CHOCOLATE PATE
This is a divine, heavenly, extremely-rich chocolate masterpiece. You HAVE to try it! Try and find the clotted cream for the topping, it's so worth it. I got the recipe from a colleague of mine.
Provided by Allan Rees-Bevan
Categories Dessert
Time 1h45m
Yield 12-15 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F, 180C, Gas Mark 4.
- Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
- Boil water in a kettle.
- Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
- Stir in broken chocolate and mix until smooth.
- Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
- Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
- Pour into greased bread pan.
- Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
- Place in oven for 60-75 minutes.
- Remove just before it starts to brown on the edges.
- Let stand until it cool to touch (will reduce in size).
- Place tightly covered in refrigerator for at least 6 hours or overnight to set.
- To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
- Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
- Place serving plate on top and flip over.
- Cut into thin pieces.
- Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
- Serves 12-15 slices.
- *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
- N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.
Nutrition Facts : Calories 330.6, Fat 31.2, SaturatedFat 19, Cholesterol 115.3, Sodium 31.8, Carbohydrate 16.5, Fiber 4, Sugar 9.5, Protein 5.4
CHOCOLATE OREO® CAKE
I love this chocolate cake recipe because it looks like a fancy-restaurant-style cake and tastes like it too! The Oreo® frosting is really fluffy and the best of my icing recipes.
Provided by Shelby
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
- Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
- Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
- Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
- Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 88.6 g, Cholesterol 82.2 mg, Fat 65.6 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 17 g, Sodium 231.6 mg, Sugar 74.2 g
CHOCOLATE CREAM PIE WITH OREO CRUST
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It's a perfect baker's treat.
Provided by Samantha Seneviratne
Categories custards and puddings, pies and tarts, dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 13 grams, Carbohydrate 52 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 390 milligrams, Sugar 39 grams, TransFat 0 grams
OREOS AND CANDY CANE CHOCOLATE BARK
There are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. -Robin Turner, Lake Elsinore, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 lbs.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with parchment. In the top of a double boiler or a metal bowl over hot water, melt dark chocolate; stir until smooth. Remove from heat. Stir in cookies; spread over prepared pan., Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate until set, about 1 hour., Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 158 calories, Fat 9g fat (6g saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.
OREO CHOCOLATE PIE
Provided by Alex Ward
Categories dessert
Time 3h25m
Yield Eight to 10 servings
Number Of Ingredients 13
Steps:
- For the crust, preheat the oven to 350 degrees. Mix the chocolate cookie crumbs and the melted butter thoroughly. Press the mixture into a 10-inch pie plate, packing well. Bake for 10 minutes. Remove the crust from the oven and let it cool.
- For the filling, combine 2 cups of the milk, 1/3 cup of sugar, the vanilla extract and the egg yolks in a mixing bowl and whisk together well. Set aside.
- In a large saucepan, combine the remaining 1/2 cup of sugar with the cornstarch and stir in the remaining cup of milk. Bring to a boil, stirring, over medium-high heat. Whisk in the egg-yolk mixture and continue cooking and whisking until it returns to a boil. Whisk for 20 seconds longer, until it begins to thicken.
- Transfer the cooked cream to a mixing bowl. Add the unsweetened chocolate, chocolate chips and butter and whisk until melted. Stir in the chopped Oreo cookies and mix well. Pour the filling into the pie crust and cover directly with plastic wrap. Refrigerate for at least 3 hours.
- To serve, spread whipping cream over the top. Cut into slices and decorate each slice with an Oreo.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 177 milligrams, Sugar 25 grams, TransFat 0 grams
OREO® TRIPLE LAYER CHOCOLATE PIE
A cookie crust holds three chocolatey layers for a creamy no-bake pie.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 4h25m
Yield 10
Number Of Ingredients 5
Steps:
- Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 25.5 g, Cholesterol 16.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 7.2 g, Sodium 388.7 mg, Sugar 19.9 g
CHOCOLATE OREO PATE
Peanut butter, orange, chocolate, and cream. Makes servings for a large gathering of 20 or one very hungry peanut butter chocolate nut.
Provided by drhousespcatcher
Categories Dessert
Time 12m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixer, combine the peanut butter and the condensed milk and mix until smooth. Fill a pastry bag with a medium straight tube. Set aside.
- In large saucepan, combine the heavy cream, sugar, butter and instant coffee. Bring to a boil and remove from heat. Stir in the chocolate. Dissolve it completely. Cook and stir in the 1/2 pound crumbs.
- Pour 1/4 of mix into two 9x5x3-inch loaf pans that you lined with plastic wrap. Pipe the peanut mix down the center of each pate and cover with remaining chocolate mix. Freeze overnight.
- When ready to serve, remove from freezer and cut 1/2 inch slice for each portion. Top with one ounce of orange sauce.
- NOTE: the cooking time is freeze time.
Nutrition Facts : Calories 518.5, Fat 43.9, SaturatedFat 24.5, Cholesterol 47, Sodium 158.2, Carbohydrate 38.9, Fiber 9.4, Sugar 19.6, Protein 10.8
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