One-bowl brownies and chocolate cake are two recipes that use baker's chocolate. One-bowl brownies are made with unsweetened baker's chocolate, whereas the chocolate cake recipe calls for sweet baker's chocolate.
To make one-bowl brownies, microwave 4 ounces of unsweetened baker's chocolate and 3/4 cup of butter on high for two minutes. Mix well, and stir in 2 cups of sugar. Blend in three eggs and 1 teaspoon of vanilla, and add 1 cup of flour and 1 cup of chopped pecans. Stir well, and pour the mixture into a foil-lined and greased baking pan. Bake the brownies for 30 to 35 minutes at 350 degrees Fahrenheit, and let them cool completely before cutting and serving.
To make a chocolate cake, microwave 4 ounces of sweet baker's chocolate and 1/2 cup of water on high for 1 1/2 to two minutes, stirring after one minute. Beat four egg whites until stiff peaks form and set aside. Combine 2 cups of flour, 1 teaspoon of baking soda and 1/4 teaspoon of salt and set aside. Beat 1 cup of softened butter with 2 cups of sugar until the mixture is light and fluffy, and beat in four egg yolks, one at a time.
Blend in the chocolate mixture and 1 teaspoon of vanilla. Beat in the flour mixture, alternating it with 1 cup of buttermilk. Fold in the egg whites, and pour the mixture into three wax-paper lined and greased round pans. Bake the cake layers for 30 minutes at 350 degrees Fahrenheit, and let them cool completely. To assemble the cake, spread coconut-pecan filling and frosting in between the layers and on top of the cake.