Chocolate Cake

440 g sugar 140 g butter,
softened 3 eggs,
separated 220 g all-purpose flour
7 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
½ cup boiling water
1 cup sour cream

For frosting:
660 gram white sugar
1 cup water ¼ tsp cream of tartar (optional)
4 egg whites
1 pinch salt
1 tsp vanilla extract

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. Whisk egg whites until stiff and fold gently into the cake mixture.

Divide into two equal portions and transfer to the cake tins. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife. For the frosting, combine sugar and water in a saucepan.

Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Dark Chocolate Chip Cookies

75 g butter, softened
1 large egg
220 g sugar
55 g all-purpose flour
50 g unsweetened cocoa powder
½ tsp baking soda
1 tsp vanilla extract
170 g semisweet chocolate chips

Preheat oven to 375 deg F (190 deg C). Using an electric mixer, cream butter with sugar, add the egg and mix for one minute. Add vanilla, baking soda, flour and cocoa and mix well. Add chocolate chips.

Place the dough in the refrigerator for at least 30 minutes. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet. Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.

Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

Chocolate Souffle

3 egg yolks
5 egg whites
70 g sugar
150 g bittersweet chocolate
a pinch of salt

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease one large souffle dish or 6 small souffle dishes. Melt the chocolate over hot water (in a double boiler).

Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks. Add 1/3 cup of sugar gradually while whisking with the electric mixer.

Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites. Fold in the remaining part of the whisked egg whites.

Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.

Chocolate Torte

5 eggs
120 g semisweet dark chocolate (40-50% cocoa)
165 g sugar
½ cup vegetable oil
110 g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
3 tbsp water

Ingredients for Glace and Frosting
350 g apricot jam
2 tbsp butter
200 g semisweet dark chocolate (40-50% cocoa)

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).

Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing. In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.

Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula. Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 45 to 60 minutes.

Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake to make two or three layers.

Use half of the jam to sandwich the two (or three) layers together. Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.

Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water). Let the mixture cool to room temperature, and spread it evenly over the torte.

Place the torte in the refrigerator to harden the frosting.

Rich Chocolate Mousse Cake

4 egg whites
110 g sugar
140 g hazelnuts, finely ground
2 tbsp unsweetened cocoa powder
250 g dark semi or bittersweet chocolate (60-70%)
4 egg yolks
70 g sugar
¼ cup + 1 cup whipping cream

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. Mix with finely ground hazelnuts and cocoa powder.

Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool the cake.

Melt finely chopped dark chocolate over hot water. Beat the egg yolks with 2 oz sugar until white.

Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.

Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. Transfer to the cake tin, and place in the refrigerator for several hours.

Chocolate Lava Cake

8 eggs
140 g all-purpose flour
280 g bittersweet chocolate
180 g butter
275 g sugar

Preheat oven to 350 deg F (Gas mark 4 or 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.

Chocolate Chip Cookies

110 g light brown sugar
120 g sugar
1 large egg
220 g flour
2 tbsp unsweetened cocoa powder
½ tsp baking soda
¾ tsp baking powder
½ tsp salt
140 g butter
1 tsp vanilla extract
170 g semisweet chocolate chips
Sea salt

Cream butter with sugar until light and fluffy using an electric mixer. Add the egg and vanilla and mix well. Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well. Add chocolate chips.

Place the cookie dough in the refrigerator until next day. Preheat oven to 350 deg F (180 deg C). Line a baking sheet with parchment paper or a nonstick baking mat. Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet. Sprinkle lightly with sea salt.

Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is done. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

Black Forest Cake

2 eggs
110 g butter, softened
140 g all-purpose flour
275 g sugar
50 g unsweetened cocoa powder, natural
½ tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
¾ cup buttermilk

Ingredients for filling
¼ cup cherry brandy, optional
400 g cherry pie filling or pitted cherries
3 cups heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. With an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, mix well between each egg.

Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake.

When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling: Drain cherry pie filling in a colander to remove most of the thickened juices. Beat the whipping cream with confectioners' sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling: Sprinkle each layer of the cake with cherry brandy. Place one cake layer on a serving plate. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer.

Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Brownies Chocolate Cake

150 g all-purpose flour
330 g sugar
4 tbs unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract
170 g butter
3 fl oz boiling water
3 eggs
120 g chocolate chips (40-50% cocoa)
150 g chopped walnuts or pecan nuts

Frosting
75 g butter
220 g sweet or semisweet dark chocolate
2 tbs light corn syrup
2 tbs hot espresso or very strong coffee

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Melt the butter in a saucepan. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth. Add chocolate chips and nuts.

Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.

Cool the cake. Glace with the chocolate frosting. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Chocolate and Corn Cookies

175 g sugar
50 g margarine
50 g fresh white butter
1 tbsp cocoa
1-1/2 tbsp drinking chocolate powder
150 g icing sugar
1 tbsp peanut butter jam
Cornflakes
Icing sugar (for dusting the cookies) - optional

Sieve icing sugar,cocoa,drinking chocolate powder together without any lumps, heat butter,margarine together in a pan with a reduced flame till it just melts. Remove from fire and mix sieved ingredients quickly and evenly till it becomes soft. Mix 2 tbsp sugar and 2 tbsp milk in a pan.

Boil milk for a few minutes till the sugar dissolves and then remove from fire, set aside for 5 minutes to let the mixture cool. Dip in chocolate paste, add peanut butter jam and cornflakes. Shape properly with spoon and allow to dry on butter paper, dust with icing sugar.

Your Period Doesn't Make You Crave Chocolate

Half of American women experience chocolate cravings. Of those of who do, about half crave it right around "that" time of the month.

And while it's nice to have your menstrual cycle to blame when you find yourself noshing on half a package of chocolate chip cookies, researchers found that menstrual hormones aren't the culprit. They compared the cravings of pre- and post-menopausal women and didn't find any change. They did, however, find a higher prevalence of cravings among women who suffer from PMS.

Why? A chocolate expert says this has a lot to do with the psychology behind comfort foods. Chocolate is sociologically considered a comfort food, and people crave comfort foods when they feel terrible.

Chocolate Delight

200g sugar
75ml water
60 g cocoa powder
15 marie biscuit - broken into small pieces
100 g butter

Take a saucepan and add water, sugar and cocoa powder into it.Heat this mixture on moderate flame, stirring all the while till the sugar dissolves completely.

Continue heating till the cocoa mixture forms a coating at the back of the spoon or the ladle. Cool the mixture for 10 mins and add the rest butter to it and blend
well.

Add the broken marie biscuits and mix well and pour the mixture on a greased plate.
Leave the chocolate delight mixture sets well and serve.

Chocolate: It Won't Wake You Up

It's a common misconception that chocolate is packed with caffeine, says expert. In reality, the amount of caffeine in chocolate is miniscule compared to what's in your other daily pick-me-ups.

An ounce of dark chocolate contains about 20 milligrams of caffeine, while an ounce of milk chocolate contains about 5 milligrams--the same as an 8-ounce cup of decaf coffee. In comparison, a cup of coffee contains about 100 milligrams and a cup of tea contains about 50 milligrams of caffeine.

Chocolate Banana Terrine

5 small ripe bananas peeled and left whole
1 cup cream
500 g dark or milk chocolate chopped

Line a 1.5 l. loaf pan with cling film overlapping top of pan by a few cm. Place bananas in pan. Bring cream slowly to boil in a saucepan. Remove from stove. Add chocolate to cream and stir until melted and smooth. Pour over bananas.

Cool, then refrigerate until set- about two hours or overnight. Un-mold carefully using cling film to help left terrine out of mold. Remove cling film. Slice terrine and serve.

Do You Know that Chocolate Can Boost Your Workout?

Skip the expensive sports drinks and protein shakes. Research shows chocolate milk is just as effective a recovery aid.

A study published in the journal Applied Physiology, Nutrition, and Metabolism compared the effects of a recovery drink and chocolate milk on endurance athletes' ability to recover after a series of bike sprints followed by an endurance ride the next day.

They found that chocolate milk was just as effective at relieving muscle soreness after the sprints, and preparing the athletes to perform in the endurance test the next day. Better yet, everyone preferred the taste of chocolate milk.

Chocolate Natural Fixes for Low Energy

Chocolate contains Flavonoids Flavowhats? Flavonoids are a type of phytochemical, or plant chemical, that are found naturally in chocolate. Due to their unique chemical structures, flavonoids can exert antioxidant, anti-inflammatory, and cell-protective effects, says Giana Angelo, Ph.D., a research associate who specializes in micronutrient research at the Linus Pauling Institute at Oregon State University. Consuming foods rich in flavonoids has also been associated with a reduced risk of heart disease.

