Not exact matches
ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams)
dark cocoa powder 3/4 teaspoon kosher salt 5
ounces (135 grams)
chocolate,
chopped (she suggests
dark, I used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams)
chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling
8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams)
dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons
dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6
ounces (170 grams)
chocolate, roughly
chopped
1-1/2 cups all purpose flour 1/4 cup unsweetened Dutch - process cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2 cup (1 stick) unsalted butter at room temperature 1 cup packed -
dark brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 12
ounces semisweet
chocolate chips, roughly
chopped 1/2 cup turbinado sugar
Chop 6
ounces of any
dark chocolate (or use
chocolate chips) and put it into a stainless steel bowl with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1 tablespoon of vegetable shortening — but not margarine).
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and
ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g
dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g
dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot,
chopped 14g salt
for the whipped ganache frosting: 225 grams (8
ounces, 1 cup, 2 sticks) butter 180 grams (6
ounces)
dark chocolate,
chopped 1 tablespoon corn syrup, optional small pinch salt
FOR THE
CHOCOLATE TOPPING 3 ounces dark chocolate, coarsely chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalt
CHOCOLATE TOPPING 3
ounces dark chocolate, coarsely chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalt
chocolate, coarsely
chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalted butter
Chocolate Glaze 9 ounces dark chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
Chocolate Glaze 9
ounces dark chocolate, finely chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanill
chocolate, finely
chopped 1 cup heavy cream 1 1/2 tbsp light corn syrup 2 tsp vanilla extract
for the ganache drip: 45 grams (1.5
ounce)
dark chocolate,
chopped 45 - 60 grams (3 tablespoons - 1 / 4 cup) heavy cream small pinch salt
6
ounces bittersweet
chocolate, chopped (I use Trader Joe's Pound Plus Dark Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1 cup granula
chocolate,
chopped (I use Trader Joe's Pound Plus
Dark Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1 cup granula
Chocolate) 6
ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6
ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1 cup granulated sugar
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2
ounces dark chocolate (70 % or higher),
chopped Instructions Combine the cashew pieces and the filtered water in the bowl of a high powered blender.
ingredients: 250 grams (1 1/4 cups) sugar 142 grams (1/2 cup plus 2 tablespoons, 10 tablespoons) butter, softened 1/4 teaspoon salt 3 eggs 215 grams (7.5
ounces, 1 2/3 cup fluffed and spooned) flour 140 grams (5
ounces, 2/3 cup) sour cream 4 finely
chopped prune plums 1/3 -1 / 2 cup
dark chocolate chips 1 tablespoon flour
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 he
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 he
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
to decorate: 60 grams (2
ounces)
dark chocolate,
chopped 60 grams (1/4 cup) heavy cream sliced strawberries rafaellos 1 batch macaron shells crushed freeze - dried raspberries
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine
Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10
ounces 70 %
dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine
chocolate, roughly
chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine sea salt
Vegan alternative: in a double - boiler or the microwave, melt 4
ounces of
chopped certified - vegan
dark chocolate with 1 teaspoon coconut oil.
Ingredients 3.5
ounces dark chocolate (about 65 %),
chopped 1/4 cup milk 2 tablespoons butter 1 teaspoon molasses 1 egg yolk 3 egg whites pinch salt 2 tablespoons sugar
Super-Moist
Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanill
Chocolate Cake 2
ounces bittersweet
chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanill
chocolate (do not exceed 61 % cacao),
chopped 1 cup unsweetened Hershey's Special
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla ext
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed)
dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla ext
dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract
2
ounces dark or semisweet
chocolate, finely
chopped (
chocolate baking chips would probably work too)
to assemble: 60 grams (2
ounces)
dark chocolate,
chopped 45 grams (3 tablespoons) heavy cream 2 tablespoons nutella pinch kosher salt
Bittersweet
Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity yo
Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6
ounces dark chocolate, chopped (I used 72 percent, but use the intensity yo
chocolate,
chopped (I used 72 percent, but use the intensity you prefer)
1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g) pure maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup dry roasted peanuts, roughly
chopped 2
ounces good quality
dark chocolate, roughly
chopped
2 1/2 cups pecans, toasted * and finely
chopped 1 cup graham cracker crumbs 1 cup
dark brown sugar, packed 1/2 teaspoon salt 2 tablespoons maple syrup 1/4 cup bourbon 1 teaspoon vanilla 7
ounces dark chocolate
1 cup butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 (3.4
ounce) package instant pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup
dark chocolate chips 1/2 cup green M&M s 1/2 cup
chopped walnuts green food coloring * optional
Then put 5
ounces (140 grams) of
chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl, placed over a saucepan of simmering water.
