What is your most sinfully wicked Chocolate recipe?!
Looking for something special to make for a Y/A weekender!.Www@FoodAQ@Com
Answers:
This is a moist open-textured cake that melts in the mouth!. The wickedness in it is not in calories, but in how it takes no time and no effort to make!.
It supposedly keeps well for a week, but I've never seen any being left over to test that out!.
1? cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
(OR use self-raising flour but still add the bicarb)
2? tablespoons sugar
2? tablespoons cocoa
1 teaspoon vanilla essence
3 teaspoons white vinegar
3? tablespoons vegetable oil
1 cup luke warm water
Preheat oven to 350 F!.
SIft all the dry ingredients together straight into an 8 inch deep square tin (non-stick or lightly oiled)!.
Make 3 grooves on the surface, and pour one liquid ingredient into each groove!.
Gently pour the warm water over the whole surface!.
Using a wooden spoon or spatula with a flat end, zig-zag the tool through the mixture, east-west and then north-south, to very roughly combine the ingredients!.
Overmixing to a smooth mixture will ruin it!.
Just make sure to get into the corners with the spatula!.
Bake for 20 minutes or until a skewer comes out clean!.Cool slightly in the tin before turning out!.
Great with chocolate icing, or orange & curacao frosting, or split and sandwiched with raspberry jelly!.
The warm water can be replaced with strong instant coffee, or for a double choc hit, with drinking chocolate (made on water, not milk)!.Www@FoodAQ@Com
It supposedly keeps well for a week, but I've never seen any being left over to test that out!.
1? cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
(OR use self-raising flour but still add the bicarb)
2? tablespoons sugar
2? tablespoons cocoa
1 teaspoon vanilla essence
3 teaspoons white vinegar
3? tablespoons vegetable oil
1 cup luke warm water
Preheat oven to 350 F!.
SIft all the dry ingredients together straight into an 8 inch deep square tin (non-stick or lightly oiled)!.
Make 3 grooves on the surface, and pour one liquid ingredient into each groove!.
Gently pour the warm water over the whole surface!.
Using a wooden spoon or spatula with a flat end, zig-zag the tool through the mixture, east-west and then north-south, to very roughly combine the ingredients!.
Overmixing to a smooth mixture will ruin it!.
Just make sure to get into the corners with the spatula!.
Bake for 20 minutes or until a skewer comes out clean!.Cool slightly in the tin before turning out!.
Great with chocolate icing, or orange & curacao frosting, or split and sandwiched with raspberry jelly!.
The warm water can be replaced with strong instant coffee, or for a double choc hit, with drinking chocolate (made on water, not milk)!.Www@FoodAQ@Com
This is my favorite chocolate recipe!. It tastes really fattening but it's not!. The only thing I do different when I make it is I mix everything up to the vanilla and the milk in a bowl!. Then I pour it into a baking pan and add the remaining ingredients!. It's too hard to mix it in the baking pan without making a mess!.
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom!. Serve with vanilla ice cream or whip cream!.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish!. Stir in milk and vanilla until well blended!. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar!. Pour on water!. Bake in preheated 350 F oven for 40 minutes or until top is firm!. Dust with powdered sugar!. Serve at once in bowl with sauce spooned over cake!. Make 6 servings!.
Www@FoodAQ@Com
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom!. Serve with vanilla ice cream or whip cream!.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish!. Stir in milk and vanilla until well blended!. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar!. Pour on water!. Bake in preheated 350 F oven for 40 minutes or until top is firm!. Dust with powdered sugar!. Serve at once in bowl with sauce spooned over cake!. Make 6 servings!.
Www@FoodAQ@Com
Molten Chocolate Cakes
4 squares semisweet chocolate, this should be 4 ounces
? cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
? cup Cool Whip
Preheat oven to 425 degrees F!. Preheat oven to 425 degrees F!. Butter four (3/4 cup) custard cups or souffle dishes!. Place on baking sheet!.
Microwave butter and chocolate in a large microwaveable bowl on high 1 minute or until butter is melted!. Stir with wire whisk until chocolate is completely melted!. Stir in sugar ntil well blended!. Blend in eggs and egg yolks with wire whisk!. Stir in flour!. Divide batter between prepared custard cups!.
