Chocolate and Walnut Biscotti

* 185 grams Butter
* 1/3 cup Caster Sugar
* 1/3 can Condensed Milk
* 1 1/2 cups Self Raising Flour
* 1/4 teaspoon Salt
* 125 grams Chocolate Chips
* 1/2 cup Walnuts chopped


Instructions
Put small spoons full onto lightly greased trays and bake for 15 - 20 minutes in 180dg. oven (fan forced).
Loosen and cool on trays.

---------------------------------------------

Recipe donated by Eli from http://www.goodrecipes.com.au/

Simple Chocolate Sauce

* 1 1/2 cups sugar
* 1 cup milk
* 1/4 teaspoon salt
* 1/4 cup cocoa powder (not drinking chocolate)
* 1 teaspoon vanilla essence

Instructions
Mix sugar and cocoa powder together in a pot, add milk, making sure there are no lumps. Slowly bring to the boil stirring continiously making sure the sugar has dissolved. Boil for 10 minutes. Add salt. Remove from stove and allow to cool slightly, add vanilla. Keeps well stored in the fridge.
Enjoy!!

Eli's Chocolate Brownies

Ingredients

* 1/2 cup rice flour
* 1/2 cup plain flour
* 1/4 teaspoon baking powder
* 1/3 cup cocoa powder
* 1 1/4 cups caster sugar
* 2 eggs
* 150 grams butter, melted

Instructions
1)
Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2)
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture.
3)
Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven.
4) Allow to cool in pan. Lift from pan. Cut into squares.


Recipe donated by Eli from http://www.goodrecipes.com.au/

Double Chocolate Brownies

1 cup all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 cup vegetable oil
2/3 cups brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup low fat evaporated milk
1 1/2 cups dark chocolate

chips
1/2 cup chopped pecans

1. Set oven to 325 degrees F. Grease a 9 x 9 baking pan.
2. Combine flour, cocoa powder, and baking soda. Set aside.
3. Whisk together vegetable oil, brown sugar, eggs and vanilla extract.
4. Meanwhile, in sauce pan heat milk and chocolate chips until all the chips have melted. Remove from heat and allow to cool. Slowly add to sugar mixture while whisking.
5. Add flour mixture to chocolate mixture and whisk until just combine. Fold in remaining 1/2 cup chocolate chips and chopped pecans. Pour batter into baking dish

and bake in a 325 degree oven for 30 minutes. At this point, an inserted toothpick will probably not come out clean but this does not mean that the brownies are not cooked. Set on a wire rack for 10 minutes, then cut into cubes.

------------------------------------------------------------------

This recipe is from my blog Healthy and Gourmet (www.healthyandgourmet.blogspot.com) and is in response to your request from foodbuzz for recipes with chocolate. I focus on creating recipes that look and taste absolutely decadent but which are made with an emphasis on healthy and wholesome ingredients. I try to avoid using unhealthy fats as much as possible. Most of my recipes are my own creations but some are my healthy versions of traditional American/European and other ethnic dishes.
Please feel free to email me if you have any questions.
Thanks!
Natasha

Raw Chocolate Cake

Ingredients:

1 1/2 cups walnuts, unsoaked

dash of salt

12 medjool dates, or 16 deglet dates, unsoaked

1/4 cup raw cacao powder

1/2 tsp. vanilla extract

3 tsp water

2 tsp maple syrup or agave nectar

1/2 cup raspberries to garnish (optional)



Steps:

1. Blend walnuts and salt in a food processor until finely ground. Add the dates, cacao powder and vanilla. Process until the mixture begins to stick together. Add the water and sweetener and process briefly.
2. Transfer to a serving plate and form mixture into a 5-inch round cake. Chill for at least 1 hour. Decorate with fresh raspberries or make a raspberry fruit sauce before serving, if desired.
3. Cover with plastic and keep in the refrigerator. Will keep for three days or two weeks in the freezer.


-----------------------------------------------------------------------------

Recipe added to http://tastebuddelights.com by gfchef from http://www.heartofcooking.com/

Raw Chocolate

Ingredients:

2 cups raw cacao powder

1 cup coconut oil or cocoa butter

1-2 Tbsp. vanilla extract

3-4 Tbsp. agave nectar

chopped almonds, walnuts, raisins, or anything else you’d like to add

Steps:

1. Heat oil slowly over low-medium heat in a saucepan. Mix in the agave and vanilla. Then mix in the cacao powder. Make sure it never boils or gets above medium heat (or 110 F).
2. Pour mixture into a pan and put it in the freezer or refrigerator to harden.

--------------------------------------------------------------

Recipe added to http://tastebuddelights.com by gfchef from http://www.heartofcooking.com/

Chocolate Chip Pudding Cookies

2 1/4 cup flour, unsifted
1 tsp. baking soda
Salt
1 (4 serving size) of chocolate instant pudding mix
1 cup butter, softened
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips


Mix flour, soda, and salt. Combine butter, sugars, and vanilla until creamy, beat in eggs. Add flour mixture, then pudding mix. Stir in chips. Drop on ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or until lightly brown.

-------------------------------------------------------------
Contributor is Chef Tom

Weekly Cookbook Club: http://www.recipesnoop.com/club