To reap the benefits, stick to dark chocolate. The average commercial dark chocolate contains about 60 percent cocao and has been found to contain 536 milligrams of flavonoids per 1.4-ounce serving. Research has shown that as few as 80 milligrams of flavonoids a day can lower blood pressure.

Chocolate Fudge With Nuts

1 cup butter, softened
8 cubes of pasteurized process cheese
5 cups confectioners sugar
1/2 cup cocoa
1 cup milk powder
¼ cup coconut
¼ cup coarsely chopped cashewnuts
Various nuts

In a large saucepan over medium heat melt butter and cheese cubes together, stirring
frequently remove from heat. Sift together confectioners sugar and cocoa add to cheese, mixing well.

Stir in milk powder coconut and nuts. Turn into a flat pan, chill until firm and cut into squares and Serve.

Chocolate: It's Not All Bad for Your Teeth

How could a food that's long been touted as a cavity-causer actually have teeth-protecting properties? It turns out that theobromine, an organic molecule that occurs naturally in cocoa, can help strengthen tooth enamel, according to research from Tulane University.

In fact, it takes 142 times less cocao extract to have about twice the protective benefits of fluoride, according to the American Dental Association. Unfortunately, theobromine isn't too beneficial in chocolate bars, where the sugar and milk counteract the dental benefits. Enter Theodent, a fluoride-free mint toothpaste that packs a punch of theobromine ($10, theodent.com).

Chocolate Souffle

125 g pasteurized Butter
125 g chocolate, chopped
100 g almonds
4 eggs, separated
125 g caster sugar
icing sugar or chocolate powder for garnishing

Melt the butter and chocolate in the microwave oven or in the top of a double boiler over simmering water, stirring occasionally. Stir in the almonds.

Beat the egg yolks and sugar and stir in the chocolate mixture. Whisk egg whites until stiff and fold into mixture.

Spoon the mixture into 12 muffin pan hollows, up to the top. Bake for 15 mins. at 180 C. Set it aside to cool. Dust it with icing sugar (or chocolate powder).

Home-made Chocolate and Nuts Squares

Sugar
Milk powder
Cocoa powder
Butter
Nuts

Take equal quantities of sugar, milk powder and cocoa powder.

Sieve milk powder and cocoa powder together. Spread butter on a flat square plate and keep it aside. In a frying pan, add little water to sugar and heat until it melts. Add the mixture of milk powder and cocoa powder and mix well. Add a little amount of butter to the above for flavor.

Once the mixture blends well, remove from heat.,add nuts on the spread mixture, spread it on the butter coated plate. and let it cool for a while. Place it in the freezer until it becomes hard.

Rich Chocolate Cake

300 g finely milled and refined flour
35 g coca powder
175 g brown sugar
300ml milk
2 tsp vanilla essence
1 tsp baking powder
1 tsp cooking soda.
1 ladle butter
4 tsp honey
2 tsp rum (optional)

Mix flour with baking powder, cooking soda and cocoa powder, sieve the mixture. Add brown sugar. Add milk, white butter and honey in a bowl. Heat it till the butter melts.

Remove from heat, add the flour mixture to it slowly by constantly mixing it. Add vanilla essence and rum (optional). Transfer to a baking tin.
Place in a preheated oven at 180 degree for 1 hour.

Chocolate Yule Log

2 large eggs
90 g caster sugar
100 g self raising flour
pinch of salt
50 g cocoa or chocolate powder
vanilla essence for flavor
1 tbsp. warm water

For butter Chocolate :
200 g unsalted butter
150 g melted dark chocolate

Break the eggs into a basin and add the sugar. Place basin over a pan of warm water and beat mixture until it thickens. Add water and vanilla essence.

Sieve the flour with the cocoa or chocolate powder and using a metal spoon, fold this into the egg and sugar mixture.

Line a swiss roll tin (long flat tin) with greaseproof paper and pour the mixture into it.

Bake at 175 degrees for 10 to 12 mins. When cooked, the sponge should be springy to the touch. Turn it out on to a cloth sprinkled with caster sugar and spread it with a layer of chocolate butter cream.

Make this by mixing the melted dark chocolate and butter together. Carefully roll the sponge into a roll using the cloth to ease it into position.

