Wanted: Your Most Decadent CHOCOLATE recipes! [Archive]

Gail

03-31-2001, 02:10 PM

This is so fabulous I posted it once before. After serving this as one of my Christmas desserts, I had to scrape my guests off the floor afterward.

Chocolate Bread Pudding
From Chef and author Emeril Lagasse's Emeril's Creole Christmas

Ingredients

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange flavored liquer
2 cups half-and-half
8 slices day-old white bread, crusts removed and cut into 1/2-inch
cubes (about 4 cups)
2 cups semisweet chocolate chips
Spiced Cream

Directions

1. Preheat the oven to 350 degrees farenheit. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter.

2. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.

3. Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

4. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.

Makes 8 to 10 servings

Spiced Cream

Ingredients

1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions

1. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture forms stiff peaks, another 1 to 2 minutes.

Makes 4 cups

(Gail notes: On Good Morning America, where Emeril demonstrated this recipe, he used a combination of white chocolate and semisweet chips poured between batters, which I recommend highly. And although the spiced cream is good, it tastes just as good warmed up later with a bit of regular whipped cream.)

woodsl

03-31-2001, 03:18 PM

I also adore chocolate - I consider it in its own food group. I suppose my favorite decadent chocolate recipes are Chocolate Whoppers (which I posted on two other threads today - I think the cookbook thread and the signature recipes thread), Amaretto-Amaretti Chocolate Cheesecake (which I posted on the Cheesecake thread ealier today), and Baked Fudge. Baked Fudge is a recipe I used to make years ago, but somehow I lost the recipe. Then, I was reading The Sweet Potato Queens Book of Love, which is not a cookbook (but a hilarious book) and it contained a recipe for what the author calls "Chocolate Stuff". I knew instantly that this was what I call Baked Fudge. It is definitely only for chocolate lovers because it is very rich.

Baked Fudge

2 eggs
1 cup sugar
1/2 cup flour
1/4 t. salt
1 stick of melted butter (not margarine)
2 heaping T. of Hershey's cocoa in the dark brown box(recipe says you must use Hershey's and that's all I have ever used)
1 "running over" t. vanilla
1 cup chopped pecans

Mix the sugar and flour. Beat sugar/flour with the eggs. Add salt. Mix melted butter and cocoa. Mix the butter/cocoa mixture into the egg mixture. Add vanilla and pecans. Pour into a greased loaf pan, set the loaf pan in a pan of water. Bake at 300 degress for 40 to 50 minutes. Tap on the top of it at 40 minutes and if it seems crunchy, take it out. The top should be dry (even in the center of the pan), but the insides will be gooey (even after it is cooled). You can't really underbake it since the insides are suppose to be gooey, but you don't want to overcook it.

I usually double the recipe and bake it in an 8"x8" square pan. I think I have to cook it for over an hour in this size pan. I serve it warm or cold topped with cool whip. It is soooo good!!! Here is a quote from Jill Conner Browne, the author of The Sweet Potato Queens Book of Love, about what she calls Chocolate Stuff:

This will be the best thing that has happened to you in a very long time, possibly ever. From now on, for as long as you live, just the simple act of getting out the bowl to make Chocolate Stuff will have an incredibly assuaging effect on your psyche. I can say, without fear of contradiction, there is virtually nothing, not one situation, that can't be faced with calm and grace and serenity if you have Chocolate Stuff. You can eat it and feel better fast, and when it wears off, you can just make another batch.

[This message has been edited by woodsl (edited 03-31-2001).]

lindrusso

03-31-2001, 05:27 PM

Okay Lynn, you asked for it! http://www.cookinglight.com/bbs/smile.gif This one is definitely a death-by-chocolate recipe. One that is sooo rich I will likely never make it again. However, dark and rich is what you asked for, so this should do it!! And it comes from one of the queens of chocolate, Mrs. Fields.

Double-Chocolate Silk Pie

Crust:
1 1/2 cups (about 25 cookies) chocolate wafer crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
1 1/2 cups heavy cream
3 tablespoons sugar
1/8 teaspoon salt
5 large egg yolks
1 1/2 teaspoons vanilla
10 ounces semisweet chocolate, finely chopped
Garnish:
2 ounces semisweet chocolate
1 cup heavy cream

1. Prepare crust: Combine crumbs and melted butter in medium-size bowl. Press over bottom and up sides of 9-inch pie plate. Refrigerate while making filling.

