Encacahuatado, Chicken with Mexican Peanut Chocolate Sauce

 

Ingredients

1 can chipotle peppers (available at supermarkets; chipotle paste may be used instead)
4 oz (120 g) peeled unsalted peanuts
2 oz (60 g) toasted sesame seed
2 oz (60 g) toasted peeled almonds
2 oz (60 g) pecans
2 oz (60 g) raisins
4 slices of dried bread and fried until golden
1 oz (30 g) semisweet chocolate
3 roasted cloves of garlic
2 cinnamon twigs (4 inches / 10 cm tall)
1 tablespoon star anise
1 tablespoon ground pepper
1 tortilla sliced and fried
1 chopped onion
Chicken broth
Salt to taste
A pinch of sugar, if necessary
Cooking oil
Cooked chicken legs, breasts and thighs

Method

1. In a large saucepan heat oil and fry nuts, almonds, peanuts, garlic, and onions slightly and set apart until cold. Onions should become transparent.
2. Blend to a smooth paste in a blender when cold.
3. Add to blender chipotle peppers, sesame seeds, raisins, fried bread, tortilla, cinnamon, pepper, anise, and blend; add chicken broth to obtain a smooth, thick sauce.
4. Heat the sauce in a saucepan while stirring with a wooden spoon, if necessary add more chicken broth.
5. Add chicken to boiling sauce, lower heat to a minimum and cook for at least 7 minutes. Add salt and if necessary a pinch of sugar. (This should preferably be prepared one day in advance).
6. Add chocolate, mix well when melted.

(Submitted by Isabel González G., Mexico City).

Variations

1. If you are not able to obtain chipotle peppers (which are smoked jalapenos) you may use jalapeno peppers OR morita (smaller) OR mora OR ancho (larger and milder). However, to obtain the smoked flavor we recommend that chipotle peppers are used if possible (Robin Quarrier, Tucson AZ, USA).
2. For an easier version, you may use panut butter instead of peanuts, almonds and pecans.

Chicken with Mole Negro

Ingredients

3 tablespoons corn oil
8 whole chicken legs with thighs attached
4 dried pasilla chilies, chopped
4 dried ancho chilie

Chocolate Truffles with Orange Liqueur

Ingredients

7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) orange liqueur
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)

Method

1. Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
2. Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
3. Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
4. Cool them in the refrigerator before coating with melted dark chocolate.
5. Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
6. Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
7. Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
8. You may decorate the truffles with melted white or dark chocolate.
9. The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.

Truffles with Milk Chocolate and Coffee

Ingredients

7 oz (200 g) milk chocolate
2 oz (60 ml) strong hot coffee, preferably espresso
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)

Method

1. Break the milk chocolate into small pieces and melt with coffee over hot water.
2. Whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
3. Scoop a small tablespoon of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
4. Cool them in the refrigerator before coating with melted dark chocolate.
5. Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
6. Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
7. Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
8. The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.

Classic Chocolate Truffles with Rum

Ingredients

8 oz (225 g) semisweet chocolate
½ cup (1.2 dl) heavy cream
1½ tablespoons

Making Chocolate Fudges

Chocolate fudges can be more difficult to prepare than chocolate cakes. The reason is that it is difficult to avoid sugar crystals in your fudge. The chemistry of making fudges can explain the difficulties and how they can be overcome.

When making a fudge sugar and condensed or evaporated milk is boiled to remove water until the sugar content is sufficiently high to give the right texture when cooled. This boiling sugar solution will become over-saturated when cooled, so it is quite difficult to avoid sugar crystals to be formed.

To avoid sugar crystals:

• Wash down the sides of the pot early in the cooking process, for example by using a wet pastry brush.
• Do not scrape the sugar solution saucepan as this will transfer chunks of sugar to your new bowl.
• Use some corn syrup and/or marshmallows to reduce the formation of crystals.

