Ingredients list:

3/4 cup of white sugar
3/4 cup of packed brown sugar
1 teaspoon of baking soda
1/2 teaspoon of baking powder
2 cups of semisweet chocolate chips
2 eggs
1 teaspoon of vanilla extract
2 1/2 cups of flour
1 teaspoon of salt
1 cup of butter

Directions:

The first thing that you are going to do is to preheat your oven to 350 degrees. Now you are going to take out a medium sized bowl and combine the flour, salt, baking soda, and baking powder. Now you will want to stir it with a fork so all of the ingredients are mixed together well. Now take out a large sized bowl and combine the sugars, and butter. Mix it together until it is smooth. Take the eggs and vanilla and beat them together until they become smooth and fluffy. Now you will want to go ahead and add in 1 cup of dry ingredients at a time to the mixture until all is all included and make sure to mix it well. Then you will want to drop the cookies onto an ungreased cookie sheet and then bake them for about 10 to 15 minutes or until the edges are a golden brown color.

Source: Chocolate Cookie Recipe.

5 oz of self raising flour, sifted.
1 heaped teaspoon of baking powder.
3 medium eggs.
6 oz of margarine.
6 oz of caster sugar.
2 oz of cocoa powder.
Whipped cream.

Method:

Grease and line two 20cm sponge tins.

Preheat your oven to 170C.

In a large bowl, beat together the flour, baking powder, eggs, margarine, caster sugar and cocoa powder.

Bake in the centre of your oven for 30 minutes or until firm to touch.

Turn out onto a rack to allow to cool.

Sandwich together with the whipped cream.

Source: Sponge Cake Recipe.

1 cup of butter.
1 1/4 cups of sugar.
1/2 teaspoon of baking soda.
6 ounces of semisweet chocolate pieces.
3/4 cup of pecans or walnuts, finely chopped.

Directions:

Line a 15-½ * 10-½ * 1-inch jelly roll pan with foil. Lightly butter the foil.

In a heavy medium saucepan, over medium heat, combine the butter and sugar. Stir until the mixture begins to boil.

Simmer over low heat, covered, for 3 minutes.

Remove cover. Continue to cook, stirring occasionally, to 290F on candy thermometer, or until a little dropped into cold water separates into threads that are hard but not brittle.

Remove from heat, then immediately stir in soda. Pour onto a prepared pan.

Sprinkle with the pieces of semisweet chocolate, then allow stand a few minutes to melt chocolate.

Using a spatula, spread the chocolate over entire surface.

Sprinkle with the chopped nuts.

Refrigerate for 2-3 hours or until hardened.

Peel off the foil.

Break the toffee into pieces.

Source: Toffee Recipe.

1 1/2 lbs of milk chocolate.
3 tablespoons of butter.
3/4 cup of milk.
2 teaspoons of vanilla extract.
1 cup of granulated sugar.
3 medium eggs, beaten.
2 cups of nuts, chopped.
1 unbaked tart pastry shell, 11 inches.

Preparation method:

Preheat your oven to 300F.

In a large heavy saucepan, slowly melt the chocolate and butter with the milk.

Add the vanilla extract and granulated sugar and mix thoroughly.

Stir in the eggs and chopped nuts.

Pour the batter into the tart shell and bake for 45 minutes.

Allow to cool on a wire rack.

Serve.

Source: Tart Recipes.

2 large egg whites.
1/4 teaspoon of cream of tartar.
2/3 cup of sugar.
1/4 teaspoon of almond extract.
1 cup (6 oz) of semisweet chocolate, finely chopped.

Method:

In a large bowl, using a mixer on high speed, beat the egg whites with the cream of tartar until thick and foamy. Gradually add the sugar and keep beating until the mixture holds stiff, shiny peaks.

Using a spatula, gently stir in the almond extract and chopped chocolate. Spoon half-tablespoon portions into 1-inch wide mounds about 1-inch apart onto cooking parchment lined baking sheets.

Bake meringues in a 275F oven for about 30-35 minutes.

Allow to cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to finish cooling.

Source: Meringue Recipes.

