!!

Answer 1

I have made chocolate lava cake or molton chocolate cake, there are many recipes. I pulled this one out for you, It also helps if you were something sexy when you serve it!


Warm Chocolate Cakes with Berries Recipe courtesy Giada De Laurentiis
See this recipe on air Thursday Aug. 10 at 1:30 PM ET/PT.




Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 8 hours
Cook Time: 12 minutes
Yield: 6 servings
User Rating:




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

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.

Answer 2

1

Answer 3

Chocolate Strawberry Desserts
Chocolate pudding layered with strawberry flavored whipped cream. YUM! Simple and easy for when you need a last minute dessert.
2 cups cold milk
1 (4 ounce) package instant chocolate pudding mix
1 (10 ounce) package frozen sweetened strawberries, thawed
1 cup whipping cream
1/4 cup confectioners' sugar
sliced fresh strawberries (to garnish)
4 servings

1. Beat milk and pudding mix till thick and smooth and set aside.
2. Drain strawberries and place berries in a blender.
3. Cover and process until smooth.
4. In a mixing bowl, beat cream and sugar until stiff peaks form.
5. Gently fold in strawberry puree.
6. Divide half of the chocolate pudding among four dessert dishes.
7. Top with half the strawberry mixture.
8. Repeat layers and garnish with strawberry slices.

Answer 4

Better Than Sex Cake

1 german chocolate box mix
1 jar of caramel ice cream topping ( Smuckers )
1 regular sized Cool Whip
2 Heath bars or toffee bits ( 1/2 C)

Make your cake as directed. While it is cooling, poke holes in the top, all over it. Pour the caramel over the top, it gets inside the cake. Let cool.
Frost with Cool Whip and sprinkle with toffee bits or crushed candy bars.
Yummmy !

Answer 5

Try Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus. You may want to look at the St. Valentine's menu for some great choices!

Answer 6

Banana Split
so easy !

Answer 7

Really dark chocolate fondue with strawberries.

Answer 8

http://www.angiesrealm.com/valentines_day/recipes/desserts.html

here u go! choose what u like

Answer 9

Summer Gazpacho with Dungeness Crab
Chef Ann Cooper of The Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

1 clove garlic
1 pound tomatoes
4 ounces red pepper, seeded
4 ounces celery
4 ounces onion
6 ounces fennel
6 ounces fresh corn, cut from the cob
2 ounces olive oil
6 ounces cucumber, peeled and seeded
1 cup V-8 or tomato juice
½ cup shrimp or lobster stock
1½ ounces balsamic vinegar
3 ounces extra virgin olive oil
½ teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
½ teaspoon Tabasco sauce, or to taste
1 teaspoon flat leaf parsley, chopped
2 teaspoons cilantro, chopped
1½ Tablespoons chives, thinly sliced
8 ounces Dungeness crabmeat
Method:
Preheat oven to 350º F. Rub the garlic and half of the tomatoes, peppers, celery, onions, and fennel with olive oil and roast in oven until al dente. Roast half of the corn in oven, cool slightly, shuck and cut kernels from cobs. Purée roasted vegetables in a blender or food processor. Finely dice remaining raw vegetables, except for corn. Mix all ingredients together in a large bowl and adjust seasonings to taste. Ladle soup into 4 bowls. Place 2 ounces of crabmeat in center of each bowl and serve.

Wine Pairing:
A zesty Italian white such as the Gini Soave Classico 2002

Grilled Orange-Cumin Mahi Mahi with Smoky Summer Vegetable Hash

Mahi mahi, aka dolphinfish ( but no relation to the Flipper variety of dolphin) is a true grilling fish. The slightly pink flesh is sweet and mild, and the large- flaked texture holds up extremely well to the grilling process. Although mahi is thought of as a tropical fish, many are landed along the East Coast during the summer months. This independent fish doesn't travel in schools, and is caught with hook and line rather than nets.

