Decadent Dessert Sampler, featuring Molten Chocolate Cakes (top), Creme Brulee (bottom left), and Sticky Toffee Pudding (bottom right)

Elegant and delicious, this dessert collection is the step to ending any gourmet meal on a high note. Enjoy two Molten Chocolate Cakes, featuring a moist texture, a pronounced bittersweet chocolate flavor and molten filling, this is a true classic. Sweet, creamy Crème Brûlée comes in two reusable ramekins with fired sugar for that uniquely intense, crunchy, caramel topping. Mere words cannot describe the masterpiece that is Sticky Toffee Pudding. You get two individual servings of this buttery, rich, and comforting treat. Everyone can indulge as they like with this luscious selection of decadent sweets.

Our Decadent Dessert Sampler includes:

2 - Molten Chocolate Cakes (3.5 oz. each): rich cake with a pronounced bittersweet chocolate flavor and molten filling
2 - Crème Brûlée (2.9 oz.): individual sweet, creamy custard with a crunchy, caramel topping in ready-to-bake ramekins
2 - Sticky Toffee Pudding (4.5 oz. each): individual dense, moist cakes served with an intense buttery toffee sauce

Decadent Dessert Sampler

Name: Decadent Dessert Sampler
SKU: DSM66
Price: 44.95 USD

Item #: DSM66

$44.95

Serves up to 6

Features three items

Exclusively available here

Qty

Decadent Dessert Sampler

$44.95

Our Decadent Dessert Sampler includes:

Reviews Preparation Ingredients

Our Decadent Dessert Sampler includes an item with revised preparation instructions. You may receive the original or revised version for your order. Please see below for details.

Molten Chocolate Cakes:
Original: Prepare Molten Chocolate Cakes from frozen. Do not refreeze after thawing.
Conventional Oven: Preheat oven to 410°F. Place Molten Chocolate Cakes on a parchment-lined baking sheet and into the preheated oven. Bake for about 10 minutes.
Microwave Oven (800W): Place one Molten Chocolate Cake on a microwave-safe plate. Microwave the cake for 35-40 seconds. Adjust depending on the power of your microwave oven.
OR
Revised: Do not refreeze after thawing.
Thaw and Serve: Thaw frozen cakes in the refrigerator for 2 hours.
Conventional Oven: Bake from frozen. Preheat oven to 350°F. Place cakes on a parchment-lined baking sheet and into the preheated oven. Bake for 17 minutes.
Microwave Oven: Place frozen cake on a microwave-safe plate. Microwave for 50-55 seconds. Adjust depending on the power of your microwave oven.

Crème Brûlée:
Oven Broil (Preferred): From Frozen. Do not thaw. Position oven rack 3-4 inches from broiler element so the top of the Crème Brûlée will be 1-2 inches from the broiler element. Set oven to broil. For electric ovens, let the broiler element preheat for 2 minutes. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one packet of sugar evenly across each Crème Brûlée. Place Crème Brûlée on the positioned oven rack for 3-6 minutes or until the top is golden brown. Ramekin and sugar will be hot. Using caution, remove the baking sheet from the oven and allow Crème Brûlée to stand 6-10 minutes. Sugar topping will harden while custard sets. Serve and Enjoy!
Thaw and serve (Alternative): Thaw overnight or 4-5 hours in the refrigerator. Remove seal and plastic lid from the ramekin. Serve cold. A sugar packet is not used for this method of serving. It can be topped with berries. Once thawed, it may be refrigerated for up to 2 days.

Sticky Toffee Pudding: Reheat pudding from thawed and remove lid before placing in oven or microwave.
Oven: Preheat conventional oven to 325° and cook for 10 to 15 mins. The bottom of the pudding should be very warm. If not, return the pudding to the oven for 5 more minutes or until fully heated throughout.
Microwave: Microwave thawed pudding for 45 seconds. The bottom of the pudding should be very warm. If not, return the pudding to the microwave and heat at 15 second intervals or until the pudding is fully heated throughout.
When pudding is fully reheated, invert pudding onto plate and eat as is or serve with vanilla ice cream or whipped cream.
Pudding may remain refrigerated for up to one week. Microwave and oven temperatures vary, adjust cooking time accordingly.

Our Decadent Dessert Sampler includes an item with a revised recipe. You may receive the original or revised version for your order. Please see below for details.

Molten Chocolate Cakes:
Original: Egg, Chocolate (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soy Lecithin, Vanilla Flavor), Sugar, Water, Butter, Wheat Flour, Non-hydrogenated Copra Oil, Cocoa Powder, Milk Powder.
Contains: Egg, Milk, Soy, Tree Nut (Coconut), Wheat.
OR
Revised: Whole Eggs, Sugar, Vegetable Oils (Rapeseed, Sunflower), Wheat Flour, Dark Chocolate Coating (Cocoa Mass, Sugar, Emulsifier: Lecithins, Natural Vanilla Flavor), Water, Low-fat Cocoa Powder, Baking Powder (Raising Agent: Diphosphates - Sodium Carbonates, Wheat Starch), Salt.
Contains: Eggs, Wheat.

Crème Brûlée: Cream, Granulated Sugar, Pasteurized Liquid Egg Yolks, Milk, Corn Starch, Natural Vanilla Flavoring.
Contains: Eggs, Milk.

Sticky Toffee Pudding: Water, Butter, Dates, Wheat Flour (niacin, reduced iron, thiamine, riboflavin, folic acid), Malted Barley Flour, Raw Sugar, Sugar, Cream, Eggs, Molasses, Golden Corn Syrup, Baking Powder (sodium acid, pyro- phosphate, sodium bicarbonate, corn starch, mono-calcium phosphate), Baking Soda, Vanilla, Kosher Salt.
Contains: Eggs, Milk, Wheat.