Chocolate Cupcakes! YUM!

Ingredients: 1 1/2 cups flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1/3 cup cocoa powder 1/2 cup oil 1 cup water 1 teaspoon vanilla extract 1 tablespoon vinegar Directions: Mix all ingredients together until moist and well blended. Put in cupcake cups and bake for 20-25 minutes at 350 degrees F. Frost with your favorite icing. To make a layer cake, double the recipes and put in 2 round cake pans. Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean. Chocolate-Creamy Biscuit. its very simple & delicious! Ingredients30pcs normal biscuit like digestive 3 glass of milk 6 platespoon flour 200gr butter 200gr dark chocolate

after that slice it and serve itbetween this layer you can add any fruit like banana. Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering .You can add white chocolate in your cream.put 10pcs of your biscuit in it and cover them with cream. Flourless Chocolate-Espresso Cake These days. Make the cake: Preheat oven to 350°F. also you can have more layer like mine.choose a dish. 2. plus more for pan 6 ounces bittersweet chocolate (preferably 70 percent cacao).at last cover them with cream nd put them in refrigerator for 5-6hour. line with a parchment round. everyone needs a good gluten-free cake recipe. Butter bottom of a 9-inch springform pan.when your milk boiled add butter and dark chocolate on it. room temperature 1 cup sugar 3 tablespoons instant espresso powder ¼ teaspoon coarse salt 1 tablespoon vanilla extract FOR THE GLAZE 3 ounces bittersweet chocolate.in a small pot mix your cold milk with flour and put them on stove.after 5-7mints boiling your cream is ready.again another 10pcs and cover them. SERVES 8 FOR THE CAKE 3 tablespoons unsalted butter. separated. This one is bound to be kept in heavy rotation. chopped 6 large eggs.etc.and repeat it.Directions1.strawberry. 4. 3. chopped 1½ tablespoons unsalted butter 2 teaspoons vanilla extract ⅓ cup heavy cream ⅓ cup sugar 1 tablespoon instant espresso powder ¼ teaspoon coarse salt FOR SERVING Ice cream (optional) 1.

butter. Slowly add remaining ½ cup sugar. whisk egg yolks with ½ cup sugar until thick and pale. Transfer pan to a wire rack to cool completely. Bring remaining ingredients to a boil in a small saucepan. 5. about 3 minutes. Carefully transfer cake to a serving plate. In the clean bowl of an electric mixer. Add vanilla and the chocolate mixture. 3. Whisk until smooth. This delicious recipe will earn you much praise from your friends and family. Remove side of pan. whisking until stiff peaks form. stirring to dissolve sugar and espresso powder. Transfer batter to prepared pan. if desired. Using a flexible spatula. Add espresso powder and salt. fold whites into chocolate mixture in 3 batches. whisk about 1 minute more. Chocolate Zucchini Snack cake recipe! A chocolate zucchini cake recipe that you will love.water. pour over chocolate mixture. whisk egg whites on medium-high speed until foamy. Bake until set. whisk about 1 minute. Yummy food really is one of lifes pleasures. 2. 40 to 45 minutes. Eat drink and be merry and enjoy this recipe. Ingredients: 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 2 1/2 cups shredded. Make the glaze: Place chocolate. Serve cake with warm glaze and scoops of ice cream. and vanilla in a heatproof bowl. With an electric mixer on medium-high speed. unpeeled zucchini 1 cup granulated sugar 1/4 cup baking cocoa 1 1/2 teaspoons cinnamon 1/3 cup watkins grapeseed Oil 1/3 cup low-fat buttermilk 2 teaspoons vanilla Extract 1/2 teaspoon butter Extract 3 large egg whites . Raise mixer speed to high.4. about 5 minutes.

