12748 chocolate cocoa Recipes

animal crackers, pecans (or walnuts, almonds), raisins (or any dry fruit), unsweetened butter, milk, dark chocolate, cocoa, amaretto, vanilla

egg whites, caster sugar (aka superfine sugar), grated chocolate, cocoa powder, decorative candy sprinkles or chopped nuts

coffee beans , of your choice, milk chocolate pieces, cocoa

semisweet chocolate, cocoa powder, milk, eggs, lightly beaten, sugar, whipping cream, pure vanilla extract, peanut butter

milk, egg yolk, sugar, flour, vanilla pod, vanilia, chocolate (60% cocoa), salted butter, unsalted butter, sugar, flour, baking powder, eggs

dark chocolate bars with 75% cocoa, eggs, suar, butter, cupcake sized baking tins, raspberries ( optional for serving), orange slice ( optional for serving)

grated hazelnut, eggs, chocolate (60-65% cocoa), butter , and 10 g for the form, cinnamon, sugar, corn starch, flour for the form, egg yolk, sugar, vanilla, coconut milk, cream, coconut flakes

ground almonds (plus additional to dust pan), dark chocolate (70 % cocoa), sugar, unsalted butter, salt, eggs, confectioners sugar

unsweetened chocolate or 6 tbsp cocoa, all-purpose flour, baking powder, baking soda, salt, eggs, sugar, oil, zucchini, grated, nuts, chopped

clementines, dark chocolate bar (60-70% cocoa), finely chopped, sea salt

dark chocolate (70% cocoa solids), unsalted butter, cut into small dice, egg whites, sugar, egg yolks, double cream

digestive biscuits, pecans, pistachio nuts, glace cherries, ready made meringue nests, crumbled into small pieces, butter, golden syrup, good quality chocolate, cocoa powder , for dusting

unsalted butter, dark chocolate (70% cocoa solids), chopped, eggs, granulated sugar, vanilla extract, plain flour, a pinch of salt, dried cherries, walnut pieces

white chocolate , tempered, cocoa butter, powdered food coloring, as desired

white chocolate , tempered (how to temper chocolate), method follows, cocoa butter, melted, rubber stamps , a design of your choice, available at craft stores

dark chocolate , 60% cocoa fat, unsalted butter, eggs, separated, sugar, raspberries, powdered sugar, water, fresh mint

shortcrust pastry, plain flour (plus additional for rolling out ), dark chocolate (70% cocoa solids), unsalted butter, eggs, caster sugar, camp coffee (or coffee essence), granulated sugar, water, clementines, tablepsoons orange marmalade, orange juice, granulated sugar, cornstarch (cornflour), water, cointreau liqueur

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.