2400 chocolate egg whites cocoa Recipes

egg yolks, sugar, cornstarch, whole milk, unsweetened cocoa powder, egg whites, sugar, couple drops lemon juice, salt, dark chocolate, finely chopped, scant 1 cup heavy whipping cream, soft butter, cocoa nibs

cocoa , for dusting, dark chocolate, egg whites, caster sugar, splenda sugar substitute, vanilla essence, peppermint extract, cocoa

cake, baking soda, cold water, butter, sugar, salt, vanilla, cocoa, all purpose flour, egg whites, cocoa frosting, butter, powdered sugar, vanilla, cocoa, salt, milk

semisweet chocolate or 4 oz bittersweet chocolate, chopped, egg whites, cocoa powder, granulated sugar, salt, pure vanilla extract, sweetened coconut

egg whites, cream of tartar, sugar, sugar, baking cocoa, vanilla extract, butter or 1/4 cup margarine, softened, sugar, egg, egg white, white vinegar, vanilla extract, all-purpose flour, baking cocoa, baking soda, buttermilk, water, toffee pieces or 1 tbsp almond brickle chips, semisweet chocolate, shaved

egg whites, cream of tartar, sugar, sugar, baking cocoa, vanilla extract, butter, softened, sugar, egg, egg white, white vinegar, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, buttermilk, water, toffee bits or almond brickle chips, semisweet chocolate, shaved

brownie, soft butter for greasing, butter, milk chocolate, chopped, plain chocolate, chopped, eggs, sugar, vanilla extract, cake flour, mousse, good-quality white chocolate (such as lindt or baker s), chopped, chilled whipping cream, egg whites, cocoa powder, melted chocolate

cocoa powder, butter, applesauce, guinness stout, cocoa powder, salt, all-purpose flour, sugar, baking soda, egg whites, light sour cream, bittersweet chocolate, guinness stout, unsalted butter, melted, dutch-processed cocoa powder, sugar, low-fat milk, vanilla extract

chocolate (bournville is best), eggs, caster sugar, plain flour, cocoa powder, egg whites, caster sugar, cocoa powder, hazelnuts, finely chopped, chocolate (bournville), water, double cream

egg yolks, grand marnier, granulated sugar, grated orange zest, unsweetened whipped cream, melted white chocolate, chocolate-pistachio tuile cups, recipe follows, egg whites, granulated sugar, butter, melted, vanilla extract, all-purpose flour, cocoa powder, crushed pistachios

melted) madagascar chocolate, egg yolks, heavy cream, sugar, pralines, butter, egg yolks, milk chocolate, melted, heavy cream, beaten to soft peaks, egg yolks, sugar, divided, egg whites, cocoa powder

pasteurized egg white, nonfat sour cream, brown sugar, unsweetened cocoa, instant coffee granules, vanilla extract

all-purpose flour, dutch process cocoa, baking soda, kosher salt, unsalted butter, softened plus, unsalted butter, sugar, brown sugar , packed, vanilla extract, eggs, white chocolate baking bar, cut into small chunks (about 3/4 cup), pecans, chopped, cranberries, dried

dates (about 3 oz), preferably medjool, chopped, cognac, slightly heaping 1/2 cup whole , skinned almonds, toasted and ground, shredded unsweetened coconut, toasted, bittersweet chocolate, egg whites, fine salt, sugar, cocoa powder, ground cardamom, ground ginger, butter , for greasing the ramekins, chocolate-almond wafer , recipe follows, coconut-cognac sauce , recipe follows, bittersweet chocolate, chopped into small pieces, heavy cream, ground cardamom, ground ginger, whole, skinned almonds, toasted and ground, coconut milk, cognac, sugar, salt

egg white, cocoa powder, no-sugar-added hot chocolate mix, artificial sweetener, baking powder, flour or 1 1/2 tbsp chocolate cake mix, sugar-free jam or 2 tbsp powdered peanut butter

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.

eggs, cold water, olive oil, salt, high-gluten flour, sugar, cocoa or atomized coverture, heavy cream, good coverture chocolate, butter, passion fruit puree, cocoa powder, grated parmesan, ricotta cheese, orange , zest grated, pastry cream, butter, heavy cream, white chocolate, drops white truffle oil, plain yoghurt, drops chocolate extract

eggs, egg yolk, sugar, flour, cocoa, orange rind, grated, sugar , plus, sugar, water, egg yolks, orange liqueur, butter, softened, frozen orange juice concentrate, unsweetened chocolate, melted and cooled, egg white, sugar, powdered sugar, powdered sugar, mixed with, egg , into a paste, macadamia nuts, coarsely chopped, unsweetened cocoa powder