Rod MacIntyre in Darmouth writes: "I've attached a recipe I got from my sister (Imelda Farrell in Antigonish) years ago. It is a crowd pleaser for anyone who likes chocolate and it's quick and easy!"

CHOCOLATE CHEESECAKE CUPCAKES

8 oz. cream cheese                              1/4 cup cocoa

1 egg                                                  1 tsp. baking soda

1/3 cup sugar                                      1/2 tsp. salt

Pinch of salt                                         1 cup water

1 cup chocolate chips                          1/3 cup salad oil

1 1/2 cups flour                                   1 tsp. vanilla

1 cup sugar                                         1 tsp. vinegar

METHOD:

1. Fill regular sized muffin tins with large paper liners or use no grease non- stick muffin tins.
2. Cream together cream cheese, egg and 1/3 cup sugar, and salt. Stir in chocolate chips and set aside. I use milk chocolate chips.
3. In a large mixing bowl combine flour, sugar, cocoa, baking soda and salt.  Add water, oil, vinegar and vanilla to flour mixture and stir.
4. Fill each muffin tin 1/3 full with chocolate batter mixture.  Drop a large spoonful of cream cheese mixture on top. Bake in 350 degree oven for 20-25 minutes or until the chocolate cake part springs back when lightly touched. Makes approximately 20 cupcakes. Enjoy!

Irene Doyle writes: "Be sure to tell all people with celiac disease that this is wonderful!"

                                       CHICKPEA ORANGE CAKE

            Blend chickpeas and orange juice in processor or blender. Place in a bowl. Add eggs, one at a time, and beat. Add brown sugar, cocoa, baking powder and baking soda. Beat together until mixed well. Add grated orange rind.  Bake in an 8 inch round pan in 350 deg. F oven for 50 minutes. Serve warm or cold as cake. Garnish with fruit and/or whipped cream to serve as a dessert

For 12 servings 

Nutrition facts per 1 serving:

30 g carbohydrate

5 g protein

2.5 g fat

160 calories

2 g fibre

228 mg sodium

From the Stewart Family:

                                      LEONA'S BROWNIES

• 1 cup Becel
• 2 cups W. sugar
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp salt ...blend together and add
• 1 cup whole wheat flour
• 10 tbsp cocoa
• 1 tsp baking powder
• optional 1/2 c chopped nuts

1. mix about 20 strokes
2. bake @350F for 1/2 hour
3. I use a 9x13 pan for these brownies  

Trudy MacDonald in Wheatley River, PEI writes: "I'm not a big fan of CHOCOLATE, but this is a sweet treat my family, friends and I like:"

**Melt semi sweet chocolate in double boiler with a little butter

**Place candy cups on a tray and sprinkle crushed almonds or other nuts on the bottom of the cups

**Chop firm bananas into 1/2 or 3/4 inch coins

**Use a skewer to coat the fruit and transfer to cups

** Sprinkle more nuts on top

**Freeze on tray, then store in container by

**separating layers with waxed or parchment paper

**remove from freezer a few minutes before serving

Liz Moore send this link for a Hot Fudge Sunday recipe. She writes: "I make this on a fairly regular basis. It's very easy, tastes great, and I always get rave reviews."

http://www.bettycrocker.com/recipes/hot-fudge-sundae-cake/b12d68f9-5628-4d9e-ac32-75649bc00523#?st=6&term=Hot%20Fudge%20Sundae%20Cake&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)

This makes a large recipe, so cut the amounts in half for about 8 to 10 portions.

Chocolate Cake:

• 2 lb unsalted butter (plus a bit extra for greasing the ramekins)
• 16 oz dark bittersweet chocolate
• 10 eggs
• 8 egg yolks
• 1 cup plus 2 tbsp white sugar (extra is for dusting the ramekins)
• 2 tbsp vanilla extract
• 1/2 cup plus 2 tbsp sifted cake flour
• 1/2 tsp salt

1. Use a double boiler (a clean mixing bowl sitting over a pot of simmering water) to melt the chocolate and butter together. When completely smooth set aside.
2. Combine whole eggs, egg yolks, white sugar, and vanilla extract in a separate bowl and mix with the paddle attachment until the batter reaches the ribbon stage. Whisk in the melted chocolate and, when smooth, gently fold in the sifted flour and salt.
3. Using the extra butter and sugar, grease the inside of 24 ramekins and fill to 3/4 full. Refrigerate until batter has set. Preheat oven to 400 F and bake for 10 to 12 minutes. Convection ovens may require a couple of minutes less. Remove from oven and rest the cakes for 5 minutes.
4. To remove the cakes run a small paring knife along the inside of the ramekin and carefully turn the dish upside down in the middle of the plate being used to serve the dessert...serve immediately with cherries jubilee and vanilla ice cream.

Cherries Jubilee:

• 4 cans sour bing cherries
• 3 tbsp butter
• 1/4 cup kirsch liqeuer or brandy
• 3/4 cup sugar
• juice and zest of 1 orange
• 1/2 cup heavy cream 35%
• 1 tsp cornstarch

1. Strain the canned cherries into a boil and reserve the juice. Sauté the cherries in the butter for 2 minutes and flambé with kirsch. When the flames subside, add about a cup of reserved juice, the sugar, and the orange juice and zest and bring to a rapid boil. Add the cream and reduce the sauce for a few minutes. Make a slurry of the cornstarch and a little more cherry juice and thicken the sauce to the desired consistency. Serve over the cakes with ice cream while the sauce is still warm.