Type what you have

Ingredients

• ✓ cocoa powder
• dark chocolate chip
• butter
• maple syrup
• miniature marshmallow
• almond

Instructions

1. 1 Place dark chocolate chips, butter, and maple syrup in a heat-safe bowl set over a saucepan with about 1 inch hot water over lowest heat setting until melted; do not stir.
2. 2 Meanwhile, line an 8x8-inch baking pan with plastic wrap.
3. 3 Slowly stir melted chocolate mixture with a spatula until shiny and smooth. Off heat, stir in marshmallows and almonds until combined.
4. 4 Quickly transfer mixture to the prepared pan until evenly distributed. Do not smooth or press down the top; try to preserve a rough texture. Cool to room temperature, about 30 minutes. Wrap in plastic wrap. Refrigerate until firm and well chilled, about 2 hours.
5. 5 Sift cocoa over top. Cut into 16 squares.

By John Mitzewich

Ingredients

• ✓ cocoa powder
• egg
• vegetable oil
• sugar
• vanilla sugar
• self-rising flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
2. 2 In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Cheryl

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• semi-sweet chocolate
• butter
• egg
• vanilla extract
• white sugar
• chocolate chip
• almond
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
3. 3 Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
4. 4 Whisk egg yolks and vanilla extract together in a large bowl.
5. 5 Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
6. 6 Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
7. 7 Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
8. 8 Spread batter evenly into prepared springform pan.
9. 9 Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
10. 10 Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
11. 11 Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
12. 12 Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

By Stephanie C

Ingredients

• ✓ cocoa powder
• cooking spray
• matzo cake meal
• potato starch
• egg
• sugar
• white sugar
• coffee
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Spray a 10-inch tube pan with cooking spray.
3. 3 Sift matzo cake meal with potato starch into a bowl; set aside.
4. 4 Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
5. 5 Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
6. 6 Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
7. 7 Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
8. 8 Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
9. 9 Spoon the batter evenly into the prepared tube pan.
10. 10 Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
11. 11 Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

By dakatz

Ingredients

• ✓ cocoa powder
• egg white
• salt
• cream of tartar
• granulated sugar
• cornstarch
• vinegar
• vanilla extract
• bittersweet chocolate
• strawberry
• whipping cream
• granulated sugar
• bittersweet chocolate

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
3. 3 Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
4. 4 Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

By Olga D

Ingredients

• ✓ cocoa powder
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• vanilla extract
• milk
• confectioners' sugar
• milk
• butter
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
2. 2 Make the cake: Sift flour, baking powder, and salt together into a bowl.
3. 3 Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
5. 5 Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
6. 6 When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
7. 7 Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
8. 8 Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.

By bme

Ingredients

• ✓ cocoa powder
• butter
• baking chocolate
• egg
• egg white
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Ingredients

• ✓ cocoa powder
• brandy
• margarine
• flour
• water
• white sugar
• baking soda
• clove
• cinnamon
• baking powder
• jam
• coffee
• vegetable oil
• egg
• honey
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
2. 2 Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
4. 4 Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
5. 5 Spread glaze over cooled cakes.

By Dinah Berch

Ingredients

• ✓ cocoa powder
• coconut oil
• honey

Instructions

1. 1 Lightly grease 8x8 inch baking dish.
2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

Ingredients

• ✓ cocoa powder
• white sugar
• coconut oil
• butter
• vanilla extract

Instructions

1. 1 Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

By ChefChef

Ingredients

• ✓ cocoa powder
• avocado
• banana

Instructions

1. 1 Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
2. 2 Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
3. 3 Chill in refrigerator for texture and flavor to develop, at least 1 hour.

By Beyker

Ingredients

• ✓ cocoa powder
• sugar
• water
• amaretto

Instructions

1. 1 In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
2. 2 Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

By Mary the Monkey

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• egg
• sugar
• margarine
• self-rising flour
• chocolate chunk
• raspberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
2. 2 Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4-cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into batter; spoon into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

By Arleigh

Ingredients

• ✓ cocoa powder
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 Whisk together sugar, cocoa, and cornstarch in a microwave-safe bowl. Whisk in milk, a little at a time, until no dry lumps remain.
2. 2 Cook in the microwave on high for 3 minutes. Stir well. Continue cooking and stirring at 1-minute intervals until shiny and thick, 2 to 4 minutes. Mix in vanilla.
3. 3 Press a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Place in the refrigerator to chill. Serve cold.

