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.

Non Stick Vegetable Spray.
1 Cup all purpose flour
1tsp baking power
1tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp all spice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter,melted
1 large egg
1tblsp finely grated peeled ginger
1 1/4 tsps vanilla extract,divided
3/4 cup chopped toasted hazelnuts (about 4oz), divided
3 tbls whipping cream
3 ounces high quality white chocolate (such as Lindt or Perugina)

Method

1. Preheat oven to 350,spray 9×9x2 ins metal baking pan with non stick spray.Whisk flour and next 5 ingredients in med bowl.Using electric mixer,Beat squash,brown sugar,butter egg,ginger,and 1 tsp vanilla in large bowl to blend.Fold in flour mixture and add 1/2 cup hazelnuts.
2. Transfer to pan,spreading edges(Layer will be thin)bake cake until tester inserted into center comes out clean,about 30 min.Cool.
3. Bring cream just to boil in small sauce panover med heat.Remove from heat.Add white chocolate and remaining 1/4 tsp vanilla;whisk until smooth.Let stand at room temp until thick enought o spread over cake(layer will be thin).Sprinkle remaining 1/4 cup nuts over.
4. Can be made one day ahead.Let stand at room temp cut into 16 squares 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.

Cake:
1 Cup Hazelnuts
1 Cup Icing Sugar
2/3 Cup Flour
2 Tablespoons Cocoa Powder
2 1/2 Teaspoons Baking Powder
Pinch of Cinnamon
1/2 Cup Unsalted Butter
2 Large Eggs Plus 1 Egg Yolk
2 Teaspoons Vanilla
1 Ripe Pear, Peeled, and Cut Into 1/2 Dice
1/2 Cup Mini Chocolate Chips

Pear Compote:
4 Ripe Pears, Peeled and Cut Into 1/2 Inch Dice
1/2 Cups Chopped Hazelnuts
1/2 Cup White Wine
4 Tablespoons Butter
4 Tablespoons Sugar
1/2 Teaspoon Cinnamon

Topping:
(8oz) Container Whipping Cream
1/2 Cup Powdered Sugar

Method

1. For the cake, preheat the oven to 325 degrees F. Spread the nuts out on a baking sheet and toast for about 10 minutes or until they begin to change color. Place the warm nuts in a kitchen towel and rub, to remove as much of the skins as possible. Raise the oven temperature to 375 degrees F. Place the nuts in a food processor and grind finely.
2. Butter and flour a 9″ cake pan. In a bowl, mix together the nuts, flour, cocoa, baking powder and cinnamon. In a separate bowl beat the butter and sugar until fluffy. Add the eggs, extra yolk and vanilla, beating after each addition. Add the dry ingredients and mix well. Fold in the chopped pear and chocolate chips. Bake for about 30 minutes or until a knife comes out clean. Cool.
3. To prepare the compote, put all the ingredients except the nuts in a pan and cook until the pears are tender and the mixture is thickened. Fold in the chopped nuts. Whip the heavy cream until thick peaks form, adding the sugar towards the end.
4. To serve, place a slice of cake on a plate, spoon a little of the compote over it, and add a dollop of whip cream.

For Cake:
1-1/2 teaspoons baking soda
1 cup buttermilk or sour milk*
3/4 cup Cocoa
3/4 cup boiling water
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
2 cups sugar
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1-3/4 cups all-purpose flour
Eggnog Sauce (recipe follows)
*To make sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Eggnog Sauce:
1 tablespoon cornstarch
2 tablespoons cold water
1-1/3 cups milk
1/4 cup sugar
3 egg yolks, beaten
1/4 teaspoon each brandy and vanilla extracts
Several dashes ground nutmeg

Method

Cake:

1. Heat oven to 350°F. Grease and flour 13×9×2-inch baking pan.
2. Stir baking soda into buttermilk in medium bowl; set aside. Stir together cocoa and water until smooth; set aside.
3. Beat butter, shortening and sugar in large bowl until creamy. Add eggs, vanilla and salt; beat well. Add buttermilk mixture alternately with flour to butter mixture, beating until blended. Add cocoa mixture; blend thoroughly. Pour batter into prepared pan.
4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Serve with Eggnog Sauce.

Eggnog Sauce:

1. Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended.
2. Cook over medium heat, stirring constantly, until thickened.
3. Remove from heat. Stir in extracts. Cool completely.
4. Sprinkle nutmeg over top. Cover; refrigerate leftover sauce.

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.

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.

One stick of butter, room temp
Two cups sugar
Three eggs, separated
16 ounces sour cream
1 1/2 teaspoons vanilla
Three cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
12 ounces chocolate chips

Method

1. Grease a 9X13 baking pan; set oven at 350 degrees.
2. In large bowl, cream butter and 1 1/2 cups sugar; mix in egg yolks, sour cream and vanilla.
3. In medium bowl, sift together flour, baking powder, baking soda,. and salt; stir into butter mixture.
4. Beat egg whites until they hold stiff peaks; fold into batter.
5. In small bowl, mix cinnamon with remaining sugar and chocolate chips.
6. Pour half the batter into the greased pan.
7. Sprinkle with half the cinnamon-sugar-choco chip mixture.
8. Pour remaining batter on top.
9. Sprinkle with remaining cinnamon-sugar-choco chip mixture.
10. Bake 40 to 50 minutes or until toothpick comes out clean.

How visitors found this page:

• chocolate cake recipe made with yoghurt

1 ½ cups all-purpose flour
1 ½ cups whole-wheat pastry flour or spelt flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
½ tsp chili powder
½ teaspoon ground cloves
1 cup honey
1/3 cup vegetable oil
2/3 cup prune or apple butter
2/3 cup granulated sugar
½ cup firmly packed brown sugar
3 large eggs
1 cup Dr. Pepper
1 ½ teaspoon vanilla
½ cup finely chopped, best-quality bittersweet chocolate

Method

1. Heat oven to 350 degrees. Grease a 10-inch tube pan.
2. Sift the flour, baking powder, baking soda, cocoa powder, salt and spices into a medium bowl. Set aside.
3. Combine honey, oil, fruit butter and the sugars in the bowl of an electric stand mixer with the paddle attachment. Mix on medium speed until smooth.
4. Add the eggs, Dr. Pepper and vanilla; mix 2 minutes.
5. Slowly add the flour mixture, beating on medium speed until incorporated.
6. Fold in the chocolate by hand.
7. Pour into prepared pan and bake 50 to 60 minutes.
8. Cool in the pan 20 minutes. Invert onto a wire rack and allow to cool completely.