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6 oz semisweet chocolate; finely chopped
3/4 cup unsalted butter/margarine
2/3 cup granulated sugar
8 large eggs; separated
1 1/3 cup hazelnuts; finely ground
2/3 cup dry bread crumbs
1 ts ground cinnamon

Set rack in middle of oven and preheat oven to 350 degrees. Grease a 10-inch round pan, 2 inches deep, and line bottom with round of parchment or waxed paper. Place chocolate in small bowl over hot water to melt, stirring occasionally. Beat butter with 1/3 cup sugar until soft and light. Beat in melted chocolate and beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in. Whip egg whites until very soft peaks form. Beat in remaining 1/3 cup sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with rubber spatula. Pour batter into prepared pan and bake for about 45 minutes or until well risen and firm in center. Place cake onto rack and let it cool for a few minutes. Bring cake to room temperature before serving.


2 cups all-purpose flour
1 cup sugar
pinch salt
1 3/4 ts baking soda
1/3 cup cocoa
1 cup cold water
1 ts vanilla extract
3/4 cup mayonnaise

Preheat oven to 350 degrees and butter a 9" x 5" loaf pan. Line the bottom with wax paper and butter the wax paper. In a large bowl, combine the flour, sugar, salt, baking soda and cocoa and mix well. Add the water and vanilla and beat until smooth. Add the mayonnaise and beat until the batter is completely smooth and free of lumps. Transfer the batter to the pan and bake for 50 minutes or until a cake tester comes out dry. Cool for at least 20 minutes on a rack before removing from the pan. Remove from the pan and peel off the wax paper.


1/2 cup butter/margarine
1/2 cup cocoa
1 cup packed brown sugar
2 eggs
1/2 ts vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 ts salt

Melt the butter/margarine in a medium saucepan. Remove from heat and stir in the cocoa. Stir in the brown sugar, then beat in the eggs and the vanilla extract. Blend in the flour, the walnuts and the salt. Spread evenly in a greased 8 inch square pan. Bake at 350 degrees for 20 to 25 minutes. Cool and cut into about 16 brownies.


1 oz semisweet chocolate; chopped coarsely
2 tbs powdered egg white
1/4 cup + 2 tbs water
2 tbs sugar
1 1/2 cup Whipping cream; whipped

Place chocolate in top of a double boiler and bring water to a boil. Reduce heat to low and cook, stirring occasionally, until chocolate melts. Remove from heat and set aside. Beat powdered egg white and water in a large bowl at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir one-fourth of whipped cream into melted chocolate; stir into egg white mixture. Fold in remaining whipped cream. Cover and refrigerate at least 2 hours before serving.


1 cup softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 ts vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 ts baking soda
1 ts salt
2 cups chocolate chips

Blend together the brown sugar, white sugar, eggs and vanilla extract. Add eggs and mix well. Sift dry ingredients together and blend into sugar mixture. Stir in the chocolate chips. Mound by tablespoonfuls onto an ungreased cookie sheet and bake 375 degrees for about 8 to 10 minutes. Remove from sheets and cool.