Directions: Preheat oven to 350 degrees F. separated 1/2 cup plus 2 tablespoons sugar. Dust with powdered sugar. This delicious cheesecake with chocolate streusel is a nice addition to your cheese cake recipes. Yummy food really is one of lifes pleasures. Coat a 13 x 9-inch baking pan with cooking spray or parchment paper. Ingredients: Crust and Streusel 2/3 cup sugar 10 Tablespoons softened butter 2 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 1 large egg Filling 3 eggs. This delicious recipe will earn you much praise from your friends and family. Makes 18 servings. divided 1/8 teaspoon salt 1/3 cup cornstarch 1/2 cup oil lemon zest from 1 lemon 1 teaspoon vanilla extract . mix well. Cool completely in pan on wire rack. Eat drink and be merry and enjoy this recipe. Combine all of the remaining ingredients except the powdered sugar in a large bowl. Spread in prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cheesecake with Chocolate Streusel Recipe.1 1/2 teaspoons powdered sugar.

like streusel. Sift the cornstarch over the filling mixture and mix well. The flavor is best when let to sit overnight. LACK FOREST CAKE INGREDIENTS: For the cake: 2 cups sugar 1¾ cups all-purpose flour ¾ cup cocoa powder 1½ teaspoons baking powder 1½ teaspoons baking soda . Directions: If using yogurt and not quark. Filling Beat the 3 egg whites until foamy. Top with the remaining streusel. Add egg and mix again until the dough comes together in larger crumbs. you may add a teaspoon or two of water. place a clean cloth in a colander which is placed over a large bowl. then reduce the temperature to 350°F and bake for 15 minutes.4 cups plain yogurt (or 2 cups quark) * Quark is A soft. Do not overbeat. beat the egg yolks with 2 tablespoons of sugar and the vanilla extract. Press 2/3 of the crust into a 10 inch buttered springform pan or two pie pans. Crust Mix the first four ingredients for the crust until fine crumbs form. You should NOT be able to cut the egg whites with a knife. Bake for 30 minutes. or until set in the middle. add a small plate and a heavy can or glass of water on top for a weight. If you have access to quark. Drizzle in 1/2 cup sugar and 1/8 teaspoon salt and beat until soft peaks form. Let the whey drip into the bowl for about an hour or more. Refrigerate. Preheat oven to 380°F. fold the cloth over the top. spoon the yogurt into it.This is called yogurt cheese. If still too dry. Reserve rest for streusel topping. use it straight from the package. add the yogurt cheese or quark and lemon zest and beat until smooth. unripened cheese with the texture and flavor of sour cream. Pour the filling mixture over the crust. Then use in the filling. Fold in the egg whites. In a separate bowl.

cocoa powder. 6. 5. Cool completely. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans. Add eggs. Once the cakes are cool. 3. reserve ¼ cup of the juice/syrup from the canned cherries before draining. milk. 2. Divide batter between the two prepared pans. Decorate as desired. set aside. Cool 10 minutes. lift them with an offset spatula and gently touch them to the sides of the cake. To make the whipped cream. baking soda and salt in a large bowl. beat on medium speed of mixer for 2 minutes. To attach them to the cake. scrape a melon baller across a block of chocolate (or back of a candy bar).) * Note: If you do not have Kirsch or brandy.SOOO YUMMM!!!!!!!!!!!! Original recipe makes 16 browniesChange Servings 1/2 cup butter . combine the heavy cream. remove from pans to wire racks. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Whisk together the sugar. spreading over cherries (that's an estimation.1 teaspoon salt 2 eggs 1 cup whole milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water For the cherries: 1 can (20 ounces) cherries. chilled ½ cup powdered sugar 2 teaspoons vanilla extract DIRECTIONS: 1. Place the second layer on top. (I used a 1M tip to pipe on top and placed the reserved cherries on top of each decorative star. and frost the entire cake with the remaining whipped cream. powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. just covered the cherries and spread into an even layer). Top with about ½ to ¾ cup whipped cream. Using a slotted spoon. and then lined a bottom border with chocolate shavings. Combine the remaining cherries and the Kirsch. as I didn't measure. * Note: To make chocolate shavings. 4. Stir in boiling water (batter will be thin). baking powder. Reserve 12 cherries for decorating. drained ¼ cup Kirsch or other brandy For the whipped cream: 1½ cups heavy cream. flour. oil and vanilla. level the tops and place one layer on a serving platter. Refrigerate whipped cream until ready to use. or would rather not use alcohol. remove the cherries and place on the cake layer.

