What Is The Best Chocolate Treat (cake, biscuits, slices) You Have Ever Tasted????

Question

I NEED CHOCOLATE!!!

I have been munching on Mud cake this week, and am starting to get really sick of it. But I tried making brownies, and they weren't chocolatey enough.

If you have any recipes, or tips to help me make heaps of chocolate treats, I would be so happy!! (So would my man and kids, if I feel like sharing!!! lol )

Answer 1

Fudgy Chocolate cake

CAKE
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee
FILLING AND FROSTING
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water
directions
MAKE THE CAKE: Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
MEANWHILE, MAKE THE FILLING AND FROSTING: Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.
MAKE AHEAD The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.

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Quadruple Chocolate brownies

1 1/4 pounds (5 sticks) unsalted butter, softened
1 pound unsweetened chocolate, chopped
5 1/2 cups sugar
16 large eggs
2 tablespoons pure vanilla extract
1 1/2 teaspoons kosher salt
3 3/4 cups all-purpose flour
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
1/2 pound white chocolate, chopped into 1/2-inch pieces
1/2 pound milk chocolate, chopped into 1/2-inch pieces
directions
Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
Transfer the brownies to a wire rack to cool completely before cutting into squares.

Answer 2

The white chocolate covered cherries from Rocky Mountain Chocolate Factory are to die for! If you wanted something to bake yourself, I once had a recipe for snowballs. It was a vanilla meringue (whipped stiff egg whites) with miniature choc chips throughout baked just right to crunchily melt in your mouth! Everyone loved them but unfortunately I lost the recipe and can't remember all the ingredients and bake time! Maybe you could google it, they were uniquely Delicious!

Answer 3

1/2 pint whipping cream
10 oz. Hershey's Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell

Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.
Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.

Submitted by: pandaperson

Answer 4

No, but I had a different type of chocolate explosion last night

Answer 5

death by chocolate (bangalore)
chocolate avalanche(mumbai)
r the best choco treats i have ever tasted
i am really sorry but i donot have the recipes

Answer 6

my favorite is to hollow strawberries and fill them with cheese cake jello no bake works just fine then cover them / dip in giradeli choclate

Answer 7

these http://www.lindtusa.com/shop_product_detail.cfm?PID=2&PageNum_GetProducts=2&ProductShopBy=34