Also remember to:

• Stir constantly when boiling the sugar solution by using a wooden spoon.
• Ensure that the sugar solution has been boiled sufficiently; if you use a candy thermometer stop boiling when the temperature reaches 238 degrees F (114 degrees C). If you haven't got a candy thermometer use the cold water test: collect a teaspoon of hot sugar solution, put the teaspoon with the sugar solution into a glass of cold water, keep it there for 2-3 minutes until it is cold. Try to roll the cooled sugar solution into a ball that can be flattened between the thumb and forefinger. If no balls can be formed continue boiling. If the balls resists flattening add a tablespoon or two of milk and trying again.
• Place butter, chocolate chips, marshmallows and vanilla into another bowl or saucepan and pour the hot sugar solution directly over it.
• Pour the hot fudge mixture into a pan which has been lined with aluminum foil and lightly sprayed with a non-stick vegetable spray or a thin layer of butter.

If your recipe calls for Evaporated Milk and you have only got Sweetened Condensed Milk: use a mixture of Sweetened Condensed Milk and Regular Milk (half amount of each).

If your recipe calls for Sweetened Condensed Milk and you have only got Evaporated Milk: use a mixture of Evaporated Milk and Extra Fine Granulated Sugar (half amount of each by volume).

With a sprinkling of coconut a simple fudge delight can be transformed into a festive muddy mountain in a whirl wind of snow. This makes every child grin with delight!

Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper.

Crazy Mamie Fudge

Ingredients

¼ cup butter (1/2 stick, chilled)
4 ¾ cup sugar (granulated)
12 oz evaporated milk (one large can)
12 oz semi-sweet chocolate chips (one bag, 2 cups)
11 ½ oz milk chocolate chips (one bag, 2 cups)
13-14 oz marshmallow cream or marshmallow fluff
(two 7 oz jars, may substitute 4 cups of mini-marshmallows)
2 cup nuts (walnuts, pecans, almonds, chopped -or- 8 oz bag)
1 tsp vanilla extract
1 tsp imitation butter flavor (optional)

Method

1. Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
2. Place chips, vanilla & butter flavor, about half the marshmallow cream, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
3. Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer.
4. Add marshmallow cream - fold in - the boil will stop.
5. Bring back to a rolling boil and continue to boil for 8 full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed). Use the lowest flame possible to keep the rolling boil. The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
6. Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan.
7. Mix thoroughly and pour into prepared pan.
8. Cool 2-3 hours at room temperature.
9. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

Skaarup's Fantasia Fudge

Ingredients

½ cup butter
2 ½ cup sugar (extra-fine granulated preferred)
5 oz. evaporated milk (one small can)
12 oz. semi-sweet chocolate

Layer Cake With Cocoa

 

Ingredients

¾ cup (170 g) butter, softened
¾ cup (170 g) sugar
3 eggs
1+¼ cup (140 g) all-purpose flour
1/3 cup (60 g) finely ground almonds
3 tablespoons unsweetened cocoa powder
1 teaspoons baking powder
1 teaspoon vanilla extract
5 tablespoons boiling water

Ingredients for frosting

½ cup (110 g) butter
1½ tablespoon water
8 oz (225 g) icing sugar
1½ tablespoon unsweetened cocoa powder
1½ teaspoon vanilla extract

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 greaseproof or other non-stick paper and grease the tin.
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 5 tablespoons of boiling water and mix well.
7. Bake at 350 degrees until a wooden pick inserted in center comes out clean, ca. 40-50 minutes.
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 the butter with 1½ tablespoon water in a sauce pan and remove from the heat.
2. Mix with icing sugar, cocoa powder and vanilla. Stir until smooth.
3. Use one third or the frosting to sandwich the two 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.

Please note that frostings made with chocolate are usually better than those made with cocoa! Click here for more frostings.

Variations

1. You may substitute the hot water with hot coffee.
2. If you mix some boiling water with the cocoa powder prior to adding it to the frosting mixture it would melt all the little lumps of cocoa powder you would get.
3. If you do not completely melt the butter but softens it you will get a far more rewarding result.

