Midnight Chocolate Cake

Ingredients:


2 cup flour
2/3 cup cocoa
one 2/3 cup sugar
one teaspoon baking powder
2/3 cup butter
2/3 cup milk
three eggs
A pinch of salt


Procedure:

Sift together cocoa, flour, baking powder & a pinch of salt. Beat eggs well & keep aside.
Mix butter & sugar.
Add milk.
Beat well, till fluffy.
Add eggs slowly & stir.
Fold in the flour mixture.
Add 2-3 teaspoons of water.
Pour in to a greased & floured pan.
Bake at 190C for 40-50 minutes in a preheated oven.

Banana Chocolate Mousse

Ingredients:

1/2 cup cream
1/2 cup chopped dark chocolate
1/2 cup mashed banana
1/2 teaspoon vanilla essence

Procedure:

1. Place the a pan, put the chocolate in it, then add 1 tablespoon of cream and wait till it melt over gentle and heat till it becomes a smooth sauce. 
2. Take an another bowl, whisk the cream and vanilla essence till it get soft. and Keep it aside. 
3. Now Pour the melted chocolate over the mashed banana and mix it well until it becomes cool. 
4. Now Slowly fold in the whipped cream, pour it into 2 individual glasses and then refrigerate till it sets. 
Serve garnished with swirls of cream and grated chocolate. You can Also garnish it with Chocolate syrup and much more....

Chocolate Turtle Cheesecake

Prep Time: one hour, 15 minutes

Total Time: one hour, 15 minutes

Ingredients:

one (7-ounce) pkg. caramels
1/4 cup evaporated milk (not sweetened condensed)
3/4 cup chopped pecans, divided use
one (9-inch) prepared chocolate cookie pie crust
6 ounces (3/4 of a huge block) cream cheese, at room temperature
1/2 cup sour cream
1-1/4 cups milk
one (three.9-ounce) package chocolate instant pudding
1/4 cup miniature chocolate chips
1/2 cup prepared fudge topping

Preparation:

Whip cream cheese, sour cream, & milk with an electric mixer on medium speed until smooth & fluffy, about three minutes. With mixer walking, add the chocolate pudding mix in a constant stream, beating until well-combined & thick. Fold in miniature chocolate chips.

Melt caramels & evaporated milk in a heavy saucepan over low heat, stirring constantly until smooth. Stir in 1/2 cup of the pecans (reserving 1/4 cup for later). Pour in to the pie crust.

Pour the pudding mixture over the caramel layer in the pie crust & spread to smooth it. Cover loosely & chill at least one hour to set.

Place the fudge topping in a tiny ziptop bag, squeeze out the air, & seal. Cut a tiny corner from the bottom of the bag & use as a pastry bag to drizzle chocolate over the top of the chilled pie. Sprinkle evenly with the remaining 1/4 cup of pecans.

Yield: 8 to ten servings

Cola Chocolate Chip Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: one hour, twenty minutes

Ingredients:

2-1/3 cups flour
one teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted (one stick)
one cup cola, at room temperature
one square semisweet baking chocolate
3/4 cup miniature marshmallows
1/2 cup shortening
1/2 cup vegetable oil
two teaspoons vanilla
two cups sugar
two eggs
3/4 cup buttermilk
one cup powdered baking cocoa
1-1/2 cups semi-sweet chocolate chips
.
Optional Frosting:
1-1/4 cups chocolate chips, powdered sugar, or prepared chocolate frosting

Preparation:

Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with non-stick foil. (If using regular foil, grease and flour with powdered cocoa.)

Merge butter, cola, and semisweet chocolate baking square in a saucepan. Remove the mixture from the heat when it comes to a boil. Stir in marshmallows until blended and smooth. Set aside to cold.

In a medium bowl, merge flour, baking soda, baking powder, and salt. Mix with a whisk so the ingredients are equally distributed.

Add half of the flour mixture to egg mixture and beat well, scraping down sides often. Add cooled cola mixture and beat. Add remainder of flour and beat until combined. Fold in 1-1/2 cups chocolate chips. Batter will be thick.

In a immense bowl, merge shortening, oil, vanilla, and sugar, blending until mixed. Add eggs, buttermilk, and cocoa, beating at medium speed until smooth.

Pour batter in to prepared baking pan. Place on the top shelf in the oven and bake about 50 minutes or until it tests done. (See frosting options below.) Let cold before cutting to serve.

Optional Frostings:
Sprinkle 1-1/4 cups semi-sweet chocolate chips on hot cake as soon as you remove it from the oven. Wait three to five minutes for the chips to melt, then smooth with a spatula to frost the cake. Alternatively, wait until cake is cooled and sprinkle generously with powdered sugar or spread on store-bought prepared chocolate frosting.

