Chocolate Orgasm Recipes

CHOCOLATE ORGASM

Chocolate Orgasm image

Don't drive or operate heavy machinery after consuming this.....Heck, don't plan to do much of anything! This claims to make a single drink, for me it would be 4.

Provided by Annacia

Categories Beverages

Time 3m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 ounces Absolut mandarin vodka
1 1/2 ounces white Creme de Cacao
1 fluid ounce Kahlua
1 fluid ounce cherry vodka
3 ounces espresso, chilled (2 shots)
4 -6 ounces hershey's chocolate milk

Steps:

Mix and stir.
Serve.

Nutrition Facts : Calories 185.9, Fat 2, SaturatedFat 1.2, Cholesterol 6.8, Sodium 41.7, Carbohydrate 14, Fiber 0.5, Sugar 13.5, Protein 1.9

CHOCOLATE ORGASM

Chocolate Orgasm image

Name was chosen by group of friends I once served this to. You should have heard the sounds at the table! Baking time has been fine-tuned to take different reviews into consideration.

Provided by evelynathens

Categories Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces butter
1 cup sugar
4 eggs
1 lb good-quality chocolate, melted (I use a Greek brand, mixing 1/2 lb milk chocolate with 1/2 lb bitter not unsweetened)
2 tablespoons liquor (I have tried many but especially like cognac, brandy and amaretto) or 2 tablespoons liqueur (I have tried many but especially like cognac, brandy and amaretto)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
lightly whipped cream (unsweetened or just barely sweetened) or 1 scoop of softened vanilla ice cream

Steps:

Preheat oven to 400 degrees F.
Have rack in bottom third of oven.
Generously butter a springform pan.
Beat butter with sugar for about 4-5 minutes with electric mixer.
Add eggs, alternately with flour, baking powder, chocolate and liquor and continue to beat until all ingredients are incorporated.
Pour into springform pan.
Bake 10 minutes, turn off heat, and leave in turned-off oven another 15 minutes.
Remove and let stand about 10-15 minutes before serving.
I cut into this with a serrated spatula.
It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
I serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
I have often made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes- it worked great!

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