I love chocolate!?!
Answers: what yummy gooey chocolaty dessert have you created that you would like to share ?
Some chocolate desserts recipes
http://www.chocolate-playground.com/choc...
Have fun
Ayelet
Normal Chocolate cake ;)
YUMMY!
I feel like eating some now D:
A Sunday
You are fat right?
Jello instant pudding sugar free. I am a diabetic.
a chocolate moose
dove chocolate with rocky road ice cream
with hersheys shell on top
mhh hmm!
chocolate lava cake
I love chocolate too. I love chocolate sundaes, sorry I don't share them, lol
black forest cake with a lot of extra chocolate
chocolate cookies. at wal* mart go to the chocolate chip aisle and find sam's choice choco chips. there's a recipe on the back. they're really delectable and scrumptious!!!
Chocolate Mouse or Lava Cakes
(google them if you dont know what they are. There will be some recipies in store for you somewhere)
chocolate ice cream with hershey drops in it and gramham crackers
I actually made organic chocolate covered walnuts and marshmellow clusters today, they were delicious
a banana royale!!! chocalate ice crean with chopped bananas and chocalate syrup with heavenly crumbles of oreo cookies and hersheys bar crushed into the ice cream!!!!! and two twix bars sticking out the two sides of the bowl!! lol
pretty chocalatey
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Preheat the oven to 350 degrees F.
Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Yummy Brownies:
1 cup butter, softened
2 cups sugar
1/3 cup unsweetened cocoa (I use Hersey's)
4 eggs
1 1/2 cups flour
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups nuts (optional)
1 lb miniature marshmallows
Frosting:
1 1/3 cups powdered sugar
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup evaporated milk
Preheat oven to 350 degrees Fahrenheit.
In a large bowl combine the 1 cup softened butter, 2 cups sugar, 1/3 cup cocoa and the 4 eggs.
Stir in the flour, vanilla, salt and nuts (if using).
Pour into greased 1-inch deep baking sheet (or a large baking pan; we used a 9 x 13 pan but had to cook the brownies longer).
Bake for 20 minutes.
Cover with marshmallows. (I used quite a bit less but with great results).
Bake 3 to 5 minutes so marshmallows can melt.
To make frosting: mix together remaining ingredients (1 1/3 cups powdered sugar,butter, cocoa, and evaporated milk) using an electric mixer.
Frost brownies when brownies are cool.
This is VERY gooey and extremely easy!
1 cup flour
3/4 cup sugar
2T cocoa
1/4 t salt
2 T salad oil
1/2 c milk
1 t vanilla
1 c chopped nuts
1 c brown sugar, packed
1/4 c cocoa
1 3/4 c hottest tap water
Heat oven to 350. Mix everything right in an ungreased 9x9x2 pan. Mix flour, sugar, 2 T cocoa, baking powder, and salt. Mix in the milk, oil and vanilla with a fork until smooth. Stir in nuts. Spread evenly in pan. Mix the brown sugar and 1/4 cup cocoa together. SPrinkle over the top of the batter. Pour 1 3/4 cup hot water over the top (this is the part that makes it gooey). Bake for 40 minutes (great to have in the oven while you are eating dinner). Let stand for 15 minutes before serving. It's so good cuz it's warm. Then top with with some good quality vanilla ice cream (Blue Bell, Bryers)...YUMMMM...I want that now!
This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
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. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
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.
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Mile-high chocolate cake
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.
Active time: 1 hr Start to finish: 3 1/2 hr
Servings: Makes 10 to 12 servings
Ingredients:
For cake
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
For frosting
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans
Preparation
Make cake:
Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
Melt chocolate with butter, then cool.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
Cooks' notes:
? Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
? Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
? Cake can be frosted 1 day ahead and chilled, covered.
The guy who said "You are fat right?" is super fat, trust me on that one.
And dove chocolate is awesome!
Chocolate Rum Balls........
I also enjoy chocolate. Brownies are excellent! As well as anything that's mocha flavoured.
Hot cholate is also excellent!