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

Cake:
One-half cup unsweetened cocoa
Two and one-fourth cups sifted all-purpose flour
Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)
3 lightly beaten egg yolks
1 cup water, at room temperature
Two-thirds cup butter, at room temperature
One and one-half cups refined sugar, or three-fourths cup fruit sugar
1 teaspoon vanilla
3 egg whites, at room temperature

Rising Agent Mixture:
1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Mocha Whipped Cream Frosting:
1 1/2 cups heavy cream
3 tablespoons sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa
2 tablespoons rum

Method

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees.
2. Sift cocoa and flour together. Set aside.
3. In another bowl, combine the sauerkraut, egg yolks and water.
4. In another bowl, cream the butter and sugar. Add vanilla and 3 egg whites.
5. To the creamed mixture, beat through alternate additions of the sauerkraut mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
6. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.

Mocha Whipped Cream Frosting:
Whip all ingredients together (allow the sugar to completely dissolve into the cream before whipping). You may wish to brush the cake with coffee liqueur before frosting.

Melted butter for greasing the pan
3 cups all-purpose flour
2 teaspoons salt
1 1/2 cups unsalted butter, at room temperature
1 8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup finely chopped white chocolate

Method

1. Preheat oven to 350°F (175°C). Using a pastry brush or kitchen towel, lightly coat a 10″ tube pan with melted butter.
2. Sift together flour and salt in a medium bowl. Set aside.
3. In a stand mixer with the paddle attachment, or with an electric beater, cream together the softened butter, cream cheese and sugar on medium-high speed until light and fluffy. This will take about 5 minutes, being sure to scrape down the sides of the bowl periodically. Add the eggs, one at a time, scraping down the sides again and beating well after each addition. Beat in vanilla and almond extracts.
4. With the mixer on low, add the flour in two additions, alternating with the milk. Mix until just combined. With the mixer still on low (or with a rubber spatula), stir in the white chocolate.
5. Pour the batter into the prepared pan, mounding the edges up slightly and leaving a bit of a furrow through the middle. Hit the pan against the counter to remove any trapped air bubbles.
6. While cake is baking, combine the water, sugar and almond extract in a small saucepan over low heat. Cook until the sugar is dissolved and the syrup becomes thick.
7. The cake’s should be done after 75-85 minutes, until a cake tester inserted in the centre comes out clean and the top is golden brown. Allow to cool in pan, on a wire rack, for 10 minutes.
8. Turn the cake out onto the rack (see note) and, use a pastry brush to coat the cake entirely with the syrup. Allow to cool completely.

For Cake:
1 package devil’s food cake mix with or without pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

For Frosting:
1 cup sugar
1/3 cup real butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Method

1. With rack in center of oven preheat to 350 degrees. Lightly mist a 13 by 9 inch baking pan with vegetable oil spray and set aside.
2. Place cake mix, cherry pie filling, eggs and almond extract in a large Stop the mixer and scrape down the sides of the bowl using a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more, scraping sides down as needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
3. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 – 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
4. For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly for 1 minute – no more! Remove the pan from the heat and stir in the chocolate chips.
5. When the chips have melted and the glaze is smooth, pour it over the warm cake to cover the entire surface. The glaze will be thin but will firm up.
6. Cool the cake for 20 minutes more before cutting into squares and serving.
7. Store the cake covered in aluminum foil at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or, freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Note: The cherry pie filling replaces oil.

Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 ¼ cups superfine sugar
2 large eggs
2 ½ cups unsweetened applesauce, preferably homemade style
1 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
Pinch of salt
6 oz. bittersweet chocolate, cut into ½-inch pieces
1 tsp pure vanilla extract
1 Tb confectioners’ sugar
2 Tb Calvados or brandy (optional)

Cider Glaze:
2 cups apple cider, plus more as needed
4 cups confectioners’ sugar, sifted
2 lemons

Method

1. Preheat oven to 325. Butter a 9 ½-inch Bundt pan. Coat with ¼ cup superfine sugar; tap out excess sugar, and set mold aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 2 cups superfine sugar on medium speed, scraping down sides as needed, until mixture is light and fluffy, about 5 minutes. Add eggs, and beat 2-3 minutes more. Fold in applesauce (if you use homemade, make sure to let it cool down first!), being careful not to over mix).
3. Into a large bowl, sift together flour, cocoa powder, baking powder, cinnamon, ginger, nutmeg, and salt. Fold mixture into applesauce mixture. Add chocolate pieces, Calvados and vanilla; mix until just combined. Pour batter into prepared pan; smooth top with a rubber spatula.
4. Bake until cake pulls away from sides of pan and is springy to the touch, and a cake tester inserted in center comes out clean, about 1 1/2 hours. Transfer to a wire rack to cool slightly before inverting cake onto rack. Re invert; let cool completely.
5. Sift confectioners’ sugar over cake. Pour cider glaze over top of cake, allowing it to drip down sides.

Cider Glaze:

1. Combine cider and 1 cup sugar in a small saucepan; bring to a boil over medium heat.
2. Skim surface, removing any cider sediment that rises to top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.
3. Remove cider glaze from heat; let stand until cool enough to touch.
4. Return to low heat and allow to reduce until ¾ cup. Whisk remaining 3 cups confectioners’ sugar into glaze. Remove from heat. If glaze is too thin, let it cool slightly. If it is too thick, add a little more cider. Use immediately.

Cake:
1 tbsp flavourless vegetable oil, such as sunflower
3 oz or 7-8 amaretti biscuits, finely crushed
1 oz or 1/4 cup unblanched almonds, toasted and finely chopped
1 lb fine quality bittersweet or plain chocolate, chopped into small pieces
5 tbsp Amaretto liqueur
5 tbsp golden syrup (Karo)
16 fl oz or 2 cups double cream
cocoa powder, for dusting

For the Amaretto Cream:
12 fl oz or 1 1/2 cups whipping cream or double cream for serving
2-3 tbsp Amaretto di Soronno liqueur

Method

1. Lightly oil a 9 inch heart-shaped or springform cake pan.
2. Line the bottom with non-stick baking paper and oil the paper.
3. In a small bowl, combine the crushed amaretti biscuits and the chopped almonds.
4. Sprinkle evenly on to the bottom of the pan.
5. Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
6. Stir frequently until the chocolate is melted and the mixture is smooth.
7. Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just
8. warm to the touch.
9. Pour the cream into a bowl.
10. Whip with a hand-held electric mixer, until it just begins to hold its shape.
11. Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
12. Pour into the prepared pan, on top of the amaretti and almond mixture.
13. Level the surface.
14. Cover the pan with plastic wrap and chill overnight.
15. To remove from pan, run a thin-bladed sharp knife under hot water and dry carefully.
16. Run the knife around the edge of the pan to loosen the dessert. Place a serving plate over the pan, then invert to unmold.
17. Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
18. In a bowl, whip the cream and Amaretto liqueur to soft peaks.
19. Serve separately on the side.

How visitors found this page:

• chocolate amaretti marquise

2 C. flour
1 ½ tsp. baking soda
1 C. sugar
½ C. baking cocoa
¾ C. mayonnaise
1 C. cold water
1 tsp. vanilla

Method

1. Sift together flour, sugar, soda and cocoa into a mixing bowl.
2. Add the remaining ingredients and beat until smooth.
3. Put batter in a 9×13 cake pan.
4. Bake at 350 for 35 min.

Original No-Stick Cooking Spray
1 (18.25 oz.) package Reduced Sugar Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 oz.) package sugar free, fat free instant vanilla pudding mix
1 (8 oz.) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 oz.) container sugar free frozen whipped topping, thawed
1 (11.75 oz.) jar Sugar Free Hot Fudge Spoonable Ice Cream Topping
2 large bananas
1 teaspoon lemon juice

Method

1. HEAT oven to 350°F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

100 g chocolate (at least 70% cocoa)
150 g cream
100 g chocolate ( at least 60% cocoa)
50g butter
3 eggs
30 g grated almond
30 g flour
30 g powder sugar
Pinch of salt

Method

1. Melt above steam 100 g chocolate and let cream boil in a saucepan.
2. After chocolate is elted add the warm cream. Pour cream in small round forms as large as a coin and let it freeze over night. So prepare this a day before.
3. Preheat oven to 175°C and butter a muffin form.
4. Melt 100g chocolate and add butter. Let it cool for 5 minutes.
5. Add 3 egg yolks, almond and flour.
6. Beat egg white with a pinch of salt and powder sugar. After mix it with chocolate mixture.
7. Fill muffin forms 1/4 and put the frozen chocholate on it and cover with the mixture.
8. Bake for 20 minutes and let it cool for a minute. Serve.