#cocoa powder recipes

[pjakes]

Exploring the Powder of Cocoa

Cooking with cocoa powder is a delightful way to add rich, chocolatey flavor to various dishes. Here are the main types of cocoa powder and four delicious recipes to get you started: Types 1. **Natural Cocoa Powder**: This is the most common type, made from roasted cocoa beans. It has a strong, slightly acidic flavor, is the lightest in color, and is often used in baking. Most of these types…

[one-time-i-dreamt]

Banana brownie cake

Ingredients:

6 ripe bananas

240 grams of almond or peanut butter (1 cup)

1 table spoon of coconut oil

3 drops of vanilla extract

160 grams of cocoa powder (2/3 cup)

chocolate chips and/or thinly sliced almonds as sprinkles

1. heat the oven to 200 degrees Celsius/400 F

2. mix it all together in a bowl, first with a spoon to smoosh the bananas, then use a mixer for 2 minutes to get a nice, even consistency

3. put a baking sheet on a baking pan, pour the mix in

4. sprinkle chocolate chips and/or thinly sliced almonds on top before popping it in the oven for 25 minutes on 180 C or 350 F

5. wait for it to cool

Enjoy!

[shoku-and-awe]

Ingredients

Nonstick cooking spray or unsalted butter, for greasing the pan

141 grams (10 tablespoons) unsalted butter, cut into 1-inch pieces

63 grams (¾ cup) Dutch-process or natural cocoa powder

2 teaspoons vanilla extract

267 grams (1 ⅓ cups) granulated sugar

5 grams (1 ½ teaspoons) Diamond Crystal or ¾ teaspoon Morton kosher salt

100 grams (2 large) eggs

110 grams (½ cup) sourdough starter discard (unfed, 100% hydration)

85 grams (3 ounces, ½ cup) chopped bittersweet chocolate or chocolate chunks/chips, divided

Flaky sea salt

Heat the oven to 375ºF with a rack in the center. Spray an 8×8-inch metal square cake pan with nonstick cooking spray, then line with parchment (see steps and diagram above), leaving an overhang on all four sides. 

Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it starts to foam and sputter, 2-4 minutes. Whisking often, continue to cook the butter until it starts to quiet down, smells nutty, and turns deeply golden brown, another 3-5 minutes. As you whisk, try to lift any browning milk solids that are stuck to the pan. Remove from the heat and immediately pour into a large heatsafe bowl placed over a digital scale, making sure to scrape in as many browned bits stuck to the pan as possible. You should have about 113 grams of butter remaining.

Immediately whisk the cocoa and vanilla into the warm brown butter until smooth. Whisk the sugar and salt into the brown butter mixture until combined. Beat in the eggs one at a time, whisking vigorously to combine, about 1 minute (after the first egg the mixture will look lumpy and separated but after beating in the second it will form into a smooth, glossy mixture). Fold in the starter discard until combined, then fold in 59 grams (2 ounces, about 6 tablespoons) of the chopped chocolate.

Pour the batter into the prepared pan and smooth as needed to make an even layer. Sprinkle over the remaining chopped chocolate. Bake until a tester inserted into the center comes out with some moist (not totally gooey) crumbs, 29 to 32 minutes. Immediately sprinkle the surface with flaky salt, then let cool for at least 35 minutes, but ideally 1 hour—these are fudgy! (If you can, let the pan cool at room temperature for at least 15 minutes so it’s not searing hot, transfer the pan to the refrigerator and chill for at least another 15 minutes, or up to overnight.)

Lift the brownies out of the pan by the parchment and place on a cutting board. Cut into pieces (I like cutting the batch into 9 large, 12 medium, or 16 bite-sized pieces). Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days (I love cold brownies, this is my preference), or in the freezer for up to 4 months.

[daily-deliciousness]

Easy chocolate tiramisu (without eggs)

[eat-love-eat]

Peanut Butter Hot Chocolate

[a2zillustration]

August Baking 2024

Oreo Cakesters - 5/5

Genuinely impressed these turned out as good as they did because SOMEONE (me) used twice as much butter as necessary for the cookies. Can't wait to try this one again the right way!

Cinnamon Roll Sugar Cookies - 3.75/5

These taste good but they're so much effort to make. Just find a really good snickerdoodle recipe you like more tbh, unless you want cookies that look cuter.

[smolsleepyfox]

Foxy's "I fucking hate making breakfast in the morning" overnight oats

Overnight oats are great because I hate waking up and love grabbing a box from the fridge to steal my employer's time by eating at work.

