Topping:
1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium-size bananas
Juice of 1/2 lemon

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons melted butter
1 large egg
1 large egg white
1 cup banana puree (2 medium bananas)
1/2 cup regular or low-fat sour cream
1/2 teaspoon vanilla extract
1/3 cup semisweet chocolate chips

Method

1. To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool.
2. When cool, slice the bananas into 1/4-inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.
3. To make the cake, preheat the oven to 350 degrees F.
4. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar.
5. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract.
6. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes.
7. Remove from oven and allow to cool for at least 20 minutes.
8. Loosen the edges of the cake from the pan and invert on a serving platter.

1 pkg (6 oz) chocolate chips
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup water
3/4 cup butter or margarine
1 1/4 cup sugar
2 eggs
1 cup grated carrots
1 cup raisins

Method

1. Preheat oven to 350 degrees
2. Grease and place waxed paper in 9 x 13 pan
3. Melt chocolate in top of double boiler. remove from heat when melted.
4. Mix thoroughly flour, powder, soda, salt, cinnamon, nutmeg, and cloves.
5. Soften butter or margarine by beating with electric mixer. add sugar gradually, beat until well blended.
6. beat in eggs, one at a time
7. Stir in melted chocolate alternately with water and flour.
8. Stir in carrots and raisins.
9. Pour in pan. Bake for about 35 minutes or until cake is done.

2 cups corn flakes, finely crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
Oil, for deep-frying
Powdered sugar, for sprinkling
Chocolate syrup, for drizzling

The Bag Lady’s Favorite Chocolate Pound Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Method

1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.
3. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.
4. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto plate.
5. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water in another pie plate or shallow bowl. Cut pound cake into bite-sized square pieces. Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.
6. Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup.
7. Serve with whipped cream and a cherry.

9 oz. butter
2 c. sugar
4 eggs
1 tbsp. cinnamon
4 oz. finely grated unsweetened chocolate
2 tbsp. cocoa
2 c. flour (3 tbsp.)
3/4 c. red wine
3 1/2 tsp. baking powder
Glaze

Method

1. Beat softened butter, eggs and sugar until creamy.
2. Add cinnamon, cocoa and grated chocolate, baking powder and flour. Mix well.
3. Add red wine.
4. Pour into greased baking form (loaf pan).
5. Bake at 350-390 degrees for 1 hour.
6. Glaze with rum glaze (confectioners’ sugar and rum or lemon juice). Keeps well.

1 1/4 c margarine or butter
1/2 c unsweetened cocoa
1 c water
1 1/2 c firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1 14oz can sweetened condensed milk
2 eggs
1 tsp vanilla

Method

1. Melt 1 cup margarine; stir in 1/4 cup cocoa, then the water.
2. Bring to a boil and remove from heat. Set aside.
3. Combine flour, brown sugar, baking soda, cinnamon and salt.
4. Add cocoa mixture and beat well.
5. Stir in 1/3 cup of condensed milk, eggs and vanilla.
6. Pour into a greased jelly roll pan or 11 x 14 baking pan.
7. Bake 15 minutes at 350 degrees.

4 cups whole wheat stone ground flour
2.5 tsp baking soda
1 tsp salt
3 cups sugar
2 tsp vanilla extract
6 medium eggs (or 5 large ones)
8 tbs choco powder
1 cup water
2/3 extra virgin olive oil
2 tsp cinnamon
4 cups shereded unpeeled zuccini (made from 6 baby zucchini)

Topping:
1 cup chopped walnuts
1 cup semi sweet choc chip

Method

1. Preheat oven 350.
2. Mixed all the ingredient in the mixing bowl, mixed together.
3. Bake for 30 min, set aside for 1 hour. A guilt free snack or when you craving something sweet and chocolatey.

1 box of white or yellow cake mix
1 1/4 cup fresh sour cream
1/2 cup of veg. oil
4 eggs
3/4 cup of chopped macadamia nuts
1 cup of premium chocolate chips
1/4 cup of granulated sugar
2 tsp. cinnamon

Method

1. Preheat oven to 325 degrees.
2. Use a Baker’s Spray in the bottom of an angel or tube pan OR oil and lightly flour the bottom of the pan.
3. In a large bowl, combine the eggs, oil, sour cream and cake mix.
4. Combine thoroughly.
5. Mix the sugar, nuts and cinnamon in a separate bowl.
6. Place half of the cake batter into your pan.
7. Sprinkle all but about 2TBs of the nut and cinnamon mixture over this layer.
8. Pour the chocolate chips over the nut and cinnamon layer.
9. Cover with the rest of the cake batter.
10. Sprinkle the top of the cake with the remaining nuts and cinnamon mix.
11. Bake for 1 hour and 10 minutes and check using a stick, knife or toothpick to see if cake is done. If not, bake for 10 more minutes.
12. Let cake cook completely before removing from pan and serve.

