1. Molten Chocolate Fondant

Ingredients:

• 100g (3.5 oz) dark chocolate (70% cocoa)
• 100g (3.5 oz) unsalted butter
• 3 large eggs
• 100g (3.5 oz) granulated sugar
• 40g (1.4 oz) all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• Cocoa powder (for dusting)
• Fresh berries and powdered sugar (for garnish)

Instructions:

1. Preheat your oven to 200°C (392°F). Grease and lightly dust ramekins with cocoa powder.
2. Melt the chocolate and butter in a microwave or a double boiler. Stir until smooth and set aside to cool.
3. In a separate bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract.
4. Gently fold the melted chocolate mixture into the egg mixture.
5. Sift in the flour and salt, folding until just combined.
6. Pour the batter into the prepared ramekins and bake for 10-12 minutes, or until the edges are set but the center is still soft.
7. Carefully remove the fondants from the ramekins and serve immediately, garnished with fresh berries and a dusting of powdered sugar.

2. Mixed Berry Tart

Ingredients:

• 1 pre-made pie crust or make your own
• 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1/2 cup strawberry jam
• 1 cup pastry cream (homemade or store-bought)
• Fresh mint leaves for garnish
• Powdered sugar for dusting

Instructions:

1. Preheat your oven according to the pie crust instructions, if using a pre-made crust.
2. Roll out the pie crust and press it into a tart pan. Prick the bottom with a fork and bake according to the package instructions until it's golden brown. Let it cool completely.
3. Spread a layer of strawberry jam on the bottom of the cooled tart shell.
4. Carefully spread the pastry cream over the jam.
5. Arrange the mixed berries on top of the pastry cream in an attractive pattern.
6. Dust with powdered sugar and garnish with fresh mint leaves.
7. Chill the tart in the refrigerator until ready to serve.

3. Layered Chocolate Raspberry Cake

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 2 tbsp cornstarch

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped

Instructions:

For the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract, and mix until smooth.
4. Stir in the boiling water until the batter is well combined. The batter will be thin; don't worry.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.

For the Raspberry Filling:

1. In a saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.

For the Chocolate Ganache:

1. In a saucepan, heat the heavy cream until it's just about to boil.
2. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until smooth.
3. Allow the ganache to cool slightly.

Assembly:

1. Place one of the chocolate cake layers on a serving plate.
2. Spread the raspberry filling over the top of the cake.
3. Place the second cake layer on top.
4. Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
5. You can garnish with fresh raspberries or chocolate shavings if desired.

These delectable desserts are sure to steal the show at any special occasion. Enjoy the process of baking and the delight of sharing these treats with your loved ones.