10-12-2009, 03:32 AM | #1 |
Chocolate Grasshopper ...
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Stuff the Doughnuts !
It's Chocolate Week ! - take a day off and enjoy your favourite chocolates .... Indulge Your Senses
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10-12-2009, 09:37 AM | #2 |
I hate to clean
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Geoff ..I woke up this morning thinking about chocolate..umm..actually fell asleep thinking about chocolate..so 5:15..stove on..chocolate cake..chocolate chip muffins cooling on the racks..butter icing made...it's a weakness..but what the heck its Thanksgiving here.. and I'm thanking myself..and taking a plate over to my elderly neighbours ...Happy Thoughts...
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10-12-2009, 10:57 AM | #3 |
Chocolate Grasshopper ...
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Oi !
I'm an elderly neighbour ! Where's mine !!!!???? |
10-12-2009, 01:08 PM | #4 |
The Grand Mouse 高貴的老鼠
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Does chocolate cake count? I made a great chocolate cake* yesterday - just finishing it off after dinner tonight. Yum.
* Chocolate and beetroot, actually. The beetroot adds moisture and a subtle extra depth to the taste. Lovely. |
10-12-2009, 02:42 PM | #5 |
Wizard
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Chocolate week?! Great idea, GeoffC!
Right now I'm having a Mozartkugel. I have no idea how common it is outside Germany, Austria or Switzerland. It's chocolate filled with marzipan and a pistachio paste. After that I'll be thinking about eating this one : |
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10-12-2009, 02:57 PM | #6 |
DSil
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Can you get chocolate stuffed doughnuts?
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10-12-2009, 03:04 PM | #7 |
Connoisseur
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Chocolate Doughnuts!!!!
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10-12-2009, 03:41 PM | #8 |
It's about the umbrella
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Wait....What? I thought every week was chocolate week! My favorite indulgence... when I can afford it.
OK, now you have to share that recipe... |
10-12-2009, 06:36 PM | #9 |
Grand Sorcerer
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Silly rabbits.
I'm still enjoying Chocolate Lifetime... |
10-12-2009, 07:00 PM | #10 |
WWHALD
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Finally! It's here!
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10-13-2009, 03:35 AM | #11 |
The Grand Mouse 高貴的老鼠
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Chocolate Beetroot Cake. Makes an 8" cake.
Grease and line a tall 8" cake tin, preferably with loose bottom. Heat oven to 180 C (360 °F) Dry Ingredients: 80g cocoa powder 180g plain flour 10ml baking powder (i.e. two level teaspoons) 250g caster sugar Sieve these into a large mixing bowl, and mix thoroughly. Wet Ingredients 250g (or so) of raw peeled beetroot 3 large eggs 200ml vegetable oil (any will do - e.g. sunflower, canola or corn) 5ml vanilla essence (i.e. one teaspoon) Grate the beetroot very finely - a food processor with a fine grating disk is best for this. Discard any left-over large pieces. Then add the eggs, oil and vanilla essence to the beetroot and mix thoroughly - switching to a plastic mixing blade in the food processor and mixing with that works well. Add the wet ingredients to the dry, and mix - best by hand, it won't take more than a minute. As soon as it's completely mixed - no dry bits left - pour into the prepared cake tin, and put in the oven. This takes a while to cook - at least 40 minutes, usually 50 to 60. Check with a clean skewer every five minutes or so after 40 minutes - when the skewer comes out clean it's ready. I find turning the oven down to 160 C after 30-40 minutes stops the top browning too much, or you could cover with foil then instead. The cake top /will/ crack - this is normal. Once cooked, let it cool in the tin for ten minutes before taking out and leaving to completely cool on a cake rack. Well, you can eat it warm if you can't wait. Just before serving, dust the top with icing sugar. Mmm..... just one slice left... Last edited by pdurrant; 10-13-2009 at 06:56 AM. |
10-13-2009, 04:02 AM | #12 |
It's about the umbrella
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Yum! Thank you, pdurrant!
I can't wait to try it... |
10-14-2009, 09:36 AM | #13 |
Chocolate Grasshopper ...
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mmmmmmmm
obviously no-one is interested .... OKAY - EverY daY is Chocolate day ............. indulge your senses by every means available .......... |
10-14-2009, 02:17 PM | #14 |
WWHALD
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I'm interested in chocolate! I'm ALWAYS interested in chocolate
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10-14-2009, 07:50 PM | #15 |
Wizard
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