The following two recipes aren't my own but are posted by request, nonetheless. For those rare few of you who know Hebrew AND are interested, the book is "Sodot Metukim" by Karin Goren (and it has many more excellent recipes).Dual-color Chocolate Chip CookiesIngredients for dough:
250 gr. soft butter
3/4 cup (150 gr) sugar
3/4 cup (180 gr) packed dark brown sugar
1 tsp. vanilla extract
1 tsp baking soda
0.5 tsp saltFor light mixture:
1/4 cup (40 gr) flour
1 cup (200 gr) dark chocolate chipsFor dark mixture:
1/4 cup (40 gr) cocoa powder
1 cup (200 gr) white chocolate chips
It claims to make 50 cookies, I made 30.
1. In a mixer, mix the butter, two sugars and vanilla at medium speed until you get a creamy consistency. Add the eggs one by one until even consistency.
2. Lower mixer speed, add the rest of the dry ingredients until you get a good dough.
3. Divide the mixture evenly into two bowls.
4. Add to one the light ingredients (flour and dark chocolate), mix well. Add the dark ingredients to the other bowl and mix well.
You can form the cookies now but it's better to let the doughs cool for a while, then it's easier to form them.
5. Heat an oven to 190 deg. C.
6. With slightly wet hands, form balls 3 cm. in diameter from the mixtures (keep them separate for now).
7. Press two balls (one black and one white) together and roll them a bit, just so you get the general shape of a new ball.
9. Place them evenly with spaces on a pan with baking paper (forgot its name in English). Bake for about 12 minutes until the white mixture part start to yellow at the edges.
10. Let cool.
I baked them in batches of 9, but again they were big. Anyway, the amount of time (12 minutes) was fairly accurate.Pictures in the pr0n thread.Extreme Chocolate Cake
This cake is very bitter and "heavy". If you don't like a sweet dessert - this is the one for you!Ingredients:
400 gr. bitter chocolate
200 gr. butter
3 tbsp. coffee liquor (I used just two tsp of nescafe because I didn't have liquor)
1. Heat the oven to 150 deg. C. Place a pan at the bottom of the oven and fill it with boiling water (we need a sauna in there).
2. In a mixer, whip the eggs for 8 minutes at high speed, until you get a thick, light foam.
3. In the meantime, melt the chocolate and butter. Add the coffee, let cool a bit.
4. Mix 1/3 of the eggs into the chocolate mixture. Then fold the eggs gently into the coffee mixture.
5. Pour to a 24 cm. pan with baking paper. Bake for 40 minutes, until the cake's surface starts to crack. The cake shouldn't seem completely baked.
6. Cool, then place in the fridge for at least two hours.
7. Eat straight from the fridge or at room temperature. You can use a knife dipped in some hot water to cut it more easily.
The reason for the cold eggs is because they will form a stickier, thicker consistency. Room temperature eggs make a fluffy cake, but this isn't supposed to be fluffy.
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