Tag Archives: Chocolate

Chocolate Caramel Cheesecake (No-Bake) (LEGENDARY)

Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake……. Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake ….. I cant think of anything else when I have this in front of me. Lets make it!

Ayesha's Kitchen

Ayesha’s Kitchen



  • 250 gms gram crackers/ wheat able
  • ½ cup and 2 tbspns melted butter
  • ½ cup desiccated coconut
  • ¼ cup brown sugar


  • 500 gms Philadelphia cream cheese (blocks) (room temperature)
  • A pinch of salt
  • 1 tspn instant coffee
  • A splash of vanilla
  • 220 gms bittersweet chocolate (melted – over the stove or in the microwave for 2 mins)


  • ¾ cup warm cream
  • 1 cup sugar
  • ½ cup water
  • Pinch of salt
  • A splash of vanilla
  • 2 tbspns butter


  • 100 gms Any of your favourite chocolate bar (I used “Lindt” Caramel and hazelnut Bar) (chop it or smash it with the rolling pin and break it into small pieces)


-Preheat your oven to 180 degrees celsius.

-In a food processor, crush the graham crackers. Put them in a bowl, mix some brown sugar and desiccated coconut. Pour melted butter and mix until it looks like wet sand.

-Line it in the bottom of your 22cm spring form pan and with the tips of your fingers or back of the spoon press the crumbs to make an even base.

-Bake for about 10 minutes and take it out. Turn off the oven because you don’t need it now (that’s the best part about this cake) Let it cool completely in the pan and please DO NOT open the spring form at this stage.

-Meanwhile let us make our caramel sauce!

-So for the caramel sauce, pour the water in the saucepan and add the sugar, DO NOT STIR! Put it on stove on medium heat until it starts to dissolve and change its colour to light Amber color.

-Now you have to be very careful because we are about to introduce warm cream to our sugar mixture, in fact “Boiling” sugar mixture.

-Take it off the stove, add cream little by little, stirring constantly with wooden spoon until the whole cream is in the saucepan. -Bring it back to the heat and add butter and salt.

-Butter will reduce the bubbling of cream and sugar.

-Let it cook on low heat for 2 minutes and WOLLA……… your caramel sauce is ready.

-Pour it in a bowl and put it in the freezer until we need it. (We want lukewarm but not frozen caramel).

-While the caramel is resting and cooling itself down, lets make our cream cheese filling.

-So for cream cheese filling, you need to take a big mixing bowl, put your cream cheese blocks which are obviously at room temperature, add salt, coffee and vanilla and mix it with your handy dandy electric mixture (which is also known as beater). Mix well until everything is combined. Now add lukewarm melted chocolate and mix again.

-And congratulations! Your cream cheese filling is now done J .

-Now chop chop your chocolate bar into small pieces but please do not crush them. We want chocolate chip size pieces. I could have used chocolate chips but I do not like the taste. I want my this treat to be EXTRAORDINARY!!!!!!!!!!! So I used caramel hazelnut lindt chocolate bar. It just adds the goodness…. I mean chocolate on top of chocolate and caramel…… !!!!! Yum!

-Ok now, divide your cream cheese filling, caramel and chopped chocolate into 2 parts.

-Take your base which is still in the springform, lay a layer of chocolate cream cheese, make it smooth with the spoon or the spatula, drizzle some caramel, make it smooth as well and then put some chopped chocolate on top.

-Then again, lay another layer of cream cheese filling, make it smooth, drizzle some caramel (this is your last layer as well as your final look to the cake so, be organised!) and put left over chocolate chunks on top in a decorative manner or just chuck that all on top.

-Refrigerate for 16 – 18 hours or 24 hours (if you can wait that long) to let it set completely otherwise it is going to be a big mess.

-Take it out and now finally you can open the spring form pan. Cut it into slices, it will be messy because we have caramel in there but that’s fine.

-Cut it into slices and serve chilled to your guests.

-Have fun!


Ayesha's Kitchen

Ayesha’s Kitchen



Chocolate Chip Walnut Brownies

Chocolate chip walnut brownies is just another variation of brownies. With brownies you can be as versatile as you want, you can add anything you like, walnuts, hazelnuts, dried fruits, almonds, pine nuts, pistachios, white chocolate chips, milk chocolate chips, dark chocolate chips, caramel bits, caramel sauce, literally anything you like and it will turn out as good as you want…..

My this recipe is one of the easiest recipes on planet, you dont have to spoil much dishes, no hassel, no problems….. all good!

Ayesha's Kitchen

Ayesha’s Kitchen


  • 3 eggs
  • 200 gms bittersweet/ dark chocolate
  • ¾ cup all purpose flour
  • A splash of vanilla
  • 180 gms butter
  • 1 cup brown sugar
  • 1 cup chopped walnuts
  • 1 cup mixed white chocolate and milk chocolate chips
  • Some icing sugar to sprinkle
  • A pinch of salt


-Preheat oven to 180 degrees celius. Grease a brownie pan with some non stick spray and line it with butter paper. (brownie pan is mostly 9 inch square pan)

-In a microwave proof bowl, throw some butter, icing sugar and brown sugar and microwave for 2 mins.

-Take it out and mix well until everything is melted, mixed, glossy and shiny. Put it aside to cool for 2 – 3 minutes.

-Now in a separate bowl, whisk eggs and vanilla.