Yield: 36 to 48 servings, depending on cut size

Christmas Rum Pudding

Prep Time: 15 minutes

Cook Time: four hours

Total Time: four hours, 15 minutes

Ingredients:

four beaten eggs
one cup of sugar
two teaspoons of cinnamon
one teaspoon of cloves
one teaspoon nutmeg
one teaspoon of salt
one cup of milk
one cup currants
one cup chopped almonds
1/2 cup black raisins
1/2 cup gold raisins
1/2 cup candied mixed fruit (chopped)
1/2 cup candied citron
two cups of fine bread crumbs
one cup of shredded suet
one teaspoon dissolved baking soda
one pint of flour
one ounce Goslings Dark Rum

Preparation:


In sizable bowl, mix eggs, sugar, cinnamon, cloves, nutmeg, salt, & milk. Stir in currants, almonds, black raisins, gold raisins, candied mixed fruit, candied citron, breadcrumbs, & suet. Stir in dissolved baking soda, then add in flour & blend well.


Place in bowls then boil or steam for four hours.

Flambe with Goslings Dark Rum. Store pudding in a chilled, dry area for 30 days, allowing the pudding to ripen.

Reheat & serve.

Yield: two to four servings

Chocolate Dipped Crescent Hearts

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 32 cookies

Total Time: 30 minutes

Ingredients:

three Tablespoons red decorator sugar
one (8-ounce) can refrigerated crescent rolls
1/2 teaspoon cinnamon
two Tablespoons butter, melted
four ounces melted semi-sweet chocolate (optional)
one ounce paraffin wax

Preparation:

Sprinkle have of the red sugar on the cutting board. Unroll crescent roll dough, separate in to four rectangles, and place on top of the sugared board. Press the perforations to seal, then gently press dough in to the sugar. Brush rectangles with half of the melted butter. Sprinkle with all of the cinnamon and remaining red sugar.

From the long side, roll rectangle jelly-roll fashion up to the middle of the dough. Then roll the top side down to meet the bottom in the middle. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 minutes to firm up.

Remove dough, unwrap and place on cutting board. Slice each roll in to 8 pieces and place cut-side down about two inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.

Preheat oven to 375 F. Line baking sheets with parchment paper or silpats.

Bake 9 to 13 minutes until golden. Reshape cookies if necessary and let cold.

Melt chocolate and paraffin wax together, stirring until smooth. Dip crescent heart cookies halfway in to melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.

Yield: 32 cookies

Chocolate Banana Nut Cream Cake

Cook Time: 40 minutes

Prep Time: twenty minutes

Total Time: one hour

Ingredients:

Cream Topping:
four ounces (1/2 cup) cream cheese (half of a large 8-ounce block), at room temperature
1/2 cup sugar
one egg, at room temperature
1/2 tsp vanilla extract
Banana Cake Batter:
1/2 cup butter (one stick), at room temperature
1-1/4 cups granulated sugar
two eggs, at room temperature
one tsp vanilla extract
three medium ripe bananas, pureed with 1/2 tsp lemon juice (one cup banana puree)
two cups flour
1-1/4 tsp baking powder
one tsp baking soda
1/2 tsp salt
one cup (8 ounces) banana yogurt (see note)
one cup semi-sweet chocolate chips
1/2 cup chopped pecans, walnuts, cashews, or macadamia nuts
Icing:
1/2 cup confectioners' sugar
one tsp milk or cream (about)

Preparation:


Preheat the oven to 350 degrees F. Line 9 x 13-inch baking pan with non-stick foil.

Make the Cream Topping:
In a medium mixing bowl, blend together the cream cheese & sugar with a hand mixer. Add the egg & beat until incorporated & smooth. Mix in the vanilla extract. Set aside.

Make the Batter:
In a large mixing bowl, merge the sugar with the butter until well-mixed. It will look crumbly. Add the eggs, separately, blending after each. Add the vanilla extract & bananas. Mix until combined.

In a separate bowl, merge flour with baking powder, baking soda, & salt.

Add the flour mixture & yogurt to the butter mixture, a third at a time, alternating between the until all is incorporated. Fold in chocolate chips & nuts (pecans, walnuts, cashews, or macadamia nuts).

Bake about 35 to 40 minutes, until lightly browned. Remove to rack to icy to room temperature.

Pour batter in to prepared baking pan & smooth. Drop dollops of the cream cheese topping on top of the banana batter, then smooth to cover.

Make the Icing:
Mix milk or cream with confectioners' sugar until smooth, adding liquid so it can be drizzled. Scrape in to a zip-top bag, squeeze out the air, & seal. Snip a small corner from the bottom of the bag & drizzle the icing on top of the banana cake. Let sit at least an hour to set.
Yield: 18 to 36 servings, depending on cut size

Orange Chocolate Chip Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: one hour, five minutes

Ingredients:

one navel orange
1/2 cup (8 Tablespoons or one stick) butter
1/2 cup orange marmalade
three cups all-purpose flour
1/2 cup white granulated sugar
one Tablespoon baking powder
1/2 teaspoon salt
one cup chilled semi-sweet or dark chocolate chips
two massive eggs
1/2 cup milk mixed with the juice of half of the orange
.
Optional Orange Glaze:
one cup confectioners' powdered sugar
one to two Tablespoons orange juice

Preparation:

Preheat oven to 350 F. Spray a 9- by 5-inch loaf pan with vegetable spray.

Use a microplane or fine grater to remove the zest (rind) from the orange. You ought to have about one tablespoon of finely grated orange zest. Cut the orange in half & add the juice from half in to the milk. Reserve the other half for the orange glaze, if using.