Chocolate Square Candy Garnished with Peanuts

1pk Milk Chocolate
Layer Cake Frosting 1/2 c
Creamy Peanut Butter 1 1/2 c
Quick cooking oats 1 c
Chopped peanuts 36 Peanut halves, for garnish

Combine Milk Chocolate frosting and peanut butter in large bowl, stir with wooden spoon until blended. Add oats and peanuts. Stir until thoroughly blended.

Press above mixture into un-greased 8-inch square pan. Cut into small pieces. Garnish tops with peanut halves. Store in airtight container in refrigerator.

Chocolate Frozen Layer Cake made from Biscuit

4 packs glucose biscuits
400 g drinking chocolate
200 g cocoa powder
50 g coffee powder (optional)
200 g dry coconut powder
sugar to taste

Arrange glucose biscuits in a layer within a tray. Now mix cocoa powder and drinking chocolate (1:2) Add sugar to taste and form a paste with water.

Now spread this paste on the layer of biscuits. Sprinkle coconut powder on it
Now again form a layer of biscuits by dipping them in sugar over this chocolate covered layer, repeat the same steps. Add up to 4 or 5 layers of biscuits.

Then completely cover it with chocolate paste and garnish completely with coconut
powder. Keep it in freezer for an hour .The chocolate frozen cake is ready to serve.

Home Made Cadbury

1 tin condensed milk
1 1/2 cups sugar
100g butter
10 nos marie biscuits
2 tbsp cocoa powder
a pinch of coffee powder (optional)
gems for decoration.

Powder the Marie Biscuits finely. Bring the butter to room temperature. Add all the ingredients & the powdered Marie biscuits & mix well.

Pour the mixture into a pan & keep on fire & keep stirring. As the mixture starts leaving the sides of the pan , remove from fire & pour it into a buttered plate.

When it has cooled a little, cut it. Keep a Gems on top of each piece (optional). When the chocolate is warm roll it into small balls or any shape desired.

Easy Chocolate Burfi

1 cup finely milled and refined flour
1 cup clarified butter
2 cups sugar 2 cups
1 cup milk
4 tbs milk powder
2 tbs cocoa powder
Cashew, almods, pista, raisins put together 1/2 cup, finely chopped

Place a thick wok on the heat. Add all ingredients i.e., flour, butter, sugar, milk, milk powder, cocoa powder and ghee and mix well together.

Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the sides.

It forms into a thick round mold by about 20 minutes time and you start getting a good aroma. Now add the chopped nuts and raisins and mix well.

Remove from heat and pour on a greased plate and cut into desires shapes. Allow to cool. It takes about 25 minutes.

Chocolate Macaroons

1 cup melted semi sweet chocolate
4 egg whites
1 cup sugar
pinch of cream of tarter
vanilla essence

Add the egg whites, cream of tart , vanilla essence and sugar in a cold bowl and beat at high speed. Once it becomes thick, spoon it on a cookie sheet and bake it at 350 c in the oven. It should take 15 minutes to cook. Once cooked, remove it from the oven and cool it.

Melt chocolate in the microwave and keep it ready. Dip the macaroons in the chocolate, and keep it in a cookie sheet.

Once dried, repeat the procedure and chocolate macaroons are ready to be served.

Chocolate Pinwheel Biscuits

1a¼-cup butter
1 no egg
1 a½ cup powdered sugar
3-cup maida
¼ cup cocoa
¾ cup cashew nuts finely chopped (or any other type of nuts you prefer)
¼ tsp salt

Whip butter, sugar and egg till creamy. Sift maida and salt. Add this maida to the creamy mixture and knead to smooth dough.

Separate dough into 2 equal portions. In one portion of the dough add cocoa powder and knead well. Keep both the dough in freezer for about 1 hour.

Roll out both the dough into same size and thickness.
Keep one upon the other and form it into a tight rolls

Sprinkle finely chopped cashew nuts on the butter paper.
Roll the dough rolls on the butter paper so that the cashew nut gets sticked on the rolls.

Cover it with the same butter paper and stand in freezer for about 4-8 hours.

Take out and cut into small cookies and place the biscuits on a baking tray. Bake for 8 minutes at 100 degree.