-No gradually start adding the chocolate mixture to the egg mixture with constant whisking and make a smooth chocolaty velvety mixture.

-Sift in one cup of flour and a pinch of salt.

-Whisk but do not over mix.

-Pour half of this batter into the prepared pan, put a layer of walnuts and chocolate chips and then cover it with the other layer of chocolate.

-Spread it with the spatula and make it smooth from the top.

-Bake for 25 – 35 minutes (depending on your oven).

-No toothpick test is required because we have added chocolate chips to our brownies and the toothpick may not come out clean.

-Take the pan out of the oven, let it cool in the pan for 5 minutes then take it out onto the cooling rack.

-Let it cool for 5 minutes if you serving hot with ice cream or you want it hot, fudgy ad gooey or let it cook for 30 minutes atleast.

-Cut into 16 square pieces and a wonderful delight is ready to delight you and your family & friends.

Triple Chocolate Caramel Brownies

A teeni tiny piece of heaven…… decadent, chocolaty and ultimate….. Try now 😀

Ayesha's Kitchen

Ayesha’s Kitchen


  • ¾ cup of All Purpose Flour
  • ¾ cup of Cocoa Powder
  • ½ cup of Unsalted Butter, at room temperature
  • 1 cup of Granulated Sugar
  • 3 Eggs
  • ¼ tsp of Salt
  • 2 tsp of Vanilla Extract
  • 1 cup of Chopped Walnuts
  • 1 cup of White Chocolate Chips
  • 1 cup of Semisweet Chocolate Chips
  • 2/3 cup of Caramel Sauce (Ayesha’s Kitchen recipe/ Store bought)
  • ½ tsp of Instant Espresso Powder


-Grease a square non-stick brownie pan and line the sides and the bottom with baking paper.

-Preheat oven to 175 degrees Celsius.

-Combine all-purpose flour, cocoa powder, salt and coffee granules in a bowl and sift it. These are your dry ingredients.

-Now in a big mixing bowl cream butter and sugar with spatula or you can use electric hand mixer to do this job for you.

-Switch to hand whisk and whisk in one egg at a time until the mixture is creamy in texture. Add vanilla and your sifted dry ingredients.

-Whisk until the mixture is combined (DO NOT OVER MIX, WE DON’T WANT BREAD DOUGH).

-Divide the mixture into two parts.

-Pour one part into the greased pan, making it even.

-Now in a separate bowl combine your chocolate chips and walnuts and spread them over the brownie batter in the pan. Pour over some caramel sauce.

-Now lay the layer of the other part of the brownie mixture on the caramel and nuts. Patiently, spread it as even as possible. Please make sure all the caramel and chocolate is covered.

-Bake for 30 – 35 minutes (depending on the oven).

-Take it out and let it cool completely for 30 – 40 minutes because we have caramel inside and if we will cut the pieces now it’s going to be a runny mess.

-Peel off the baking paper and cut it into squares. (Probably 9 squares)

-Serve as it is with tea or coffee and if you are like me (don’t drink coffee or tea), serve it with a side of your favourite ice cream, some whipped cream and strawberries or any other berries.




Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀

This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
  • 3 eggs, separated
  • 1/3 cup caster sugar
  • 250g mascarpone
  • 300ml thickened cream, lightly whipped
  • 1 large packet of sponge fingers (savoiardi)
  • Cocoa and shaved chocolate, for dusting


-Pour coffee into a shallow dish. Set aside.

-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.

TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.

-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Chocolate Cupcakes with Mars Bar

Just a basic recipe for chocolate cupcakes with chocolate butter cream icing. Good for Sunday afternoons……

Ayesha's Kitchen

Ayesha’s Kitchen



  • 100g butter
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • 1/3 cup cocoa, sifted
  • 1/2 teaspoon bicarbonate soda
  • 125ml (1/2 cup) milk
  • Chocolate buttercream frosting


  • 60g unsalted butter, softened
  • 1 1/4 cups icing sugar, sifted
  • 1 tbsp cocoa, sifted
  • 1 tbsp milk
  • 1 mars bar cut into chunks


-Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.

-Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.

-Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.

-Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.

-To make the chocolate butter cream, beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.

-Using a piping bag ice your cupcakes when they are completely cool and top them with some mars bar or sprinkles or anything you want.

Chocolate Pots de Creme

Very very tasty, smooth and lovely dessert …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 170 gms bittersweet/ semi sweet/ milk cooking chocolate
  • 2 eggs
  • 4 tbspns granulated sugar
  • 1 cup cream
  • ½ cup full cream milk
  • ½ tspn instant espresso powder
  • ¼ tspn salt
  • 1 tspn vanilla extract


  • Some sweetened whipped cream
  • Some cocoa powder
  • Some grated chocolate


-In a large bowl, add the eggs and sugar and whisk it until it’s lovely pale color.

-In a small saucepan, add the cream, and milk and bring to a simmer.

-Add about ½ cup of the cream mixture to the egg mixture and whisk it in.

-Pour the egg mixture back in the same pot along with the instant espresso and salt.

-Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon.

-Meanwhile, place the chocolate in a large bowl and set aside.

-When the custard is ready, add the vanilla and stir it in. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.

-Combine everything together so it’s all smooth. Divide the mixture between six serving cups and cover the top with plastic wrap and make sure the cling film touches the surface of the custard.

-Pop them in the fridge to set for minimum of 3 hours but overnight is best.

-Serve with dollops of freshly whipped cream and other things.