Chocolate Truffle Cake

From: http://twicebakedtwins.com/


1 Pound of semisweet chocolate, coarsely chopped
10 Tablespoons (1 1/4 sticks) salted butter
5 Eggs, separated, room temperature


Melt chocolate and butter in double boiler over gently simmering water; stir until smooth. Remove from heat and cool.

Preheat oven 375 degrees. Generously butter a 9 inch springform pan. Beat yolks to blend. Stir into cooled chocolate. Beat whites to stiff peaks and gently fold 1/4 of whites into chocolate to lighten. Fold in remaining whites. Pour batter into prepared pan. Bake 12 minutes; do not over bake (cake will be loose). Cool completely in pan.

Franny's Lamingtons

1 stick (4 oz) of butter
2/3 cup of sugar
2 eggs
1/2 cup milk
2 cups self-raising flour


Preheat oven to 375 degrees.

Beat butter and sugar to cream. Add vanilla, eggs then add sifted flour and milk alternately, to a soft dough. Bake for a half hour or until light golden brown. When cold cut into squares.


1 ½ cups confectioners sugar
3-4 TBS Cocoa
Boiling water


Sift sugar into bowl, add cocoa and a little water into a cup, add sugar, then add the rest of the water and vanilla. DIP CAKE INTO ICING THEN ROLL IN THE COCONUT. SET ASIDE UNTIL FIRM. CAN PUT IN FREEZER OR IN FRIDGE GOOD FOR SCHOOL OR TEA PARTIES.

6 Different Chocolate Cake Recipes

"Flourless Chocolate Cake"

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract


Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

“Chocolate Cake 1”


1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened


Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.

“Mmmmm Chocolate Cake”


1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup shortening
2 cups white sugar
2 cups self-rising flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon hot water
1/2 cup butter, melted
4 cups confectioners' sugar
1 cup chopped pecans
1 teaspoon milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

Frost while cake is hot and icing is still soft.

“German Chocolate Cake 1”


1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened


Peheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan.

Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.

Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.

To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

“Richest Ever Chocolate Pound Cake”


4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

“Best Moist Chocolate Cake“


1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipes from: AllRecipes.com

Franny’s Curried Cream Prawns


2 lbs small prawns
2oz butter
1 onion
1 TBS Curry powder
3 TBS plain flour
1 glove garlic
3 cups water
3 chicken stock cubes
1/2 green apple
1 small banana
Salt and pepper
2 TBS Tomato sauce
1 TBS vinegar
¼ cup sour cream.


Finely chop onion and crush the garlic. Sautee in butter until golden brown. Add in flour and curry powder, let sit for 2 minutes and then remove from heat, Add water and stir to combine. Then return to heat, add stock cubes, finely chopped apple, banana chopped salt, pepper, tomato sauce and vinegar. Place lid on and reduce heat and let simmer for 30 minutes. Remove lid and cook for another 15minutes. Press mixture through sieve. Return to pan, add prawns and sour cream and let simmer for another 3minutes. Take off heat when all is cooked nicely. Serve with rice or a steak or chicken or fish. Hope you like it!!

Truffle Brownies

Makes about 1 dozen

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish


Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Brown Butter Toffee Brownies


Makes about 1 dozen.
1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits


Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Soy-Glazed Salmon


Makes 4
1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving


Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Spicy Pork Sautee

Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 4


2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced 1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper


1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepperand add it to the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Slice the chops into 1 ½ wide chunks and return to the skillet briefly, coating them on all sides with the reduced mixture

Broiled Shrimp Scampi


Serves 4

1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving


Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler proof rimmed baking sheet.

Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.

Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Pasta Ala Norma

Serves 4 to 6 From MarthaStewart.com

Ingredients :

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese


Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil

Asparagus and Turkey Sausage Skillet

Serve your family a one-dish skillet dinner in less than 30 minutes!
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings


1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)


1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2. Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Joseph's Simple Broccoli Soup

1 small head of fresh broccoli.
(no bigger than your hand)
1 can of chicken broth.
Salt and pepper

really good unfiltered EVOO
sharp cheddar or goat cheese
toasted nut of your choice (I like pine nuts)


Bring the stock to a boil in a pot.
Trim the floret's off the broccoli stem, take the stem and peel off the thick skin.
Rough chop the stem and floret's (just a once over with the knife)
add alll of the broccoli to the boiling stock and put a lid on it and cook for 5-8 minutes until really soft. When cooked add all contents of the pot into a blender,  put the lid on and zip on high until their is no more specs of green and very smooth. Add salt and fresh cracked black pepper to taste at the end then zip again for a sec and taste. Pour soup in a bowl and drizzle some of the olive oil on top then place the cheese and nut's how ever and where ever you want.