2 cups of popcorn, popped.
1 cup of unsalted peanuts.
1 cup of sugar.
2/3 cup of corn syrup.
2 tablespoons of butter.
6 ounces of semisweet chocolate.
1 teaspoon of vanilla extract.

How to make it:

1) Preheat your oven to 250F.

2) Spray a large, shallow roasting pan with vegetable spray. Mix the popped popcorn and unsalted peanuts in the roasting pan.

3) In a heavy 2 quart saucepan, cook the corn syrup, sugar and margarine over medium heat, until the mixture boils, stirring constantly.

4) Stir in the chocolate and continue to cook for 5 minutes or until the chocolate is completely melted and the mixture is thickened.

5) Remove from the heat and stir in the vanilla extract.

6) Pour over the popcorn and peanuts, stirring to coat.

7) Bake for 60 minutes, stirring occasionally.

Pour onto foil and allow to cool.

9) Store in airtight containers.

More recipes like this: Popcorn Recipes.

4 medium eggs.
1 cup of milk.
1 cup of water.
2 cups of all-purpose flour.
2 tablespoons of cocoa.
4 tablespoons of cooking oil.
1 teaspoon of granulated sugar.
1/4 teaspoon of salt.

Instructions:

In a large bowl, beat the eggs until frothy.

Add all of the remaining ingredients; beat until smooth.

Cover and refrigerate for at least 6 hours.

Add extra milk before cooking if too thick.

Pour about 2 tablespoons in greased hot crêpe pan, tipping the pan to swirl batter all over the pan bottom.

Remove when underside is lightly browned.

Stack with waxed paper between each crêpe.

Secure in plastic bag to store in freezer.

Source: Crepe Recipes.

List of ingredients:

1 cup of whipping cream.
2 tablespoons of sugar.
4 ounces of chopped bittersweet chocolate.
1 tablespoon of unsalted butter.

Method:

In a suitably sized saucepan, combine the whipping cream and sugar and heat to a boil.

Pour the hot mixture over the chocolate and butter in a medium bowl.

Stir until the mixture is completely melted and smooth.

Strain through a fine wire mesh strainer into a serving bowl.

Serve warm.

Source: Sauce Recipes.

5 1/2 oz of canned chocolate syrup.
3 cups of milk.
1/4 cup of sugar.
Dash of salt.
3 tablespoons of all purpose flour.
1 egg, beaten.
1 teaspoon of vanilla.
Marshmallows.

Method:

Add the chocolate syrup to the milk and scald.

Mix together the sugar, salt, flour and egg, with a little water to thin if needed.

Pour about half of the scalded milk over the egg mixture, then return to pan and cook until the mixture just begins to boil.

Remove from the heat and add the vanilla.

Pour into a 1 1/2 quart baking dish, then top with marshmallows and brown in a 400F oven.

Chill, then serve.

Source: Pudding Recipes.

1 cup of butter, softened.
1 1/3 cups of sugar.
1/2 cup of cocoa.
1 tablespoon of Cognac.
6 eggs, separated.
1 cup of finely ground hazelnuts.

1 cup of cocoa.
1 3/4 cups of sugar.
1/2 cup of hot water.
1/2 cup of milk.
Pinch of salt.
1 teaspoon of vanilla.

Directions:

Preheat your oven to 325F.

Cream the butter with the sugar; then mix in the cocoa and Cognac.

Beat egg yolks until fluffy, then add to the cocoa mixture and beat two minutes on medium.

Mix in the hazelnuts.

Beat the egg whites until soft peaks form, then stir 1/3 of the beaten egg whites into chocolate mixture to lighten; fold in the remainder.

Spread into buttered 8″ springform pan.

Bake for 60 minutes or until firm in the center.

Allow the cake to cool in the pan before removing.

To make the sauce topping, begin by blending cocoa with the sugar in a small heavy saucepan.

Stir in the hot water and mix until smooth.

Add the milk and salt.

Heat to boiling; cook for 2 minutes.

Allow to cool, then stir in the vanilla.

Top the cake with the cocoa sauce.

Source: Hazelnut Recipes.