100 g avocado flesh (very ripe, but not brown) 120 ml coconut sugar 1 egg 120
ml dark cocoa powder 50 g. dark chocolate chunks 1/2 tsp.
Not exact matches
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150
ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft
dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 %
cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking
powder 3 tbsp Greek yoghurt.
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60
ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz)
dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch
cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120
ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g
dark chocolate (58 %
cocoa solids), coarsely chopped — I used 70 % 200
ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process
cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.
Chocolate Buttercream Frosting 1 1/4 cups or 300 grams butter, softened 4 1/2 cups or 450 grams
powdered sugar 3/4 to 1 cup or 115 grams unsweetened
cocoa powder (for
dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy c
dark frosting, use part Hershey's Special
Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy c
Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10
mL vanilla 1/4 cup plus 2 tablespoons or 60
mL plus 30
mL milk or heavy cream
65g (1/2 cup) spelt or quinoa flour 60g (1/2 cup) ground flax 70g (1/2 cup) hemp hearts 100g (1/2 cup) chocolate chips or chopped
dark chocolate 1 tablespoon
cocoa powder 3/4 teaspoon baking soda 1 teaspoon baking
powder 2 tablespoon cinnamon 35g (1/4 cup) coconut sugar 2 mashed bananas 140
ml (1/2 cup) milk 1 egg 2 teaspoon apple cider vinegar 110g (1 cup) fresh blackberries
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process
cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking
powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60
ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120
ml pure maple syrup, Grade B or
dark amber 3/4 cup plus 2 tablespoons / 210
ml any nondairy milk 1 1/2 teaspoons / 7.5
ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5
ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
310 g unbleached all - purpose flour 30 g
cocoa powder (Dutch processed) 1/2 teaspoon ground cardamom 1/2 teaspoon salt 170 g (1 1/2 sticks) butter, softened 200 g
powdered sugar 100 g firmly packed
dark brown sugar 1 1/2 tablespoons Nielsen - Massey Madagascar Bourbon Pure Vanilla Extract 1 teaspoon Nielsen - Massey Pure Chocolate Extract 1 egg 60
ml unsulphured original molasses 50 g sugar to dip glass bottom
Ingredients: Cake 250g unsalted butter, plus extra for greasing 200g
dark chocolate 1 tbsp espresso
powder 100
ml whole milk 250g self - raising flour 40g
cocoa powder 250g caster sugar 4 large free - range eggs, lightly beaten 1 tsp vanilla extract 150
ml sour cream
200 grams pitted dates 1 teaspoon vanilla extract 250
ml almond milk 150 grams spelt flour 50 grams
cocoa powder 1 teaspoon baking
powder 100 grams
dark chocolate chips
Triple Choc Brownie 12 maraschino cherries, seeds and stalks removed 30
ml maraschino cherry liquer 30
ml vodka 40g
dark chocolate, roughly chopped 8 ice cubes 1/2 tbsp
cocoa powder 250
ml full cream milk Whipped cream, chocolate sprinkles and maraschino cherry with stalk to decorate Combine all ingredients except garnishes in a blender.
2 cups / 475
ml chocolate porter or stout beer 8 tablespoons unsalted butter, plus more for the pan 3/4 cup / 75g natural
cocoa powder (non-dutched) 1 cup / 5 oz / 140 g whole wheat flour 1 cup / 4.5 oz / 125 g all - purpose flour 1 cup / 4.25 oz / 120 g muscovado or
dark brown sugar 1 1/2 teaspoons baking soda 3/4 teaspoon fine grain sea salt 3 large eggs 1 1/2 cups / 355
ml plain whole yogurt 3/4 cup / 180
ml pure maple syrup
Cake: 2 ounces or 56 grams bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup or 120 grams unsweetened Hershey's Special
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla ext
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
Powder (or regular unsweetened
cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25
mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extra
mL teaspoons baking soda 1/4 or 1.25
mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extra
mL teaspoon baking
powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed)
dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla ext
dark brown sugar 1 1/3 cups or 320
ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extra
ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10
ml vanilla extra
ml vanilla extract
You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g
cocoa powder For the filling: 200g Madagascan 64 %
dark chocolate, broken into pieces 200
ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g pecan halves