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5
ounces 70 % or 72 %
dark chocolate,
chopped into small chunks
ingredients TRUFFLE BASE: 3 and 3/4 cups
dark chocolate (
chopped) 1 (14 -
ounce) can sweetened condensed milk 1/2 cup heavy cream 1 teaspoon vanilla extract 1 teaspoon Kosher salt TO ASSEMBLE: 3 cups tiny crunchy marshmallows 1 and 1/2 cups
dark chocolate (
chopped) 1 recipe truffle base nonstick cooking spray lollipop sticks milk (8 -
ounces per serving, warmed, to serve)
for the brown sugar and
chocolate frosting: 2 egg whites 1/2 teaspoon kosher salt 100 grams (1/2 cup) brown sugar 225 grams (2 sticks) butter 75 grams (2 2/3
ounces)
dark chocolate,
chopped 75 grams (1/3 cup) heavy cream
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade
dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar) * 1 bar / 3
ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint,
chopped into 1/2 inch pieces (I used Theo Peppermint Stick
Dark Chocol
Dark ChocolateChocolate)
4
ounces ALOHA original
dark superfood
chocolate, roughly
chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly
chopped Pinch of fine sea salt
2/3 cup (148g) light brown sugar, packed 2 tablespoons (20g) potato starch 1/3 cup (75g) refined coconut oil, melted (but not hot) 1/4 cup (56g) Califia Farms unsweetened almondmilk, room temperature 1 1/2 teaspoons real deal vanilla extract 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 1/3 cups (185g) all purpose unbleached flour 1 1/2
ounces good quality
dark chocolate, roughly
chopped
1/3 cup honey 1/2 cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup
dark cocoa powder 1/4 teaspoon baking soda pinch of salt 1
ounce unsweetened
chocolate,
chopped 2 tbsp cocoa nibs 1/3 cup
chopped hazelnuts
6
ounces good - quality
dark chocolate with 70 % cocoa content, finely
chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or orange marmalade
106 grams / 3 -3 / 4
ounces / 2/3 cup extra
dark chocolate baking chips (I like Guittard's), lightly
chopped, or
dark chocolate bar
chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
1 cup oat flour 1/2 cup whole spelt flour 1/2 cup light spelt flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon flax meal + 3 tablespoons hot water 1 teaspoon vanilla 1/3 cup refined coconut oil 2/3 cup coconut sugar 2 tablespoons blackstrap molasses 3.2
ounce high quality, good tasting
dark chocolate bar (about 3/4 cup
chopped)
4
ounces (1 stick, 1/2 cup) unsalted butter, at room temperature 3/4 cup packed brown sugar (light or
dark) 1 egg 3/4 cup mashed, ripe bananas (about 2 medium) 1/4 cup sour cream 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 cup cocoa powder (I used dutch - processed, but natural should work in a pinch) 1 1/2 teaspoons baking bowder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup
chopped bittersweet
chocolate
It's made with 3/4 cup (6 fluid
ounces) heavy whipping cream and 8
ounces dark chocolate,
chopped.
