Black Forest Cake Yield: 12 servings Ingredients cup (110 g) butter, softened 1+ cup (275 g) sugar 2 eggs 1+ cup

p (140 g) all-purpose flour cup (50 g) unsweetened cocoa powder, natural teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup (1.8 dl) buttermilk Ingredients for filling cup Kirschwasser (Kirsch/cherry brandy), optional 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries 3 cups (7.2 dl) heavy whipping cream, chilled cup confectioners' sugar Milk chocolate curls or shavings, for garnish Maraschino cherries or sweet cherries, for garnish, optional

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. 3. With an electric mixer, beat the softened butter with sugar until white and fluffy. 4. Add one egg at a time, mix well between each egg. 5. Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth. 6. 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! 7. 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 1. Drain cherry pie filling in a colander to remove most of the thickened juices. 2. Beat the whipping cream with confectioners' sugar until it thickens. 3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled. Assembling 1. Sprinkle each layer of the cake with Kirschwasser. 2. Place one cake layer on a serving plate. 3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. 4. Add the second cake layer. 5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. 6. Add the third cake layer. 7. 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. Variations A. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top. B. You may use three cake tins intead of one. In that case the baking time must be shortened. C. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February 2009).

Scandinavian Brownies

(One-layer Chocolate Cake) Yield: 24 servings Ingredients 1+1/3 cup (150 g) all-purpose flour 1+ cup (330 g) sugar 4 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon vanilla extract cup (170 g) butter 3 fl oz (0.9 dl) boiling water 3 eggs 4 oz (120 g) chocolate chips (40-50% cocoa) 5 oz (150 g) chopped walnuts or pecan nuts Frosting 1/3 cup (75 g) butter 8 oz (220 g) sweet or semisweet dark chocolate 2 tablespoon light corn syrup 2 tablespoon hot espresso or very strong coffee

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other nonstick paper and grease the tin.

3. Melt the butter in a saucepan. 4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract. 5. Add eggs, melted butter and hot water and mix until smooth. 6. Add chocolate chips and nuts. 7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes. 8. Cool the cake. Glace with the chocolate frosting. 9. 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. Variations

A. For these brownies you may instead use frosting with cocoa powder.
B. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.

Chocolate Chip Cookie Our modification of a recipe published in NY Times. Ingredients cup (110 g) light brown sugar cup plus 1 tablespoon (120 g) sugar 1 large egg 1+ cups (220 g) flour 2 tablespoons unsweetened cocoa powder teaspoon baking soda teaspoon baking powder teaspoon salt 1+ sticks (140 g) butter 1 teaspoon vanilla extract 6 oz (170 g)semisweet chocolate chips Sea salt

Method 1. Cream butter with sugar until light and fluffy using an electric mixer. 2. Add the egg and vanilla and mix well. 3. Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well. 4. Add chocolate chips. 5. Place the cookie dough in the refrigerator until next day. 6. Preheat oven to 350 deg F (180 deg C). 7. Line a baking sheet with parchment paper or a nonstick baking mat. 8. Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet. 9. Sprinkle lightly with sea salt. 10.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 OK. 11.Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack. The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above). Variations You may add nuts, smarties or chopped white chocolate in addition to the chocolate chips

Chocolate Lava Cake Yield: 10 servings Ingredients 10 oz (280 g) bittersweet chocolate (70% cocoa) 4/5 cup (180 g) butter 8 eggs 1+ cup (275 g) sugar 1+ cup (140 g) all-purpose flour

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. 3. Break the chocolate into small pieces and melt it with butter over hot water. 4. Beat the eggs with sugar and mix with flour. 5. Slowly fold in the melted butter and chocolate. 6. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid. The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you

should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups. Variations A. You may use pudding/souffle cups instead of muffin cups and serve the Lava Cakes in the cups in order to avoid the difficulty of removing the Lava Cakes from the muffin cups. B. You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor. C. You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture. D. You may add some mint flavoring. E. You may add a little coffee essence to mixture. F. Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out the Lava Cakes there is no white flour marks. G. Serving suggestion: serve with an orange and star anise ice cream.

Rich Chocolate Mousse Cake Yield: 8 servings Ingredients 4 egg whites cup (110 g) sugar 5 oz (140 g) hazelnuts, finely ground 2 tablespoons unsweetened cocoa powder -------9 oz (250 g) dark semi or bittersweet chocolate (60-70%) 4 egg yolks 1/3 cup (70 g) sugar cup + 1 cup (0.6 + 2.4 dl) whipping cream

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. 3. 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. 4. Mix with finely ground hazelnuts and cocoa powder. 5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. 6. Cool the cake. 7. Melt finely chopped dark chocolate over hot water. 8. Beat the egg yolks with 2 oz sugar until white. 9. Heat cup whipping cream to the boiling point, and whisk in beaten egg yolks. 10.Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C. 11.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. 12.Transfer to the cake tin, and place in the refrigerator for several hours. If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type. Variations A. For decoration - make chocolate panels to cover around outside of cake. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Spread onto a piece of baking paper. Allow to become mat dry. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife. When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. Overlap each piece little. Decorate top with piped mousse, chocolate dipped strawberries, etc. Tie a ribbon around circumference of cake (Submitted by Keryn Johnson, Greensborough, Victoria, Australia). Chocolate Torte: Our version of "Sachertorte" Yield: 12 servings. The original recipe for the world famous Austrian torte "Sachertorte" is a secret. However, a number of copycat recipes have been published. Our recipe gives a cake similar to the velvety cake you can have at Hotel Sacher in Vienna. Please note that the cake should be assembled 1-2 days before serving to become moist.

Ingredients 4 oz (120 g) semisweet dark chocolate (40-50% cocoa) 5 eggs cup (165 g) sugar cup (1.2 dl) vegetable oil 1 cup (2.4 dl or 110 g) all-purpose flour 1 teaspoon baking powder 1 teaspoon vanilla extract 3 tablespoons (0.45 dl) water Ingredients for Glace and Frosting 12 oz (350 g) apricot jam 2 tablespoons butter 7 oz (200 g) semisweet dark chocolate (40-50% cocoa)

Method 1. 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. 2. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water). 3. 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. 4. 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. 5. Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula. 6. 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. 7. 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 through the middle to make two layers. 8. Use half of the jam to sandwich the two 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. 9. Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water). 10.Let the mixture cool to room temperature, and spread it evenly over the torte. 11.Place the torte in the refrigerator to harden the frosting. Variations If you prefer a thicker apricot jam filling, add more jam between the two layers; you can also add some gelatine to the melted jam if you want a more jelly-like filling. You may also use your preferred chocolate frosting

Classic Chocolate Souffle Yield: 6 servings Ingredients 1/3 cup (70 g) sugar 5 ounces (150 g) bittersweet chocolate (70%) 3 egg yolks 5 egg whites a pinch of salt

Method 1. 2. 3. 4. 5. 6. 7. 8. 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.

Variations A. You may use bittersweet chocolate flavored with orange or raspberries for a delicious fruity flavor

Dark Chocolate Chip Cookie Yield: 6 to 10 servings Ingredients 1 cup sugar (220 g) 1/3 cup (75 g) butter, softened 1 large egg cup (55 g) all-purpose flour (- perhaps a little more) cup (50 g) unsweetened cocoa powder teaspoon baking soda 1 teaspoon vanilla extract 6 oz (170 g) semisweet chocolate chips

Method 1. Preheat oven to 375 deg F (190 deg C). 2. Using an electric mixer, cream butter with sugar, add the egg and mix for one minute. 3. Add vanilla, baking soda, flour and cocoa and mix well. 4. Add chocolate chips. 5. Place the dough in the refrigerator for at least 30 minutes. 6. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet. 7. 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. 8. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack. The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above). Variations You may also add nuts, smarties or chopped white chocolate in addition to the chocolate chips

Death By Chocolate Yield: 12 servings. Ingredients 8 oz (225 g) dark semisweet chocolate (40-50% cocoa) 2/3 cup (140 g) butter 1 cup (210 g) sugar 4 eggs

