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.