Super-Duper Chocolate Cookies (Marygin's)

½ c. butter
4 oz. bitter chocolate (I use 12 T. cocoa and 4 T. oil instead.)
2 c. sugar
2 tsp. vanilla
4 eggs
2 c. flour
2 tsp. baking powder
1 tsp. salt
½ c. chopped nuts (optional)


Melt butter and chocolate (or melt butter and add cocoa and oil). Add sugar and vanilla and heat. Take it off the heat while it’s still thick and grainy. Add eggs one at a time, beating after each addition. Add dry ingredients and nuts. Mix. Chill over night.

Form into small balls and roll in powdered sugar. Bake 8-12 minutes at 350 degrees.

Chocolate Raspberry Pound Cake

1 C. seedless black or red raspberry preserves, divided
2 C. all-purpose flour
1 ½ C. sugar
¾ C. Hershey’s cocoa
1 ½ tsp. baking soda
1 tsp. salt
2/3 C. butter, softened
2 C. (16 oz.) sour cream
2 eggs
1 tsp. vanilla extract
Powdered sugar
Raspberry crème (follows)

Heat oven to 350. Grease and flour 12-cup tube or bundt pan. In small microwave-safe bowl, place ¾ C. preserves. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.
In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs ,vanilla and melted preserves; beat on medium speed of mixer 3-4 minutes or until well blended. Pour batter into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 min.; remove to wire rack. In small microwave-safe bowl, place remaining ¼ C. preserves. Microwave on HIGH 30 seconds or until melted; brush over warm cake. Cool completely. At serving time, sprinkle powdered sugar over top. Spoon Raspberry crème over slices.

Raspberry crème: Thaw 1 (10 oz.) pkg. frozen red raspberries in light syrup. Puree in food processor or blender. Strain to remove seeds; discard seeds. Blend 1 container (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 T. Chambord (raspberry-flavored liqueur) if desired.

Black-bottom Cupcakes

1 8 oz. pkg cream cheese
1/4 C. cocoa
1/2 c. SUGAR
1 tsp. soda
1 egg, beaten
1/2 tsp. salt
1/8 tsp. salt
1 C. water
1 6 oz. pkg chocolate chips
1/3 C. salad oil
1 1/2 C. flour
1 T. vinegar
1 C. sugar
1 tsp. vanilla

Combine the cream cheese, sugar, egg, and salt. Stir in chocolate chips and set aside. This is the topping for batter.
Batter: sift flour, sugar, cocoa, soda, and salt. Add water, salad oil, vinegar, and vanilla. Fill muffin pans 1/3 full of cocoa batter. Top with 1 T. of cream cheese mixture. Bake at 350 for 20 to 25 minutes. 18 full size cup cakes or 3 dozen mini.

Triple Chocolate Brownies

• 3 sticks plus 2 tablespoons unsalted butter
• 12 ounces best-quality bittersweet chocolate
• 6 eggs
• 1 3/4 cups superfine sugar
• 1 tablespoon pure vanilla extract
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 cup white chocolate buttons, chips, or morsels
• 1/2 cup semisweet chocolate buttons, chips or morsels
• Approximately 2 teaspoons confectioners' sugar, for garnish

* Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Nigella Lawson Recipe