Archive of ‘Dessert Recipes’ category

Milo Tart

| Dessert Recipes, Recipes from Arely Bakes

My kids just love Milo, and my husband.  Well and me too!  We don’t always keep Milo in the house but it’s worth buying for this Tart where the delicious Milo flavour really shines through.
Milo Mousse TartThis Tart is also a bit like a no bake cheesecake.
My previous chocolate hating son Baden really loves this dessert, it would probably be one of his favourites, so Arely and I decided to make it for his birthday afternoon tea with my parents – even though he’d already had an awesome birthday cake shaped like a sprite bottle!
Sprite Bottle CakeThat meant 3 days of eating cake for me (with all the leftovers)!
Back to the Tart.  Did I mention it has an Oreo base!  I love, love, love an Oreo base and it pairs beautifully with the filling.


It is so quick to whip up and doesn’t need much setting time so it’s great for a last minute dessert.
Watch Arely and I make it, and all of Arely’s eating along the way!

1 – 1 1/2 packets of Oreos
100-130g butter, melted
1 1/2 packets of cream cheese (375g)
70g chocolate
3/4 cup Milo (chocolate malt powder)
1/2 cup sugar
1/2 cup cream
1 cup whipped cream, optional
1.  Put the Oreos into food processor and grind to a fine crumb.
2.  Add melted butter (not all at once) to coat the crumbs well so that they stick together but the mixture shouldn’t be wet or gooey.
3.  Pour crumb mix into springform or tart tin and press into base and a little way up the sides.  Refridgerate until needed.
4.  Melt chocolate in microwave and set aside to cool a little.
5.  Mix cream cheese in mixer until light and fluffy (about 2 minutes).
6.  Scrape down sides of the bowl and add the Milo and sugar, continue to beat while adding the cooled melted chocolate.  Beat until smooth.
7.  Add cream to mixer and beat on high for 2 minutes to incorporate air into the mixture.
8.  If you would like a lighter mouse filling, seperately whip 1 cup of thickened cream in a chilled bowl to stiff peaks and then fold the whipped cream into the cream cheese mixture.
9.  Pour filling into prepared crust and refrigerate until ready to serve.  If so desired you can decorated with piped whipped cream and grated chocolate shavings.
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Death by Chocolate Brownie cooked by Arely Bakes

| Cake Recipes, Dessert Recipes

Who doesn’t love chocolate brownies???  Well, who doesn’t love chocolate, or Nutella or…. ok I’m getting carried away.  But a good Chocolate Brownie, now that’s something special gooey and sticky on the inside and rich and chocolatey in flavour.

Chocolate BrowniesMy son Baden actually went a couple of years not liking chocolate, tt started after Easter one year when he was about 4 or 5.  Everyone always comments that he must have overdone it at Easter and that’s why he doesn’t like chocolate anymore.  But I’m actually quite strict and never let them eat too much chocolate in one day, even at Easter, so I think perhaps he just got some chocolate Easter eggs that he didn’t particularly like (you all know the ones!).  Then came a couple of years of having to source hollow plastic eggs that we could fill with lollies for the Easter bunny to leave for him (oh the things we do).

Brownie SkewersThen he slowly went back to liking chocolate in cakes and brownies and such and now he’s a full chocolate lover again.  He particularly LOVES my chocolate mud cake and these Chocolate Brownies.  Two years back he actually asked for a three tier chocolate mud cake with strawberries for his birthday cake – and being the loving, cake designer of a mum I happily obliged.

I can’t recall where I originally got this Chocolate Brownie recipe from, I have had it for many years and I believe I actually combined a couple of recipes to come up with my own one.  When baking Chocolate Brownies for home, I always do a really small batch – otherwise I will end up eating far too many of them.  I have actually doubled my usual at home recipe here (but not in the Arely Bakes YouTube video) but it is still a good size recipe for at home and not too large.  I would suggest backing in either a 7” or 8” square tin – depending how deep you would like them – but not a standard slice tin as they would end up too thin and it’s nearly impossible to get the wonderful brownie texture when they are very thin.  Whatever size tin you decide to use just keep that in mind.

Arely BakesChocolate Brownies are super quick to whip up and if I have last minutes guests for dinner (or any other meal) I’ll often whip up a small quantity and cook it in a small pie tin as Chocolate Brownie Tart – you can add nuts, or swirl a peanut butter and icing sugar mix through the top for a delicious Peanut Butter Chocolate Brownie Tart.  Or make these delicous Brownie Skewers with Strawberries and Marshmellows!

Watch us cook them!!


150g chocolate
140g butter
180g sugar
90g plain flour
30g cocoa
2 eggs
2 egg yolks

1.  Melt chocolate and butter in the microwave and stir until smooth.
2.  Add dry ingredients and mix until just incorporated.
3.  Add eggs and yolks and mix together till just smooth.
4.  Pour into prepared pan ensuring the brownies are about 2cm deep.
5.  Bake at 180° for around 15-20 minutes.  They should still be jiggly in the centre as it will continue to set as they cool.

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