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> Chocolate Recipes, for us chocaholics!
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DesertRose 
Posted: 01-Jan-2004, 05:39 PM
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ZodiacAlder

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This goes over really well with everybody I serve it to.


Chocolate Delight or Four Layer Chocolate Pie!

First Layer: Large oblong pan -- 2 cups of flour, 1/2 cup nuts, 1-1/2 sticks of melted butter. Bake at 350 degrees for 15 minutes -- cool.

Second layer: 1 large (8 oz) cream cheese, 1 cup powdered sugar, 1-1/2 cups cool whip (large container). Combine and put on layer.

Third Layer: 2 packages (large) of Instant Chocolate pudding, 3-1/2 cups of milk, 1 teaspoon of vanilla. combine and put on second layer.

Fourth layer: Cover with remaining Cool whip and sprinkle nuts on top and refridgerate till ready to serve.

Enjoy! eat.gif


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Shadows 
Posted: 01-Jan-2004, 07:10 PM
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Recipe Name: BISCUITS AU CHOCOLAT
Category: 18TH CENTURY
Serves: 6

SOURCE FARMER & FARMER

2 oz unsweetened chocolate (2 squares)
grated (I use Mexican chocolate)
8 egg whites stiffly beaten
1 cup sugar
4 egg yolks
1/2 Cup flour

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.


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DraconisMajore 
Posted: 03-Jan-2004, 01:36 PM
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* Exported from MasterCook *

Chocolate Extasy

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce semisweet chocolate chips
1/2 cup butter
10 tablespoons sugar
4 eggs; separated -- room temp
2 tablespoons flour
-----whipped topping-----
1 pint whipping cream
1 tablespoon sugar
-----glaze-----
1/2 pint heavy cream
2 teaspoons instant coffee
1 1/4 cups semisweet chocolate chips
raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool.
Mix together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this
is well mixed, add the chocolate mixture when it is cooled. Mix well. Beat
egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9x13" pan. Bake at 350: for 18
minutes. This will puff up and then fall when removed from the oven. When
cool, spread with a THIN layer of Raspberry preserves. Whipped Cream
Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff. Spread evenly
on cooled cake. Refrigerate. GLAZE: Melt together heavy cream, instant
coffee and chocolate chips. When this mixture is melted and well blended,
take off of heat and let cool. Stir well and pour on top of whipped cream
layer of cake. Tilt the pan so the glaze distributes evenly over the
cream. This may seem like it will not work, but it will. Refrigerate until
ready to serve.












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Per Serving (excluding unknown items): 4972 Calories; 426g Fat (73.6% calories from fat); 27g Protein; 316g Carbohydrate; 14g Dietary Fiber; 1227mg Cholesterol; 1233mg Sodium. Exchanges: 1 Grain(Starch); 2 Non-Fat Milk; 85 Fat; 19 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0



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DraconisMajore 
Posted: 03-Jan-2004, 01:51 PM
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* Exported from MasterCook *

Godiva Ultimate Chocolate Layer Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Godiva

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BUTTERCREAM:
1 cup UNSALTED BUTTER -- SOFTENED
2 cups SIFTED CONFECTIONER'S SUGAR
1 cup SIFTED COCOA POWDER
1/3 cup GODIVA LIQUEUR
CAKE:
2 cups SIFTED FLOUR
1 teaspoon BAKING SODA
1/4 teaspoon SALT
6 ounces UNSALTED BUTTER
1 1/3 cups SUGAR
3 LARGE EGGS
3 ounces UNSWEETENED CHOCOLATE -- MELTED
1 cup BUTTERMILK
1 cup GODIVA LIQUEUR -- DIVIDED
SHAVED CHOCOLATE

For the buttercream, cream the butter until smooth. Sift the sugar and cocoa
powder over the butter, add 1/3 cup of Godiva Liqueur and slowly mix until
smooth.
For the cake, sift together the flour, baking soda and salt; set aside.
Cream the butter and sugar and add the eggs one at a time, beating after each
addition. On low speed, stir in the chocolate and gradually add the reserved
sifted ingredients in three additions, alternating with the buttermilk and 1/2 cup of Godiva Liqueur, beat until smooth. Divide the batter among three
greased and floured 9-inch cake pans. Bake in preheated 375 degrees oven for
25 minutes until a toothpick inserted in the middle of the cake comes out
clean. Remove from the oven and cool in the pans for 10 minutes, then invert
onto a rack to completely cool. Chill the layers in the freezer for about 30
minutes, until firm.
To assemble the cake, remove the cake layers from the freezer and brush with
the remaining Godiva Liqueur before spreading 3/4 cup of buttercream between
each layer. Spread the remaining buttercream over the top and sides of the
cake, which has been placed on a serving plate. Serve immediately, or
refrigerate if necessary. If refrigerating, remove 1 hour prior to serving.
Garnish with shaved chocolate. Serves twelve. [email protected]