Chocolate Energy Balls

1/4 cup chocolate chips
1/4 cup honey
1/4 cup peanut butter
1/2 cup rolled oats
1/4 cup chopped almonds (toasted or not)
1/8 cup flaxseed
1/8 cup sesame seeds

Melt honey and peanut butter in a small saucepan. Add the remaining ingredients. Stir until chocolate is melted. Form into balls or any shape desired. Roll with sliced almonds. Let it cool before serving.

Chocolate Sponge Cake

4 eggs
110g sugar
1/4 t. vanilla essence
110g soft flour
90g cocoa powder
25g melted butter

Preheat oven to 180C (356F). In a mixing bowl, add the eggs and sugar. Beat at high speed for 10 minutes or until batter is thick and fluffy.

Add the vanilla essence and beat more until fully mixed. (tips: If batter does not sink immediately, it is then ready)

In a separate bowl, mix together the cocoa powder with the soft flour. Fold into the batter slowly.

Add in the melted butter and fold into the batter. Grease the sides and bottom of an 8" cake ring and pour the butter into it ¾ full.

Bake in oven for 25 minutes or until top is firm to touch.

Super Fast Chocolate Mug Cake

1 egg
4 T. flour
4 T. sugar
2 T. cocoa
3 T. milk
3 T. oil
3 T. chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug for baking

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate, serve with vanilla ice cream.

Egg-Free Chocolate Cake

655 g sifted plain flour
90 g dark cocoa
3 t. bicarbonate of soda
1/2 t. salt
660 g caster sugar
250 ml vegetable oil
700 ml water
2 T. vanilla essence

Preheat oven to 180 degrees C. Grease and flour a 22x30cm baking tin. In a large bowl, sift together flour, cocoa powder, bi-carb soda and salt. Add sugar and mix together. Add oil, water and vanilla essence and mix together thoroughly. Pour into prepared baking pan. Bake in preheated oven for 1 hour or until skewer inserted in center comes out clean.

Chocolate Cookies

1/2 cup flour
1/2 cup powdered sugar
1/4 cup sifted cocoa
1/2 cup golden syrup (or honey or corn syrup)
1/2 cup pasteurized butter
1/2 tsp. vanilla essence
1 cup heavy cream

Combine 1/2 cup flour, 1/2 cup powdered sugar, and 1/4 sup sifted cocoa. Heat 1/2 cup golden syrup till boiling, take off the fire.

Add 1/2 cup butter and stir until the butter has melted. Add 1/2 tsp. vanilla essence and flour. Mix well.Drop 2 tsp. of batter per cookie into greased baking trays.

Be sure to place them far apart as they spread a great deal. Make only 4 to 5 at a time as they have to be rolled immediately.

Bake at 180 C for 5-7 mins. Cool for for 1 min. Loosen cookie with a knife and quickly roll it around the greased handle of a wooden spoon.

Let it cool, then carefully ease it off and cool completely on a wire rack. Store in an air tight tin.

Dairy Free Chocolate Covered Pretzels

1 12-ounce bag (2 cups) dairy-free chocolate chips (white, dark or regular dairy-free chocolate)

1 T. dairy-free shortening or soy margarine
About 24-30 hard pretzels, depending on size

In a small saucepan, bring several cups of water to a boil. Line a baking sheet with parchment and set aside.

Combine the chocolate and the shortening in a small heatproof bowl and set over the boiling water. (The bowl should not touch the water.) Stirring occasionally, heat until the chocolate melts completely.

One at a time, drop the pretzels into the chocolate, using a fork to retrieve them and transfer them to a baking sheet lined with parchment paper.

Repeat until all of the chocolate is used. Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is set

Dairy Free Chocolate Chip Blondies

1/4 cup Egg Replacer Powder
1/4 cup hot water
1 cup dark dairy-free chocolate chips
8 T. (1 stick) dairy-free soy margarine, melted
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 t. vanilla extract
1 cup all-purpose flour
1/2 t. baking soda
1/2 t. salt

Preheat the oven to 350 F. Line an 8 x8" square baking pan and line with parchment or foil. Lightly oil or grease (with dairy-free soy margarine) the parchment or foil and set aside.

In a small cup or bowl, whisk together the Egg Replacer and hot water until the mixture is smooth and gooey. Set aside.

In a medium-sized mixing bowl, whisk together the melted margarine and sugars well until the sugars are dissolved and the mixture is combined. Add the vanilla and Egg Replacer mixture, whisking until combined.

