1/2
cups good quality cocoa powder 2 1/2 tsp baking powder 1/4 tsp salt 1 1/2 sticks Earth Balance buttery sticks or butter 1 1/2 tsp vanilla 1 1/2 cups sugar 2 large eggs 1 tablespoon vanilla almond milk 2 - 2 1/2 pints Cherry Garcia frozen yogurt
Not exact matches
For the Chocolate Fudge Frosting: 1 1/2
cups unsalted butter (room temperature) 3 ounces
good quality dark chocolate (chopped, melted, and cooled) 3
cups powdered sugar (sifted) 1
cup regular
cocoa powder (sifted) 3 tablespoons black
cocoa (optional — for color) 1 - 3 tablespoon heavy cream
Cake: 7 ounces
good -
quality bittersweet chocolate *, chopped 7 ounces unsalted European - style butter *, cut into small pieces 1 1/3
cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon
cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt
1
cup of oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao
powder or
cocoa powder 1/2 teaspoon of baking
powder a pinch of sea salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or
powder 80gr of
good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Custard 6 large eggs — fork beaten 1 quart chocolate milk (
best quality or preferable Broquiere's) 1/3
cup heavy cream 1/4
cup coffee liquor 1
cup granulated sugar 1
cup light brown sugar, packed 1/4
cup unsweetened
cocoa powder 1 tablespoon vanilla extract 2 teaspoons almond extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt
1
cup prepared cappuccino 1/2
cup cornstarch 2
cups milk 1/2
cup sugar 7 tablespoons
best quality dark chocolate
cocoa powder 2 eggs, beaten 1
cup graham cracker crumbs 1/2
cup panko 16 - 20 jumbo marshmallows
Ingredients: Cake 2 2⁄3
cups all - purpose flour 3⁄4
cup plus 1 tbsp granulated sugar 1⁄3
cup light brown sugar 1⁄4
cup best -
quality cocoa powder 2 tsp baking
powder 1 tsp baking soda 1⁄2 tsp salt 3 eggs 1⁄2
cup plus 2 tbsp sour cream 1 tbsp vanilla extract 3⁄4
cup unsalted butter, melted and cooled 1⁄2
cup corn oil 1 1⁄3
cups chilled water
1 1/2
cups all - purpose flour 3/4
cup unsweetened Dutch - process
cocoa powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus more for sprinkling 1 tablespoon plus 1 teaspoon
good -
quality instant espresso
powder 1/2 teaspoon ground cinnamon 3/4
cup (1 1/2 sticks) unsalted butter, softened 1
cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rolling
(425 g) can (~ 1 3/4
cups) black beans,
well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4
cup (72 g)
cocoa powder (the higher
quality the
better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2
cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking
powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips