CHOCOLATE SIN PIE
A household favorite dessert; the crust makes the difference!
Provided by Jennifer Mercer Stacey
Categories Desserts Pies Chocolate Pie Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
- Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
- Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 46.3 g, Cholesterol 55.9 mg, Fat 35.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 20.4 g, Sodium 565.8 mg, Sugar 30.4 g
CHOCOLATE SIN
My DH and kids say this cake is "sinfully incredably, awsome" evolved from Favorite recipes (1985). Flourless
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
- Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
- Melt chocolate with 1/2 cup (125ml) butter.
- Keep chocolate warm over a pan of warm, tap water.
- Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
- Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
- Add chocolate mixture to the yolk mixture, beat until completely smooth.
- Add creme de cacao 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 (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
- Fold whites gently but thouroughly into chocolate mixture.
- Pour batter evenly into reserved pan, smooth top.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
- Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
- Total baking time is 1 hour.
- Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
- Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
- Remove toweling and cool cake completely.
- Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
- Whip cream in chilled mixer bowl on high speed until soft peaks form.
- Continue beating, gradually adding 1 1/2 tablespoons (22ml) 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.
- "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."
CHOCOLATE SIN TRIFLE
Ultra-decadent and ultra-easy! Break this one out on special occasions or when you want to wow a crowd! Prep time includes refrigeration time! recipe courtesy allrecipes.com
Provided by skat5762
Categories Dessert
Time 9h20m
Yield 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownie according to package directions (or use homemade), and cool completely.
- In a large bowl, combine pudding mix, water and sweetened condensed milk.
- Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
- In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
- If using any optional ingredients, place on top of brownie layer.
- Repeat layers.
- Shave chocolate onto top layer for garnish.
- Refrigerate 8 hours before serving.
- Note: You can use non-fat ingredients and never know the difference.
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