Whisk together flour, sugar, baking powder, & salt in a massive bowl. Toss the chocolate chips to coat with the flour. Set aside.

Place butter & orange marmalade in a heat-proof bowl & microwave on high for 45 to 60 seconds (or melt in a saucepan). Stir to merge & let cold.

Add cooled buttered marmalade, egg mixture, & orange zest to the flour mixture. Stir with a dinner fork until combined but do not overmix. Any lumps will smooth out in the baking.

Beat eggs with milk/orange juice mixture, using a dinner fork.

Optional Orange Glaze:
Whisk one to two Tablespoons of orange juice with one cup powdered sugar to a drizzling consistency. Spoon in to a zip-top bag, squeeze out the air, & seal. Snip off small corner of the bag & use as a pastry bag to drizzle the cooled orange marmalade bread with the glaze.

Pour in to prepared pan. Bake for one hour, until toothpick inserted in the middle comes out neat. Cold to room temperature before slicing to serve.

Yield: one loaf

Triple Chocolate Mess

Ingredients:


1 package chocolate cake mix
one package instant chocolate pudding
four eggs
one cup water
one pint sour cream
3/4 cup Cooking Oil
6 ounces chocolate chips


Procedure:

In a giant bowl stir together the cake mix and the pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and Cooking Oil and stir until smooth.
Add the liquid to the dry ingredients and beat well. Stir in the chocolate chips.
Spray the inside of the crockpot with Cooking Oil.
Pour batter in to crockpot. Place a paper towel over the top of the crockpot and then cover and cook on low for 6 hours. The paper towel absorbs the moisture and keeps it from dripping back in to the pot. Change it one time or two times if it gets wet. Serve the dessert warm in a bowl with ice cream or whipped cream.

Black Magic Cake

Ingredients:

two cupswhite sugar
1 3/4 cupsall-purpose flour
two teaspoonsbaking soda
3/4 cupunsweetened cocoa powder
one teaspoonbaking powder
one teaspoonsalt
one cupstrong brewed coffee
2eggs
1/2 cupvegetable oil
one cupbuttermilk
one teaspoonvanilla extract

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9 inch round cake pans or 9x13 inch pan.
2.In massive bowl merge flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the middle.
3.Add eggs, coffee, buttermilk, oil and vanilla. Beat for two minutes on medium speed. Batter will be narrow. Pour in to prepared pans.
4.Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted in to middle of cake comes out tidy. Cold for ten minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Chocolate Zucchini Roll

Prep Time: 30 minutes

Cook Time: twenty minutes

Total Time: 50 minutes

Ingredients:

three eggs
one teaspoon vanilla extract
one cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
one teaspoon baking soda
one teaspoon ground cinnamon
1/4 teaspoon salt
one cup shredded peeled zucchini
.
Filling:
one package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
two teaspoons vanilla extract
one cup confectioners' sugar
Additional confectioners' sugar

Preparation:

In a mixing bowl, beat eggs and vanilla. Merge flour, sugar, cocoa, baking soda, cinnamon, and salt; add to egg mixture and mix well. Stir in zucchini.

Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, beginning with a short side. Chilled on wire rack.

Spread in to a greased and waxed paper-lined 15x10x1 inch baking pan. Bake at 350 for 15-20 minutes or until cake springs back when lightly touched.

Unroll cake; spread filling to within one inch of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.

In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Beat in confectioners' sugar.

Yield: ten servings

Surprise Chocolate Chip Cake

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: one hour, ten minutes

Ingredients:

one cup chopped (1/4-inch dice) sweet onion (such as Vidalia)
one cup vegetable oil, divided use
6 ounces unsweetened chocolate
two cups all-purpose flour
one teaspoon baking soda
1/2 teaspoon salt
two cups sugar
two eggs, at room temperature
one teaspoon pure vanilla extract
one cup milk, soured with one tablespoon white vinegar
three cups semi-sweet chocolate chips, divided use

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil.

While the sweet onions are sauteeing, melt unsweetened chocolate in a double-boiler, stirring often. Remove from heat when melted & keep warm, but not hot.

Place chopped sweet onion in a skillet or tiny saucepan with two tablespoons of the oil. Carmelize sweet onion by gently sauteeing over low heat until limp & barely golden. Do not let the onions get browned, burned, or crisp.

In a medium bowl, combine flour, baking soda, & salt. Set aside.

In a immense bowl, beat remaining oil, sugar, eggs, & vanilla extract until light & fluffy, about three minutes. Add warm chocolate & carmelized sweet onions, mixing until combined.

Pour batter in to prepared pan & spread evenly to corners. Bake 35 to 40 minutes or until tests done with a toothpick. Do not overbake. Sprinkle remaining 1-1/2 cups of chocolate chips evenly over the top of the cake & cover loosely with foil. Wait five minutes, then spread melted chips with a spatula to frost the cake.

Add one-third of flour mixture to chocolate mixture, beating to combine. Mix in half the milk. Add another third of the flour, mix, then the remainder of the milk, mix, & finish with the last third of the flour. Fold in 1-1/2 cups of the chocolate chips.