nutella 1 1/2 cups raw hazelnuts a pinch of salt 3.2
ounces quality, good tasting
dark chocolate (about 3/4 cup
chopped) 3/4 cup plain, unsweetened almond milk 1 teaspoon vanilla
For the Frosting: 8
ounces Dark Chocolate,
chopped 1/2 cup (1 stick) Butter, at room temperature 1 tablespoon Vanilla 2 cups Powdered Sugar 2 packages (8
ounces each) Cream Cheese
For the Cake: 1/2 cup Sugar 1/2 cup Molasses 1/2 cup Vegetable Oil 1 1/4 cups Flour 4 1/2 teaspoons Fresh Ginger, peeled and grated 1 teaspoon Ground Cinnamon 1/2 teaspoon Ground Cloves 1/4 teaspoon Black Pepper 1/2 cup Water 1/4 cup
Dark Rum 2 Eggs 2 teaspoons Lime Zest 1 teaspoon Baking Soda 4
ounces Dark Chocolate,
chopped
8 tablespoons (1 stick or 113 grams) butter 1 cup (195 grams)
dark brown sugar, packed 1 large egg 3 tablespoons honey 1 teaspoon vanilla extract 1 cups (125 grams) all - purpose flour 3/4 cup (90 grams) whole wheat flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6
ounces (170 grams)
chocolate, roughly
chopped
1 cup all purpose flour 1/4 cup buckwheat flour 1teaspoon baking soda 1/2 teaspoon salt 4
ounces butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg, room temperature 2 teaspoons vanilla bean paste 1 cup pecans, toasted and coarsely
chopped / cooled 1 1/2 cups unsweetened flaked coconut, toasted / cooled 4
ounces dark chocolate, coarsely
chopped Flaky sea salt, for topping (optional)
2 sticks (8
ounces) unsalted butter, cubed, plus more for pan 8
ounces dark chocolate, roughly
chopped 1 cup all - purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1 cup pureed cooked beets
Ingredients: 1 C sugar / 1/4 C cornstarch / Pinch of salt / 8
ounces of bittersweet or
dark chocolate,
chopped / 2 2/3 cups whole milk / 2 egg yolks / 2 T butter / 1/2 t vanilla.
3/4 cup whole wheat or spelt flour 3/4 cup rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup
chopped dried sour cherries (or other dried fruit) 3/4 cup
chopped bittersweet
chocolate 1/2 cup
chopped, toasted pecans 3
ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (
dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1 orange
ingredients GIANT
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH 1 cup chocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH 1 cup
chocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to
chocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1 teaspoon Kosher salt 1 and 1/2 teaspoons baking soda 1/8 teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon vanilla extract 2 large eggs 1 (12 -
ounce) bag semi-sweet
chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to
chocolate chips 1/3 cup milk
chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to
chocolate (
chopped) 1/3 cup
dark chocolate (70 % or higher, chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to
chocolate (70 % or higher,
chopped) 1.5 quarts vanilla bean ice cream (softened) flaky sea salt (to garnish)
6 (75g) square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas, sliced and frozen 2 tablespoons powdered peanut butter 1/2 -2 / 3 cup Califia Farms unsweetened vanilla almondmilk 1/2
ounce good quality
dark chocolate, roughly
chopped
1 cup full falt coconut milk 12
ounces (2 cups)
chopped dark chocolate (no
darker than 55 %) 1 teaspoon vanilla extract
Cake: 1 cup unsalted butter, room temperature 1 cup stout beer, such as Guinness 12
ounces dark chocolate, finely
chopped 1 3/4 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1 1/2 cups (packed)
dark brown sugar 1/2 cup sour cream
20
ounces semi-sweet
chocolate,
chopped 1 (13.4
ounce) can dulce de leche (may sub 1 can of sweetened condensed milk), divided 1/2 cup sweetened condensed milk (about half a can) 2 tablespoons creamy peanut butter campaignIcon 1 tablespoon vanilla extract 1/2 cup Hershey's
chocolate kisses,
chopped 1/2 cup mini Reeses,
chopped 6
ounces dark chocolate, melted, divided campaignIcon 1 cup ruffled potato chips