INGREDIENTS 100g melted butter, plus extra for greasing 3 eggs 175ml milk 250g self-raising flour 50g cocoa powder
1tsp baking powder 150g light brown soft sugar 100g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into 5mm dice 100g milk chocolate drops, or milk chocolate, finely chopped into 5mm dice For the sauce: 300ml water 200g light brown soft sugar 40g cocoa powder
METHOD Preheat the oven to 180degC/Gas 4 and butter a 2l ovenproof dish.
Ingredients 125g unsalted butter 125g caster sugar 100g self-raising flour 25g cocoa powder
50g desiccated coconut 3 large eggs Frosting 150g unsalted butter 350g of icing sugar 50g of cocoa 2-3 tbsp of coconut milk or Malibu Coconut shavings to decorate Method 1 Preheat the oven to 180 degrees (fan) and line a 12 hole muffin tin with 10 paper or foil cases.
SERVE HOT WITH DOUBLE CREAM OR ICE CREAM SERVES SIX INGREDIENTS | 100g melted butter, plus extra for greasing | 3 eggs | 175ml milk | 250g self-raising flour | 50g cocoa powder
| 1tsp baking powder | 150g light brown soft sugar | 100g dark chocolate drops (70 per cent cocoa solids) or dark chocolate, finely chopped | 100g milk chocolate drops or milk chocolate, finely chopped into 5mm dice FOR THE SAUCE | 300ml water | 200g light brown soft sugar | 40g cocoa powder
METHOD 1 Preheat the oven to 180C/Gas 4 and butter a 2-litre ovenproof dish.
Serves | 2, ready in about 5 minutes INGREDIENTS 1 level tsp low-fat spread suitable for baking, such as Flora Light 42g self-raising flour 4 tbsp artificial sweetener 14g cocoa powder
1 large egg 4 tbsp fat free natural yoghurt 2 tsp vanilla extract 1/2 tsp mild chilli powder Low-calorie cooking spray Icing sugar to dust 190g Toffee Muller Light yoghurt Fresh raspberries and strawberries METHOD 1.
INGREDIENTS 20 digestive biscuits 125g butter 200g condensed milk 2 tbsp cocoa powder
125g desiccated coconut, plus another 4 tbsp toasted 1 Put the digestive biscuits in a plastic bag and bash with a rolling pin until they resemble crumbs.
INGREDIENTS 30g malted chocolate drink powder 30g cocoa powder
225g butter, softened, plus extra for greasing 225g caster sugar 225g self-raising flour 1 tsp baking powder 4 eggs For the icing: 3tbsp malted chocolate drink powder 11/2tbsp hot milk 125g butter, softened 250g icing sugar, plus extra for dusting 50g dark chocolate (at least 50% cocoa solids), melted 1tbsp boiling water About 20 Maltesers, to decorate Icing sugar, to dust METHOD 1.
ADM introduced D11LA, a fat-reduced cocoa powder
inspired by traditional British chocolate flavour and the most recent addition to the deZaan[TM] range, during Gulfood Manufacturing 2014 in Dubai last November.
INGREDIENTS 2 medium-large sweet potatoes (600g) 14 Medjool dates, pitted 80g ground almonds 100g buckwheat or brown rice flour 4tbsp raw cocoa powder
(if you don't have this use conventional cocoa powder
, but double the quantity) 3tbsp maple syrup Pinch of salt METHOD 1.
MILLIONAIRE'S MUD PIE For a decadent dessert look no further than this recipe by Cathryn Dresser INGREDIENTS: FOR THE CRUST 150g unsalted butter, melted, 350g Bourbon biscuits, 1 1/2 tbsp cocoa powder
FOR THE CARAMEL 397g tin condensed milk caramel, 1/2 tsp sea salt FOR THE CHOCOLATE FILLING (MUD) 100g milk chocolate, 100g dark chocolate, 200g unsalted butter, soft, 300g light muscavado sugar 4 large eggs, lightly beaten, 4tbsp cocoa powder
, 250ml single cream TOPPING 300ml pot of whipping cream, whipped METHOD: 1.
Heavy cream and milk mingle in the base, flavored with both bittersweet chocolate for depth and cocoa powder
for tang, along with a little vanilla extract for its floral perfume.
For the new systematic review in The Cochrane Library, the researchers reviewed evidence from short-term trials in which participants were given dark chocolate or cocoa powder
daily and found that their blood pressure dropped slightly as compared to a control group.
Daily consumption of dark chocolate or cocoa powder
caused a slight reduction in blood pressure readings, a review of study evidence showed.