Ingredients:
3 tbsp butter
3 tbsp unsweetened cococa
1 12 oz can condensed milk
Directions:
Melt the butter in the top of a double boiler, and stir in the
cocoa powder.
Combine well, then add the condensed milk.
Stir well and heat through until almost boiling.
Pour over vanilla ice cream for a sinfully good dessert.
Ingredients:
1 3/4 c flour,unbleached, sifted
2 t baking powder
1 t cinnamon,ground
1/8 t cloves,ground
4 oz semisweet chocolate
1/2 c ,brewed strong coffee
1/2 c butter (or regular
-margarine)
1 c sugar
2 eggs,large
1 t vanilla extract
1/2 c milk
CINNAMON WHIPPED CREAM
2 c heavy whipping cream
1/4 c sugar
2 t vanilla extract
1/2 t cinnamon,ground
Directions:
Preheat oven to 350F.
Sift the flour, baking powder, cinnamon and cloves together; set
aside. Combine chocolate and coffee in small saucepan. Cook over low
heat until the chocolate is melted, stirring constantly. Remove from
heat and cool to room temperature. Cream the butter and sugar
together in a mixing bowl, until they are light and fluffy. Use an
electric mixer set on medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and chocolate mixture. Add
dry ingredients alternately with milk to the creamed mixture, beating
well after each addition. Pour batter into 2 greased and waxed
paper-lined 8-inch cake pans. Bake for 30 minutes or until cake tests
done. Cool in pans on racks for 10minutes. Remove from pans;
cool completely on racks. To assemble
the cake, place one cake layer on serving plate. Spread with Cinnamon
Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters.
Combine cream, sugar, vanilla, and cinnamon and beat with an electric
mixer set at high speed until soft peaks form and mixture is thick
enough to spread. DO NOT overbeat or you will have butter instead of
whipped cream.
Ingredients:
2 cup spelt flour (or whole wheat)
1 cup flour
1 tsp cinnamon,Ground
1 tsp baking soda
3/4 cup orange juice
1/2 cup yogurt
1/4 cup sunflower oil
1/4 cup dark liquid honey
2 oz unsweetened baking chocolate
1 Tbsp ginger root, grated
Directions:
Preheat oven to 375F.
In a medium bowl, thoroughly combine all the dry ingredients.
On low heat, dissolve the chocolate in the oil. Then put the
chocolate-oil mixture into a small bowl and add all the other wet
ingredients. Mix well with an electric mixer.
Fold the wet ingredients into the dry, and stir until well mixed.
Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans
or round cake pans.
Bake for 30 to 35 minutes, or until a toothpick
inserted in the middle comes out dry. Cool on racks and then serve at
room temperature.
Directions:
In a heavy pan, bring the cream to a simmer. Remove from the heat and whisk in the
chocolate and butter. Refrigerate until firmly set, stirring frequently.
Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4″ to 1″ in
diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, melt the remaining chocolate. Allow to
slowly cool until it feels just warm.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a
microwave.
When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer first.
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