Chocolate Decadence Cookies Recipes

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CHOCOLATE DECADENCE



Chocolate Decadence image

This rich, romantic, baked chocoholic dessert is frequently asked for by my catering clients. Garnish with whipped cream and chocolate curls.

Provided by Stephany Brown

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h45m

Yield 6

Number Of Ingredients 5

6 ounces semisweet chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
  • In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
  • Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 16.2 g, Cholesterol 87.1 mg, Fat 20.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 11.6 g, Sodium 214.6 mg, Sugar 14.2 g

CHEF JOHN'S CHOCOLATE DECADENCE



Chef John's Chocolate Decadence image

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Provided by Chef John

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 7

18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5 large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
  • Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
  • Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
  • Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
  • Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g

CHOCOLATE DECADENCE



Chocolate Decadence image

Categories     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Mother's Day     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 10

For batter:
12 ounce semisweet chocolate, chopped
1 1/2 sticks unsalted butter
4 large eggs
1/2 cup sugar
For sauce:
10-ounce package frozen unsweetened raspberries, thawed
1/4 cup sugar
Accompaniment:
unsweetened whipped cream

Steps:

  • Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
  • Make batter:
  • Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
  • Cool slightly.
  • Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
  • Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
  • Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
  • Make sauce:
  • Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
  • Remove cake from pan:
  • Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
  • Bring cake to room temperature. Serve with sauce and whipped cream.

DECADENT COOKIES



Decadent Cookies image

This recipe is compliments of Taste of Home. It was originally made for a guest lodge and according to the lore everyone that tastes it becomes ADDICTED!!! I have to say that I'm addicted too!!! I sure hope you try this one..I just had to share this one with you.

Provided by Chef Decadent1

Categories     Dessert

Time 50m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 12

1 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
glaze
1 cup icing sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Steps:

  • In a mixing bowl, cream butter and sugar.
  • beat in egg and vanilla.
  • Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • Divide dough into four portions; shape each into a 10 inch X 21/2 inch log.
  • Place 4 inches apart on greased or foil lined baking sheets.
  • Make a 1/2 inch depression down center of each log.
  • Bake at 350 for 10 minutes.
  • Fill depressions with jam.
  • Bake 10-15 minutes longer or until lightly browned.
  • Cool for 2 minutes.
  • Remove to a cutting board; cut into 3/4 inch slices.
  • Place on wire racks.
  • In a small bowl, combine glaze ingredients until smooth; drizzle over warm cookies.
  • Cool completely.

DOUBLE CHOCOLATE-NUT DECADENT COOKIES



Double Chocolate-Nut Decadent Cookies image

Make and share this Double Chocolate-Nut Decadent Cookies recipe from Food.com.

Provided by Boomette

Categories     Drop Cookies

Time 21m

Yield 24 serving(s)

Number Of Ingredients 12

7 ounces bittersweet chocolate, roughly chopped
1/3 cup butter
2 eggs
2/3 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
2/3 cup flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup bittersweet chocolate, roughly chopped
3/4 cup grilled nuts, roughly chopped (pecans, walnuts, cashews, macadam)

Steps:

  • Preheat oven at 350°F In a double-boiler, melt the first quantity of chocolate (7 ounce) and butter at low heat.
  • With a mixer, beat eggs, sugar and brown sugar for 2 minutes. Add vanilla and beat well.
  • Add melted chocolate and beat 1 minute.
  • Sift the dry ingredients. Add to the chocolate mixture. Add the chopped chocolate and nuts. Fold delicately.
  • On a baking sheet with parchment paper, put 2 tablespoon of mixture, leaving 1 1/2 inch between each cookies. Flatten lightly.
  • Bake in the third part of the oven 9 to 11 minutes. The sides will be crunchy and the center still soft. Don't cook the cookies too much because they will keep on cooking out of the oven, that way they will stay soft when cold. Let them cool a little bit before touching them, then cool completely on a rack.

OUTRAGEOUS CHOCOLATE COOKIES



Outrageous Chocolate Cookies image

Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 2 dozen

Number Of Ingredients 9

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
  • In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
  • Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

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