Step back in time and savor a taste of pure nostalgia with these incredible Lunchroom Ladies Brownies! This cherished 50-year ...

In a 2-cup measuring cup whisk together 1/4 c of puree, milk, egg whites and vanilla. Set aside. Adjust oven rack to middle position and heat to 350.

Make the icing by placing the cream and chocolate chips into a microwave safe bowl. Place them in the microwave and cook on high for 30 second intervals stirring each time until smooth.

Sift the flour and cocoa powder into a large bowl and stir in the chocolate mixture. Pour into the cake tin and bake for 1 hour and 20 minutes or until cooked. Cool before icing.

Preheat oven to 180ºC (160ºC fan-forced). Grease and line 2 x 20 cm deep round cake pans. In a bowl, sift cocoa, flour and combine with sugar, bicarbonate of soda and baking powder in the bowl ...

For two loaves of babka, line two 9-by-5-inch loaf pans with parchment paper. Set aside. Tip your dough onto a lightly floured work surface and divide in half.

Remove chocolate mixture from heat; let cool, uncovered, at room temperature until just warm to the touch, about 10 minutes. Reduce heat to low and keep water in the saucepan at a bare simmer.

Stirring the cocoa powder with hot water before whipping it into the cake batter does two important things: 1. The heat “blooms” the powder, bringing nuanced flavors to the surface; and 2.