NUTELLA RAVIOLI

Ingredients:

Directions:
01 - Line a baking sheet with plastic wrap.
02 - Place the Wonton Wrappers on the work surface.
03 - Beat the Egg in a small bowl and brush the edges of the Wrappers lightly with Egg.

04 - Spoon one tablespoon of Nutella into the centre of the Wrappers.
05 - Fold the Wrappers diagonally in half over the filling and press the edges of the Wrappers to seal.
06 - Place the Ravioli on the prepared baking sheet.

07 - Preheat the oven to 90C.
08 - In the meantime, add enough Oil to a heavy large frying pan to reach a depth of 5cm. Heat the Oil over medium heat to 180C.
09 - Working in batches, carefully add the Ravioli to the hot Oil and cook until they are golden brown, about 45 seconds per side.
10 - Using a slotted spoon, transfer the Ravioli to a plate lined with paper towels to drain.
11 - Now, move the cooked Ravioli to another baking sheet and keep them warm in the oven.
12 - Once crunchy remove them from the oven and let cool on an oven rack.
13 - Sprinkle some Powdered Sugar on top. Serve warm.



Notes:
The Ravioli can be fried 1 day ahead. Cool them completely and refrigerate. Before serving, het them at 190C for 7 minutes.

Chocolate fudge cake

Ingredients

For the cake:

• 200g dark chocolate (70% cocoa solids), broken into small pieces
• 140g butter, softened
• 200g light muscovado sugar
• 5 medium eggs, separated
• 1tsp baking powder
• 100g plain flour

For the icing:

• 250g dark chocolate
• 1tbsp golden syrup
• 100g unsalted butter

Method

1. For the cake, melt the chocolate in a bowl over a pan of simmering water. Set aside to cool slightly.
2. Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Fold in the baking powder and flour and stir in the melted chocolate.
3. Whisk the egg whites until they hold their shape, then gently fold into the cake mixture.
4. Tip the mixture into a 20cm loose-based tin lined with greaseproof paper. Bake at 180°C/350°F/Gas Mark 4 for 35 mins, or until a cocktail stick inserted into the cake comes out clean. Remove from the oven and cool in the tin on a wire rack.
5. For the icing, put all the ingredients in a bowl over a pan of simmering water until the chocolate and butter have melted. Stir and allow to cool.
6. Put the icing in the fridge and stir every 5 mins, until ready to spread over the cooled cake.

Chocolate Frosted Brownies

Ingredients:

For the Brownies

• 1/2 cup butter
• 3 ounces unsweetened chocolate chopped (about 12 cup)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Frosting

• 6 tablespoons butter, at room temperature
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 1 1/4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3-5 tablespoon milk or cream

Directions:

Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil, letting the excess hang over the edges (this helps to make "handles" for lifting out the brownies after they have cooled). Lightly grease the foil, set aside.

In a medium-size microwave-safe bowl, combine the chocolate and butter for the brownies. Microwave for 1-minute increments at 50% power, stirring in between, until the chocolate and butter are melted and smooth. Whisk in the granulated and brown sugars. Whisk in the eggs and the vanilla extract. Add the flour, baking powder and salt. Fold the dry ingredients into the chocolate mixture with a rubber spatula until combined. Stir in the chocolate chips.

Pour the batter into the prepared pan and bake for 25-30 minutes, until a thin knife or toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the brownies from the oven and allow them to cool completely.

For the frosting, using an electric mixer (handheld or stand mixer), cream together the butter, cocoa powder, and salt on medium speed for about 2-3 minutes. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed to incorporate the sugar. Add the vanilla and milk, starting with a couple tablespoons and adding more as needed to adjust the consistency. Increase the mixer speed to medium-high, beating until smooth and fluffy.

Spread the frosting onto the cooled brownies. Store the brownies in an airtight container, or tightly wrapped, at room temperature or in the refrigerator (I highly, highly, highly prefer my brownies chilled in case you care) for 3-5 days.
Recipe source :( melskitchencafe.com )