• 400 g rice
• 4 egg yolks (or egg substitute)
• 300 g sugar
• 200 ml cream
• 100 g grated chocolate
• 40-50 g vegetable butter

Boil rice, and let it stand for 10-15 minutes. Then add sugar, cream, and egg yolks.

Grate black chocolate. Take a half of rice mix, and combine it with grated chocolate.

Grease baking pan with vegetable butter, and lay out the rice: one layer with chocolate, the next one without, and so on. Bake for 12 minutes at a full heat.

Before serving pour with melted chocolate.

• 2/3 cup (160g) caster sugar
• ½ cup (125ml) water
• ¼ cup (60ml) lime juice
• 1/3 cup (80ml) Cointreau
• 40 Nice biscuits
• 2/3 cup (100g) toasted macadamias, chopped
• 4 large mangoes
• 2 tablespoons chopped toasted macadamias, extra

Ingredients for chocolate mousse:

• 360g white cooking chocolate, chopped finely
• ½ cup (125ml) milk
• 600ml thickened cream
• 1 tablespoon finely grated lime rind

Combine the sugar, water and juice in a small saucepan, stir over low heat until sugar dissolves, bring to the boil. Remove from heat, stir in Cointreau. Reserve 1/3 of the syrup.

White chocolate mousse:
Combine the chocolate and milk in a medium heatproof bowl over a saucepan of gently simmering water and stir until smooth. Remove bowl from the heat, cool to room temperature.

Whip the cream and rind until soft peaks form. Gently fold the cooled chocolate mixture into the cream mixture.

Arrange 8 biscuits length ways in 2 rows, side by side, on a large rectangular serving platter. Brush the biscuits with some of the lime syrup. Evenly spread a thin layer of mousse over biscuits. Sprinkle with ¼ of the macadamias. Repeat layering, ending with a biscuit layer.

Spread remaining mousse over top and side of torte. Cover loosely; refrigerate until required.

Peel and thinly slice the mangoes. In a medium bowl, combine 2/3 of the sliced mango with the reserved syrup.

Just before serving, decorate top of torte with remaining sliced mango and extra macadamias. Serve the torte, sliced thickly, with the mango mixture.

Via

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 tablespoons vinegar (unflavored)
• 1 teaspoon vanilla
• 3/4 cup salad oil
• 2 cups water

Add all of the dry ingredients to a bowl and mix them together to remove any lumps. Add the liquids and mix until smooth.

Pour into an un-greased 9×14 pan, bake at 350 for 35-40 minutes.

By the way, it’s a good cake for a birthday party. It makes 12 servings.

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• 1 ½ cups dark dairy-free chocolate chips
• 4 ½ cups organic confectioners’ sugar
• 1 8 oz. tub dairy-free cream cheese
• 1 T. cocoa powder
• 1/8 t. vanilla extract

Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted.

Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla extract and beat until incorporated.

Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator.

Via

• 5 cups (approx 365 gm) instant dry milk
• 1 pint / 473 ml heavy whipping cream
• 1.25 cup (approx 150 gm) powdered sugar
• 1/2 cup chocolate chips
• 1 tsp unsweetened cocoa powder

In a deep microwave-safe bowl, mix the following: instant dry milk, powdered sugar and heavy whipping cream. Mix very well.

Cook in the Microwave for a minute at a time, taking it out everytime and mixing it very well. Stop cooking once the mixture is folding in. Mix again and pour 3/4th of the mixture onto a greased (or lines with wax paper) baking pan or thali.

Spred and level out the mixture. To the balance of the mixture in the bowl, add in the Cocoa Powder and Chocolate Chips while it’s still hot.

Mix till all the powder is mixed in and the Chips have melted. Pour the balance of the mixture to form a top layer. If you want to make swirls, use a butter knife and gently bring the white part of the mixture up to form swirls.

Allow the Burfi to set and solidify. Cut into desired shape. Store in the refrigerator and serve at room temperature.

Via

Ingredients:

• 10 ounces vegan chocolate
• 4 ounces tofu, pureed
• 4 ounces soy milk
• 1/2 tbsp soy margarine
• 1/2 tbsp glucose syrup

For the ganache, chop the chocolate into small pieces and, using either the microwave or stove top, soften (melt) in a 2-quart mixing bowl. Puree the tofu in a food processor until it is very smooth and set aside. No lumps should be visible.

Bring soy milk to a gentle boil and add it to the chocolate, gently folding until well-combined.

Fold in the tofu puree, soy margarine, and glucose syrup until well combined. The margarine should be completely melted and incorporated into the mixture. Feel free to dabble with the texture of the ganache by adjusting the ration of soy milk to chocolate. The more chocolate you use, the firmer your ganache.

Cover the surface of the ganache with plastic wrap and allow the mixture to cool to room temperature. It can then be refrigerated overnight.

Form truffle balls from the ganache and coat with couverture or confectioners coating and colored sugar crystals.

Via

Ingredients:

• 1 1/2 cup white unbleached flour
• 1 cup sugar
• 3 1/2 tablespoons cocoa
• 1 teaspoon baking soda
• 1/2 tablespoon salt
• 3 tablespoons oil
• 3 tablespoons apple sauce
• 1 tablespoon vinegar
• 1/3 of a mashed banana (optional but delicious)
• 1 teaspoon vanilla
• 2 teaspoons instant coffee (optional for making the cake darker)
• 1 cup cold water
• melted non-dairy baking chocolate (optional)

As you remember the process of cooking is very simple. First of all you mix all of the dry ingredients. After that you add the wet ones. And stir it until smooth. Take your favourite cake pan and put the pastry into it. Bake it in oven at medium heat for about 40 minutes, and serve.

It’s a very good dessert to feed your unexpected guests, and make them a pleasant surprise.

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More baking recipes:

Cuban Bread
Chocolate Chip Cookies
Pancakes

Ingredients:

• 3/4 c. applesauce
• 2 tbsp. organic canola oil
• 3/4 c. grade B maple syrup (or 1/2 c. sugar and 1/2 c. brown sugar)
• 1 tsp. vanilla
• 1 tsp. cinnamon (optional)
• 1/2 tsp. salt
• 2 c. spelt flour or whole wheat flour
• 1/4 c. instant oats (or 1 individual serving size package instant oatmeal, uncooked)
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 package semi-sweet chocolate chips
• 1/2 c. raisins

Choose vegan chocolate chips if you want your cookies to be vegan. Before you start turn your oven on at 350 F. Mix together oil, applesauce, and maple syrup. After that add the rest of the ingredients except chocolate chips and raisins. They will go in the last turn. Mix it all together until “just mixed.”

Scoop 2 tbsp. sized globs of dough onto an ungreased cookie sheet. Bake for 8-10 minutes, until the edges of the cookies are golden.

If you like chocolate you might be interested in this:
Chocolate Banana Milkshake
Chocolate Sauce

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• 1/2 cup Dutch cocoa powder
• 1/2 cup maple syrup (light or dark)
• 1/2 tsp. vanilla extract
• 3 Tbsp. soy milk

Mix together the first three ingredients. Make sure you get indiscrete mass as a result. Then put it all in a small saucepan, and watch it simmer for about 2 minutes. Don’t forget to stir the mass in order not to burn the chocolate. In 2 minutes put the saucepan aside, and stir in the soy milk. When it’s done pour the chocolate into squeeze bottles for later use.