Except somehow I've met several people who are convinced they need to buy the premade ones which are stupidly expensive (looking at you, 3 Bears).

So here, be free:

You need:

Rolled oats (in Germany we can choose between softer and harder ones)

Milk or adjacent liquid

Toppings

Tupperware or equivalent airtight container

For toppings I use unsweetened cocoa powder (or hot chocolate mix if I run out) and a frozen berry mix, but you can reasonably use anything you like - I've used my homemade pumpkin spice mix, chocolate sprinkles, and various nuts before, all of which can be made or bought in bulk.

How to make them:

Put oats into the container, add your toppings and stir.

(! Important ! Otherwise you will find dry spots of unflavored oats at the bottom. Not recommended.)

Lastly, add the milk/equivalent until the oats are just slightly covered. The oats will absorb the liquid so you may have to experiment how juicy you want your oats.

Close the container and put it in the fridge for easy grabbing the next morning.

Bonus, you can heat it in a microwave and have a warm breakfast (if you use chocolate sprinkles they melt, so don't forget to stir).

Theoretically you can make this in bulk, leaving out the milk and any wet ingredients (dried fruit is fine) which will store several months in the correct conditions.

Anyway, love and oats, amen.

[askwhatsforlunch]

Fondant au Chocolat

It's rather difficult to try to explain what exactly is the beautifully soft texture of a Fondant au Chocolat, thus I won't endeavour it. It is much easier to bake one and indulge in its deliciousness, thus I invite you to do it! Happy Sunday!

Ingredients (serves 4 to 6):

200 grams/7 ounces very good dark chocolate (at least 75% cocoa)

6 tablespoons unsalted butter

4 large eggs

1/2 cup caster sugar

3/4 cup plain flour

1 tablespoon cocoa powder

1/4 cup cocoa nibs

Preheat oven to 190°C/375°F.

Butter a pie plate or cake tin generously, and dust lightly with flour. Set aside.

Break dark chocolate into a medium bowl. Add butter, cut into chunks, and fit the bowl over a small saucepan of simmering water over medium-high heat (the bottom of the bowl should not touch the water).

Melt chocolate and butter together, stirring with a spoon until smooth, silky and shiny. Remove from the heat; set aside.

Break the eggs in a large bowl. Add caster sugar, and whisk energetically until pale yellow and fluffy, and the mixture falls from the whisk like a ribbon.

Sift in flour and cocoa, and give a good stir until well-blended.

Then, gently fold in melted chocolate and cocoa nibs, until completely combined.

Pour batter into prepared pie plate or tin, levelling with a spatula.

Place in the middle of the warm oven, and bake, at 190°C/375°F, for 25 minutes.

Remove from the oven and let cool slightly or completely.

Serve Fondant au Chocolat warm or cooled, with a glass of chilled Champagne!

[wewontbesleeping]

made spumoni cookies <3

[constellation-sapphic]

I said I was gonna try to make the Olympics chocolate muffins, and I did :) they're really good I get the hype!

Recipe I used!

[ryeisenberg]

Classic Chocolate Pound Cake | The Practical Kitchen

“This classic chocolate pound cake is velvety, moist, and decadent, thanks to cocoa powder bloomed in milk and a generous dollop of sour cream for extra tenderness. The chocolate flavor is so rich and dreamy there's no frosting needed — just a simple dusting of powdered sugar to finish and your loaf of chocolate pound cake is ready to serve.”

[yasssss-food]

Coffee Bean Cookies

[shoku-and-awe]

Happy As a Yam - Vegan Sweet Potato Black Bean Enchiladas

[simmeringstarfruit]

Olympic Chocolate Muffins

Double chocolate muffins with ganache-style filling, inspired by the trending Parisian muffins from the 2024 summer olympics. This easy chocolate muffin recipe is the ultimate chocolate lover’s decadent breakfast, afternoon snack, or dessert. A moist, tender and tall jumbo chocolate muffin stuffed with heavenly chocolate ganache. Including a recipe for homemade chocolate chunks, plus…

[eat-love-eat]

Neapolitan Cookies

[yenpondering]

On a brighter note I've taken to cleaning and reorganising the kitchen since I'm the one that mainly uses it now and it gives me serotonin to see my baking supply all neat and tidy.

Last week I tried my hand at making a no bake matcha cheesecake and a matcha bread with red bean paste yeee