I was talking to a friend and joked that these days there are problems with meat because of mad cow disease, problems with chicken because of bird flu and problems with vegetables because of bug infestations. So the only healthy food left to us is chocolate!

 Her response was, “You should write a column about that… and include some good chocolate recipes.”Now that we are being told by doctors that chocolate is healthy for us, we just have to remember moderation. I’m afraid however, that moderation will fly out the window when you are faced with these desserts.

I have been making this cake for more than 30 years and it’s an all-time favourite with anyone who has ever tasted it. It’s simple to make and absolutely fabulous.

2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
11/2 cups sugar
1/3 cup cocoa
1 cup water
4 tbsp. margarine, melted
2 cups chopped nuts, optional
2 cups brown sugar
1/2 cup cocoa
31/2 cups boiling water

Preheat oven to 350. Sift flour, baking powder, salt, white sugar and 1/3 cup cocoa. Stir in water, margarine and nuts. Mixture will be stiff.  Spread in a 9×13-inch baking dish.

Combine brown sugar and 1/2 cup cocoa. Sprinkle over batter. Place baking dish in oven on a sheet of aluminum foil or a cooking sheet in case of spillover.  Pour boiling water over batter. Bake in preheated oven for 45 minutes. Bubbles will appear around edges. Top will be firm, but will float. Serve warm with a serving spoon and spoon sauce over cake. Makes 16 servings.

Your grandmother’s mandelbroit was never like this!

3/4 cup unsalted butter, melted and still warm
1/2 cup cocoa powder, measured and then sifted
11/2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 tbsp. double-strength brewed coffee or espresso
3 to 4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup chocolate-covered peppermint patties, minced
1/2 cup semi-sweet chocolate, cut into coarse chunks

Finishing touches:
6 oz. white chocolate, melted
1/2 to 1 tsp. pure mint extract

Preheat oven to 350. Line two small baking sheets or one large baking sheet with parchment paper.

In a mixer bowl, stir together melted butter and cocoa. Blend in sugar and then add eggs, vanilla and coffee.

In a separate bowl, blend flour, baking powder, baking soda and salt.  Stir into wet batter and then fold in minced peppermint patties and semi-sweet chocolate.

Form dough into two logs and place on prepared baking sheets. For larger biscotti, use one large sheet and make one large log of dough.

Bake until biscotti logs seem set, about 30 to 40 minutes.  Remove biscotti from oven and let cool 15 to 20 minutes.  Reduce oven temperature to 325. Using a long serrated knife, slice logs on the diagonal into slices about 1/2 inch thick.

Return biscotti to baking sheets and bake a second time to dry and crisp them, about 15 to 20 minutes, turning once midway to ensure even baking.  Since cookies are dark, it is difficult to judge when they are done. They should seem almost dry to the touch when ready. Let cool completely on baking sheets.

For coating, melt white chocolate slowly and then briskly whisk in mint extract very quickly so as to blend and flavour white chocolate without chocolate seizing up. You can spread or drizzle melted white chocolate onto one side of these baked cookies for a gourmet look.

Sue’s note: The second time I made this I added white chocolate chips to the batter before baking instead of coating them. Makes 24 to 36 depending on size.