Preheat oven to 450°. Melt chocolate and butter together in warm, not boiling, double boiler. Meanwhile beat eggs, yolks, and sugar together with electric beater until light and thick. Beat chocolate and butter together with egg mixture, then quickly beat in flour, until just combined.
Grease and flour 4 four ounce molds, custard cups, or ramekins, and tap out extra flour. Divide the batter among the molds. Bake molds on a tray for 6 to 7 minutes. The center will still be soft. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up on side of mold. The cake should fall out onto the plate. Serve immediately with fresh whipped cream.
- 1 cube softened butter
- 1 1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (6 oz.) White Chocolate Buttons
- 2 teaspoons vanilla
- 1 cup (6 oz.) Dark Chocolate Buttons
Preheat oven to 350°. Beat butter and sugars in a large bowl until blended, then beat in eggs and vanilla until light. Add combined flour, baking powder, and salt. Stir until well blended. Stir in chocolate buttons. Spread evenly into greased 13x9 inch pan. Bake 25 to 30 minutes, or until golden brown. Cool completely on a wire rack before cutting.
- 1/2 cup sweet rice flour
- 1/4 cup finely ground pecans
- 3/4 cup sugar (brown or white)
- 1/2 cup Sunrise Baking Cocoa
- 1/2 cup dairy-free margarine
- 2 large eggs
- 1 tsp. salt
- 1 tsp. vanilla
- 1/2 cup chopped diary free semi-sweet chocolate chips or 70% chocolate buttons
Melt margarine in a microwave safe bowl, then stir in the remaining ingredients. Add chips or chopped-up buttons. Spread into an 8”x8” greased baking pan. Bake at 350°F for 30 minutes. Allow to cool. Makes approximately 16 2” brownies. You could substitute almonds or other nuts for pecans, if desired. No one will know they’re gluten-free if you don’t tell them!
- 2 cups milk of your choice
- ½ cup Dark Chocolate Buttons
- 1 tsp Mexican vanilla (or 1½ tsp. regular vanilla if that’s what you have available)
- Ground chipotle powder to taste
- ½ tsp. cinnamon
Sweet, hot, savory, what’s not to love?Heat milk until very hot, but don’t boil, and remove from heat. Quickly whisk in chocolate and keep whisking until smooth and no chocolate lumps remain. Then, stir in vanilla, and add enough chipotle powder to make it pleasantly spicy for you (I used ¼ tsp.). If you want the taste but no spicy heat, try fresh paprika or even smoked paprika, available at most upscale stores that sell spices in bulk. Enjoy immediately! Makes two cups.
- 3 ounces Baking Chocolate Buttons
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
1 cube butter, softened
1 1/2 cups sugar
- 1 tsp vanilla
- 1 cup real sour cream
- 1 cup cold water
Melt chocolate slowly in microwave or over double boiler. Grease and lightly flour two 8 inch round pans. Stir flour, baking soda, and salt together and set aside. Cream butter and mix in sugar and vanilla until fluffy. Add eggs, one at a time, beating on medium speed until well blended. Stir in melted chocolate and sour cream. Add dry ingredients and 1 cup cold water alternately to beaten mixture, beating after each addition. Turn batter into prepared pans. Bake in a 350° oven for 30 to 35 minutes, until done. Cool ten minutes on wire racks. Remove from pans, and cool thoroughly before frosting.