Let cake cold at room temperature at least six hours to let frosting set before cutting. Lift foil to remove cake from pan. Peel foil down from sides to cut.

Yield: 24 to 48 servings, depending on cut size

Chocolate Brownies

Ingredients:

230g chocolate - works better with dark
230g butter
one teaspoon vanilla extract
200g caster sugar
three eggs

Method:

one. Preheat the oven to 170°c
two. Melt the chocolate and butter together in a bowl over a pan of simmering water
three. One time melted, take it off the heat and mix in the sugar and vanilla
four. Beat the eggs and mix them in next
five. Line a baking tray with foil and put in the mixture
6. Bake for half an hour - the top ought to be crackly and the middle ought to be sticky
7. Take them out and leave them to icy - the middle will harden up a bit
8. Cut in to sections

Chocolate Mousse

Ingredients:

100g chocolate
four egg yolks
50g caster sugar
6 egg whites

Procedure:

one. Melt the chocolate in a bowl over simmering water, then set the bowl aside and
let the chocolate chilled a tiny.

two. Whisk together the egg yolks and 40g of the sugar for a couple of minutes until
the mixture thickens, becoming pale and fluffy. Pour in the cooled chocolate
and fold together gently.

three. Whisk the egg whites in a immense tidy bowl until they are stiff,
but not dry. Add the sugar and beat until the mixture becomes shiny.

four. Spoon a third of the egg whites in to the chocolate mixture and stir together -
you don't need any flecks of white. Gently fold in the remaining whites, then
pour in to a serving bowl. Chill in the fridge overnight to set.

Decorate with chocolate or cream shavings and cherries before serving.

White Chocolate Truffles

Ingredients:

225g white or milk chocolate (chopped up in to small chunks)
four tablespoons of double cream
one teaspoon of vanilla extract
Sprinkles!
Small paper cases
(makes 12)

Process:


one) melt the chocolate. (either by filling a pan with water and putting the chocolate in a bowl and leaving it to melt, or putting it in the microwave.)

two) take the chocolate off the heat and stir in the cream.

three) leave to chilled for twenty min (in the fridge)

four) then stir in the vanilla and leave mix to chilled for one 1/2 hours. (in the fridge)

five) roll in to small balls and roll in sprinkles, then place in to small cases.

6) enjoy! Store in a air-tight container in the fridge and eat with-in days!

Special Chocolate Cream Cake (Egg less)

Ingredients:


1) butter/margerine
Milk
Sugar
Self raising flour
two) cooking chocolate
Whipped cream
Jam - optional

Method:


Add first set of ingredients in a bowl.
Mix
put mixture in two full baking trays
put in oven for half an hour - 45 mins
leave to cold
add melted chocolate, cream, jam as necessary
add other layer on top
decorate top
enjoy

Chocolate Spoons

Ingredients:


1 cup semisweet chocolate chips

3/4 cup milk chocolate chips

Directions:


1.In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.

2.Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.

3.Wrap each spoon separately and store in a cool dry place.

Chocolate Covered Strawberries

Ingredients:


16 ounces milk chocolate chips

2 tablespoons shortening

1 pound fresh strawberries with leaves

Directions:


1.In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

2.Insert toothpicks into the tops of the strawberries.

3.Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Oreo Truffle

Ingredients:


1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:


1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

White Chocolate Raspberry Cheesecake

Ingredients:

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) package scream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract


Directions:


1.In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3.Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5.Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chocolate Trifle

Ingredients:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Directions:


1.Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Chocolate Chip Cookies

Ingredients:


1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoonsvanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Directions:


1.Preheat oven to 350 degrees F (175 degrees C).

2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely

So Much Chocolate Cake

Ingredients:


1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips



Directions:


1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Spaghetti

Ingredients:

White/Milk Chocolate Spaghetti

 1g agar agar
 3/4 cup water
 85g chocolate


Equipment

 stove and saucepan (harder to find in a college dorm than you might think)
 syringe (make sure it’s food safe – we got a molecular gastronomy kit that included one)
 small diameter PVC tubing (something like 0.17”), the more/longer the better

Method:

Put your ingredients together in the pan and heat them while stirring, bringing them almost to a boil.  If it’s chocolate, be sure not to let it burn while it is melting.

Take the liquid off the stove and put it on some convenient heat-safe surface.  Then draw some into the syringe, until it is approximately halfway full.  Pull the end of one of your pieces of PVC tubing over the tip of the syringe and carefully dispense liquid into the tube until it almost reaches the other end (you can leave a few millimeters empty at the end to avoid overflow).  As you will have to repeat this several times while waiting for the noodles to solidify, the liquid may cool too much and begin to gel in the pot.  In this case, simply reheat to return to its liquid state and resume syringeing

Place the filled tube in an ice bath, ideally holding both ends out of the water, and let sit for 2 minutes.  Then remove from the bath and re-attach one end to the air-filled syringe to push out the gelled noodle onto a plate or cookie sheet.