2. Prepare filling: Heat the cream in top of double boiler over simmering, not boiling, water until bubbles appear around edge of pan. Stir in sugar and salt. Lightly beat egg yolks in a smal bowl. Whisk one-quarter of cream into yolks. Whisk yolk mixture into cream in top of double boiler. Cook over simmering water, whisking, until custard just begins to thicken and coats back of a spoon, 7-8 minutes. Remove the top of the double boiler from water. Stir in vanilla and chocolate until chocolate melts. Pour into piecrust. Cool to room temperature. Place a piece of plastic wrap directly on filling. Refrigerate pie overnight.

3. Prepare Garnish: Let chocolate soften slightly in warm place or microwave for a few seconds. Draw a swivel-bladed vegetable peeler across the chocolate to form curls. (If the chocolate becomes too soft, chill to firm.) Beat cream until stiff peaks form.

4. Remove the plastic wrap from the filling. Garnish with piped rosettes of whipped cream and chocolate curls.

[This message has been edited by lindrusso (edited 03-31-2001).]

[This message has been edited by lindrusso (edited 03-31-2001).]

Lynn B

03-31-2001, 06:41 PM

OHMYWORD! Do those recipes ever sound WONDERFUL! Thank you for sharing! I can't WAIT to try ALL of them!

And mmmmmm, I hope to get LOTS more!

Well, I should share MY favorite chocolate recipe, right?! I mean, fair is fair -- and besides, I don't want to gain 1,000 pounds alone! http://www.cookinglight.com/bbs/smile.gif Now, fair warning: this recipe is NOT light, and it IS addictive! It is also extremely RICH and is not for the faint of heart! Non-chocolate lovers need not apply!!!

Soooo - (drumroll, please...) heeeere it is!

WARM BROWNIE CUPS

Bake this puddinglike dessert in individual custard cups or ramekins.

4 oz. semisweet chocolate
8 Tbl (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 tsp baking powder
Pinch of salt
1/2 cup cocoa (I use Dutch process)
4 large eggs, at room temperature
1 tsp vanilla extract
1 cup sugar

(Confectioner's sugar, for dusting after baking)

1. Heat oven to 350 degrees. Place a baking dish (large enough to hold the 5 ramekins) half full of water in oven.
2. Bring a sucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until melted. Remove bowl from heat and let cool, stirring occasionally. (I just use a double boiler!)
3. Sift together twice all the dry ingredients except sugar. Set aside.
4. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five (8-oz) custard cups or ramekins, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
5. Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioner's sugar.

Enjoy! And let me know what you think!
Lynn

Saralee

03-31-2001, 10:16 PM

This is really yummy and very simple. You can use different kinds of chocolate cake mixes, depending on personal preference. It's very unique looking, as the cream cheese sinks into the cake. But oh, heavenly.

Earthquake Cake

1 box Swiss chocolate cake mis or other chocolate cake mix
1 c. coconut
1 c. chopped pecans or walnuts
1 stick butter
8 oz. cream cheese
1 box powdered sugar

Spray 13x9x2 inch pan with cooking spray. Put coconut and pecans in bottom of pan. Make chocolate cake mix according to directions on box and pour over the coconut and pecans.
In a separate bowl, mix butter, cream cheese and powdered sugar. Drop by spoonfuls over the cake. The cream cheese layer will sink into the cake. Bake at 350 degree for 40-45 minutes. Insert toothpick in chocolate cake to test for doneness.

Then cut a piece of the cake for family and friends and eat the rest out of the pan.

lindrusso

04-01-2001, 08:46 AM

http://cwm.ragesofsanity.com/cwm/big/cry.gif

Sorry, Lynn, but your recipe just sent me over the edge. It's Lent and I gave up sweets!!!!! This is pure torture!!!!! Maybe those brownie cups will be my Easter dessert...mmmmm....

[This message has been edited by lindrusso (edited 04-01-2001).]

emilycat

04-01-2001, 08:48 AM

lindrusso,

That's awesome! What a riot; thanks for a BIG laugh http://www.cookinglight.com/bbs/biggrin.gif

Oh, and I wanted to add -- these desserts look amazing; I'd only be afraid to have them around!
And I can attest to the deliciousness-factor of the Earthquake cake...oh my gosh... http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 04-01-2001).]