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Per Serving (excluding unknown items): 455 Calories; 32g Fat (61.7% calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 120mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 01:53 PM
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* Exported from MasterCook *

Chocolate Scotch Drops

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Semi-sweet chocolate pieces
6 ounces Butterscotch pieces
1 1/2 cups Quick Quaker Oats -- uncooked
1 cup Salted peanuts

Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water; stirring occasionally. Remove from heat; stir in oats and peanuts. Drop by teaspoonfuls onto waxed paper.
Chill.

Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias





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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 02:17 PM
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* Exported from MasterCook *

CHOCOLATE RASPBERRY LINZER COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Sugar
3/4 cup Butter -- softened
2 Eggs
1/2 teaspoon Almond extract
1 package NESTLE Toll House semi-sweet -- chocolate morsels (1
6 tablespoons Raspberry jam or preserves
Confectioners' sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm.

Preheat oven to 350'F. On lightly floured board, roll out half of dough to 1/8" thickness. Cut with 2 1/2" round cookie cutter. Repeat with remaining dough. Cut 1" round centers from half of unbaked cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if necessary.

Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth. Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top with 1/2 measuring teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.

Makes about 3 dozen sandwich cookies.





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Per Serving (excluding unknown items): 89 Calories; 4g Fat (41.8% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 02:18 PM
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* Exported from MasterCook *

Chocolate Rum Ice Cream

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Ice Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
2 tablespoons Unbleached All-Purpose Flour
1 large Egg -- Slightly Beaten
2 ounces Unsweetened Baking Chocolate -- ;Broken, 2 Squares
1/2 teaspoon Rum Extract
2 cups Light Cream; Chilled -- Half
Half

Combine the sugar and flour, in a large microwave-safe bowl, blending well, and then gradually stirin the milk. Blend in the egg and the backing chocolate pieces. Microwave on HIGH (100%) for 2 to 2 1/2 minutes, stirring frequently, or just until the mixture boils and thickens. Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended. Chill thoroughly. Add the light cream to the chilled mixture and blend well. Freeze in a 2-quart ice cream freezer according to the manufacturer's directions.





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Per Serving (excluding unknown items): 142 Calories; 4g Fat (26.1% calories from fat); 1g Protein; 27g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 02:20 PM
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* Exported from MasterCook *

Viennese Nut Torte

Recipe By :My files
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Tortes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 eggs -- separated
2/3 cup sugar
5 ounces bittersweet chocolate -- grated
1/2 teaspoon cinnamon
1 1/2 cups nuts -- ground
chocolate icing

Bear yolks and sugar till light. Add chocolate, cinnamon and nuts. Fold in
stiffly beaten whites. Put into a tube pan and bake 45
min at 325F or till done.





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Per Serving (excluding unknown items): 253 Calories; 19g Fat (62.3% calories from fat); 7g Protein; 19g Carbohydrate; 4g Dietary Fiber; 109mg Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

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CelticWish 
Posted: 03-Jan-2004, 02:36 PM
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I'm sure everybody has a lot of good recipes for choclate fudge out there, but, I wanted to share one that I found after years of searching, looking for a creamy one. Here goes.......

Foolproof Dark Choclate Fudge

Makes about 2 pounds

3 (6 ounce) packages semi-sweet chocolate chips
1 (14 ounce) can of sweetened condensed milk
2 Cups of minature marshmallows
Dash of salt
1/2 to 1 cup of chopped nuts
1 1/2 teaspoons of vanilla extract

In heavy saucepan, over low heat, melt chips, marshmallows, condensed milk and salt.
Remove from heat.
Stir in nuts and vanilla.
Spread evenly into wax paper-lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares.
Store loosely covered at room temperature.