Now put it on plate or bowl and its ready to serve..

peppermint ice cream clouds

Ingredients:

  five cups Mini marshmallows
 one cup Heavy whipping cream- (Not cold whip or anything pre-sweetened)
 1/2 cup Mini chocolate chips- and 1/4 cup for Garnish
 1/3 cup Peppermint candy- crushed
 1/4 cup ground Almonds, pecans or walnuts
 1/2 cup cake or cookie crumbs- for topping- optional

Method:

Whip the whipping cream until stiff peaks form. Fold in the chocolate chips, crushed Peppermint Sweet & ground Almonds.

Small amounts at a time, fold the marshmallow in. Cover with plastic wrap & refrigerate 3-4 hours or overnight.

To Serve:

Spoon the clouds in to an Ice cream cone, dip in cake crumbs & freeze for an hour or longer... ~or~
 Spoon the chilled clouds in to a dish & sprinkle with additional mini chocolate chips.

Crunchy Nut Chocolate Bars

Ingredients:

semi-sweet chocolate
nuts
rice crispier
a microwave

Procedure:

1. Melt your chocolate in a microwave
2. Now add nuts and rice crispier into the chocolate
3. Mix it well
4. Now pour the mixer into the mould
5. let it be freeze in to the freezer until it became hard
6. cut it into pieces and serve.
7. Enjoy the crunchy nut chocolate bars.....!!!

Hot Cocoa

Cook Time: five minutes

Prep Time: five minutes

Total Time: ten minutes

Ingredients:

one Tablespoon cocoa
one Tablespoon sugar
Pinch of salt (yes, it mellows the cocoa)
1/3 cup water
2/3 cup milk

Preparation:

Mix cocoa, sugar, and salt in a tiny saucepan, slowly stir in water. Heat and stir over moderately low heat until mixture boils, then boil slowly, stirring constantly, two minutes. Add milk and heat to scalding but do not boil.

Hot Cocoa For A Crowd 

Mix 3/4 cup cocoa with 3/4 cup sugar and 1/2 teaspoon salt in a giant saucepan. Gradually stir in one quart warm water, set over low heat, and heat, stirring now and then, 8 to ten minutes. Add two quarts milk and heat to scalding. Serve in mugs, sprinkled, in the event you like, with cinnamon or nutmeg or topped with marshmallows.

Yield: 12 servings

Bittersweet Cognac Chocolate Truffle

Prep Time: one hour

Cook Time: ten minutes

Total Time: one hour, ten minutes

Ingredients:

Ganache:
8-1/2 ounces finely chopped bittersweet (not unsweetened) chocolate
3/4 cup heavy (whipping) cream
1-1/2 Tablespoons cognac (or excellent brandy)
.
Coating:
2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (European-style), for dusting truffles (see Note)
1-1/4 pounds coarsely chopped bittersweet (not unsweetened) chocolate
two Tablespoons solid white vegetable shortening (no substitutes)

Preparation:

To form truffle centers: Using a melon baller or teaspoon, scoop up ganache & roll between palms in to 3/4-inch balls. (They don't must be perfectly round.) Transfer to wax paper lined baking sheet, slightly separated. (As chocolate builds up on hands, wipe it off with a paper towel & continue.) If ganache be comes soft to shape, return to refrigerator briefly; then proceed. Lightly cover balls with plastic wrap & return to refrigerator until portions are chilled & firm.

Chocolate Balloon Bowls

Ingredients:

Baloons
Chocolatte ( white, dark, or milk! )
Equitment
Cooking pan
Tin foil
Fridge
Timer (optional)
Spoon

Method:

one. Start by heating up your chocolatte in a pan!
two. When the chocolatte has melted, blow up your baloons (as lots of as you wish) make sure they are blown to a tiny size!!!
three. Dip your baloons in to the chocolatte untill it is in a cup like position!
four. Put the baloon onto a sheet of foil
five. Put it in to the fridge for ten minutes
6. After ten minutes take them out of the fridge & dip the baloon in to the chocolatte one time again!
7. After you have taken your baloons out of the fridge pop the baloons & remove them from the chocolatte cups!
8. Fill the chocolatte cups with anything you require!
9.Enjoy!!!!!

Molten Chocolate Cake (Microwaveable)

Ingredients:

1 cup plain flour
one teaspoon baking powder
one teaspoon baking soda
1/2 cup milk
1/2 to 3/4 sugar
100 gms of butter
five tablespoons of chocolate powder
one teaspoon vanilla
Chocolate sauce :
one cup dark brown sugar
three tables of dark or white chocolate powder
one teaspoon vanilla
one cup of boiling water.
For additional taste add a pinch on cinnamon & nutmeg

Method:

Spray or butter a 24 cm microwaveable bowl.

Melt the butter & mix with sugar, milk & vanilla together in a bowl until combined.
Mix the dry ingredients together.
Mix all dry & wet together & transfer it in to the buttered bowl

for the sauce mix the vanilla & dark brown sugar & chocolate powder with the hot water & pour it on to the top of the mixture.

Microwave for five minutes or until you have achieved the desired consistency!!

For final gooeyness , microwave for three.5 minutes.

Must must!!! Have it with ice-cream!!

