12748 cocoa chocolate Recipes

all-bran cereal or 3 cups fibr-1 cereal, water, low-fat brownie mix, cocoa, chocolate chips, baking powder

instant nonfat dry milk powder, sugar, cornstarch, salt, unsweetened cocoa, chocolate pudding mix, milk, vanilla, butter

eggs, sugar, vanilla, flour, baking soda, salt, baking powder, unsweetened cocoa, chocolate chips, vegetable oil, zucchini, shredded

unsalted butter, plus extra for greasing, your favorite honey, extra-large free-range eggs, superfine sugar, self-rising flour, plus extra for dusting, dark (70% cocoa solids) chocolate, chopped into very small pieces

food cake mix, sugar-free cherry pie filling, eggs, almond extract, sugar, whole milk, cocoa chocolate chips

butter, sugar, egg, vanilla, mashed bananas (about 3 medium bananas), flour, baking powder, baking soda, salt, baking cocoa, chocolate chips

shortening, baking cocoa, chocolate syrup, butter, cubed, peanut butter, eggs, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, chunky peanut butter, butter, softened, milk, vanilla extract, sugar

flour, sugar, baking powder, salt, eggs, rum extract, almond extract, pure vanilla extract, maraschino cherry juice, maraschino cherry, chopped, pecans, chopped, cocoa (optional), chocolate chips, melted (optional)

raw sugar or (packed) golden brown sugar, water, frangelico (hazelnut liqueur), firm but ripe pears, peeled , halved lengthwise, cored, nonstick vegetable oil spray, all purpose flour, baking soda, coarse kosher salt, ground cinnamon, ground ginger, sugar, robust-flavored (dark ) molasses, mild-flavored olive oil, eggs, freshly brewed coffee, chopped bittersweet (60% cocoa) chocolate (5 to 6 oz), chopped crystallized ginger, chilled whipping cream, powdered sugar, instant coffee crystals

chocolate fudge cupcake, quality chocolate , 66% cocoa solids, butter, softened, dark brown sugar, light corn syrup, plain flour , sifted, cocoa powder , sifted, baking soda, eggs, milk, chocolate ganache, quality chocolate , 66% cocoa solids melted, butter, melted, double cream, rice crispies

egg whites, granulated sugar, powdered sugar, unsweetened cocoa (such as hershey s), chocolate-covered english toffee bars, crushed (such as heath)

sugar, butter or margarine, melted, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, chocolate frosting

heavy whipping cream, instant espresso powder, strong brewed coffee, crisp ladyfinger cookies, elegant chocolate mousse, baking cocoa and chocolate curls

sheets phyllo dough, unsweetened cocoa, chocolate syrup, light whipped topping or 2 cups fat-free whipped topping, blueberries, strawberry, chopped, vanilla extract, blackberry

margarine, brown sugar, sugar, vanilla, eggs, flour, baking soda, salt, cocoa, chocolate chunks

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.

whole almond, toasted and coarsely chopped, dried cherries, coarsely chopped, bittersweet chocolate (60 percent to 70 percent cocoa) or 6 oz dark chocolate, finely chopped (60 percent to 70 percent cocoa)

chocolate eclair cake, instant vanilla pudding mix, milk, chocolate graham crackers, milk, unsweetened cocoa powder, white sugar, butter, vanilla extract, in a large bowl, combine pudding mix and 3 cups milk; mix well. fold in whipped topping and beat with mixer for 2 minutes., in a buttered 9x13 inch baking dish , spread a layer of graham crackers on the bottom of the dish., spread 1/2 of the pudding mixture over crackers , then top with graham crackers. spread remaining pudding over crackers; top second pudding layer with another layer of crackers., make topping : in a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. mix well and cool., pour sauce over graham cracker layer and refrigerate until set; serve.