Banana Nut Chocolate Bread

Ingredients

1/3 cup butter or margarine, softened.
3/4 cup sugar
1 egg
1 cup mashed banana.
2 cups all-purpose flour.
2 1/2 teaspoons baking powder.
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans (or walnuts)
½ cup chocolate chips (or more if desired)
1/2 cup buttermilk
Method:

Preheat oven to 350 °F
cream butter and sugar.
Mix in egg and banana.
Stirr together flour baking powder, baking soda, salt, nuts and chocolate chips.
Add to this mixture to cream mixture alternately with buttermilk.
Stir until just blended.
Pour chocolate batter into a greased and floured pan. 9x5x3 inches.
Bake for 65 minutes, or until bread tests done.
Cool in plan for about 5 minutes, then turn out on a wire rack.
Cool completely.
Makes one loaf

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

No Bake Fruity Cheese Cake

Ingredients

crust

1 1/2 cups graham crackers crumbs
1/3 cup butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon, ground


filling

1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
1 pack All purpose cream, chilled
1/4 cup sugar
1 tsp vanilla extract
1 pack cream cheese, softened


topping

2 tbsp sugar
1 tbsp cornstarch, dissolved in 5 tbsp fruit cocktail syrup
1 can fruit cocktail, drained (reserved syrup)


Procedures

1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.

2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in Fruit Cocktail. Set aside.

4. BEAT cream cheese until smooth and fluffy. Gradually, beat in All-Purpose Cream until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Fruit Cocktail.

Hot Cocoa chocolate cake in a mug

Ingredients


9 tbsp - hot chocolate powder mix
4 tbsp - self raising flour
1 - egg
3 tbsp - oil
3 tbsp - water
a pinch - salt


Procedures

1. Grease a strong thick large mug (one that holds 2 cups of water)
2. Add the dry ingredients and stir, crack in the egg & stir with a metal whisk, before mixing in the wet ingredients.
3. With a tbsp, scrape the edges & fold the batter well.
4. Bake on medium power for 3 mins - watch as it rises! (Timing may vary depending on your microwave's power)
5. Wear an oven-mitten, remove the mug & slide out the cake - leave to cool. Serve as is or with ice-cream.

Layered Cookie And Cake

Ingredients


3 pcs raisin bread, cut into 1/2" cubes

1 can fruit cocktail, drained

1 tbsp brown sugar


Chocolate Cream


1/2 cup all purpose cream, chilled

1 tbsp sugar

1/8 tsp vanilla extract (optional)

3-4 pc chocolate cookies, crushed (without cream filling)



Procedures


1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. Spread half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. Layer with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

Chocolate Crumble Cake with Ricotta Filling

Pound Cake Base
75g butter
75g caster sugar
1 tbsp vanilla sugar (heaped)
1 egg
150g all-purpose flour
50g cornstarch
1 tsp baking powder
2-4 tbsp milk

Beat butter until soft, add both types of sugar. Beat until pale and fluffy, the sugar should be dissolved. Add the egg and mix well. Add the dry ingredients and as much milk as needed (the dough should be rather on the stiff side). Spread into a prepared springform pan creating a little rim if desired).

Ricotta Filling
2 egg yolks
100g caster sugar
1 tbsp vanilla sugar, heaped
500g Ricotta (should be rather sour, do not use the ricotta for baked cheesecake)
2 egg whites

Beat the egg whites until stiff. In another bowl, beat the egg yolks and the sugar until pale and fluffy and the sugar is dissolved. Add ricotta and mix well. Gently fold in egg whites. Spread ricotta filling on top of vanilla dough.

Chocolate Crumble Topping
150g flour
30g cocoa
100g sugar
1 tbsp vanilla sugar, heaped
100g butter, cold, diced

Mix with your fingers until coarse crumbles form. Do not over mix (otherwise the butter will melt and mixture will get too soft to form proper crumbles). Sprinkle atop ricotta filling.

Fan-bake cake at 150 degrees Celsius (otherwise 170 degrees Celsius in a preheated oven) for about half an hour. If the ricotta filling is still wobbly, bake for another five minutes. Let cool down thoroughly before unmolding. Otherwise the cake might crack.

Chocolate Mousse Pie

Ingredients

1 pkg semi-sweet chocolate (8 squares)
1/4 c water
8 eggs separated
1 1/2 t vanilla
2/3 c sugar


Method


Butter a 9-inch pie plate, sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture, bake mixture in pie plate at 350 deg. for 25 minutes or until just set. Cool slightly; chill 1 hour. (center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours.