CHOCOLATE FANCY JAP
Make and share this Chocolate Fancy Jap recipe from Food.com.
Provided by DrGaellon
Categories < 30 Mins
Time 20m
Yield 16 2x2" squares, 16 serving(s)
Number Of Ingredients 8
Steps:
- Crush shortbread (not too finely) and mix with cocoa. Melt butter, syrup and sugar in a pan, then add biscuit/cocoa mix gradually, stirring well to mix. Press into buttered 8x8" square dish and leave to cool.
- Melt chocolate, milk and butter gently together, stirring. Spread icing over cookies. Decorate with sprinkles/jimmies, silver dragées, mini-M&Ms, etc, if desired. Cut into bars.
Nutrition Facts : Calories 192.7, Fat 15.9, SaturatedFat 8.7, Cholesterol 26, Sodium 129.5, Carbohydrate 13.6, Fiber 1.7, Sugar 3.4, Protein 2.1
BLACK FOREST CRINKLE COOKIES
From Cuisine at Home 2006 Cookie Book. Chocolate crinkles with dried cherries and chocolate added for extra richness.
Provided by Bettie 2
Categories Dessert
Time 38m
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Whisk flour, sugar, baking powder, and salt together, set aside.
- Melt butter.
- Add cocoa to melted butter, whisking until smooth.
- Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
- Stir chocolate mixture into flour mixture until just combined.
- Fold chocolate chips and cherries into the dough until evenly distributed.
- Shape into generous two inch balls.
- Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
- Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
THE RIVER CAFE CHOCOLATE NEMESIS
Make and share this The River Cafe Chocolate Nemesis recipe from Food.com.
Provided by joiekc
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 160 degrees Celsius Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool.
- Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume.
- Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour. Turn off the oven and leave to cool completely in the oven. Serve thin slices of the cake with a dollop of crème fraiche.
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