4 heaped tablespoons (1 dl) all-purpose flour 4 tablespoons unsweetened cocoa powder 1 teaspoon baking powder or 1 teaspoon baking soda 1 teaspoon vanilla extract 4 tablespoons sour cream Ingredients for frosting 2/3 cup (1.6 dl) heavy cream or whipping cream 9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.) 3. Break the chocolate into small pieces and melt it with butter over hot water. 4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract. 5. Slowly fold in the melted butter and chocolate and the sour cream. 6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient). 7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is

warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally. Frosting 1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan. 2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens. 3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting. 4. This cake should have room temperature when served. Variations A. You may add 3 tablespoons of rum to the chocolate and butter mixture. B. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake. C. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat Devil's Food Cake Yield: 12 servings. Ingredients 2 cups (440 g) sugar cup + 2 tablespoons (140 g) butter, softened 3 eggs, separated 2 cups (220 g) all-purpose flour 7 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup boiling water 1 cup sour cream Ingredients for frosting 3 cups (660 g) white sugar 1 cup water teaspoon cream of tartar (optional) 4 egg whites 1 pinch salt 1 teaspoon vanilla extract

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. 2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool. 3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. 4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. 5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins. 6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. 7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife. 8. 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. 9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served. Variations

A. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice. B. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate, syrup, butter and coffee; double recipe). Easy Brownies made with cocoa Yield: 12-15 servings Ingredients cup butter (170 g) 1+ cup sugar (330 g) 2 teaspoon vanilla 3 eggs cup all-purpose flour (85 g) cup cocoa powder (50 g) 1 teaspoon baking powder a pinch of salt (optional) 3 oz (100 g) chopped pecans or walnuts (optional)

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other nonstick paper and grease the tin. Melt the butter. 3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter. 4. Add chopped nuts. 5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes. 6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.

Variations A. Instead of all-purpose flour + baking powder you may use self-raising flour. B. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008) C. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking (suggested by Thea, August 2008) D. To make a more cake-like brownie, bake in a square approx. 9x9 in metal pan. Cooks about 5 to 10 minutes longer, but turns out more fluffy, soft, and cake-like (Suggested by Lucy Sinogeikina, September 2008) Easy Chocolate Cake (Scandinavian, medium dark) Yield: 12 servings Ingredients 1+ cup (140 g) all-purpose flour 2 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 2 pinches salt 1 cup (220 g) sugar 1 tablespoon vanilla essence cup (1.2 dl) milk or water cup (1.2 dl) vegetable oil (flavorless) 2 eggs Ingredients for frosting 2/3 cup (1.6 dl) heavy cream or whipping cream 9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) 2. Grease a 9 inch (23 cm) cake tin. 3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl. 4. Add milk/water, vegetable oil and eggs. 5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour. 6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. 7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge). Frosting 1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan. 2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge. 3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting. 4. This cake should have room temperature when served. Variations

A. You may substitute 1-2 tablespoons of cream with rum for the frosting. B. You may cut the top of the cake to make a flat surface before adding the frosting. C. If you are making it for someone's birthday I would suggest doubling the recipe because this recipe makes for a short, thin cake (suggested by Cyrus, August 2008) D. If you prefer a slightly sweeter frosting you may add a couple of teaspoons of honey to the frosting (suggested by Debbie Evans, August 2008) E. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008) F. You may use cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009) French Chocolate Cake (Flourless) Yield: 12 servings Ingredients: 7 oz (200 g) semisweet chocolate (45-50 % cocoa) 4/5 cup (200 g) butter 1 cup (220 g) sugar 4 eggs, separated

Method 1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C). 2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin. 3. Break the chocolate into small pieces and melt it with butter over hot water. 4. Beat the egg yolks with half of the sugar. 5. Fold in the melted butter and chocolate mixture. 6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. 7. Fold in the beaten egg whites.

8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. 9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky! The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. Flourless Chocolate Cake (Scandinavian) Yield: 12 servings Ingredients: 12 oz (340 g) semisweet chocolate (45-50 % cocoa) 5 tablespoons (1/3 cup) butter 5 tablespoons (1/3 cup) milk 5 tablespoons (1/3 cup) finely ground almonds 4/5 cup (180 g) sugar 1 teaspoon baking powder 4 eggs, separated

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. 3. Break the chocolate into small pieces and melt it with butter and milk over hot water. 4. Beat the egg yolks with half of the sugar. 5. Fold in the melted butter and chocolate mixture. 6. Fold inn ground almonds and baking powder. 7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. 8. Fold in the beaten egg whites.

