Recipes that use unsweetened cocoa powder include a wide range of baked goods such as chocolate pound cake, brownies and biscotti. Many other recipes also use it for its intense chocolate flavors, such as candies and desserts, and even savory dishes such as barbecue sauce and chili make use of its richness.
To make chocolate pound cake with unsweetened cocoa, use a traditional pound cake recipe but replace 1 cup of all-purpose flour with 1 cup of cocoa.
For chewy but crusty brownies, using unsweetened cocoa removes the impurities found in chocolate, creating a distinct pleasurable texture with butter and granulated sugar. To make these, take 10 tablespoons of unsalted butter and combine with 1 1/4 cups of sugar, just over 3/4 cup of unsweetened cocoa powder and 1/4 teaspoon of salt in a heatproof bowl. Set the bowl over just simmering water and stir until the butter is melted. Remove the mixture, and let it cool to almost room temperature before beating in 1/2 teaspoon of pure vanilla extract and 2 cold large eggs with a wooden spoon. When the mix becomes shiny, stir in 1/2 cup of all-purpose flour and add 2/3 cups of walnut or pecan pieces. Pour into a lined 8-inch square baking pan and bake at 325 degrees Fahrenheit for 20 to 25 minutes, until an inserted skewer comes out clean.