Tag Archives: Dark Chocolate

Paleo Homemade Dark Chocolate


Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!


1/2 cup coconut oil
1/2 cup cocoa powder
3 tablespoons honey
1/2 teaspoon vanilla extract


1. Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

2. Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together.
Maple syrup can be used in place of honey.

Number of servings depends on thickness of mold(s) used, as does set up time.
Not recommended for baking. Must be kept refrigerated.


Dark Chocolate Truffle Cookies


Try Ghiradelli chocolate chips (that’s where the melty, gooey chocolate comes from), and actually let the mixture chill for an acceptable amount of time to ensure that the cookies are not flat.

Salted Dark Chocolate Truffle Cookies

YIELD: Makes 24-30
Cookies Prep Time: 4 Hours (Includes Fridge Time)
Cook Time: 10 mins


6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating


1. In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

2. In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

3. In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

4. Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.

4. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Dark Chocolate-Olive Oil Cake


Full of rich, deeply chocolate flavor, you’d never guess it’s the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners’ sugar, or if you have a favorite chocolate frosting, feel free to use it here. Be sure your 8-inch cake pan is at least 2 inches high; the batter almost fills it. The cake keeps at room temperature for up to four days, but it will disappear much sooner than that.

Dark Chocolate-Olive Oil Cake

Serves 8 to 10


Olive oil and flour for the pan
1-1/4 oz. (1/2 cup) Dutch-processed cocoa powder (I use Droste)
1 tsp. vanilla extract
1/2 tsp. almond extract
4-1/2 oz. (1 cup) all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil
1-1/3 cups sugar
1/4 cup confectioners’ sugar for dusting


1. Position a rack in the middle of the oven. Heat the oven to 325°F. Generously oil an 8×2-inch round cake pan (or an 8-1/2-inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour.

2. In a small saucepan, boil about 1/2 cup of water. Meanwhile, sift the cocoa powder through a strainer over a small bowl. Stir 6 Tbs. of the boiling water into the cocoa until it’s smooth and glossy (if the mixture is very thick, you can add as much as 2 Tbs. more boiling water; when I tried this cake with Hershey’s cocoa, I needed to do this). Stir in the vanilla and almond extracts. Set aside to cool slightly. In another small bowl, mix together the flour, salt, and baking soda and set aside.

3. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy, 2 to 3 minutes, scraping down the sides of the bowl. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it’s well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.

4. Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, 55 to 60 minutes. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.

5. Before serving, dust the top of the cake with confectioners’ sugar. To use a stencil pattern, use the flat side of the cake for a more level surface (the cake may dip slightly in the center; if that’s the case, you’ll get a cleaner design with a pattern that keeps close to the perimeter).

Dark Chocolate & Peanut Butter Pan Cookie


When the world hands you a day you’d rather forget, treat yourself to some much needed dark chocolate comfort. This pan cookie recipe calls for chunky peanut butter and dark chocolate morsels– a winning combination!



3/4 cup chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar
2 cups all-purpose baking mix (Bisquick)
1 (12-ounce) package dark chocolate morsels, divided (Hershey’s Special Dark Chips)


Stir together peanut butter, eggs, and vanilla in large bowl.

Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Dark Chocolate Red Wine Cake with Chocolate Cream Filling


A delicious, moist chocolate cake with a spark of red wine, filled with a creamy chocolate, and topped with powered sugar. This chocolate cake is for grown-ups. #chocolatefriendsofTenaciousM enjoy!

Dark Chocolate Red Wine Cake with Chocolate Cream Filling 1Red Wine

Yields: 12 slices
Total Time: 1 hr 5 min
Prep Time: 35 min
Cook Time: 30 min


1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1/2 cup(s) softened butter
1 teaspoon(s) vanilla
2 eggs
1 cup(s) red wine, use your favorite red wine
1/3 cup(s) confectioners’ sugar

2/3 cup(s) butter, softened
4 cup(s) confectioners’ sugar
1/3 cup(s) cocoa
1 teaspoon(s) vanilla
4 tablespoon(s) half and half


1. For Cake: Pre-heat oven to 350˚F. Grease/spray a Bundt pan.

2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.

4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.

5. Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.

6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.

7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small “canal” or “moat” all around the bottom section of the cake.

8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar and slice.