9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture). The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. Variations A. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor. B. If you add teaspoon of almond extract the almond flavor will be enhanced

Flourless Chocolate Muffins Yield: 6 very large muffins or 12 normal size. Ingredients 3 1 5 6 2 1 2 eggs cup (220 g) sugar oz (140 g) almond flour (2 cups almond meal or finely ground almonds) tablespoons unsweetened cocoa powder tablespoons (1 fl oz) vegetable oil teaspoon baking powder teaspoons vanilla

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Grease 6 large muffin tins or cups, or 12 normal muffin tins. 3. In a bowl beat the eggs with sugar for 3-5 minutes using an electric mixer. 4. Add the vegetable oil and mix well. 5. Add almond flour, cocoa powder, vanilla and baking powder, and mix gently. 6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, approximately 35 minutes. The Chocolate Muffins may be served hot or at room temperature

Chocolate Layer Cake Yield: 12 servings Ingredients 1+ cup (340 g) butter, softened 1+2/3 cup (365 g) sugar 6 eggs 2+2/3 cup (300 g) all-purpose flour About 3/4 cup (120 g) finely ground almonds 6 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 2 teaspoon vanilla extract cup boiling water Ingredients for frosting 6 7 2 7 tablespoons (80 g) butter oz (200 g) semisweet chocolate (40-60% cocoa) eggs (salmonella-free) oz (200 g) icing sugar (confectioner's sugar)

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins. 3. Beat the softened butter with sugar. 4. Add one egg at a time, mix well between each egg. 5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds. 6. Add cup of boiling water and mix well. 7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake! 8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting. Frosting 1. Melt butter and chopped chocolate in a double boiler. 2. Beat the eggs with icing sugar and mix with the chocolate and butter mixture. 3. Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting. 4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served. Variations

A. You may substitute the boiling water with hot coffee or tea. B. If you want a smaller cake use half the amount of each ingredient and one cake tin. Make then only two layers. C. For the frosting you must use an egg without salmonella risk. If this is not available, please use a different chocolate frosting. This cake is approximately 3 inches (7.5 cm) tall.

Chocolate Muffins Yield: 6 XL muffins or 12-15 M muffins. Ingredients 2 eggs 1 cup (220 g) sugar 1 cup (110 g) all-purpose flour 6 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon vanilla essence 2/3 cup (160 ml) milk 2/3 cup (150 g) butter 4 oz (120 g) semisweet chocolate chips (optional)

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups. 3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk. 4. Fold in the melted butter. 5. Add chocolate chips (please note that these might end up in the bottom of the muffin). 6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins. The Chocolate Muffins may be served hot or at room temperature. Variations A. If you wish to use less saturated fat, try substituting the butter with a good quality vegetable oil. B. If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder. C. You may add vanilla or white chocolate chips instead or regular ones. D. If you want lean muffins you may use 1+ cup flour and cup of butter instead of the amounts given in the recipe, and in addition add teaspoon of salt (suggested by Daphne Tipton, January 2009). E. Chocolate chips should be added the last five mins so it will just stay on top of the muffins, and if you put sweetened coacoa it tastes better (suggested by Justin, March 2009).

Semi-liquid Chocolate Cake (flourless) Yield: 6 servings. Ingredients 6 3 1 2 3 oz (170 g) bitter chocolate (70-85% cocoa) tablespoons butter cup (220 g) sugar eggs (safe to eat uncooked) tablespoons corn starch

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin. 2. Break the chocolate into small pieces and melt it with butter over hot water. 3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well. 4. Fold in the melted butter and chocolate mixture and transfer to the cake tin. 5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about in (6 mm) of the surface is cooked. 6. Let the cake cool for 5 minutes and serve with ice cream. Variations A. If you like a more sweet flavor, use 3 oz of semisweet and 3 oz of bitter chocolate