I hope everyone enjoys this recipe. It's one of the best I have come across. biggrin.gif



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valpal59 
Posted: 03-Jan-2004, 10:12 PM
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O.K. That's it. I have to go find some chocolate. drool.gif


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DraconisMajore 
Posted: 04-Jan-2004, 09:02 AM
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Since chocolate is called the "Food of the Gods"...........what better reason would one have to enjoy it as often as one can ?

Draconis
* Exported from MasterCook *

Sachertorte

Recipe By :Joel Ehrlich <[email protected]>
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate
Tortes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Oz Semisweet Chocolate -- Ground Finely
1/2 Cup Sugar
1/4 Tsp Salt
1/2 Cup Butter
7 Egg Whites
6 Egg Yolks
1 Cup Apricot Jam
3/4 Cup Dry Bread Crumbs
Chocolate Glaze
1/4 Cup Blanched Almonds

Preheat the oven to 325 degrees.

All ingredients must be at room temperature (70 degrees F) before starting.
Grate the semisweet chocolate.
Cream the sugar and butter thoroughly.
Beat the eggs in, one at a time, until the mixture is light and fluffy.
Add the grated chocolate, bread crumbs, almonds and salt.
Beat the egg whites until they are stiff but not dry.
Fold in the egg whites.
Bake in an ungreased, removable rim (or springform) pan for 50 to 60 minutes.
Cool completely.
Slice the torte horizontally through the middle to form two layers.
Spread the apricot jam between the layers.
Cover the cake with a generous coating of chocolate glaze.
Serve with a great gob of whipped cream on top of each portion.

Yields 1 9" Torte





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Per Serving (excluding unknown items): 3792 Calories; 197g Fat (44.5% calories from fat); 69g Protein; 483g Carbohydrate; 8g Dietary Fiber; 1524mg Cholesterol; 2745mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 37 Fat; 27 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0



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DraconisMajore 
Posted: 04-Jan-2004, 09:08 AM
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Another fairly simple Fudge recipe.....I've tried this one and my kids went nuts trying to eat it all before it had even been properly cooled !


Draconis
* Exported from MasterCook *

Ultimate chocolate brownies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Brownies Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Hersheys cocoa
1/2 teaspoon Baking soda
2/3 cup Butter or margerine
Melted and divided
1/2 cup Boiling water
2 cups Sugar
2 Eggs
1 1/3 cups All purpose flour
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 cup Semi sweet chocolate chips
1 Bowl buttercream frosting
1 Recipe follows

Heat oven to 350. Grease rectangular pan, 13x9x2 inches. In medium bowl combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan and bake 35 to 40 min, or until brownies begin to pull away from sides of pan. Cool completely in pan; frost with one bowl buttercream frosting. Cut into squares.





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Per Serving (excluding unknown items): 1692 Calories; 9g Fat (4.6% calories from fat); 11g Protein; 402g Carbohydrate; 0g Dietary Fiber; 374mg Cholesterol; 1281mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat; 27 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0



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DesertRose 
Posted: 04-Jan-2004, 09:11 AM
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DraconisMajorie! Are you trying to make us want chocolate more than anything in this world? Cause you are doing a really good job at it! Keep up the recipes, I am loving them! thumbs_up.gif
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Shadows 
Posted: 04-Jan-2004, 10:12 AM
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I have always heard it was olives that were the fruit of the gods and chocolate was the aphrodesic (spl ).... wink.gif

Here is a good cake recipe from Hersey Chocolate:

Recipe Name: BLACK MAGIC CAKE
Category: CAKES
Serves: 1

2 Cup Sugar
1 3/4 Cup All-purpose flour
3/4 Cup Hershey's Cocoa
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 Each Eggs
1 Cup Buttermilk or sour milk*
1 Cup Strong black coffee; OR...
2 ts -powdered instant coffee
Each -plus 1 cup boiling water
1/2 Cup Vegetable oil
1 ts Vanilla extract

Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
baking pans or one 13x9x2-inch baking pan. In large bowl, stir together
sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs,
buttermilk, coffee, oil and vanilla; beat on medium speed of electric
mixer 2 minutes (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular
pan or until wooden pick inserted in center comes out clean. Cool 10
minutes; remove from pans to wire racks. Cool completely. Frost as
desired. 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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freekenny 
Posted: 26-Aug-2004, 09:21 PM
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O'siyo,
Okay, Okay, now I know these Chocolate recipes have to be considered a 'sin' evil.gif but, no matter for I must try them tongue.gif especially the 'fudge brownie'...Yummy! chef.gif
~~Sty-U red_bandana.gif


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