chocolate dessert?

Question

anyone know of a really good chocolate dessert?

Answer 1

Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour

Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 2

Chocolate Ugly Cake Mix


Ingredients
Chocolate Ugly Cake Mix™
1/2 cup cold water
1 1/4 cups hot water

Directions
Combine contents of Packet 1 with cold water; stir until well blended. Spread batter into greased 8 x 8 baking pan. Sprinkle contents of Packet 2 over top of batter; carefully pour hot water over top. Do not stir. Bake at 350° for 30 minutes. (Cake will be wet around the edges.) Let cool 10 minutes; serve warm spooned into dessert dishes. Makes about 9 servings.

If you go to this web site you can see a picture of it and all I can say is omg I love it

http://tastefullysimple.com/web/dgoodacre

Answer 3

Chocolate Decadence
1 pound dark chocolate
5 ounces butter
Melt butter and add chocolate. Chocolate chips will also work in this recipe.
4 eggs
1 T. sugar
1 T. flour

Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take about 8-10 minutes. Fold in the flour. Add chocolate mix. Fold this in, trying not to lose the volume created when you beat the eggs. (Note: add 1/4 of the egg mixture to the chocolate and stir it in. Then lightly fold the remaining egg mixture into the chocolate.)

Prepare a 9 inch pan by cutting a round of wax paper to fit in the bottom of the pan. Grease lightly and fit paper on bottom of pan. Pour batter into pan and bake at 425°F. for 15 minutes. Center will be just beginning to set. Let cool completely in pan.

To serve remove from pan and remove wax paper. Place cake on serving dish. Top with chocolate sauce, whipped cream and chocolate shavings after cutting, if doing individual servings. Otherwise, I would top with the chocolate shavings and serve the chocolate sauce and whipped cream on the side

Answer 4

Chocolate Crock Pot Cake


1 chocolate fudge cake mix or your favorite chocolate
8 oz sour cream
1 c semisweet chocolate chips
1 c water
4 eggs
3/4 c vegetable oil
1 - 4 serving size instant chocolate pudding mix

Mix everything together and pour into a lightly greased crock pot. Cook on low for 6-8 hours or 3-4 hours on high.

Serve warm with whipped cream or vanilla ice cream

( makes house smell great, too!)

Answer 5

****CHOCOLATE COVERED CHERRY CAKE BAKE
IN 3 CAKE PANS
AT 350º
FOR 25 TO 30 MINUTES.

INGREDIENTS

1 can cherry pie filling 2 eggs 1TSP.almond extract 1 box chocolate fudge cake mix (18 OZ)
INSTRUCTIONS

Mix together eggs, extract and cake mix.Gently fold in cherry pie filling with wooden spoon.Be careful not to mash the cherries.Dough will be very thick.
FROSTING INGREDIENTS
1 cup sugar¼ cup can milk 5 TBS. butter boil 1 minute, ADD 6 oz. Chocolate clips.Mix, soon as smooth, spread on cake.

Answer 6

My mom makes Peanut Butter Temptations.
What you do is you get peanut butter cookie mix, and instead of baking the cookies on a cookie sheet, bake them in a muffin pan. Put them in the oven, like regular cookies, and when they're done, (after about 10-15 min.) put a mini reese's cup in each one, then keep them in the freezer until they harden. They're really good, but sooo rich.

Answer 7

sky high mud pie cake or double chocolate chip brownies. i suggest hitting the gym after eating these.

Answer 8

Fudge & Brownies!

Answer 9

Hot fudge sundae.

Answer 10

CHOCOLATE PRALINE LAYER CAKE

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup brown sugar
• 3/4 cup chopped pecans
• 1 pkg. Devil’s food cake mix
•1 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla
• toasted pecans, choc curls for garnish

Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.

BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.

TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.

ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.

--1988 Pillsbury Bake-Off Winner
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TUNNEL OF FUDGE CAKE

CAKE:
1 ¾ cup sugar
1 ¾ cup margarine or butter, softened
6 eggs
2 cups XXX sugar
2 ¼ cups A/P flour
¾ cup unsweetened cocoa
2 cups chopped walnuts**
GLAZE:
¾ cup XXX sugar
¼ cup unsweetened cocoa
4-6 Tbsp. milk

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

** Nuts are essential for the success of this recipe.

--1966 Pillsbury Bake-Off Winner
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MOLTEN CHOCOLATE LAVA CAKES

½ C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ C. sugar
2 Tbsp. all-purpose flour

Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side -- your choice.
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Chocolate Pudding Cake

3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine

Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).

TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa

Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.

Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)

Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.