Beat butter and sugar to death with cocoa. Add eggs and coffee. Keep beating to death (I used my mixer). Once you're fed up with beating, gently fold in flour. Just before it is mixed throw in chips and mix them too.
In order that the mix doesn't get tough, the flour should not be beaten in. To get a chewier result reduce the amount of flour and/or increase amount of sugar.
Oven 175 C, 350 F. Took longer than 30 minutes (in my round pan).
150 C (300 F), 25 minutes, round pan
Melt butter and chocolate `au bain Marie' (a bowl placed in hot water). Separately beat eggs with all sugar to maximum volume (mixer comes in handy!). Stir egg-sugar stuff in the chocolate-butter. Add the flour. Put the batter in the pan and bake for 25 minutes. Leave for a night so the taste improves. Divide into small rectangles and try not to overestimate your appetite...
IMPORTANT: In my oven, the 25 minutes yield a medium-dry set of Brownies. Shorter baking time yields wetter Brownies, longer baking time yields an ordinary chocolate cake. Experiment with your own oven!
extra:
Pour the espresso coffee over the sponge fingers. Beat the egg yellows with the sugar until creamy. Beat the mascarpone cheese through the mix. In another bowl, beat the egg whites until fluffy. Mix the egg whites through the mix of yellows and mascarpone. Mix in the grated chocolate.
Lay out one layer of soaked sponge fingers in a rectangular container. Pour over half the eggs and cheese mix. Lay out one layer of soaked sponge fingers on top of the mix. Pour the rest of the mix over the sponge fingers. Refrigerate for several hours (it's a good idea to prepare the tiramisu one day in advance and let it refrigerate for one day).
Sprinkle cocoa powder over the tiramisu and serve.
Preheat the oven to 350° F (180° C). Butter and flour a 9-inch Bundt pan.
Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. In another large bowl, mix together the sugar, yogurt, espresso, and oil until well blended. Pour the liquid ingredients into the flour mixture and mix together just until blended. Spoon the batter into the prepared pan, smooth with a spatula, and bake 30 minutes, or until a tester comes out clean. Remove from the oven and let cool 10 minutes before removing from the pan.
Makes about 5 dozen cookies.
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375° F (190° C) oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
This recipe was tried by Lynda Hardman and Christine Scheel, and tasted by Sjoerd Mullender.
Place about ¾ of the choc chips into a bowl, pour on the very hot coffee, stir well then leave to stand for 5-10 minutes, stirring occasionally until chocolate melts. Stir again and leave until moderately warm. (Note: with our joint chocolate-warming-experience we could not believe such a tiny amount of coffee would melt all that chocolate. We microwaved the chocolate very carefully (low and medium) until it was melted but without becoming hot, then stirred in the coffee.)
Lightly beat in the sugar, softened butter, eggs and vanilla. Beat until smooth. (We did this wrong, and started beating the eggs and the sugar and then not being able to combine the butter. Saved the day by warming the mixture until the butter melted but the eggs didn't cook - ugh! Then we combined the 2 mixtures.)
Lightly stir in the rest of the chocolate chips. (we didn't have any....)
Pour into a buttered 20cm spring form tin, and line base with cooking parchment. Bake in a pre-heated oven (180° C) for 40-45 minutes or until a crust has formed on top and cake is lightly firm to touch. Remove from oven, cool, then carefully remove cake from the tin and invert on to a serving platter. (The photo shows the cake the right way up!) Chill until ready to serve. (Don't be alarmed - your reasonably well-risen cake will settle to a solid "pancake"!)
Before serving, dredge lavishly with the cocoa mixture. Cut into thin portions to serve, as suggested with berries and cream. Garnish with a fresh scented geranium leaf or fresh mint.
Preheat the oven to 180 degrees.
Butter a 17-18 cm cake tin and dust it with flour and put aside. Whisk together the butter and the sugar until soft and fluffy. Place the chocolate for the cake in a bowl and set it over a pan of very hot but not boiling water (the bowl should not touch the water), stirring until the the chocolate has melted. Whisk the chocolate into the butter/sugar mix. Add the vanilla, the orange zest and juice, and the egg yolks.
Sift the flour and cocoa powder on to the mixture and lightly whisk in. Whisk the egg whites and the salt until they hold soft peaks. Then fold them into the chocolate mixture.
Turn the mixture into the prepared tin and cook in the centre of the oven for around 40 minutes (or until the cake has risen and a crust has formed on top). Don't pierce to test it.
Leave the cake in the tin until cold (it will sink a little). Melt the remaining chocolate and using a brush cover the cake with it. You can add extra zest on to the still warm cover - but just the glazing is fine too. Keep the cake in the fridge until the cover is hard, then put it into a tin and cover with alufolie. The cake tastes best if you keep it a day in the tin.