04-01-2001, 09:24 AM

Have you ever tried Madia Heatter's (not sure how you spell that) "Palm Beach Brownies." They are definitely a treat for all chocolate lovers! The recipe is several places on the internet under this title. (They get a bit burnt when you bake them, so you may want to adjust the oven time or temperature.)

My mother's favorite chocolate treat is "Michael's Fudge Brownies" (in an old CL issue from '92 and all over the internet with that title). She only likes it with the sugar reduced from 1 1/4 cups to 3/4 cup, but she has unusual taste preferences.

caregiver50

04-01-2001, 10:29 AM

I agree with Emerils chocolate bread pudding. It is the absolute best. I have made it several times. Next time you try it-use vanilla ice cream with the pudding.

AndreaU

04-01-2001, 12:42 PM

Here's my mom's recipe (a Christmas dinner tradition) for Chocolate Sin, a flourless cake. It's a bit involved and definitely not light (but you did want decadent...) yet highly worth the effort and the calories! As a fellow 4 star, card-carrying, certified & bona fide chocolate lover, I can tell you this is amazing! Enjoy!!

Chocolate Sin

10 oz. semisweet chocolate chips
1/2 cup butter, cut into 8 pieces
6 large eggs, separated, at room temperature
1 cup sugar, divided
2 tsp. creme de cacao, Kahlua OR dark rum
1/2 tsp. vanilla
1 1/2 cup whipping cream, well chilled
2 1/2 to 3 Tbl. powdered sugar

Place oven rack in lower thired of oven; heat oven to 375. Butter & flour bottom & sides of an 8" springform pan. Set aside.

Melt chocolate with 1/2 cup butter and keep warm over a pan of hot water.

Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup of the sugar. Beat until yolk mixture is pale yellow and thick, 4-6 minutes. Add chocolate mixture to the yolk mixture; beat until completely smooth. Add liquer and vanilla; beat until blended.

Beat egg whites in medium mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 cup sugar into whites; continue beating until stiff, but not dry, peaks form. Fold whites gently but thoroughly into chocolate mixture. Pour batter evenly into reserved pan; smooth top. Bake 15 minutes. Reduce oven temperature to 350; bake another 15 minutes. Reduce oven temperature to 250; bake 30 minutes longer. (Total baking time is 1 hour.) Turn off oven; prop open oven door and allow cake to remain in oven 30 minutes. Remove cake from oven and cover top with damp paper towels; let stand 5 minutes.

Remove paper towels and cool cake completely. Come of cake will collapse and crack- this is normal! Press top of cake down lightly to smooth top. Remove springform and transfer cake to serving plate.

Whip cream in chilled bowl on high speed until soft peaks form. Continue beating, gradually adding 1 1/2 Tbl. of the powdered sugar, until stiff peaks form. Dust top of cake with remaining powdered sugar just before serving. Serve cake at room temperature with whipped cream.

(Note: this is good with fresh raspberries in addition to the whipped cream! http://www.cookinglight.com/bbs/wink.gif)

[This message has been edited by AndreaU (edited 04-01-2001).]

Lynn B

04-01-2001, 02:08 PM

WOW!
This is just getting better and better!!! Thanks to all of you!!! I am record excited by all your wonderful recipes!
And lindrusso, your graphic and message still have me LOL!!!
Thanks, everyone!
Lynn (who USED to be at goal weight...) http://www.cookinglight.com/bbs/smile.gif

Linda in MO

04-01-2001, 02:36 PM

I have never made this, but I have read VERY GOOD things about it...

* Exported from MasterCook *

SLICES OF SIN

Recipe By :Jr. League Cenntenial Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate , Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz. semisweet chocolate (use a good brand like Ghirardelli, etc.)
1/2 cup strong brewed coffee
2 sticks butter -- (1/2 lb)
1 cup sugar
4 eggs -- beaten
1 cup heavy cream

Preheat oven to 350�. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirrin guntil the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loaf pan (after it cools a little) in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream

Source:
"posted by Ginger-St. Thomas at the Recipe Exchange"

cdm

04-01-2001, 02:51 PM

Do you ever haave a timely topic!! Im on a chocolate tirade this weekend. I just made my favorite chocolate pudding recipe thats in Stealth Health By Evelyn Tribole. Its healthier than you would think but cant tell by the taste. Here it is:

Deep Chocolate Pudding

2/3C sugar
1/3C cocoa powder
1/4C nonfat dried milk
powder
1/3C cornstarch (or arrowroot)
2 (12OZ.) cans evaporated skim milk
1/4C chocolate chips
1 tsp. almond OR vanilla extract

In a medium saucepan mix together the sugar, coca, dried milk, and cornstarch (or arrowroot) until thoroughly blended with no lumps. Gradually stir in the evaporated milk. Cook and stir over medium heat until boiling and thickened (I use a whisk). Cook and stir one additional minute. Remove from heat and stir in the chocolate chips until melted. Stir in the almond OR vanilla extract. Pour into six custard cups. Cover and chill for at least 2 hours until cool. (I usually just dump it in a smaller bowl and make sure you lick the pan).

Nutrition Scorecard per serving-makes 6

Cal 264 fat grams 3.7 % fat cal=12
Protein (grams) 12 Carbs (grams) 49 Cholesterol (milligrams) 6

Calcium (milligrams) 413 % daily value 41

You will never go back to jello pudding again. Have FUN

Carol

Marcie

04-01-2001, 11:34 PM

Okay, I am not about to compete with the truly divine suggestions above, but if you're looking for deep, dark, chocolate satisfaction Cooking Light style, they did a terrific Chocolate-Cream Pie in the Nov. 1999 issue. I substitute soy milk, which no one can tell, even the "I can taste soy in anything" Doubting Thomases. Sorry, I don't have it on the computer but I'll bet some kind soul would post if you're interested.

JJeannette

04-02-2001, 06:34 AM

Can't resist adding to this thread. Here's a cookie recipe that I think is totally decadent. And have you ever had fudge pie? It's basically a toll house pie with the chips melted rather than just stirred into the filling.

Chewy Chocolate Cookies

1 1/4 cup margarine
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts

Cream sugar and margarine. Add eggs, vanilla and dry ingredients. Blend completely. Drop onto an ungreased cookie sheet and bake at 350 degrees for 8-9 minutes. Do not overbake--cookies will be soft. They will puff up while baking and fall when cool. Cool on cookie sheet for one minute and remove to cooling rack. Makes 4 dozen cookies.

Lynn B

04-02-2001, 12:16 PM

Marcie,
Thanks, I will check that out! It sounds like a wonderful addition to my Chocolate Hall of Fame!

JJeannette,
Thanks for the cookie recipe! Sounds delicious! But please - more details on the fudge pie! How do you "melt" the chocolate chips into it?!

Lynn

eloise forever

04-02-2001, 12:37 PM

Originally posted by woodsl:
Baked Fudge is a recipe I used to make years ago, but somehow I lost the recipe. Then, I was reading The Sweet Potato Queens Book of Love, which is not a cookbook (but a hilarious book) and it contained a recipe for what the author calls "Chocolate Stuff". I knew instantly that this was what I call Baked Fudge. It is definitely only for chocolate lovers because it is very rich.

This will be the best thing that has happened to you in a very long time, possibly ever. From now on, for as long as you live, just the simple act of getting out the bowl to make Chocolate Stuff will have an incredibly assuaging effect on your psyche. I can say, without fear of contradiction, there is virtually nothing, not one situation, that can't be faced with calm and grace and serenity if you have Chocolate Stuff. You can eat it and feel better fast, and when it wears off, you can just make another batch.

A fellow QUEEN! I adore the Sweet Potato Queens books. Somehow, though, I have managed to NOT make a single recipe from either book. But, seeing your post, I feel the need to drop everything and make Chocolate Stuff RIGHT THIS INSTANT! I will report back on the results.

I have purchased some Fat Mama's Knock You Naked Margarita Mix and am planning to one day have a Queen's party where every guest has to bring a recipe from the books! Doesn't that sound so fun? I have to find enough Queens in Chapel Hill first, though.

As for chocolate recipes, anything with chocolate is bound to be delicious. But I am particularly fond of CL's Mocha Fudge Pie. I can post if you like.

[This message has been edited by eloise forever (edited 04-02-2001).]

