Sugar free, fat free Jello pudding. I often add extra cacao powder or peanut butter powder to amp up the flavour and thickness. Both go well with the chocolate and butterscotch pudding.
Canned pumpkin mixed with cacao powder and/or peanut butter, eaten either cold or microwaved. When using cacao powder, since it's more bitter, I'll add a bit of sweetener.
Yogurt mixed with cacao powder and/or peanut butter powder (sensing a trend here, lol)
For cacao powder, the Cacao Barry brand is absolutely amazing. The richest, darkest powder I've ever had.
Thanks for sharing! Chocolate gets a bad rap, but pure cocoa/cacao powder on its own has so many benefits.
I tend to use cocoa powder in smoothies, homemade mochas, mixed in with canned pumpkin, mixed into yogurt, and added to oatmeal. I started buying this Cacao Barry variety from Amazon and I'm hooked. The quality is so good that you barely need to add sweetener.
Cacao Barry instantly improves any cocoa dessert. It makes people think I am a pastry chef when really I just like buying stuff on Amazon. I've also heard good things about Valrhona cocoa powder but it's more expensive.
These with this are my go-to. Perfect for "aw shit I forgot I need to bring something to the party." It's dangerous being about 30 minutes from killer brownies at any time.
I typically just make them with a single stick of butter when I can't be bothered to cut another two tablespoons from another stick. Works fine.
That would be unsweetened chocolate for cooking/baking. I use 100% cacao powder on my oatmeal and cereals. It's just ground, roasted, cacao beans that produce a wonderful dark chocolate. Yes, it's bitter, but in cereal and oatmeal it's really tasty. https://www.amazon.com/gp/product/B00BLTNL4Q/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&th=1
I used to use Tollhouse Unsweetened cocoa powder, I know that didn’t help my case. I have recently been using Cacao Barry extra brute (I have not used this cocoa powder for the cookies yet). This is the cocoa powder
Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb https://www.amazon.com/dp/B00BLTNL4Q/ref=cm_sw_r_cp_api_glt_fabc_SC7RHMRZKPNXY9QNGF34
Give it another try with a new box of baking soda and a new tablespoon measure. I think you’ll like this cake!
One more idea: what cocoa did you use? You’ll want to make sure it is Dutch cocoa. She suggests this one and I really like it. Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb, Chocolate https://www.amazon.com/dp/B00BLTNL4Q/ref=cm_sw_r_cp_api_glt_fabc_KNCREX0ZW1VDX0PEG9EY
Cacao Barry - Extra Brute She did a great article about cocoa powder that really opened my eyes to a world beyond Hersey's.
Dutch-Process: Cacao Barry Extra Brut
Baking Chocolate: ChocoVivo. A small boutique chocolate-maker that works directly with the cacao plantation in Mexico.
White Chocolate: Callebaut White Chocolate Callets
I think that has to do with high fat content cocoa. I followed her directions and ingredient recommendations.
Cacao Barry Cocoa Powder 100%... https://www.amazon.com/dp/B00BLTNL4Q?ref=ppx_pop_mob_ap_share
E. Guittard Chocolate - "Coucher... https://www.amazon.com/dp/B00O20YFU0?ref=ppx_pop_mob_ap_share
I would assume coco powder. This is all I use now and it's amazing
https://www.amazon.com/gp/product/B00BLTNL4Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Are you using the same chocolate as the last time and an anodized pan?
This is the cacao and chocolate I’ve used twice now and gotten the crust both times. Both were 350F for 30min, which got to 205F with instant read thermometer.
Cacao Barry Cocoa Powder 100%... https://www.amazon.com/dp/B00BLTNL4Q?ref=ppx_pop_mob_ap_share
E. Guittard Chocolate - "Coucher... https://www.amazon.com/dp/B00O20YFU0?ref=ppx_pop_mob_ap_share
I use her recommendations on cacao powder as well. She says the high cacao fat content is what gets you that paper thin crust.
Cacao Barry Cocoa Powder 100%... https://www.amazon.com/dp/B00BLTNL4Q?ref=ppx_pop_mob_ap_share
Her recommended anodized aluminum pan helps as well.
Fat Daddio's Sheet Cheesecake Pan... https://www.amazon.com/dp/B00133748E?ref=ppx_pop_mob_ap_share
I buy Stella's recommended Cacao Berry Brute on Amazon (https://www.amazon.com/Cacao-Barry-Cocoa-Powder-Extra/dp/B00BLTNL4Q) 2 lb bag but I end up going through it a lot faster than expected. I've also used Guittard Cocoa Rouge to good results, which is also available on Amazon.