Chocolate Oreo Mini Cakes

Ingredients:

For the cake:
180g unsalted butter
400g brown sugar
250g dark or milk chocolate
three massive eggs,separated
two teaspoons vanilla extract
200g plain flour
100g s.r flour
one teaspoon baking powder
one teaspoon bicarbonate of soda
8 oreo cookies, smashed to bits
one 3/4 cup milk

For the icing:
225g unsalted butter
400 to 600g icing sugar
1/4 cup milk
two teaspoons vanilla extract
3/4 cup marshmallow fluff (optional)
8 Oreo cookies separated.

Process:


one) melt chocolate over a low heat in a heat proof bowl
two) then preheat the oven to 180c and line a cupcake tin with cupcake cases.
three) cream butter and sugar together until light and fluffy
four) beat egg yolks together then add to the sugar and butter and mix!
five) then stir in the chocolate and gradually add the teaspoons of vanilla extract
6) mix altogether sieve in s.R flour and baking powder and bicarb gradually adding the milk
7) then fold in the crushed Oreo.
8) in another bowl whip together egg whites until stiff. Then fold in to the chocolate mix
9) scoop all the mix in to the cupcake liners filling them half full. Too much and they will rise over the sides of the cup cake tins.
ten) bake for twenty minutes. And leave to icy. Don't rush this process. If the cakes are still hot the icing will melt!
11) for your icing cream together butter and icing sugar. Taste check this with a tidy spoon. To see weather the icing is buttery or not.
12) add a small little small bit of milk and vanilla.
13) spoon the mixture on to the cake with a spatula or put through a piping bag. Put half an Oreo on top to decorate!

Chocolate Sour Cream Layer Cake

Cook Time: 30 minutes

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1-1/4 cups all-purpose flour
2/3 cup unsweetened Dutch method cocoa powder
3/8 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or plain yogurt
16 Tablespoons (two sticks) unsalted butter, slightly softened
1-1/4 cups sugar
three giant eggs
1-1/2 teaspoons vanilla extract
Chocolate Sour Cream Frosting (see recipe link below)

Preparation:

Prepare 8-inch round layer cake pans by lining the bottom of each with a round of parchment paper. Lightly grease or spray the sides with vegetable oil.

All ingredients ought to be at room temperature.

Position the rack in the lower third of the oven. Preheat the oven to 350 degrees F.

Sift the flour, cocoa, baking powder, baking soda, and salt together thrice. Set aside.

Merge the sour cream with 1/4 cup water and set aside.

Meanwhile, break the eggs in to a cup, add the vanilla and whisk to merge the whites and yolks. Beat the eggs in to the butter mixture gradually, taking 1-1/2 to two minutes, beating constantly.

In a medium to giant bowl with an electric mixer (using the flat beater or paddle in lieu of the whisk on heavy-duty stand mixers), beat the butter for a few seconds until creamy. Add the sugar in a steady stream and continue to beat (at high speed with a hand-held mixer or at medium speed with a stand mixer) until light and fluffy, about four minutes.

Cease the mixer and add third of the flour mixture to the bowl. Beat on low speed only until no flour is visible. Cease the mixer and add half of the sour cream. Beat only until blended. Repeat with half of the remaining flour mixture, then all of the remaining sour cream, and finally the remaining flour. Cease the mixer each time you add ingredients, then beat on low speed only to incorporate ingredients after each addition. Divide the batter between the prepared pans and spread evenly.

Bake until the cake starts to shrink away from the sides of the pan as well as a toothpick inserted in the middle comes out tidy, about 25 to 30 minutes. Icy the cake in the pan on a rack for five to ten minutes before un molding. Invert each layer on a rack and peel off the parchment liners. Turn the layers right side up and icy on the rack before assembling. Cake can be prepared to this point, wrapped well, and kept at room temperature for one to two days before using, or frozen for up to three months.

Turn one cooled cake layer upside down on a platter, if using, or corrugated cardboard cake circle. Spread about 2/3 cup of the frosting on top. Top with the second layer, right side up. Frost the top and sides with the remaining frosting. Store and serve at room temperature. Cake keeps at room temperature, in a covered container, for two to three days.

Drunken Chocolate Cake

Prep Time: twenty minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

Chocolate Cake:
6 ounces bittersweet chocolate, coarsely chopped
five ounces (1-1/4 sticks) unsalted butter
2/3 cup dark rum
four huge eggs, separated
1-1/4 cups sugar
one cup flour
Pinch salt
Chocolate Glaze:
one cup heavy whipping cream
8 ounces bittersweet chocolate
Chantilly Cream:
1/2 cup and one Tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
3/4 teaspoon sugar or to taste
Tiny pinch salt

Preparation:


To make cake:
Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Merge the chocolate, butter, & rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cold to lukewarm.

Meanwhile, merge the egg yolks & 1/2 cup and three tablespoons sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture three minutes until thick. Decrease speed to medium-low & beat in the chocolate mixture. Stir in the flour & salt.

Put the egg white in a separate mixing bowl. With tidy beaters, whip them on medium speed until frothy. Increase the speed to high & whip until soft peaks form. Add the remaining sugar & continue beating until stiff. Fold a third of the egg whites in to the chocolate batter. When they are  incorporated, gently fold in the remaining whites. Pour the batter in to the prepared pan.

Bake 30 to 35 minutes, until a toothpick inserted in the middle comes out tidy. Set pan on wire rack to cold.

