2 ingredient recipes to satisfy your sweet tooth

Don’t have a lot of time or money but craving something delicious to satisfy your sweet tooth? Have a look at our favourite two-ingredient recipes that we found on the net. They take the slog out of the preparation and make desserts fun and enjoyable… As they should be.

Flourless Nutella cake

Ingredients:

4 large or extra large eggs

240g Nutella (weigh this out on a scale)

Method:

1.Grease a 6 or 7 inch round springform pan. Then line with wax paper on sides and on bottom. (One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with wax paper. By spraying with oil first, the parchment paper sticks on better.) Preheat oven to 180 degrees. Beat eggs on highest speed with hand mixer until about triple in volume (about 6 minutes). The egg consistency is the key to making this recipe work, so don’t try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.

2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once.

3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving.

Coconut Cookie Dough Balls

(no added sugar!)

Ingredients:

2/3 cup pitted dates (80 g)

1 and 1/2 tbsp coconut butter (you can prepare this yourself by blending shredded coconut in a food processor for about 10min)

Tiny pinch salt (can be omitted if desired)

Optional: shredded coconut, chocolate chips, etc. (to coat the balls in)

Method:

Blend everything together in a food processor. This makes a small batch, so if you have a big processor, it might be best to double or triple the recipe so everything blends more smoothly.

Smush into one big ball, then roll into little balls or bars or cookie-cuttered shapes.

Cookies and Cream Breakaway

Ingredients:

290g white chocolate

15 regular size Oreos, plus 3 more for topping

Method:

1. Line a pan with enough wax paper for a 1 inch overhang on each side.

2. Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted. Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.

3. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid.

4. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

Strawberry Fudge

Ingredients:

460g of strawberry frosting

340g of white chocolate

Method:

1.Prepare a 9×9 pan by spray lightly with cooking spray.

2.Over a double boiler, or in the microwave, melt your white chocolate chips.

3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.

4.Spread in your prepared pan and place in fridge to set for 30 minutes.

5.Cut into squares to serve.

Palmiers

Ingredients:

1/2 cup granulated sugar

1 package frozen puff-pastry sheets, thawed

Method:

1.Heat oven to 210 degrees. Adjust rack to middle position.

2.Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Flatten it with a rolling pin to an even thickness. Sprinkle it with 2 tablespoons of the sugar. Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.

3.Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with wax paper, spacing them 1 inch apart. Sprinkle with 1 more tablespoon of the sugar.

4.Bake until golden and puffed, 20 to 23 minutes. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients. Serve hot or at room temperature.

Toasted Coconut Macaroons

Ingredients:

100 -150 g unsweetened desiccated coconut

1 can sweetened condensed milk

Method:

1. Pour around 3/4 of the can of condensed milk into a large bowl.

2.Preheat the grill to medium.

3.Add 100g of the coconut to the bowl and mix well.

4.You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.

5.Add more coconut or condensed milk accordingly until you achieve the desired consistency.

6.Shape into balls or pyramids and grill for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!

7.When they are lightly patched with golden brown they are ready.

8. Nothing beats the taste of freshly toasted coconut. Yum Yum!

White chocolate mousse

Ingredients:

170g White Chocolate (6 oz.), broken into pieces

1 and a 1/2 cups whipping cream, divided

Method:

1. Microwave chocolate and 1/4 cup cream in large microwaveable bowl on HIGH for 2 min or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool for 20 min or until at room temperature, stirring occasionally.

2. Beat remaining cream in medium bowl with mixer until soft peaks form. (Do not overbeat.) 3. Add half the whipped cream to chocolate mixture. Stir with whisk until well blended. Stir in remaining whipped cream. Spoon into 6 dessert dishes.

4. Refrigerate for 2 hours.

Chocolate Poptarts

Ingredients:

Pie crusts

2 dark chocolate bars (I used Lindt with a hint of Sea Salt)

Method:

1. Break the chocolate into 2-square pieces. Place three pieces of chocolate on one half of the pie crust.

2. Place the second half of pie crust over the top of the chocolate. Use a pizza cutter or crimped-edge knife to slice around the chocolate, leaving a 1/4? space around each edge of the chocolate. Crimp the edges with a fork and transfer to a baking sheet.

3. Bake poptarts in an oven preheated to 220 degrees for 9-11 minutes, or just until the edges are golden brown. Transfer to a cooling rack. Melt the extra pieces of chocolate in a small ziploc bag, snip off the corner of the bag, and drizzle over the poptarts.

4. Serve poptarts hot or cold, with a glass of cold milk. Recipe makes 6 small Pop-Tarts.