In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.

Spread the batter in the prepared pan and baked until a toothpick inserted into the center emerges with few or no crumbs, about 30-35 minutes. Allow the blondies to cool in the pan for about 10 minutes, then lift the blondies out by the parchment paper or foil, and allow them to cool completely on a wire cooling wrack before removing the paper and cutting.

Espresso Truffles

10 ounces very dark good quality dairy-free chocolate, chopped
2 T. dairy-free soy margarine, preferably a "stick" variety
1 T. maple syrup
3 T. espresso
2 cups (12 ounces) semi-sweet dark chocolate chips
1/3 cup full-fat coconut milk or dairy-free soy half-n-half
1/2 cup cocoa powder, for dusting

Line a baking sheet with parchment paper and set aside. In a heatproof bowl, preferably stainless steel, set over a pan (but not touching) several inches of boiling water, heat the chocolate and dairy-free soy margarine, stirring occasionally, until the chocolate is completely melted. Set aside.

In a small saucepan over medium high heat, combine the coconut milk and maple syrup, stirring until combined. Heat until steam just begins to rise from the surface of the coconut milk, but do not boil. Pour the hot coconut milk mixture over the melted chocolate mixture, and let stand, unstirred, for 3 minutes. Starting in the middle of the bowl and working your way to the edges, gently stir until the mixture is smooth and silky. Add the espresso to the mixture, stirring until combined.

Transfer the bowl to the refrigerator, uncovered, for 45 minutes, removing the bowl from the refrigerator and stirring well every 15 minutes. After the last stirring (at the 45-minute-mark), place the bowl back in the refrigerator for 5 minutes more.

Using a melon baller or spoon, scoop the chocolate onto the prepared baking sheet. Place the baking sheet in the refrigerator for 20 minutes.

Using your hands, roll the chocolate balls quickly to smooth (they will get very messy quickly, so I prefer to wear disposable gloves, which also help to keep the chocolate colder.) Return the pan to the refrigerator for 15 minutes more.

Meanwhile, place the chocolate chips in a stainless steel bowl set over a pan of boiling water. Stirring occasionally, heat until the chocolate is completely melted and about 90 degrees F, using a candy thermometer if available. Place the cocoa powder in a small bowl. Using two forks, drop one of the chocolate balls into the melted chocolate, and, working quickly, coat the ball with the melted chocolate, shaking of the excess and placing it immediately in the cocoa powder, turning to coat. Using a clean spoon or two clean forks, place the dusted truffle on the lined baking sheet, and repeat until all of the truffles are coated.

Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.

Chocolate Chip Pancakes

2 ½ cups almond milk or other non-dairy milk alternative
2 cups all-purpose flour
¼ cup pure cocoa powder
2 T. apple cider vinegar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 cup packed dark brown sugar
2 large eggs, lightly beaten
1 T. dairy-free soy margarine, melted
3/4 cup dairy-free chocolate chips

In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined.

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread.

When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. Serve pancakes warm

Chocolate Wontons

2/3 cup plain soymilk or almond milk
2/3 cup soymilk powder
1 cup cocoa
1/3 cup finely ground cashews
¼ t. salt
1 cup maple syrup
1/3 cup dairy-free dark chocolate chips, melted
1 t. vanilla
1 egg, lightly beaten
¼ cup white granulated sugar
½ t. cinnamon
About 30 wonton wrappers
pinch salt

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

Place the soymilk powder in a blender or food processor and gradually add the soymilk or almond milk until the mixture blends smooth. Add the cocoa powder, finely ground cashews and salt and blend until mixture is thick. Add the maple syrup, dark chocolate chips and vanilla and blend until the mixture is smooth, adding a bit more almond milk or soymilk if necessary. Set aside.

Using a pastry brush, lightly brush the edges of one side of a wonton with water. Place about 1 ½ T. of chocolate filling in the center of the wonton. Pinch one corner to the corner diagonal from it, fold up one of the other corners to the center, followed by the other corner. Pinch the edges of the wonton together to seal, making sure to keep your hands dry to prevent the dough from sticking. Repeat with the remaining wontons until all of the filling is used, placing them on the prepared pan as you work.