To make glaze: Meanwhile, put the cream in a heavey-bottomed saucepan & bring to a boil over high heat. Remove the cream from the heat & whisk in the chocolate until smooth. Cold the glaze to room temperature.

To serve: Unmold the cake & use glaze to frost the side & top of the cake. Permit the cake to rest at least one hour before cutting. Cut with a hot dry knife (dip the knife in hot water & then dry off). Serve with Chantilly Cream.

To make cream: Put whipping cream, vanilla, sugar, & salt in a immense stainless steel bowl. Whisk the cream until it holds its shape. Refrigerate until prepared to make use of. Use within one hour or you may require to rewhip it slightly.

Yield: 8 to ten servings

White Chocolate Toasted Almond Truffles

Prep Time: 30 minutes


Cook Time: five minutes

Total Time: 35 minutes

Ingredients:

1-1/2 cups white chocolate chips
1/2 cup heavy cream
one cup almonds, toasted & finely chopped
one Tablespoon almond liqueur
Confectioners' sugar for dusting

Preparation:


In a double boiler over simmering water, melt chocolate with the heavy cream. Stir to blend well.

Dust fingers with confectioners' sugar. Roll dough in to 3/4-inch balls. Roll in to confectioners' sugar.

Remove from heat. Stir in almond & almond liqueur. Refrigerate until thick to roll in to balls, about three to four hours.

Place on a parchment-lined cookie sheet. Refrigerate until serving.

Yield: 30 truffles

Creamy Coffee Brownie

Cook Time: 25 minutes

Prep Time: five minutes

Total Time: 30 minutes

Ingredients:

one (three ounces) package cream cheese, softened
two Tablespoons butter or margarine, softened
1/4 cup sugar
four eggs, divided use
1/2 teaspoon vanilla
one Tablespoon flour
two Tablespoons instant coffee granules
1/4 cup warm water
one (19.8 ounces) box relatives size brownie mix
1/2 cup vegetable oil

Preparation:

Preheat oven to 350 degrees F.

Merge cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in one egg and vanilla, then stir in flour and mix well. Set aside.

In medium bowl, dissolve coffee in water. Add brownie mix, remaining eggs, and vegetable oil; blend well. Pour half the batter in to greased 9 x 13-inch baking dish.

Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to generate a marbled effect. Bake for 25 to 30 minutes.

Yield: 24 to 36 brownies, depending on cut size

Chocolate Glazed Cookie Pizza

Prep Time: twenty minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

one refrigerated all prepared raw pie crust (1/2 of 15-oz. carton)
one cup vanilla wafer crumbs (22 to 24 cookies)
one teaspoon baking powder
one (14 ounce) can sweetened condensed milk
1/3 cup chopped walnuts or peanuts
3/4 cup sweet coated chocolate pieces
Chocolate Glaze:
1/3 cup semi-sweet chocolate pieces
two teaspoons vegetable shortening

Preparation:


Preheat oven to 400 degrees F (205 degrees C). Roll out pie crust to 13 inches. Press in bottom & up sides of ungreased one 2-inch pizza pan. Bake in preheated oven ten minutes.


Bake an additional 14 to 16 minutes or until set. Chilled in pan. With tip of teaspoon, drizzle Chocolate Glaze over cooled filling. Cut in to narrow wedges.

Meanwhile, merge cookie crumbs, baking powder, & condensed milk. Stir in walnuts or peanuts. Pour over partially baked crust. Sprinkle top with sweet.

Chocolate Glaze:
Heat chocolate pieces & shortening. Stir until smooth.

Yield: twenty to 24 slices

Black Bottom Cheesy Cups

Cook Time: 15 minutes

Prep Time: twenty minutes

Total Time: 35 minutes

Ingredients:

Cheesecake Filling:
8 ounces cream cheese, at room temperature
one massive egg
1/3 cup granulated white sugar
.
Cupcake Batter:
1-1/2 cups all-purpose flour
one cup sugar
1/3 cup unsweetened extra-dark cocoa or Dutch cocoa powder
one teaspoon baking soda (not baking powder)
one teaspoon salt
3/4 cup milk or water
1/3 cup vegetable oil
one Tablespoon cider vinegar
one teaspoon pure vanilla extract
6 ounces semi-sweet or dark chocolate chips (about one cup)

Preparation:

In a small bowl, blend cream cheese, egg, and 1/3 cup sugar until smooth. Set aside.

Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.

Stir in milk or water, vegetable oil, cider vinegar, and vanilla. Beat until smooth.

In a nonreactive massive mixing bowl, whisk together flour, one cup sugar, cocoa, baking soda, and salt.

Bake in middle of oven 14 minutes, or until firm. Cheese filling may still be a bit soft but will firm up.

Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press two to three chocolate chips in to cheesecake filling on each cupcake.

Icy before serving.

Yield: about 60 mini-cupcakes

For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about one Tablespoon of cheesecake mixture. Press three to four chocolate chips in to cheesecake mixture on each cupcake. Bake in middle of oven 25 to 30 minutes, or until firm.

