Spiced Hot Chocolate

1 1/2 ounce Bittersweet Chocolate
1 cup Cream
2 cup milk
3 tablespoons Brown sugar packed
1/2 teaspoon chili powder
1 teaspoon Vanilla
3 Cinnamon stick
Whipping cream whipped

Chop the chocolate. You may reserve some for a garnish.

Put chocolate, milk, chili powder, 1 stick cinnamon and sugar in a pot. Heat over medium high heat, stirring often.

Once it boils, lower heat and simmer for 5 minutes, taking care not to boil.
Remove cinnamon and add vanilla.

Pour into 2 espresso cups. Top with whipping cream and a cinnamon stick.

Moist Chocolate Zucchini Bread

1/4 cup unsweetened cocoa, preferably Dutch-process
1 ounce unsweetened chocolate, melted
1/2 cup chopped walnuts, (1 3/4 ounces)
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups sugar
3/4 cup fruit-based fat replacement, such as Lighter Bake, or unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups grated zucchini, (1 medium)

Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes.
Invert onto rack and cool completely.

Delicious Chocolate Soufflé II

2 1/2 ounces semisweet or bittersweet chocolate, chopped
3 tablespoons granulated sugar, divided
1 large egg, separated, plus 2 large egg whites
1 tablespoon heavy cream
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Confectioners' sugar, for dusting (optional)

Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)

Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain.

Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes.

Dust with confectioners’ sugar, if desired.
Serve immediately.

Heavenly Chocolate Mousse

400 g Melted chocolate
6 egg yolks
6 egg whites
150 g butter
50 g sugar
250 ml Fresh double cream
250 ml Double Thick Plain yoghurt
Half a cup liqueur of your choice
Half a cup maple syrup

Whisk the yolks and sugar with an electric mixer on high speed util the mis is pale Yellow (appro 10 min).

With the mixer still running at high speed, use a hair dryer on it's highest setting to heat up the mix to at least 30 degrees.

The mix will becom 'leathery' and will form stiff points when the whisk is lifted out of the mix.

Melt the chocolate in a double boiler or microwave till all pieces are melted and add in a slow stream to the egg mix with the mixer on it's slowest setting

Add chunks of butter straight from the fridge
Mix at slow speed to cool down.
Add the yoghurt straight from the firdge (it is even better to keep it in the freezerfor an hour or so)
The yoghurt will cool it down even more
Whixk the egg whites till stiff and add the heated liqueur and maple syrup in a slow stream

Be careful not to whisk the egg whites till it is dry because it can separate when folded into the chocolate mix.
It must be opaque and shiny

Fold imediately one third into the chocolate mix and mix throroughly with a metal spoon.
Add the rest and mix in slow movements

Whisk the cream till stiff and add to the chocolate mix until fully incorporated and an even colour

Keep in the fridge for at least 4 hours before serving..

Chocolate Bundt Cake

1/2 cup chopped hazelnuts, or walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened “natural” cocoa powder
1/3 cup whole flaxseeds, ground (see Ingredient notes)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup rice bran oil, or canola oil (see Ingredient notes)
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup prune puree, (see Tip), prune pie filling or Sunsweet Lighter Bake
1/2 cup chopped bittersweet chocolate, or chocolate chips
Confectioners' sugar for dusting

Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

Spread nuts in a small baking pan and bake until golden and fragrant, 5 to 7 minutes. Transfer to a plate to cool.

Whisk flour, granulated sugar, cocoa, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed until smooth. Mix hot water and prune puree (or pie filling or Lighter Bake) in a measuring cup; add to the batter and whisk until incorporated. Fold in chocolate and the nuts with a rubber spatula. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a tester inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack to cool completely. Dust with confectioners' sugar.

Chocolate-Dipped Gingersnaps

1/3 cup bittersweet chocolate chips, melted (see: To melt chocolate)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries
8 small gingersnaps

Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Chocolate Cheese Torte

1 1/3 cups low-fat graham-cracker crumbs (18 squares)
2 tablespoons sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
2 tablespoons water
8 ounces nonfat cream cheese
4 ounces low-fat cream cheese
3/4 cup sugar
3 egg whites
1 tablespoon coffee-flavored liqueur or rum
1 teaspoon vanilla extract
1 (8-ounce) container light sour cream
1/2 (1/2-ounce) square unsweetened chocolate, grated

Topping:
1 1/2 teaspoon instant-coffee powder
3 tablespoons boiling water
2 (1-ounce) squares semisweet chocolate
3 tablespoons superfine sugar
1 tablespoon coffee-flavored liqueur or rum
1/2 teaspoon vanilla extract
8ounces light nondairy whipped topping
Additional light nondairy whipped topping, optional

Preheat oven to 350 degrees. Blend crumbs, sugar, cocoa and butter together until well mixed. Blend in water until crumbs begin to hold together. Press firmly onto the bottom and side of a 9-inch springform pan. Bake for 10 minutes. Cool while preparing filling. Leave oven on.

Beat cream cheese in a large bowl with electric mixer at high speed until light and fluffy. Gradually beat in sugar. Add the egg whites one at a time, beating well after each addition. Add liqueur and vanilla. Turn into baked crust. Bake for 35 minutes, or until filling no longer jiggles. Cool for 10 minutes on wire rack. Gently spread sour cream over baked layer. Sprinkle with grated chocolate and refrigerate.

Dissolve coffee in boiling water over very low heat. Add chocolate. Stir until melted and blended. Gradually stir in superfine sugar. Add liqueur and vanilla. Cool to room temperature. Fold into 8 ounces whipped topping and gently spread over cooled baked layer. Refrigerate until firm. When ready to serve, loosen side of pan; remove.

Place cake on serving plate. Decorate with additional light whipped topping, if desired. Recipe makes 12 servings.