Chokladkaka Recipes

Steps:

• Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch spring cake pan.
• Or, if the pan has a tendency to leak, line with greaseproof paper.
• Melt butter, chocolate and sugar over low heat, let cool.
• Divide the eggs and beat the whites until stiff.
• Stir the yolks into the cooled chocolate mixture.
• Add flour, nuts and instant coffee.
• Carefully fold in the beaten egg whites.
• Bake, on lowest rack of oven, for 35-40 minutes.
• The cake will be and should be gooey inside.
• Serve as it is or with whipped cream.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.