See combined ingredients list at bottom.
The Flourless Chocolate Cake 200g/7oz bittersweet chocolate (70%) 75/6 tbs unsalted butter 3/4 tsp instant espresso powder Put over a bain-marie and mix until smooth. Allow to cool for 5 mins.
Butter a 23cm/9" springform pan (at least 3" high).
Separate 4 large eggs. Mix yolks into the chocolate mixture, then add 1.5 tsp vanilla extract.
Beat the whites with a pinch of salt for 30s at medium, until colour changes to white and is starting to be frothy with large bubbles.
This recipe has surprising symmetry, as it uses 1 egg per person and 28g of chocolate. And nothing else. I think it comes from Elizabeth David, reminded by Felicity Cloake and Simon Hopkinson.
Separate the eggs. Melt the chocolate over a bain marie. Whip the egg whites to a firmish soft peaks stage. Beat the yolks into the chocolate. Fold the beaten whites into the chocolate mix by first stirring in 1/3 of the whites, then gently folding in the remaining 2/3.
3 oz/85g chocolate
10.75 oz/305g plain flour
2 tsp/12g baking soda
1 tsp/6g salt
3 large/150g eggs
1.5 tsp/7g vanilla extract
4 oz/115g butter
13.5 oz/385g brown sugar
8 oz/230g sour cream
8 oz/230g boiling water
Heat oven to 350F/175C and prepare a 9" cake tin (line with greaseproof paper, 3" deep).
Sponge:
200g caster sugar 200g soft butter 200g SR flour 3 eggs 1 tsp baking powder 1 handful flaked almonds 3 tbs cocoa/3 tbs hot/boiling water Chocolate glaze:
100g chocolate 100g butter 50g icing sugar 3 tbs milk or double cream Filling:
200ml double cream raspberries Cream the sugar and butter. Beat in the eggs, flour and baking powder, and almonds. Mix the cocoa and water, then add to the batter.
Chocolate Chip Cookies This is the Nestlé recipe, as interpreted by www.cookingforengineers.com.
(280 - 360)g flour (the less flour, the softer the cookie) 1 tsp baking soda 1 tsp salt 220g butter 1 tsp vanilla extract 150g sugar 165g brown sugar 2 large eggs 340g chocolate chips optional - 1 cup of mixed chopped nuts Preheat oven to 190C (170C fan).
Mix flour, salt and baking powder.
I think this may be a Nigella recipe, or it may have come from a magazine.
Ingredients Serves 6 Prep 15 min Cook 40 min
150g dark, bitter chocolate 125g butter 3 eggs 150g sugar 150g self-raising flour, sifted 1/2 tsp vanilla extract METHOD Heat the oven to 180C/Gas 4 (160C for a fan oven). Lightly butter a 20 x 10cm loaf tin. Combine the chocolate with the butter in a heat-proof bowl over a pot of simmering water.
This one comes from Mary Berry, and produces an exquisitely rich and squishy brownie.
340g/12 oz dark chocolate, high cocoa content preferred 225g/8 oz butter Put this in a bowl and melt over a saucepan of boiling water. Then add a small shot of espresso (2 tsp instant coffee and 2 tbs hot water if you can’t manage an espresso). Allow to cool a little before the next stage.