In a small cup or bowl, mix together the sugar, cinnamon and salt. Brush each of the filled wontons lightly with the egg, then sprinkle the sugar mixture onto each wonton, coating well. Place the baking sheet in the oven for about 15 minutes, or until the wontons are just golden brown. Serve warm.

Peanut Butter & Choco Caramel Popcorn

1/3 cup peanut butter
1 cup dairy-free semi-sweet chocolate chips
½ cup canola oil
½ cup popcorn kernels
2 cups sugar
½ cup water
¼ t. salt
½ cup cocoa powder
½ cup powdered sugar
Candied walnuts or pecans (optional)

Fill a small pot of water and boil over medium heat. Line a baking sheet with parchment paper. Set aside.

Heat oil in a 3-quart stock pot (or bigger) over medium-high heat. Add popcorn kernels, cover.When kernels begin to pop, shake pot every few seconds to toss kernels, making sure that the lid stays closed.

After most of the kernels have popped, turn off heat, and let pot rest for about twenty seconds, to ensure that all corn has popped before opening the lid. Pour popcorn onto prepared baking sheet, and set aside.

Caramel sauce: In a small saucepan over medium heat, combine sugar, water and salt, mixing well to dissolve the sugar. Once sugar is dissolved, cook without stirring about 5 minutes or until liquid is deep amber in color, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Remove from heat.

Working quickly, pour sauce over popcorn, turning with a spoon or spatula to coat evenly. Place chocolate chips in a heatproof bowl and place over, but not touching, the boiling water until melted.

Meanwhile, place peanut butter in a small saucepan over medium heat. After peanut butter begins to “melt,” add the chocolate chips, and cook just about 30 seconds more, until mixture is slightly thick, BUT NOT STIFF. Pour over caramel popcorn, turning to coat with a spoon or spatula.

Dust popcorn with cocoa powder while still warm, turning to coat, then with the powdered sugar. Allow to cool at room temperature, about two hours. Mix in candied nuts if desired. Serve.

Chocolate Hazelnut Meringues

3 Egg whites, at room temperature
1/4 c Toasted hazelnuts, chopped
Parchment paper
1/2 ts Vanilla extract
2/3 c Granulated sugar
1/8 ts Cream of tartar
1/4 c Semisweet chocolate morsels, coarsely chopped

Toast hazelnuts on a cookie sheet in a preheated oven at 350 degrees for 8 minutes. Lower the oven temperature to 300 degrees for baking the meringues. Line baking sheet with parchment paper and set aside.

In a medium bowl, combine the egg whites with the cream of tartar and the vanilla. Beat at medium-high speed until soft peaks form. Add the sugar slowly to the egg mixture, one tablespoon at a time, while beating.

Beat until all of the sugar is incorporated and the mixture is stiff and glossy. Using a large rubber spatula, fold in the chocolate morsels and the nuts. Drop slightly rounded tablespoons onto parchment-lined baking sheets, allowing 1 inch between spoonfuls.

Bake for 30 minutes at 300 degrees. Leaving the meringues in the oven, turn the oven off and allow cookies to sit in the oven for at least one hour, until they are completely dry and crisp. Remove from the oven and transfer to wire cooling racks.

Chocolate Orange Sauce

1/3 c Unsweetened cocoa powder
2 tb Orange liqueur
1/3 c Sugar
1/4 c Water
1/4 c Light corn syrup
1 ts Vanilla extract

Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until smooth. Add liqueur and corn syrup; stir well. Place over medium heat; bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover and chill.

Super Brownies

2 Eggs
3/4 c Sugar
1 ts Vanilla
1/2 c Butter or margarine; melted

2/3 c Unsifted flour
1/4 ts Baking powder
1/4 ts Salt
3/4 c Ghiradelli ground chocolate

1/2 c Walnuts, chopped

Heat oven to 350F degrees. Using a spoon, stirr eggs with sugar and vanilla; add butter.

Sift ground chocolate with flour, baking powder, salt.

Stir into egg mixture; add nuts. Spread into greased 8- or 9-inch square pan.

Bake at 350F for 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking. Cut into squares.

Chocolate Cream Cheese Squares

3 Eggs
8 oz Cream cheese, softened
1 Box confectioners sugar
1/2 ts Vanilla extract
1 Box chocolate cake mix
1 Egg
1 Stick margarine, melted

In large mixing bowl combine cake mix, 1 egg and margarine. Press into a greased 9x13x2 baking pan, using a piece of wax paper over the mixture will allow for easier spreading.

In small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla. Pour mixture from small bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into small squares to serve.

Chocolate Butterflies Cake

1/2 c Cocoa
2 ts Baking powder
2 c Flour
1-1/2 ts Vanilla flavoring
1/3 c Milk
1/2 c Shortening
1/2 c Peanut butter
1-3/4 c Sugar
2 Eggs

Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla.

Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten.

Bake at 400 F for 8 to 10 minutes. Do not overbake.

Chocolate Crunch Pie

1 Chocolate cookie crust (8-9-in)
1 pack Jello Choco instant pudding
1 c Milk; cold
3-1/2 c Cool Whip; thawed
20 Chocolate sandwich cookies; ground
1-1/2 c any combo of chocolate chips, chopped peanuts, granola bar chunks

Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the rocks into pudding mixture. Spoon into pie crust.

Sprinkle with remaining cookies. freeze until firm, 4 hours or at room temp. 10 min. before serving. Always store leftover pie in freezer.

Bavarian Spice Chocolate Cake

1 Box of Your Favorite Cake Mix

Glaze:
1/2 c Semi-sweet chocolate chips
1/2 ts Nutmeg
1 ts Cinnamon
1 tb Butter
1 c Cold mashed potatoes
2 tb Milk
1/2 c Butter, softened
1/2 c Powdered sugar
1/2 c Water

Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan.

Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly.

Remove from heat; stir in powdered sugar until smooth. Spoon over top of cake, allowing some to run down the sides. Garnish as desired.

Fat-Reduced Chocolate Cupcakes

1 Egg white
1 Egg
1-1/2 tsp Baking powder
1-1/2 tsp Baking soda
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 tb cooking oil
1 tsp Vanilla extract
2/3 c Skim milk
2 tsp Salt
Powdered sugar (optional)

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute.

Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean.

Remove cupcakes from pan; cool on wire rack 30 minutes. If desired, Sprinkle with sugar.

Cornflakes Chocolate Squares

5 cups cornflakes
1 Pack semi sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup peanut butter

In 3 quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat till melted and smooth.

Remove from heat and stir in the cornflakes till evenly coated. Using a buttered spatula or wax paper press mixture evenly into a 9x9x2 inch pan coated with cooking spray. let cool completely.

Cut into squares, store in airtight container.

Chocolate Covered Cherry Cookies

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup butter
1/4 tsp baking powder
1/4 tsp baking soda
1 cup sugar
1 egg
1 1/2 teaspoon vanilla

1 (16 oz) jar cherries
1 (6oz.) package semisweet chocolate pieces

In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl beat together butter and sugar on low speed of electric mixer till fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to creamed mixture; beat till well lended. Shape dough into one inch balls, place on ungreased cookie sheets. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In small saucepan combine chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to co er cherry.

Bake in a 350* oven about 10 minutes or till done. Remove to wire rack and cool.

Chocolate Wafer Cake

1 box of 9 oz chocolate wafers
1 pint heavy cream
1 tsp vanilla
fresh sliced fruit and berries
and chocolate sauces

Whip the cream with the vanilla. If you want it sweeter, of course add some sugar to taste. When cream is whipped, add a thin layer of whipped cream in an 8 inch loaf pan.

Add cookie wafers about 3 down the center and a few halves at the sides, spread on more whipped cream and repeat using all the cookie wafers ending with the cream to frost entire top.

Sprinkle a crumbled cookie over the top. Cover and chill 4 to 6 hours, freeze firm and loosen. Carefully run a knife all around sides, remove from pan and place on serving platter

Let come to room temp about an hour and slice and serve with fresh fruit or chocolate sauce

Chocolate Peanut Butter Smoothie

1c. skim fat-free milk
1 envelope instant breakfast, chocolate Drink Mix
2 tsp. peanut butter
3 ice cubes

Put all ingredients into blender container.
Blend until smooth and frothy.

Simple Chocolate Marshmallow Fudge

12 oz semisweet chocolate, chopped
1 cup miniature marshmallows
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp light margarine
2 tsp. vanilla extract

Coat an 8- x 8-inch pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 mins stirring constantly.

Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm, about 2 hours.

Cut into 36 squares and serve. Just leave the fudge in refrigerator or freezer for a firmer consistency.