Bake 13 to 14 minutes or until sides are firm but centers are soft!. Let stand 1 minute!. Carefully run small knife around cakes to loosen!. Invert cakes onto dessert dishes!. Serve immediately, topped with whipped topping!.
Serves 8 at 1 half molten cake each!.
From: Kraft Food & Family
Notes:
I'd use good old-fashioned sweetened whipped cream or a small serving of vanilla ice cream instead of Cool Whip!.
Categories:
Desserts, Holiday
Keywords:
chocolate, dessert, holiday, special occasion
Source
Kraft
Servings/Yield
8 servings
4
Difficulty
Cuisine
North American
Course
Dessert
Www@FoodAQ@Com
4 squares semisweet chocolate, this should be 4 ounces
? cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
? cup Cool Whip
Preheat oven to 425 degrees F!. Preheat oven to 425 degrees F!. Butter four (3/4 cup) custard cups or souffle dishes!. Place on baking sheet!.
Microwave butter and chocolate in a large microwaveable bowl on high 1 minute or until butter is melted!. Stir with wire whisk until chocolate is completely melted!. Stir in sugar ntil well blended!. Blend in eggs and egg yolks with wire whisk!. Stir in flour!. Divide batter between prepared custard cups!.
Bake 13 to 14 minutes or until sides are firm but centers are soft!. Let stand 1 minute!. Carefully run small knife around cakes to loosen!. Invert cakes onto dessert dishes!. Serve immediately, topped with whipped topping!.
Serves 8 at 1 half molten cake each!.
From: Kraft Food & Family
Notes:
I'd use good old-fashioned sweetened whipped cream or a small serving of vanilla ice cream instead of Cool Whip!.
Categories:
Desserts, Holiday
Keywords:
chocolate, dessert, holiday, special occasion
Source
Kraft
Servings/Yield
8 servings
4
Difficulty
Cuisine
North American
Course
Dessert
Www@FoodAQ@Com
deep dark chocolate cheesecake
Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling
1 9!.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
Topping
3/4 cup whipping cream
6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1 tablespoon sugar
Bittersweet chocolate curls
*If unavailable, substitute another high-quality bittersweet chocolate!. PreparationFor crust:
Preheat oven to 350°F!. Butter 9-inch-diameter springform pan with 3-inch-high sides!. Blend cookies in processor until finely ground; blend in sugar!. Add melted butter and process until well blended!. Press crumbs evenly onto bottom (not sides) of prepared pan!. Bake just until set, about 5 minutes!. Cool while preparing filling!. Maintain oven temperature!.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth!. Remove bowl from over water; cool chocolate until lukewarm but still pourable!. Blend cream cheese, sugar, and cocoa powder in processor until smooth!. Blend in eggs 1 at a time!. Mix in lukewarm chocolate!. Pour filling over crust; smooth top!. Bake until center is just set and just appears dry, about 1 hour!. Cool 5 minutes!. Run knife around sides of cake to loosen!. Chill overnight!.
For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth!. Cool slightly!. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks!. Chill until topping is set, about 1 hour!. Do ahead: Can be made 3 days ahead!. Cover with foil and keep refrigerated!.
Release pan sides!. Transfer cheesecake to platter!. Top with chocolate curls!. Let stand 2 hours at room temperature before serving!. Www@FoodAQ@Com
Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling
1 9!.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
Topping
3/4 cup whipping cream
6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1 tablespoon sugar
Bittersweet chocolate curls
*If unavailable, substitute another high-quality bittersweet chocolate!. PreparationFor crust:
Preheat oven to 350°F!. Butter 9-inch-diameter springform pan with 3-inch-high sides!. Blend cookies in processor until finely ground; blend in sugar!. Add melted butter and process until well blended!. Press crumbs evenly onto bottom (not sides) of prepared pan!. Bake just until set, about 5 minutes!. Cool while preparing filling!. Maintain oven temperature!.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth!. Remove bowl from over water; cool chocolate until lukewarm but still pourable!. Blend cream cheese, sugar, and cocoa powder in processor until smooth!. Blend in eggs 1 at a time!. Mix in lukewarm chocolate!. Pour filling over crust; smooth top!. Bake until center is just set and just appears dry, about 1 hour!. Cool 5 minutes!. Run knife around sides of cake to loosen!. Chill overnight!.
