Between this and Deb’s chocolate sorbet, I am absolutely dying for a chocolate dessert of some kind. The chocolate pudding was made by Maya at My feast and was part of the Tuesdays with Dorie cooking test. I could go for a big older spoonful right about now!
Ingredients:
600 ml of Milk
8-10 table spoon of Sugar
8 Slices of Brown Bread
6 Eggs
4 table spoon of Drinking Chocolate or cocoa powder
1 tea spoon Vanilla Essence
500 ml Thick Sweetened Cream
How to make chocolate pudding with cream:
Cut the brown bread into small pieces. Now blend the eggs with a blender and put the essence in it. Now heat the milk and add the sugar in it. Then smoothly add the cocoa powder in it. Take out from the heat and add the breadcrumbs and blended eggs in it and mix it properly. Then lubricate the mould of pudding and put the paste into the mould. Cover up it loosely with foil cook it in steam in a presser cooker or in rice cooker with no whistle for 35 to 45 minutes or till the pudding becomes soft. When you put it off from mould it should be cool. Put the pudding for 1 hr in fridge. Dress it with thick, fresh sweetened cream.
 
Peanut Butter Raisin Cheesecake is a desert recipe and it gives very delicious and mind freshening taste.
Ingredients:
For the crust:
Biscuit crumbs - 1 cup
Honey - ¼ cup
Melted butter - ¼ cup
For the cake:
Creamy peanut butter - 2 cups
Raisins - 20 gms
Sugar - 2 cups
Cream cheese (at room temperature) - 1 cup
Melted butter - 2 tbsp.
Vanilla - 2 tsp.
Whipping cream - 1 ½ cup
Melted chocolate - 15 gms
Hot coffee - 2 tsp.
Gelatin(soaked in warm water) - 1 gm
Method:
*Mix crumbs, honey and ¼ cup melted butter. Press into the bottom of the mould or the dish in which you are setting your cheesecake.
*Beat peanut butter, sugar, raisins, cream cheesa, 2 tbsp. butter and vanilla in large bowl with an electric mixer until smooth and creamy.
*Beat cream until soft peaks form and fold whipped cream into peanut butter mixture. Add the gelatin.
*Spoon mixture onto crust and refrigerate for six hours.
*Melt the chocolate and coffee in double boiler over gently simmering water and spread atop filling.
*Refrigerate until firm and serve it.
Ingredients:
Milk                                        500 ml.
Chocolate (cooking)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 30 gms.
Egg                                          4
Corn flour                                4 tea spoonful
Butter                                       25 gms.
Sugar                                       150 gms.
Water                                       300 ml.
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Preparation: Boil the milk and let it cool. Make a thin paste of chocolate, corn flour and sugar with half cup of water and this to the milk. Stir well. Beat the eggs pour them in milk. Keep on stirring. Grease the separator with butter and put this milk mixture into it.
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Method: Place grid in cooker body and pour water in it. Cover the separators tightly and place it on grid, close the lid and place it on maximum heat. Cook for 50-20 minutes after full pressure is reached and then allow cooling on its own. Open and remove the separator, from cooker body. Please it in deep freezer to chill it. Serve.
[Source: Foodnetwork.com]