5 lip-smacking dessert recipes from around the world

Recipes for scrumptious desserts that will have you saying ‘More, please!’

1. Crème Brûlée from France
Serving size: 8

1 litre fresh cream
½ litre milk
200 g castor sugar
1 tsp vanilla essence
12 egg yolks, whisked

Put the fresh cream, milk, castor sugar and vanilla essence in a pan and boil. Add the egg yolks and mix. Grease eight small ramekins. Strain the mixture and pour it into the ramekins. Place the ramekins on a tray/pan and add boil water so that it covers two-thirds of the height of the ramekins. Put the tray in the over and bake at 150o C for about 30 minutes. Remove and let the ramekins cool. Just before serving, layer some additional sugar over the top and lightly caramelise the sugar with a blowtorch.

Photograph: Alpha/Flickr (Under Creative Commons License)

2. Chocolate Mud Cake from Mexico
Serving size: 6

Ingredients for the mud cake
30 g cooking chocolate
8.5 g instant coffee powder
1 egg (yolk and white separated)
15 g unsalted butter
13 g castor sugar
15 g hazelnut powder
2 g cinnamon powder

Ingredients for the ganache (the chocolate icing)
50 ml fresh cream
50 g chocolate, chopped

Melt the cooking chocolate over a double boiler. Whisk in the coffee, egg yolk and butter. Be careful not to overheat, otherwise the egg yolk will start cooking. In a separate bowl, beat the sugar and egg white till stiff peaks start forming. Carefully fold the sugar and egg white mixture into the melted chocolate mixture. Add in the hazelnut and cinnamon powders. Next, grease a 9-inch cake tin and line it with butter paper or parchment paper. Transfer the batter into the cake tin. Bake at 180o C for about 25 minutes, or till it is done. Let it cool. Now it’s time for the ganache. Bring the fresh cream to a boil. Add the chocolate and mix it in. Once it’s mixed together well, let it cool. After the cake has cooled, cut it horizontally so you have two flat round discs. Spread the ganache on one cake layer and cover it with the second layer to make a sandwich. Then cover the entire cake with the rest of the ganache.

Photograph: Citrus and Candy/Flickr (Under Creative Commons License)

3. Orange and Ginger Sponge Tea Cake from England
Serving size: Eight

130 g unsalted butter
130 g castor sugar
2 eggs, whisked
190 g flour
1 tsp baking powder
1 tsp milk powder
zest of half an orange
2 tsp chopped candied ginger
few drops vanilla essence
100 ml milk

Beat the butter and sugar together until it becomes fluffy. Slowly add the eggs into the butter and sugar mixture. Then add the flour, baking powder, milk powder, orange zest and candied ginger. Mix well together. Next, add the vanilla essence and milk. Mix it all together so that it’s well blended. Grease and line a cake tin with baking paper or parchment paper. Pour the mixture into the cake tin. Bake at 180o C for about 25 minutes.

4. Philadelphia Cheesecake from the US
Serving size: 8

200 g roughly crushed digestive biscuits
100 g melted unsalted butter
60 g powdered sugar
1 tsp lemon zest
200 g white chocolate
500 g Philadelphia cream cheese
50 g sugar
20 g corn flour
20 g flour
150 ml fresh cream
60 ml lemon juice
4 egg yolks
2 whole eggs

Put the roughly crushed biscuits, melted unsalted butter, sugar and lemon zest into a blender and make a paste. Pour this mixture into a springform tin. Make sure it’s tightly packed. Bake at 160o C for five minutes. Set aside. Melt the white chocolate using a double boiler or a microwave. Keep it aside. In a bowl, add the Philadelphia cream cheese, sugar, corn flour and flour and whip it to a light consistency. Slowly add in the fresh cream, lemon juice, egg yolks and whole eggs. Make sure you are whipping nonstop. Add the white chocolate mixture to this. Pour the combined mixture over the biscuit base in the springform tin. Place the springform tin in a pan or tray filled with water. Bake in the oven at 150o C for about 20 minutes or until the centre is set. Remove from oven and set aside to cool. Run a knife around the rim of the pan to loosen the cake and remove the rim. Chill before serving.

Photograph: Ziggyyellow/Flickr (Under Creative Commons License) 

5. Honey Cake from Morocco
Serving size: 6

150 g unsalted butter
4 tsp butter
135 g castor sugar
4 beaten eggs
80 g powdered almonds
80 g flour
60 g sugar
1 tsp water
4 tsp glucose
4 tsp honey
4 tsp fresh cream
1 tsp flour
100 g almond flakes

Beat the 150 g butter and sugar till it becomes fluffy. Slowly, add the eggs. Then add the flour and the almond powder. Pour the mixture into a cake tin. Bake at 180 o C for about 25 minutes. In a pan, mix the sugar, water, glucose, honey and fresh cream. Bring it to a boil. Add the flour and almond flakes. Again bring it to a boil. Pour the mixture over the baked cake. Bake for another 15 minutes.