For the vanilla sauce:
500 ml milk
2 egg yolk
50 g sugar
1 teaspoon flour
1 vanilla pod
24 g vanília

For the cake:
225 g chocolate (60% cocoa)
65 g salted butter
65 g unsalted butter
150 g sugar
70 g flour
5 g baking powder
4 eggs

Method

1. For the vanilla sauce mix egg yolk with 100 ml milk, sugar and flour. Bring the rest of the milk with the vanilla pod and vanilla to boil and add to the egg yolk mixture hot. Put back to the stove and stir as long as you see it gets thick. Let it cool.
2. Preheat oven to 180°C-ra. Chop chocolate, and cut butter in small pieces. Warm sugar on middle heat and as soon as it gets light brown take away from the heat and mix in butter. Heat again till it gets to cook and take it away. Add chocolate and mix well. Add one egg yolk after the other. Beat egg white and stir in the chocolate mixture. Add flour and baking powder.
3. Butter a 22 cm long form and put baking paper in it.
4. Add batter and bake for 35 mintues.

Cake:
100 g grated hazelnut
6 eggs
200 g chocolate (60-65% cocoa)
100 g butter, and 10 g for the form
2 g cinnamon
150 g sugar
20 g corn starch
10 g flour for the form

For the coconut ice-cream:
3 egg yolk
100 g sugar
10 g vanilla
250 ml coconut milk
200 ml cream
Coconut flakes

Method

For the cake:

1. Preheat oven to 180°C.
2. Melt chocolate over over steam, remove and add butter. As soon as it is mixed well add egg yolks.
3. Beat egg white, add sugar and stir in the chocolate mixture.
4. Add hazelnut and corn starch.
5. Bake for 30 minutes.

For the ice cream:

1. Beat egg yolks, sugar, vanilla until frothy. Add coconut milk while stirring constantly.
2. Whip the cream until almost stiff.
3. Combine with whipping cream and pour into the ice cream maker.
4. Add roasted coconut flakes to the mixture halfway through the preparation time.

95g coarsely chopped dried figs
40g coarsely chopped raisins
50g coarsely chopped dried prunes
60g coarsely chopped glace cherries
4 fresh dates, seeded, coarsely chopped
2 tspns finely grated orange rind
125ml brandy
125g butter
1/2 cup plain flour
1/2 cup firmly packed brown sugar
1 cup milk
600ml thickened cream
2/3 cup choc hazelnut spread (such as Nutella)
1 tspn nutmeg
1 tspn ground cinnamon
4 egg yolks
1/3 cup toasted hazelnuts
200g dark eating chocolate chopped finely
200g dark eating chololate, melted, extra

Method

1. Combine fruit, rind and brandy in large bowl; mix well. Cover tightly with plastic wrap; store overnight or for up to a week, stirring daily.
2. Line 7 cup pudding basin with plastic wrap, extending plastic 5cm over edge of basin.
3. Melt butter in medium saucepan, add flour, stir over heat until bubbling.
4. Remove from heat; stir in sugar then milk and half the cream. Stir over medium heat until mixture boils and thickens. Transfer to large bowl, stir in spread, spices and yolks. Cover surface of mix with plastic wrap and refridgerate for one hour.
5. Stir in fruit mixture, nuts and chopped chocolate. Beat remaining cream in small bowl with electric mixer until soft peaks for, fold into pudding mixture.
6. Spoon mixture into prepared basin, tap basin lightly to remove air bubbles. Cover with foil and freeze for 3 hours or over night.
7. When frozen, turn pudding out onto tray, remove plastic wrap and return to freezer.
8. Cut a 35cm cirlce from paper as a guide and cover paper with plastic wrap. Spread melted chocolate over plastic wrap then quickly drap plastic chocolate side down over pudding. Quickly smooth with hands to avoid deeps pleats in the plastic.
9. Freeze until firm. Peel away plastic and trim excess chocolate.