| 31. | Mix together in another bowl the butter, flour and cocoa.
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| 32. | These were thick, cake-type brownies made with cocoa.
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| 33. | Decorate with sifted cocoa, additional shaved semisweet chocolate and raspberries.
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| 34. | Add cocoa mixture; beat on high speed for 2 minutes.
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| 35. | Stir in cocoa, cinnamon, cloves, nutmeg and pepper.
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| 36. | 1 cup unsweetened cocoa ( preferably Valrhona, Callebaut or Droste)
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| 37. | Sift the flour with the baking powder, salt and cocoa.
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| 38. | Remove from the heat and whisk in the cocoa until smooth.
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| 39. | Remove from heat and gradually stir in espresso powder and cocoa.
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| 40. | Adding cocoa will add a lot of depth to the cake.
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