what is the best chocolate desert you've ever had?

Question

and if you happen to know the recipe, then by all means, tell me!

Answer 1

Death by Chocolate

Ingredients
24 oz. dark [dark as you like] chocolate
2 sticks unsalted butter
2/3 cups heavy cream
6 whole extra large eggs

Method
Preheat oven to 425°

Melt the butter and 16 oz. of the chocolate in a double boiler. Warm 6 eggs in hot water in a separate pan. Coat a 9" spring form pan with butter. Wrap the pan in foil to make it watertight. Beat the eggs whole until they are fluffy. Slowly fold the melted butter and chocolate in to the eggs. Place the mixture in the spring form pan. Place the pan in a larger pan and pour in warm water until it is half – way up the pan.

Bake for 5 minutes. Cover with foil and continue baking for another 10 minutes. Pour on the topping [recipe follows]. Refrigerate. Serve.

Topping

Method
Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Immediately add 6 oz. of finely chopped dark chocolate. Cover and let stand for five minutes. Stir until smooth. Test the topping by stirring. It is ready when a drop "mounds" before disappearing into the mixture.

If it is too thick – thin with warm liqueur [Cointreau or Framboise or Frangelico].

If it is too thin, add more chocolate, re – heat and test it again.

Answer 2

4- Layer Dark Chocolate Raspberry Cake

Recipe:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Raspberry Filling
Dark Chocolate Frosting
Garnish: fresh raspberries

Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with
an electric
mixer just until blended. Beat at medium speed 2 minutes.
Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a
wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire
racks 10 minutes; remove from pans, and cool completely on wire racks.

Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark
Chocolate Frosting on top and sides of cake. Garnish, if desired.

Yield: Makes 12 to 15 servings

Answer 3

Chocolate Cheese:

Chocolate
Cheese

Answer 4

S'more Cups

Buy Graham cups (found in your local grocery store baking aisle)
Sweet Condensed Milk
A bag of semi-sweet chocolate chips
A bag of small marshmellows

Put a spoonful of condensed milk in the bottom of each graham cup, then fill with choc. chips and cover with marshmellows. Dash a bit more condensed milk on top - not too much, just wiggle it over the top of each cup.

Pop in the oven at 350 for 15-20 minutes. They are good right from the oven but they are better after chilling overnight in the fridge.

Answer 5

This is my all time favorite dessert.

"Chocolate Mousse"

Ingredients :
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer

Preparations :
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Cooks' notes:
• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

Makes 8 servings.

Answer 6

A chocolate cookie. Sorry,i don't have the recipe.

Answer 7

Village Inn chocolate silk pie, and the frozen Marie Callendar frozen chocolate silk pies

Answer 8

The Tuxedo cake at a restaurant called the "Dockside" in St. Helens, Oregon. Deeeeelishhh....

Answer 9

chocolate souffle
sorry i don't have the recipe---it was made for me over 10 years ago---and i still have dreams about it---so warm and gooey

Answer 10

It was a raspberry pie that had chocolate pudding on top of it with a cream topping over the top of it all...

SEW GOOD