Black Forest Cake

Yield: 12 servings

Ingredients

½ cup (110 g) butter, softened

1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ 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
¼ 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+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

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

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
Chocolate Lava Cake

Yield: 10 servings

Ingredients

10 oz (280 g) bittersweet chocolate (70% 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

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
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

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
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

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. 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

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
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

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
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

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

½ 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
½ cup boiling water
1 cup sour cream

Ingredients for frosting

3 cups (660 g) white sugar

1 cup water
¼ 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

¾ cup butter (170 g)

1+½ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (85 g)
½ 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 non-
stick 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+¼ 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
½ cup (1.2 dl) milk or water
½ 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 ½ 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 ¼ teaspoon of almond extract the almond flavor will be
enhanced

Flourless Chocolate Muffins

Yield: 6 very large muffins or 12 normal size.

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
2 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+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
 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 ½ 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+½ cup flour and ½ cup of
butter instead of the amounts given in the recipe, and in addition add
½ 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 oz (170 g) bitter chocolate (70-85% cocoa)

3 tablespoons butter
1 cup (220 g) sugar
2 eggs (safe to eat uncooked)
3 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 ¼ 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