Molten Chocolate Cake

280 g bittersweet chocolate
180 g butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flour

Preheat oven to 180 deg C
Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.

Break the chocolate into small pieces and melt it with butter over hot water.

Beat the eggs with sugar and mix with flour.
Slowly fold in the melted butter and chocolate.

Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

Bittersweet Chocolate Cloud Cake

8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, softened
6 large eggs: 2 whole, 4 separated
1 cup sugar
2 Tablespoons cognac or Grand Marnier (optional)
Grated zest of 1 orange (optional)

Whipped Cream Topping:
1-1/2 cups heavy cream, well chilled
3 Tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder, for sprinkling

Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.

In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top.

Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake.

Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.

At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Super Easy Chocolate Shortbread Cookies

2 ounces unsweetened chocolate, melted
8 ounces butter (2 sticks), room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Combine all ingredients; knead with hands to combine. Press into lightly buttered pans (or roll out to about 1/2-inch on a floured board and cut into shapes).

Bake at 325° for about 20 minutes.

Cut into wedges while warm or break apart.

Chocolate Cappuccino Sauce

1-cup (6 ounces) semisweet chocolate chips
1/2 cup whipping (heavy) cream
1/2 cup strong coffee
1 teaspoon instant espresso powder or instant coffee granules

Heat chocolate chips in heavy 2-quart saucepan over low heat, stirring frequently, until melted; remove from heat.

Stir in remaining ingredients until smooth.

makes about two cups Chocolate Cappuccino Sauce.
Serve warm if desired.

Oatmeal Chocolate Chip Pancakes

1 cup mini semi-sweet chocolate chips
3/4 cup rolled oats
3/4 cup pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup ground flax seeds
1-1/2 cups soy (or regular if preferred) milk

Preheat a lightly oiled griddle over medium heat. In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds, and chocolate chips. Gradually blend in soy milk.

Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly.

Flip, and continue cooking until lightly browned.Makes 6 servings Oatmeal Chocolate Chip Pancakes.

Lindt Chocolate Chip Cookies

1/2 cup soy flour
1/2 cup unbleached white flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
3 oz. Neufchatel or low-fat cream cheese
1/2 cup sugar
1 egg, beaten
2 tsp. orange zest
1 Lindt Excellence Intense Orange Dark Chocolate bar, broken into chocolate-chip sized pieces

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat. In a small bowl, whisk together the first four ingredients. Set aside.

With an electric mixer, cream together butter, Neufchatel cheese and sugar until fluffy. Beat in egg and orange zest. Stir in flour and Lindt dark chocolate bar chips.

Drop by rounded teaspoons onto prepared cookie sheet. Bake 10-12 minutes until lightly browned. Let cool on a wire rack. Makes 20 cookies.

Bittersweet Chocolate Sauce

1/4 cup margarine or butter
1-1/2 squares (1-1/2 ounces) unsweetened, cut into pieces
3/4 cup sugar
1/4 cup cocoa
1/4 cup half-and-half
1/8 teaspoon salt
1 teaspoon vanilla

Heat margarine and chocolate in 1-quart saucepan over low heat, stirring constantly, until smooth.

Stir in sugar, cocoa, half-and-half and salt. Heat slowly to boiling; do not stir.

Remove from heat; stir in vanilla. Serve warm.

Almond Toffee Candy

1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped

Place almonds in a baking pan. Bake until golden beneath skins, finely chop.

In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown 10 to 15 minutes.

Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.

Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Stirring occasionally, until melted and smooth.

Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).

This buttery almond toffee is easy and delicious and can make the perfect homemade holiday gift.

Chocolate Fudge with Crunchy Nuts

3/4 cup margarine
2/3 cup evaporated milk
3 cups sugar
1 12 ounce package of chocolate chips
1 tsp. vanilla
1 7 ounce jar of marshmallow cream
crunchy nuts

In a 4 quart microwave safe bowl heat the margarine on high for 1 minute or until melted. Add sugar and evaporated milk; mix well. Microwave on high for 11 minutes, stirring every three minutes and scraping the bowl well.

Add the chocolate chips and stir until melted. Add the remaining ingredients and mix well.

Pour into lightly greased baking pan. Cool at room temperature. Cut into squares.