Fruity Chocolate Cake

Ingredients

2 tbsp	+ 1/3 cup butter
3 tbsp	sugar
130 g	unsweetened or semi-sweet chocolate chips
3 pc	eggs, separated
1/2 tsp	vanilla extract
1/3 cup	breadcrumbs
1/3 cup	cashew nuts, coarsely chopped

1/4 tsp

iodized fine salt

1 can fruit cocktail, drained (reserve syrup)

2 tbsp	all-purpose flour
1/2 tbsp	cornstarch, dissolved in remaining fruit cocktail syrup
1 tbsp	honey

Procedure


1. GREASE medium size muffin pan with 2 tbsp of butter then dust with 2 tbsp sugar. Set aside. Preheat oven to 350ºF. Melt half of chocolate chips in double boiler. Set aside.

2. CREAM remaining butter and half of sugar for 3 minutes. Add egg yolks one at a time, beating after each addition. Fold in melted chocolate, vanilla and 2 tbsp fruit cocktail syrup. Set aside.

3. BEAT egg whites until soft peaks form then gradually add remaining sugar while beating until stiff. Fold into the creamed mixture alternately with breadcrumbs. Fold in remaining chocolate chips, nuts and salt. Fill the muffin pan with batter 3/4 full.

4. COMBINE Fruit Cocktail and flour. Top each unbaked muffin with fruit mixture. Bake for 30 minutes. Remove from pan and cool on wire rack.

5. HEAT cornstarch mixture until thick. Add honey. Brush over cake.



Fruity Chocolate Cake

Pineapple-chocolate Revel Bars

Induldge in the goodness of oats and chocolate with a tangy pineapple surprise!

Ingredients

2/3 cup	margarine, softened
1 cup	brown sugar
1 pc	egg
3/4 tsp	vanilla extract
1-1/4 cups	all-purpose flour
3/4 tsp	baking soda

1 cup	oatmeal
1 tbsp	cashew nuts or walnut, chopped
100 g	semi-sweet chocolate, grated
1/2 cup	sweetened condensed milk

1 can Crushed pineapple, drained


Procedures


1. PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.

2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside.

3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread Crushed Pineapple over crust (oatmeal mixture). Set aside.

4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

TIP: Use improvised double boiler by placing a heatproof bowl over the pan of simmering water. Place chocolate onto bowl and stir to melt.



Pineapple-Chocolate Revel Bars