Yield: 24 cupcakes

Chocolate Peanut Chew Drops

Cook Time: ten minutes

Prep Time: 30 minutes

Total Time: 40 minutes

Ingredients:

four ounces (squares) unsweetened chocolate
1/2 cup (one stick) butter, cut in to 1/2-inch slices
1/3 cup smooth peanut butter
two cups granulated sugar
1/4 teaspoon salt
three eggs, lightly beaten with a fork
one teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup chopped peanuts
1/4 cup miniature chocolate chips
Chocolate Glaze:
8 ounces whipped topping (such as Chilled Whip®)
6 ounces bittersweet baking chocolate (Hershey's® recommended)
1/4 cup confectioners' sugar

Preparation:


Place unsweetened chocolate chunks, butter, & peanut butter in a immense microwave-safe bowl. Cook on High for one minute, until butter is melted. Whisk until smooth, then blend in sugar & salt. Add eggs & vanilla, beating until incorporated. Blend in flour, half at a time, until well-mixed. Fold in chopped peanuts & miniature chocolate chips. Cover & chill for one hour.

Roll dough in to 1-inch balls & place 1-1/2 inches apart on prepared baking sheets. Bake for ten minutes. Do not overbake or the cookies will become crispy than chewy. Let rest on baking sheet for five minutes, then transfer to racks to chilled .

Preheat oven to 350 F. Line baking sheets with Silpat baking liners or parchment paper.

Swirl the tops of the cookies in the chocolate glaze & place on waxed paper. Let stand, uncovered, three to four hours to dry & set glaze.

Chocolate Glaze:
Break chocolate in to large chunks & place in a 4-cup glass measuring cup or deep micro-safe bowl. Add half of whipped topping & microwave on High for one minute. Remove & stir for one minute. Add remaining whipped topping & microwave another 30 seconds. Whisk until all chocolate is melted & mixture is smooth. Whisk in confectioners' sugar, beating until there's no lumps. Let the mixture rest for ten minutes to thicken up.

Yield: about 72 cookies

Chocolate Peanut Butter Crackle Top Muffins

Cook Time: 15 minutes

Prep Time: 25 minutes

Total Time: 40 minutes

Ingredients:

Bottom Layer:
one package (about 18.4 ounces) devil's food cake mix
1/2 cup (one stick or 8 Tablespoons) butter, melted but cold
one Tablespoon water
two eggs, lightly beaten
one cup semi-sweet chocolate chips
.
Top Layer:
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar, sifted
6 ounces (3/4 of a immense block) cream cheese, at room temperature
one egg
Powdered sugar for dusting, optional

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin tins with papers.

In a immense bowl, merge cake mix, butter, water, and eggs. Mix until combined. Batter will be thick. Fold in chocolate chips.

In a small bowl, cream peanut butter, confectioners' sugar, and cream cheese until smooth. Add egg and mix until incorporated.

Fill each mini-muffin paper with about one Tablespoon of the chocolate mix. Top with about one teaspoon of the peanut butter mix.

Bake for about 15 minutes. Remove from oven and let cold on racks. before serving, dust mini-cups with powdered sugar.


Yield: about 60 mini-muffins

Chocolate Amaretto Torte

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

Chocolate base:
1/2 cup Crisco shortening
three ounces sweetened chocolate squares
1-1/4 cup granulated sugar
one teaspoon vanilla
three eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup toasted sliced almonds
.
Filling:
8 ounces cream cheese; softened
1/2 cup sifted icing sugar
1/2 cup amaretto liqueur
two cups whipping cream
1/2 cup toasted sliced almonds

Preparation:

Combine flour, baking powder, salt & almonds. Add to chocolate mixture, stirring until well blended.

Spread in greased 9 x 9-inch spring form pan.


Chocolate base:
Melt Crisco shortening & chocolate in saucepan on low heat, stirring until smoothly blended. Remove from heat & add sugar, vanilla, & eggs. Beat well.

Filling:
Beat cream cheese & icing sugar in little bowl at medium speed of electrical mixer until light & fluffy. Gradually add amaretto liqueur, beating until smooth. Whip cream to soft peaks. Reserve some for garnish, if desired.

Bake at 350 degrees F (180C) for twenty to 25 minutes. Do not overbake. Chilled .

Fold remaining cream in to cheese mixture.

Spread over cooled base. Chill cheesecake three hours or overnight. Garnish with toasted almonds and/or reserved whipped cream.

Yield: ten servings

Hint: Try other liqueurs in lieu of Amaretto liqueur. Torte freezes well.

Devil's Food Cake Black

Prep Time: ten minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

Vegetable oil spray
two cups all-purpose flour, and flour for dusting pan
1-3/4 cups sugar
1/2 cup unsweetened cocoa powder
one Tablespoon baking soda
2/3 cup unsweetened applesauce
one cup fat-free or low-fat buttermilk
two Tablespoons vegetable oil
one cup strong coffee

Preparation:

Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess.

In a immense mixing bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and vegetable oil.

In a tiny saucepan, bring coffee to a boil over medium-high heat. Stir gently in to batter. Mixture will be soupy. Pour in to pan. Bake 35 to 40 minutes, or until a toothpick inserted in middle comes out neat. Serve warm or let cold .

Yield: twenty servings