DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
ALMOND-COCONUT CHEWY CHOCOLATE COOKIES
Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover--and for life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cocoa, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
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