Chocolate Desserts from ...

Welcome to Cooking With Alia...from Morroco..

Morocco is known for its beautiful North African landscape, wonderful people, and amazing cuisine!

Royal Chocolate Biscuit Cake...

Ingredients

• 8 ounces of 'McVities' rich tea biscuits (or Petit Beurre from LU or Social Tea Biscuits from Nabisco)
• 4 ounces good dark chocolate
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter, softened
• 1 egg, beaten
• Your secret ingredient!
• 8 ounces good dark chocolate, for icing

Directions

1. Melt the 4 ounces of dark chocolate in a double boiler.
2. Break each of the biscuits into almond-sized pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture is a light lemon colour.
4. Add the butter and sugar mixture to the chocolate, stirring constantly.
5. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
6. Add the secret ingredient!
7. Lightly grease your pan with 1/2 teaspoon butter, and place on a parchment-lined tray.
8. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.

   Note: you can cheat a bit, and place it in the freezer for 45 minutes. 
9. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing

   Note: if you placed the cake in the freezer, just place the bottom of the pan for few secons in hot water, so that butter coating melts a bit to be able to remove the parchment paper containing the cake. 
10. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature before placing in the fridge.
11. Serve Cold! 
    
    
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Chocolate Date Truffles - Father's Day Special!

Ingredients

• 150 grams of dark chocolate
• 150 grams of date paste (refer to video on how to make it)
• 2 large eggs
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• A pinch of salt
• 1/3 cup all-purpose flour

Directions

1. We need 150 grams of dark chocolate. Make sure you use the best quality of dark chocolate you can find, because it makes a big difference in the taste. The chocolate needs to be melted, either you melt it in a "bain-marie" or using the microwave. If you use the microwave, melt the chocolate in 30 sec sets, and mix it in between, otherwise, it can burn very easily when melted in the microwave.

   We also need 150 grams of date paste. Heat it up in the microwave for 30 seconds before using it. 
2. Add 1 tablespoon of sugar to 2 large eggs. Using your egg beater, beat the eggs until you get a whitish mixture. Sift 1/3 cup all-purpose flour over the egg mixture, add 1 teaspoon baking powder, and a pinch of salt. Using a spatula, mix all the ingredients.
   
   Add the melted chocolate while mixing it into the egg mixture. Finally, add the date paste and mix well.  
3. To bake the muffins, we will need a muffin tin. Place cupcake paper cups in the muffin tin. Using 2 small spoons, put some of the batter in the paper cups until they are 3/4 full. 
4. Preheat your oven to 360 F degrees. Bake the muffins for 12-13 minutes. Once the muffins are done, if you gently touch the top you'll notice that they are a bit soft. I prefer not to overcook them, and actually a little bit undercook them, because then you get this smooshy chocolatly softness inside.
   
   Let the muffins cool down, then remove the paper cups from the muffins.You can serve them warm with vanilla ice cream or just place them in a plastic bag and put  them in the fridge. When you want to eat them, pop them in the microwave for 15 seconds.  

   Enjoy! 

   
   

   
   

   
   

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   Cream Cheese Chocolate Brownies

   
   

   

   
   

   
   

   Ingredients

   • Ingredients for the Brownies:
   • 1 1/2 cups of sugar
   • 1 cup of flour
   • 6 oz of bittersweet chocolate
   • 1 stick of butter (8 tablespoons)
   • 3 large eggs
   • 1 teaspoon of vanilla extract1/2 teaspoon of salt
   • Ingredients for the Cream Cheese Topping:
   • 2/3 cup of sugar
   • 2 large eggs
   • 1 teaspoon of vanilla extract
   • 16 oz of cream cheese at room temperature

   Directions

   1. Steps for making the brownies batter:
      1- In a sauce pan, melt the butter over medium heat.
      2- Once the butter is melted, remove the pan from the heat, and add the chocolate. Let it sit for 1 minute, then whisk the chocolate until completely melted. If the chocolate has not melted, return the pan to very low heat and keep stirring.
      3- In a large bowl, whisk the eggs, salt, and vanilla extract. Then whisk in the sugar.
      4- Add the chocolate-butter mixture to the egg mixture and mix well. 
      5- Fold in the flour.
   2. Steps for making the cream cheese topping:
      1- Using the flat beater of standing mixer, beat the cream cheese with the sugar on medium speed.
      2- Once it becomes creaming, add the vanilla, and eggs one by one. 
      3- Scrape the bowl using a spatula, then mix again using the flat beater.
   3. Last Steps:
      1- Butter a 9 x 13 inch pan. Line the pan with parchment paper then butter the paper as well.
      2- Pour the brownies batter in the pan and even it out using a spatula. 
      3- Cover the brownies batter with the cream cheese mixture. 
      4- Preheat your oven to 350 F degrees. 
      5- Place the pan in the middle rack of the oven and bake the brownies for 45-50 minutes. 
      6-To check that the brownies are ready, touch the surface, it should feel firm. You can also insert a toothpick, it should come out clean. 
      7- Cover the brownies and refrigerate for at least 4 hours.
   4. Serving:
      Serve the brownies cold. Enjoy!

      
      

      
      

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      Chocolate Peanut Rocks

      
      

      

      
      

      
      

      Ingredients

      • 9 Oz (250 gr) of very good chocolate
      • 1 1/2 cup of unsalted roasted peanuts
      • 1 cup of unsweetened coconut flakes
      • 2 tablespoons of powdered sugar
      • 2 tablespoons of butter
      • 1/4 teaspoon of vanilla extract
      • Baking paper cups
      • Note: if you have raw peanuts, place them in a baking pan and roast them in the oven for 20 minutes at 400 degrees

      Directions

      1. Melt the chocolate in a 'bain marie' where you put the chocolate container on top of boiling water.
      2. Remove the chocolate from the heat once it is melted. Add the butter, vanilla extract, and powdered sugar to the chocolate.
      3. Add the peanuts and the coconut flakes to the chocolate. Mix well all the ingredients.
      4. Organize the baking paper cups on a tray. Fill in the paper cups with the chocolate mixture using two small spoons.
      5. Let the chocolate peanut cups cool in the fridge for 1 hour before serving.

         
         

         
         

         
         

         
         

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