Chocolate Quakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Steps:

• Butter an 8x8 inch baking dish.
• In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

Steps:

• Combine flour, cocoa, baking powder, and salt.
• Cream butter until fluffy.
• Add brown sugar and white sugar to creamed butter, beating well; beat in eggs and vanilla.
• Beat flour mixture into butter mixture until a soft dough forms.
• Stir in chocolate chips; cover with plastic wrap and chill 1 hour.
• Shape 1 T dough into ball and roll in powdered sugar, repeating with each cookie.
• Bake cookies (on pan lined with parchment paper) at 350° for 10 minutes, and remove to rack to cool.

Steps:

• In medium bowl with electric mixer, beat butter, sugar, egg and vanilla on low speed until pale yellow in color and thickened, about 1 minute.
• Sift cocoa, flour, baking powder and salt into the bowl and mix on low until incorporated.
• Fold in nuts and chocolate chips.
• Cover and chill until dough is firm enough to handle, about 1 hour.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper.
• Place confectioner's sugar in a medium bowl.
• Form chilled dough into 1-inch balls.
• Roll in confectioners' sugar to coat completely.
• Place on baking sheet about 1-1/2 inches apart.
• Bake 12 minutes, or until cookies are puffed up and surfaces have cracked apart.
• (The center will still appear underdone).
• Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
• Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
• Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
• Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
• Preheat oven to 350* F.
• Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
• Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
• Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
• Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
• Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
• To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.