58743 terry chocolate biscotti tender biscotti Recipes

eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, salt, sugar, instant coffee, chocolate chips, hazelnuts, skinned and toasted, white chocolate, finely chopped

flour, baking powder, salt, butter , plus, butter, granulated sugar, eggs, vanilla, white chocolate chips, dried cranberries, milk chocolate

all-purpose flour, white cornmeal, baking powder, salt, milk chocolate-covered buttery toffee candy bars, cut into small chunks, milk chocolate candy bar, cut into small chunks, butter, softened, domino granulated sugar, eggs, hazelnut liqueur

eggs, vanilla extract, almond extract, sugar, king arthur unbleached all-purpose flour, chopped pecans, baking cocoa, salt, semisweet chocolate chips, semisweet chocolate chips, fat-free milk, sugar, vanilla extract

duncan hines triple chocolate cake mix, butter, melted, whole eggs, flour, water

all-purpose flour, salt, unsweetened cocoa powder, baking powder, ground cinnamon, instant coffee granules, butter, softened, white sugar, eggs, vanilla extract, semisweet chocolate chips, chopped walnuts, egg yolk, water

all-purpose flour , sifted, natural cane sugar, baking powder, fine sea salt, mashed very ripe banana (about 2 bananas), canola oil, banana extract, vanilla extract, egg, chopped pecans, toasted, dark chocolate chips

butter, softened, sugar, eggs, almond extract, all-purpose flour, baking powder, chopped candied cherry, semisweet mini chocolate chips, divided, corn syrup

unsalted butter (1 stick plus 2 tablespoons), all-purpose flour, baking powder, salt, eggs, sugar, pure vanilla extract, smooth natural-style peanut butter, room temperature, dry roasted peanuts, chopped dark chocolate (about 6 oz) or 1 1/4 cups semisweet chocolate chunks (about 6 oz)

all-purpose flour, cocoa, white chocolate chips, sugar, eggs, baking powder, butter, melted, salt, vanilla extract

sweet rice flour, potato starch, light stoneground buckwheat flour, sugar, baking soda, salt, cocoa powder, chocolate chip, eggs, egg whites, vanilla, creme de cacao or 1 tbsp milk

all-purpose flour, sugar, crystallized ginger, minced, baking soda, salt, premium white baking chocolate, finely chopped, vanilla extract, eggs, egg white

unbleached all-purpose flour (10-1/8 oz.), baking powder, table salt, unsalted butter, softened (4 oz.), light brown sugar, eggs, at room temperature, pure vanilla extract, sweetened flaked coconut, semisweet mini chocolate chips, toasted almond, chopped (optional)

flour, dutch-processed cocoa powder i add tsp of black cocoa you get this at kingarthurflour.com ), sugar, baking soda, salt, instant espresso powder, toasted hazelnuts, semisweet chocolate chips, eggs, vanilla, choc liqiud- ( also at king arthur ), chocolate , chips for dipping ( i use semi sweet choc chips )

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.

flour, cocoa powder, baking powder, butter, sugar, eggs, vanilla extract, chocolate chips, tempered chocolate

butter, chopped, caster sugar, eggs, flour, bicarbonate of soda, cocoa powder, blanched almond, dark chocolate chips

flour, cocoa powder, baking soda, baking powder, salt, unsalted butter, sugar, eggs, dark chocolate chips