Chocolate Decandence

Ingredients

1 lb dark sweet chocolate,pieces 10 tbsp butter 4 eggs 1 tbsp flour 1 tbsp sugar WHIPPED CREAM FROSTING 2 cup heavy cream 1 tsp vanilla 1 tbsp confectioner s sugar RASPBERRY SAUCE 1 package (10oz) frozen raspberries, 1 tbsp kirch	Advertisements

Preparation
 
0.00 Thawed o 1/2 cup fresh 2.00 tb Sugar

Butter an 8" springform pan. Place a 8" circle of waxed paper on the
bottom. Butter the wax paper and flour the pan. Melt chocolate and
butter together in a heavy saucepan over low heat. Mix to blend.
Cool. Place egg and sugar in the bowl over hot water, stirring until
sugar is dissolved and the eggs are warm. Remove from heat. Beat at
high speed until the eggs are cool and tripled in volume. Fold in
flour. Fold half whipped egg mixture into the melted chocolate
mixture and butter. Carefully fold in the remaining egg mixture. Pour
the batter into the prepared pan and bake 15 minutes in preheated
oven. Remove form oven and cool in pan. Place the cake, still in the
pan, in refirgerator until firm. Whip the cream and sugar and vanilla
until stiff. Remove the cake from fridge. Carefully remove it from
pan, invert onto a serving platter and peel off wax paper. Working
quickly, frost the top and sides of the cake with 2/3 of the whipped
cream and place the rest in a pastry bag fitted with a star tube and
make decorative rosette around the perimeter. decorate the center of
cake with chocolate shaving and return to frigde. chill until firm.
raspberry sauce: Place thawed raspberries and juices in a food
processor fitted with a stell blade. Process until pureed. Strian
into bowl. Add kirch and sugar and stir to blend. Serve each slice
with several spoonsfuls of raspberry sauce on the side.

 

 
Servings: 12

 

Chocolate Delight Bars
Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs t (Upload by user)

Chocolate Delight Cake
ÿÿÿÿÿÿÿ ea Chocolate Pudding, Cook type ÿÿÿÿÿÿÿ ea Chocolate cake mix ÿÿÿÿÿÿÿ ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pud (Upload by user)

Chocolate Delights
Melt chocolate on HIGH 2 minutes in a 2 quart dish. Stir in milk, pecans, and salt. Drop by teaspoonfuls onto wax paper. After candy is hard, carefully turn with a spatula or knife and let underside harden. SOURCE: Tout de Suite DEIDRE ANNE PENROD (FGGT98B)   b (Upload by user)

Chocolate Dessert Ball
In a large bowl combine softened cream cheese, melted chocolate chips, liquer, and cinnamon. Blend until smooth. Chill at least 2 hours. Form into ball and roll in chopped nuts. Serve with chocolate wafer cookies. NOTE: I have also used Baileys or Kaluha instead of the creme (Upload by user)

Chocolate Dessert Fondue Crockette
Rub crock wall with butter. Place candy bars, milk, marshmallows in crockette. Cover and cook, stirring every 30 minutes, until melted and smooth. Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours later. Serve with bite size pieces of angel food b (Upload by user)

Chocolate Devastation Part 1
Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi sweet chocolate, 1/2 cup heavy cream (Upload by user)

Chocolate Dipped Almond Cookies
Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well. Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours. Preheat oven to 350 (Upload by user)

Chocolate Dipped Almonds
In a small but heavy saucepan melt the chocolate and the butter, stirring constantly until blended and smooth. Remove from heat. Line a cookie sheet with wax paper. Dip the wide end of the almond into the chocolate mixture, and place on the prepared cookie sheet. Refrigerate (Upload by user)

Chocolate Dipped Hokey Pokey Cookies Part 1
EQUIPMENT: Measuring cup, measuring spoons, small nonstick saute pan, baking sheet, stainless steel bowl, rubber spatula, parchment paper, cake spatula, pizza cutter, double boiler, instant read test thermometer. Preheat the oven to 325 degrees. Toast the almonds on a b (Upload by user)

Chocolate Dipped Macadamia Nut Shortbread Coo
In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended. Stir in macadamia nuts. Place dough on wax paper and shape into a roll two inches in diameter. Wrap in paper and foil and chill at least two hours or over (Upload by user)
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Chocolate Dipped Peanut Butter Cookies
Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into (Upload by user)
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Chocolate Dipped Peanuts
In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several peanuts at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and peanuts. Refrigerate until chocolate sets, about 10 (Upload by user)
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Chocolate Dipped Pistachio Wafers
1. In a food processor or with an electric mixer, cream together the butter and sugar. Add egg yolk and vanilla and mix till smooth. Add flour and baking powder, stirring baking powder in slightly to distribute it, and pulse or beat until flour is incorporated. Stir nuts in (Upload by user)
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Chocolate Dipping Sauce
Melt the chips with the shortening over low heat or in the microwave. Stir until smooth. Dip strawberries (washed & patted dry) or pretzels or peanut butter cracker sandwiches or dried apricots (you get the idea!!) in chocolate & place on wax paper lined tray. Place in (Upload by user)
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Chocolate Divine Cake
Preheat oven to 350F. Grease a 12 cup Bundt pan and dust with unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa powder, baking soda, and salt. Mix in both sugars until there are no lumps. Set aside. Put the peeled potato into a large food processor. Using (Upload by user)
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Chocolate Doughnuts
1 1/2 c sugar 1 c buttermilk 3 oz chocolate 1 ts soda rounded : pn ginger : pn salt : pn vanilla 3 c flour Mix together, fry in deep fat. ~ Recipe By : Grace Irvin, Warren Maine From: Ctlind (Upload by user)
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