Do not overcook. melt 1/2 cup butter. 1 teaspoon vanilla. FOR THE BROWNIES 1/2 cup (50 grams) unsweetened cocoa powder 1/2 cup (64 grams) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick or 113 grams) unsalted butter 1 tablespoon instant espresso powder 1 cup (200 grams) sugar 2 eggs 1/2 teaspoon vanilla extract To make the brownies: Preheat oven to 350 degrees (180 C). Grease and flour an 8 inch square pan. In a large saucepan.1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter. salt. and 1 cup confectioners' sugar. softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar Check All Add to Shopping List Directions Preheat oven to 350 degrees F (175 degrees C). To Make Frosting: Combine 3 tablespoons butter. and 1 teaspoon vanilla. . and stir in sugar. Bake in preheated oven for 25 to 30 minutes. 1 tablespoon honey. eggs. and baking powder. 3 tablespoons cocoa. Spread batter into prepared pan. Remove from heat. Frost brownies while they are still warm. 1/2 cup flour. Grease and flour and 8 x 8 inch glass baking dish. Beat in 1/3 cup cocoa.

melt butter. Stir in the sugar until combined. remove from heat and whisk in the espresso powder until dissolved.In a medium bowl. Fudge Brownies Ingredients 4 (1 ounce) squares unsweetened chocolate. Grease and flour a 9x9 inch square pan. until a toothpick inserted into the center comes out clean. melt the butter. one at a time. In a small saucepan over medium heat. In a medium saucepan. set aside. combine the cocoa. Spread evenly into the prepared pan. salt. Stir in the vanilla. . chopped 1/2 cup butter 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour Directions Preheat oven to 350 degrees F (175 degrees C). mixing well after each addition. Allow brownies to cool completely before topping with mousse. flour. Bake for 30 – 35 minutes. or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Whisk in the dry ingredients until combined and pour the batter into the prepared pan. Once melted. Cool before cutting into squares. Mix in the sugar and eggs then stir in the flour until just blended. Add the eggs. Remove from heat and stir in the chocolate until smooth and well blended. Bake for 25 to 30 minutes in the preheated oven. and baking powder.

recipe follows. whipped but not shaped into balls 6 fresh raspberries. Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups. whipped but not shaped into balls 6 fresh raspberries. .Chocolate ganache cupcake: Ingredients: 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers) 6 tablespoons melted butter 1 recipe Dark Chocolate Truffles. plus extra for serving Dark Chocolate Truffles:Truffle Tarts with Raspberries Recipe courtesy Tyler Florence 65 Reviews Total Time: 0 hours 20 minutes Prep: Cook: 0 hours 20 minutes 0 hours 0 minutes Yield: 6 servings Level: Easy Ingredients 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers) 6 tablespoons melted butter 1 recipe Dark Chocolate Truffles. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off. building the sides up to only about 1 1/2 inches. cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). plus extra for serving Dark Chocolate Truffles: Directions Use a fork to mix together the chocolate wafer crumbs and butter. fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set. about 2 hours. Spray the cups of a 6-muffin tin with a vegetable spray. recipe follows. Line the cups with strips of parchment or waxed paper.

Spread over the bottom of a baking dish and smooth the top. until firm.Pour the cocoa powder onto a deep plate or shallow bowl. Set aside to cool for 1 hour at room temperature. depending on size Prep Time: 25 minutes Cook Time: 15 minutes Inactive Prep Time: 3 hours Ease of preparation: Intermediate Chocolate Eclairs Ingredients                For Eclairs: Water 4 ounces Butter 2 ounces Flour 2 ounces Egg 2 Salt a pinch Fresh cream (whipped) 1 cup Icing sugar 1 ounce For Chocolate Icing: Butter 1 ounce Icing sugar 4 ounce Water 1 tbsp Coco powder 2 tbsp Cooking chocolate 2 tbsp Cream 2 tbsp .1/2 cup heavy cream 8 ounces good-quality (70 percent) bittersweet chocolate. Use a melon baller or small ice cream scoop to scoop out balls of chocolate. Refrigerate about 2 hours. chopped 1 teaspoon pure vanilla extract 1 cup cocoa powder. Then beat the chocolate at medium speed until it gets thick and light colored. place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.Yield: 15 to 20 candies. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. for dustingIn a saucepan. Add the vanilla and stir until smooth. bring the cream just to a simmer over low heat. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

then the cocoa powder mix. Add in eggs 1 at a time. Freeze for one hour.      For Eclairs: In a pan. melted and cooled 2 tablespoons cocoa powder mixed with a little hot water 1 (200g) tub cream cheese  Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar.    Milk 2 cup Vanilla essence 1 tsp Chocolate 4 oz . Add in flour. then serve. Fold in cream/chocolate mixture and mix thoroughly. and mix fast.  Refrigerate for about 30 minutes. Add cooled melted chocolate. For Chocolate Icing: Mix all the chocolate icing ingredients together and cook for 2 minutes. Remove from heat. divided 120ml whipping cream 150g (5 oz) dark chocolate. Dip top in chocolate icing. Press into a 18cm (7 in) cake tin and refrigerate. CHOCOLATE CHEESECAKE Ingredients Serves: 6        150g (5 oz) digestive biscuits 45g (1 1/2 oz) butter 110g (4 oz) caster sugar.  Whip cream until soft peak stage.  Beat the cream cheese and remaining sugar together. Blend well and set aside. put water. Remove and use.  Spread into tin on top of crushed biscuits. Cook till the mixture forms balls in the center and leaves the sides of the pan. Fill the batter in icing bag and pipe out long lengthwise strips on a greased tray and bake on 300 degrees centigrade for 25 minutes. mixing fast. Fill with fresh cream. slit eclairs from side.. butter and salt and boil.        Cool.

Vigorously whisk the cream into the chocolate custard until blended. Let the pudding cool slightly.    Immediately strain mixture into a large bowl. Gradually whisk in melted chocolate mixture and sifted cocoa mixture until fully incorporated. In a small saucepan using a whisk. stirring occasionally to prevent a skin from forming. about 2 minutes. Melt chocolate with the butter until mixture is smooth.          Unsalted butter 3 tbsp Egg 2 Egg yolks 3 Sugar ¾ cup Cocoa powder 1/3 cup Cream ¾ cup Cornflour 1 tsp In a saucepan. Refrigerate 4 hours or more before serving.    Cook until thickened slightly. combine the cream and corn flour and bring to a boil.   Add vanilla. Chocolate Souffle Ingredients      Chocolate bar 150 grams Icing sugar 150 grams White flour ½ cup Cream 1 cup Egg yolk 6 . Return mixture to heat and cook over medium heat. stirring continuously. Gradually add warm milk to egg mixture and whisk while combining. about 10 minutes. bring milk to a boil.   Pour the mixture into parfait glasses or ramekins. constantly stirring until the liquid thickens and coats the back of a spoon. whisk the whole eggs and yolks with the sugar beating well until the sugar is well blended and the mixture is a lighter yellow color. In a large bowl.

butter and egg yolks. cream. Now put it in a mixing bowl with icing sugar. 8. Whisk in the egg whites. 6. 5. Now add baking powder. white flour and with help of hand beater beat it. Take an oven tray and bake for 15-20 minutes at 200C. 7. Place the chocolate in a heat proof bowl over a pot of heating water. stir it to help the process along. Spoon the chocolate mixture into small cups and smooth the edges with your thumb (this helps them rise evenly). 3. Beat with a beater. 4.  Butter 150 grams Baking powder 1 tsp Cooking Directions 1. 2. . This will allow your chocolate to melt without burning.

Sign up to vote on this title
UsefulNot useful