Devil's Food Cake

Ingredients

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-p

Scandinavian Brownies

(One-layer Chocolate Cake with Cocoa)

 

Ingredients

1¼ cup (140 g) all-purpose flour
1½cup (330 g) sugar
4 tablespoons unsw

Easy Brownies made with cocoa

 

Ingredients

¾ cup (170 g) butter
1 ¼ cup (275 g) sugar
2 teaspoon vanilla
3 eggs

Semi-liquid Chocolate Cake (flourless)

Ingredients

6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar

Chocolate Layer Cake

 

Ingredients

1+½ 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
½ cup boiling water

Ingredients for frosting

6 tablespoons (80 g) butter
7 oz (200 g) semisweet chocolate (40-60% cocoa)
2 eggs (salmonella-free)
7 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 ½ 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

1. You may substitute the boiling water with hot coffee or tea.
2. If you want a smaller cake use half the amount of each ingredient and one cake tin. Make then only two layers.
3. 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. We have also a recipe for a chocolate layer cake with cocoa instead of chocolate. That cake is not as tall as this one.

Flourless Chocolate Muffins

Ingredients

3 eggs
1 cup (220 g) sugar
5 oz (140 g) almond flour (2 cups almond meal or finely ground almonds)
6 tablespoons unsweetened cocoa powder
2 tablespoons (1 fl oz) vegetable oil
1 teaspoon baking powder

Flourless Chocolate Cake (Scandinavian)

 

Ingredients:

12 oz (340 g) semisweet chocolate (45-50 % cocoa)
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk

French Chocolate Cake (Flourless)

 

Ingredients:

7 oz (200 g) semisweet chocolate (45-50 % cocoa)
4/5 cup (200 g) butter
1 cup (220 g) sugar
4 eggs, separated

Easy Chocolate Cake

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar

Easy Brownies made with cocoa

 

Ingredients

¾ cup butter (170 g)
1+½ cup sugar (330 g)

Devil's Food Cake

Ingredients

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated

Death By Chocolate

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
1½ 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

1. You may add 3 tablespoons of rum to the chocolate and butter mixture.
2. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake.
3. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!

Dark Chocolate Chip Cookie

Ingredients

1 cup sugar (220 g)
1/3 cup (75 g) butter, softened
1 large egg
½ cup (55 g) all-purpose flour (- perhaps a little more)
½ cup (50 g) unsweetened cocoa powder
½ 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.

Classic Chocolate Souffle

 

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. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease one large souffle dish or 6 small souffle dishes.
3. Melt the chocolate over hot water (in a double boiler).
4. Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks.
5. Add 1/3 cup of sugar gradually while whisking with the electric mixer.
6. Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites.
7. Fold in the remaining part of the whisked egg whites.
8. 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

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

Chocolate Torte: Our version of "Sachertorte"

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
¾ cup (165 g) sugar
½ 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.

Rich Chocolate Mousse Cake

 

Ingredients

4 egg whites
½ 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
¼ 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 ¼ 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

1. 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 Lava Cake

 

Ingredients

10 oz (280 g) bittersweet chocolate (60% cocoa)
4/5 cup (180 g) butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ 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

1. 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.
2. You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.
3. You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.
4. You may add some mint flavoring.
5. You may add a little coffee essence to mixture.
6. 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.
7. Serving suggestion: serve with an orange and star anise ice cream.

Chocolate Chip Cookie

Ingredients

½ cup (110 g) light brown sugar
½ cup plus 1 tablespoon (120 g) sugar
1 large egg
1+¾ cups (220 g) flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1+¼ 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.

Scandinavian Brownies

(One-layer Chocolate Cake)

 

Ingredients

1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ 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 non-stick 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

1. For these brownies you may instead use frosting with cocoa powder.
2. 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.

Black Forest Cake

 

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs

Chocolate Citrus Tart

 

Ingredients for the tart dough (for 2 tarts)

½ cup (110 g) butter, softened
½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
1 egg
2 tablespoons unsweetened cocoa