Decadent Chocolate Cake

Made by Nikki.

Crust:

• 20 chocolate wafers, finely crushed
• 3 tablespoons butter, melted

Cake:

• 12 squares (1 oz. each) semi-sweet chocolate for baking
• ¾ cup butter
• 6 eggs, separated
• 12 Tablespoons granulated sugar, divided
• 2 teaspoons vanilla

Glaze:

• 6 squares (1 oz. each) semi-sweet chocolate for baking
• 2 tablespoons butter
• 3 tablespoons milk
• 2 tablespoons light corn syrup

Garnish:

• 3 squares (1 oz each) semi-sweet chocolate for baking
• Powdered Sugar

Directions:

1. Preheat oven to 350 F. Lightly spray a Springform Pan with nonstick cooking spray. For crust, finely crush chocolate wafers in a plastic resealable bag. Microwave butter on High 30 seconds or until melted. Stir in crumbs; mix well. Press crumb mixture onto bottom of pan.

2. For cake, melt chocolate and butter over very low heat stirring occasionally, until smooth. Remove from heat. Cool slightly, stirring occasionally.

3. Separate egg whites into small bowl and set aside. Place egg yolks in separate bowl. On high speed of electric mixer, beat egg yolks and 6 tablespoons of the sugar until the mixture is very thick and pale, about 3 minutes. Add cooled chocolate mixture; beat on low speed. Blend in vanilla.

4. Using, clean, dry beaters, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into chocolate mixture until well blended. Pour batter into pan.

5. Bake 45-50 minutes or until top is puffed and cracked. Cool completely. Run knife around sides of pan to loosen cake. Release collar from pan.

6. Place Sheet of Parchment Paper under cooling rack. For glaze, melt chocolate and butter in clean saucepan over low heat, stirring occasionally until smooth. Remove pan from heat; stir in milk and corn syrup. Spread glaze smoothly over top and sides of cake. Refrigerate until glaze is almost set, about 30 minutes, before garnishing.Meanwhile, for garnish, line platter with parchment paper. Place chocolate in microwave on High, uncovered, 1 – 1 ½ minutes or until melted, stirring every 30 seconds. Pour onto parchment paper and spread to a 10-inch circle. Place in freezer 5-10 minutes to firm. Break chocolate into large pieces; sprinkle top of cake and chocolate pieces with powdered sugar, if desired. Arrange chocolate pieces randomly over top of cake, lightly pressing into glaze and cake. Refrigerate up to 1 hour before serving. Cut into slices.

Chocolate Fruit Pizza

Made by Jennifer from Pillsbury.



Click on recipe picture to view in full size.

White Chip Chocolate Cookies

Made by Camille from Nestle Toll House

• 2 1/4 cup all purpose flour
• 2/3 cup Baking Cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups (12 oz. package) White ch. chips

1. Preheat oven to 350

2. Combine flour, cocoa, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*Makes about 5 dozen cookies.

Fudge Truffle Cheesecake

Made by Stephanie from allrecipes.com

INGREDIENTS

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract
  

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch spring form pan.

3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.

5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem under baked in the center, but will continue to cook after you remove it from the oven.

Hot Fudge Pudding Cake

Made by Brenda.

• 1 1/4 cups sugar, divided (3/4 cup and 1/2 cup)
• 1 cup all purpose flour
• 7 TBS cocoa, divided (3 TBS and 4 TBS)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/3 cup butter melted
• 1 1/2 tsp vanilla extract
• 1/2 cup packed light brown sugar
• 1 1/4 cups hot water
• whipped topping, optional

1. In a bowl, stir together 3/4 cup sugar, flour, 3 TBS cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into an ungreased 8-in. or 9-in. square baking pan.

2. Stir together remaining sugar (1/2 cup), brown sugar and remaining cocoa (4TBS); sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake at 350 for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping if desired.

*Yield 8 servings.

Crispy Chocolate Roll

Made by Cambree.

• ¼ cup butter
• ¼ cup peanut butter
• 5 cups miniature marshmallows
• 5 ½ cups Rice Krispies cereal
• ¾ cup butterscotch chips
• 1-1/4 cup semi-sweet chocolate chips

1. Butter a large cookie sheet. In a large microwave safe bowl, melt butter, peanut butter, and marshmallows for 2 minutes. Stir to combine and stir in cereal. Spread on buttered cookie sheet. Melt both kinds of chips in microwave until melted. Spread over cereal mixture. Roll up jellyroll style starting with the wide side of pan. Let cool and cut into slices.

Truffles

Made by Cassie

• 1 pkg oreos
• 1 pkg 8 oz cream cheese
• 2 bars white choc.

1. I just throw the whole bag of Oreos in my food processor and grind them up. I cream the cream cheese really well and then add the Oreo crumbs. Chill for an hour. Roll up into balls. Chill some more. Melt white choc, dip balls in the chocolate and refrigerate. Very easy!