By Debra

Ingredients

• ✓ cocoa powder
• butter
• sugar
• evaporated milk
• vanilla extract

Instructions

1. 1 Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

By Lisa Kreft

Ingredients

• ✓ cocoa powder
• white sugar
• salt
• egg white
• chocolate chip

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
2. 2 In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
3. 3 Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

By Lauren

Ingredients

• ✓ cocoa powder
• white sugar
• all-purpose flour
• pecan
• semisweet chocolate chip

Instructions

1. 1 In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

By Sally

Ingredients

• ✓ cocoa powder
• sugar
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Combine sugar, flour, cocoa powder, salt, and baking powder in a resealable plastic bag or pint-sized jar. Seal and shake well to mix.

By Karen Barris Calabro

Ingredients

• ✓ cocoa powder
• banana
• powdered sugar
• vanilla extract
• instant coffee granules

Instructions

1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Ingredients

• ✓ cocoa powder
• white sugar
• chile powder
• cinnamon
• cayenne pepper
• milk
• heavy cream

Instructions

1. 1 Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
2. 2 Stir milk and heavy cream into cocoa mixture until well combined.
3. 3 Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

By Todd Marsh

Ingredients

• ✓ cocoa powder
• white sugar
• pecan
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Pour sugar into a clean and dry one quart jar. Press down firmly.
2. 2 Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
3. 3 Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

By Doreen

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• coconut
• all-purpose flour
• sugar
• baking powder
• salt
• masala chai
• canola oil
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
2. 2 Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
3. 3 Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

By Mochi Puffs

Ingredients

• ✓ cocoa powder
• coconut oil
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
3. 3 Pour the mixture into a candy mold or pliable tray.
4. 4 Refrigerate until chilled, about 1 hour.

By Linda

Ingredients

• ✓ cocoa powder
• white sugar
• all-purpose flour
• salt
• water
• olive oil

Instructions

1. 1 Stir sugar, flour, cocoa powder, and salt together in a mug. Add water and olive oil; stir until mixture is evenly moist.
2. 2 Cook in microwave for 1 minute 40 seconds. Serve topped with ice cream.

By Tankyy

Ingredients

• ✓ cocoa powder
• confectioners' sugar
• salt
• egg white
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
2. 2 Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
3. 3 Scoop batter by tablespoonful onto the prepared baking sheets.
4. 4 Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

By catmoore

Ingredients

• ✓ cocoa powder
• egg
• white sugar
• matzo cake meal
• vegetable oil
• walnut

Instructions

1. 1 In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
2. 2 Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
3. 3 Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

By Gingee

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• vanilla extract
• egg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet.
2. 2 Place butter in a microwave-safe bowl; heat in the microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in the microwave until sugar is dissolved and mixture is smooth, about 30 seconds.
3. 3 Mix vanilla extract into cocoa mixture. Stir in eggs, then add flour and stir until batter is well-mixed. Pour batter into the prepared skillet.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of brownie comes out clean, 40 to 50 minutes.

By tea_leaves

Ingredients

• ✓ cocoa powder
• egg white
• confectioners' sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
3. 3 Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
4. 4 Drop by spoonfuls onto the prepared baking sheets.
5. 5 Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

By wg

Ingredients

• ✓ cocoa powder
• powdered sugar
• butter
• coffee

Instructions

1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

Ingredients

• ✓ cocoa powder
• peanut butter
• stevia sweetener
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix peanut butter, stevia, egg, cocoa powder, and vanilla with an electric mixer or in a food processor until well combined. Roll dough into sixteen 1-inch balls. Place 1 to 2 inches apart onto an ungreased baking sheet. Flatten balls with a fork.
3. 3 Bake in the preheated oven until edges are set, about 10 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes.
4. 4 Line a tray with waxed paper. Carefully transfer cookies to the tray and let cool to room temperature, about 15 minutes. Refrigerate until fully set, about 30 minutes.

By jamjar