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

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

water. 2. With an electric mixer on medium-high speed, whisk egg yolks with cup sugar until thick and pale, about 3 minutes. Add espresso powder and salt; whisk about 1 minute. Add vanilla and the chocolate mixture; whisk about 1 minute more. 3. In the clean bowl of an electric mixer, whisk egg whites on medium-high speed until foamy. Raise mixer speed to high. Slowly add remaining cup sugar, whisking until stiff peaks form, about 5 minutes. Using a flexible spatula, fold whites into chocolate mixture in 3 batches.4. Transfer batter to prepared pan. Bake until set, 40 to 45 minutes. Transfer pan to a wire rack to cool completely. Remove side of pan. Carefully transfer cake to a serving plate. 5. Make the glaze: Place chocolate, butter, and vanilla in a heatproof bowl. Bring remaining ingredients to a boil in a small saucepan, stirring to dissolve sugar and espresso powder; pour over chocolate mixture. Whisk until smooth. Serve cake with warm glaze and scoops of ice cream, if desired. Chocolate Zucchini Snack cake recipe! A chocolate zucchini cake recipe that you will love. This delicious recipe will earn you much praise from your friends and family. Yummy food really is one of lifes pleasures. 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, 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

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

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

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

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, 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). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. 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 and 8 x 8 inch glass baking dish.

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

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, recipe follows, whipped but not shaped into balls 6 fresh raspberries, 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, recipe follows, whipped but not shaped into balls 6 fresh raspberries, plus extra for serving Dark Chocolate Truffles: Directions Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, 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). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

1/2 cup heavy cream 8 ounces good-quality (70 percent) bittersweet chocolate, chopped 1 teaspoon pure vanilla extract 1 cup cocoa powder, for dustingIn a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.Yield: 15 to 20 candies, 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

For Eclairs: In a pan, put water, butter and salt and boil.. Add in flour, and mix fast. Cook till the mixture forms balls in the center and leaves the sides of the pan. Remove from heat. Add in eggs 1 at a time, mixing fast. 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.

Cool, slit eclairs from side. Fill with fresh cream. Dip top in chocolate icing. For Chocolate Icing: Mix all the chocolate icing ingredients together and cook for 2 minutes. Remove and use.

CHOCOLATE CHEESECAKE

Ingredients
Serves: 6

150g (5 oz) digestive biscuits 45g (1 1/2 oz) butter 110g (4 oz) caster sugar, divided 120ml whipping cream 150g (5 oz) dark chocolate, 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. Press into a 18cm (7 in) cake tin and refrigerate. Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside. Beat the cream cheese and remaining sugar together. Fold in cream/chocolate mixture and mix thoroughly. Spread into tin on top of crushed biscuits. Freeze for one hour. Refrigerate for about 30 minutes, then serve.

Milk 2 cup Vanilla essence 1 tsp Chocolate 4 oz

Unsalted butter 3 tbsp Egg 2 Egg yolks 3 Sugar cup Cocoa powder 1/3 cup Cream cup Cornflour 1 tsp

In a saucepan, bring milk to a boil. Melt chocolate with the butter until mixture is smooth. In a large bowl, 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.

Add vanilla. Gradually add warm milk to egg mixture and whisk while combining. Return mixture to heat and cook over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon.

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, combine the cream and corn flour and bring to a boil, stirring continuously.

Cook until thickened slightly, about 2 minutes. Vigorously whisk the cream into the chocolate custard until blended. Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, about 10 minutes.

Pour the mixture into parfait glasses or ramekins. Refrigerate 4 hours or more before serving.

Chocolate Souffle Ingredients

Chocolate bar 150 grams Icing sugar 150 grams White flour cup Cream 1 cup Egg yolk 6

Butter 150 grams Baking powder 1 tsp

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