For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth!. Cool slightly!. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks!. Chill until topping is set, about 1 hour!. Do ahead: Can be made 3 days ahead!. Cover with foil and keep refrigerated!.
Release pan sides!. Transfer cheesecake to platter!. Top with chocolate curls!. Let stand 2 hours at room temperature before serving!. Www@FoodAQ@Com
Chocolate Chess Pie (Bon Apetit)
1 ? cups sugar
5 T cocoa
2 T flour
? tsp salt
? cup evaporated milk
3 eggs, room temperature
? cup unsalted butter, melted and cooled
1 tsp vanilla
1 partially baked 9 inch pie shell
Preheat oven to 325
Combine sugar, cocoa, flour, and salt in large bowl and mix well, pressing out any lumps!. Blend in milk!. Beat in eggs one at a time!. Add butter and vanilla and beat until smooth!. Pour in shell and bake 55 to 60 minutes!. Let cool to room temperature before serving!.Www@FoodAQ@Com
1 ? cups sugar
5 T cocoa
2 T flour
? tsp salt
? cup evaporated milk
3 eggs, room temperature
? cup unsalted butter, melted and cooled
1 tsp vanilla
1 partially baked 9 inch pie shell
Preheat oven to 325
Combine sugar, cocoa, flour, and salt in large bowl and mix well, pressing out any lumps!. Blend in milk!. Beat in eggs one at a time!. Add butter and vanilla and beat until smooth!. Pour in shell and bake 55 to 60 minutes!. Let cool to room temperature before serving!.Www@FoodAQ@Com
Mississippi Mudd Cake, people probably get tired of me talking about my Mississippi Mudd Cake but it's just that good! It's rich and addicting!
Can't leave it alone till its gone!!!
http://i!.timeinc!.net/recipes/i/recipes/s!.!.!.
2 cups sugar
4 eggs
2/3 cup cocoa
2 t vanilla
1/2 bag miniature marshmallows
1 cup oil
1 1/2 cup plain flour
1/4 t salt
1 cup pecans chopped
1 T granulated coffee &1 T hot water mixed
In large bowl, cream sugar & oil!. Add eggs & coffee/water mixture!. Beat!. In separate bowl sift 1 1/2 c flour, cocoa & salt!. Add to creamed mixture in the large bowl!. Mix well!. Stir in vanilla and pecans!. Pour into greased 9x13 pan!. bake 325* 30-40 min, add marshmallow on top!. Bake 5 more minutes!. Let cake cool!.
Frosting
1 box powdered sugar
1 1/2 stick margarine softened
1/2 cup pet milk(evaporated canned milk, not sweetened condensed milk!)
2/3 cup cocoa
1 t vanilla
1 cup pecans chopped
Sift sugar, cocoa!. Mix with soft margarine, Add milk, mix till creamy!. Add vanilla & nuts!. Stir then spread on cool cake!.Www@FoodAQ@Com
Can't leave it alone till its gone!!!
http://i!.timeinc!.net/recipes/i/recipes/s!.!.!.
2 cups sugar
4 eggs
2/3 cup cocoa
2 t vanilla
1/2 bag miniature marshmallows
1 cup oil
1 1/2 cup plain flour
1/4 t salt
1 cup pecans chopped
1 T granulated coffee &1 T hot water mixed
In large bowl, cream sugar & oil!. Add eggs & coffee/water mixture!. Beat!. In separate bowl sift 1 1/2 c flour, cocoa & salt!. Add to creamed mixture in the large bowl!. Mix well!. Stir in vanilla and pecans!. Pour into greased 9x13 pan!. bake 325* 30-40 min, add marshmallow on top!. Bake 5 more minutes!. Let cake cool!.
Frosting
1 box powdered sugar
1 1/2 stick margarine softened
1/2 cup pet milk(evaporated canned milk, not sweetened condensed milk!)
2/3 cup cocoa
1 t vanilla
1 cup pecans chopped
Sift sugar, cocoa!. Mix with soft margarine, Add milk, mix till creamy!. Add vanilla & nuts!. Stir then spread on cool cake!.Www@FoodAQ@Com
double chocolate chip cookie!!
>:-) haha its the evilest of them all
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>:-) haha its the evilest of them all
Www@FoodAQ@Com
Use strong black coffee instead of water!.Www@FoodAQ@Com