In this recipe, the cumin helps form a crusty, flavorfully crisp exterior, which is set up by the tender vegetables that are grilled and then chopped up in a hash-like concoction. If you can't locate mahi mahi, you can substitute steaks of mackerel, tuna, bluefish, mako shark, pompano, or swordfish, adjusting the cooking time accordingly.

Serves 4
Ingredients:

2 ears corn, husked, desilked, in blanched in boiling salted water for 2 minutes, and drained
2 medium zucchini, cut lengthwise into 1-inch planks
2 medium summer squash, cut lengthwise into 1-inch planks
1 red onion, peeled and cut into 1-inch rings
1 red bell pepper, halved and seeded
2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper to taste
1 tablespoon minced garlic
2 tablespoons roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh oregano
2 tablespoons fresh lime juice (about 1 lime)
5 to 7 dashes Tabasco sauce
4 8-ounce mahi mahi steaks, about 1 inch thick
Zest of 1 orange (orange part only), removed in strips and minced
2 tablespoons ground cumin
2 tablespoons vegetable oil
1. Put the corn, zucchini, summer squash, onion, and bell pepper into a medium bowl along with the olive oil and salt and pepper to taste and toss well to coat the vegetables. Lay the vegetables out on the grill over a medium-hot fire and, as they brown, flip them over; turn the corn several times. When each vegetable is nicely browned and cooked through, pull off the grill. You should count on 3 to 4 minutes per side for the bell pepper; 4 to 5 minutes per side for the zucchini, summer squash, and onions; and 5 to 7 minutes for the corn.

2. As soon as the vegetables are cool enough to handle, cut the corn kernels off the cob and cut all the other vegetables into bite-sized chunks. Combine all of the vegetables in a bowl, add the garlic, cilantro, oregano, lime juice and Tabasco, toss well, set aside.

3. Sprinkle the mahi mahi with salt and pepper to taste. In a small bowl combine the orange zest, cumin, and vegetable oil and mix well. Coat the mahi generously with this mixture and grill over the medium-hot fire for 5 to 6 minutes per side. To check for doneness: Cut into one of the mahi steaks and peek inside; it should be opague with no pink. Remove the fish from the fire. Put a generous helping of the vegetable hash on each plate, top with a mahi steak, and serve warm.


Casta Diva-Tahitian Vanilla Gelatin with Lemon Granite and Summer Berry Salad


Ingredients:
Vanilla Gelatin
3 sheets gelatin
1 cup water
2 cups Casta Diva wine
(Casta Diva is a wonderfully fragrant Spanish dessert wine - but Sauternes, Muscat des Beaumes, Chappellet Moelleux or Inniskillin ice wine can be substituted.)
6 ounces sugar
2 Tahitian vanilla beans, split and scraped

Summer Berry Salad
1 pint fresh berries, such as strawberries, blueberries, raspberries or blackberries
1 lemon, halved
2 ounces simple syrup
Baby mint and/or lemon verbena leaves, optional

Lemon Granite
9 ounces fresh lemon juice
9 ounces simple syrup
18 ounces water
Method:

For Gelatin:
Soften gelatin in cold water and set aside. Bring the wine, sugar and the vanilla beans to a boil; turn heat down and simmer gently, uncovered for 20 minutes. Remove from heat, add gelatin, stir and let cool to room temperature.

When cool, pour into shallow, wide bowls about 1/4 inch tall. Refrigerate until set. Wrap each bowl in plastic to keep odors out.

For Summer Berry Salad:
Puree a handful of berries in a blender, strain out the seeds, and toss with the rest of the fruit. Add a squeeze of lemon juice and some simple syrup to adjust sweetness. Add baby mint and lemon verbena leaves, if using. Toss and set aside to macerate. Fruits will have different sweetness and acidity, so remember to taste as you go!

For Lemon Granite:
Combine lemon juice, simple syrup and water. Stir, and pour into a container and freeze 4 hours or up to overnight. Scrape surface with a spoon to shave ice crystals.

To Serve:
Unwrap gelatin. Place the berry salad in the middle of the bowl, making sure to leave a 1-inch border of gelatin. Place granite crystals on top of the berries and serve with spoon.