CathyS

04-02-2001, 09:32 PM

The Death by Chocolate Cookie advertised in the April CL (opposite page 156) is awesome! I've made them a couple of times for friends and they always go fast. Too bad they're not light though.

CathyS

JJeannette

04-03-2001, 06:31 AM

As far as getting the chocolate chips into the pie filling, you just melt them and stir in.

I've turned my recipes upside down looking for my original recipe to no avail--guess it died of old age, but I was able to find a recipe that should give the same results. I just never used the rum and coffee. Found this at Click here: All Recipes | Recipe Index: Top

Caribbean Fudge Pie

Ingredients
1 (9 inch) pie shell
1/2 cup butter, softened
3/4 cup packed brown sugar
3 eggs
8 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons instant coffee granules
1 teaspoon rum flavored extract (optional)
1/4 cup all-purpose flour
1 cup chopped walnuts (optional)
16 walnut halves

Directions
1 Preheat oven to 375 degrees F (190 degrees F).
2 In a medium mixing bowl beat butter or margarine and sugar until light and fluffy. Add eggs one at a time, blending constantly until well combined. Mix in melted chocolate, coffee, and rum extract, blending thoroughly. Fold in flour and, if desired, chopped nuts. Pour mixture into pie shell and decorate with walnut halves.
3 Place in lower third of preheated oven and bake 25 minutes. Let cool one hour before cutting.

tovie

04-03-2001, 06:40 AM

For a minute there, I thought I was surfing the Godiva recipe page (bg)

These are kind of a cross between brownies and fudge. I like them cold from the fridge, which is how the recipe says to serve them but I have one friend who likes them better warm from the oven.

1 lb chocolate chips
1 cup butter
1/3 cup milk
4 eggs
1 1/2 cups sugar
1/2 cup flour
2 cups walnuts, chopped

Melt chocolate chips, butter and milk together. Cool slightly. Beat eggs and sugar, add choc mixture, then flour. Stir in nuts. Pour into 9x13 pan that has been lined with foil and greased. Bake at 375 degrees for 30 minutes, until set just around the edge. Cool, then refrigerate before serving.

The recipe originally called for coffee and not milk, but I hate coffee and made a substitution but you could easily switch it back.

Lynn B

04-03-2001, 03:13 PM

Oy, I am a COFFEE LOVER, too!!! I LOVE recipes that include chocolate and coffee! <drool...>!!!

Tovie,
What was the coffee called for in the original recipe?

THANK YOU!

Lynn (who is going to be so far from goal weight that she will need shots and a passport...) http://www.cookinglight.com/bbs/smile.gif

misstapioca

04-03-2001, 03:30 PM

INCREDIBLE ENGLISH TOFFEE CAKE

1 chocolate cake mix (i use devil's food)
6 skor or heath bars
1/3 cup creme de cacao or kaluha
1 tsp unflavored gelatin
4 cups heavy cream
1/4 cup granulated sugar

1. bake cake in 2, 9inch layer pans as directed . cool completely. using a serrated knife horizonatally slice cakes in half so you have 4 thin rounds. Then chop candy bars into pieces about 1/4 inch thick wide. Set aside
2. Pour liqueur into small microwave safe cup and sprinkle with gelatin. let soak 5 min. then heat in microwave uncovered for 15-20 sec. or until warm to touch so that gelatin dissolves when stirred.(or place the gelatin and liqueur in a small saucepan and soak for 5 min. then stir over low heat until gelatin dissolves from 3-5 min.
3. meanwhile pour cream into large bowl, using electric mixer whip, gradually adding sugar, until soft peaks form when beaters are lifted. Using a lg. spatula immediatly fold in warm dissolved gelatin mixture.
4. To assemble, place 4 rounds out on a flat surface. dividing whipped cream mixture equally, spread over the top of each, leaving the sides bare. Sprinkle with chopped candy bars. On a large serving plate, stack layers . Refridgerate uncovered for at least 2 hours to allow gelatin to set and cream to soak into layers. Cake will keep well refridgerated for 2 days.

*gelatin tip*- although this recipe uses just a little, dont skip the gelatin. it stabilizes the whipped cream so it will hold its shape and not deflate and run down the sides.

Makes 12- 16 wedges
38.7g fat
523 calories
89.2 mg calcium

this is the cake that i am always instructed to bring to parties and get-togethers. I hope you all enjoy it too.