Tasty and Easy Recipes

Ingredients:
2 cups water
1 cup sugar
1 cup unsweetened cocoa powder

Method:
Combine water and sugar and cook over medium heat until sugar dissolves.
Whisk in the cocoa powder; bring the mixture to a simmer, and simmer for 3 minutes, stirring constantly.
Remove from heat and chill in the refrigerator for 2 hours. Stir the mixture and put in ice cream maker. The sorbet will be soft but ready to eat. If you want a firmer sorbet, transfer to a freezer container and freeze for at least 2 hours.

Ingredients:
1/2 cup (125ml) 35% whipping cream
1 tsp. (5ml) orange rind, finely grated
1/3 pound (~250g) bar bittersweet rich dark chocolate, finely chopped
1/4 cup (50ml) 100% pure orange juice

Method:
Light candle under fondue pot to preheat.
In saucepan, heat whipping cream and orange rind over medium-high heat just until cream comes to a boil.
Reduce heat to low. Add chocolate to saucepan; whisk until chocolate is melted. Whisk in orange juice.
Pour chocolate mixture into fondue pot. Serve with assorted fruit such as chunks of pear, apple, banana, or orange sections.

Ingredients:
2 oz. (50g) chocolate, flaked
8 eggs, separated
1-1/2 cups sugar
Grated rind of orange and the juice (I do not use the rind)
3/4 cup potato flour
1 package vanilla sugar
1/4 tsp. salt

Method:
Preheat oven to 350°F.
Beat the egg whites with 1/2 cup sugar. Then fold into the rest of the ingredients.Pour into a tube pan and bake.

Ingredients:
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine/butter
1 tbsp. hot water
4 eggs
1 tbsp. potato starch

Method:
Preheat oven to 425°F.
In a small pot combine chocolate, margarine, and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside.
In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well-blended. Spread evenly in a greased 8″ springform pan.
Bake 12 to 15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve.
Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar.)