Chocolate Sin Recipes

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CHOCOLATE SIN PIE



Chocolate Sin Pie image

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

cooking spray (such as Pam®)
1 ½ cups self-rising flour
1 cup chopped pecans
¾ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup frozen whipped topping (such as Cool Whip®), thawed
1 cup confectioners' sugar
3 cups milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed

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



Chocolate Sin image

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

butter
flour
10 ounces semisweet chocolate, broken into small pieces
1/2 cup lightly-salted butter, cut into 8 pieces
6 large eggs, separated,at room temperature
1 cup sugar
2 teaspoons Creme de Cacao, kahlua or dark rum
1/2 teaspoon vanilla
1 1/2 cups whipping cream, well chilled
2 1/2-3 tablespoons powdered sugar

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 CAKE



Chocolate Sin Cake image

Connie's recipe from family collection. This recipe can be made as fat-free or fattening as desired. Recipe is written with angel food cake, but pound cake can be substituted.

Provided by Brookes Kitchen

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 angel food cake, store bought
5 cups milk
1 (6 ounce) box fat free instant pudding mix, chocolate
1 (6 ounce) box fat free instant pudding mix, vanilla
1 (12 ounce) container Cool Whip, lite
1 (16 5/8 ounce) package Oreo cookies, reduced fat
1 (4 ounce) package pecans, chopped

Steps:

  • Tear cake into small pieces. mix the pudding with 2.5 cups milk per box. I prefer skim milk. Crumble 1/2 of package of oreos in blender or food processor.
  • Pour part of vanilla pudding in bottom of pan. Add a layer of cake, followed by layers of cool whip, chopped oreos and nuts.
  • Repeat this process with next flavor of pudding and other ingredients as many times as your dish will allow, ending with cool whip tops with nuts & oreos.
  • Store in refrigerator.

Nutrition Facts : Calories 1274.6, Fat 51.6, SaturatedFat 23.4, Cholesterol 28.5, Sodium 1819.4, Carbohydrate 190.7, Fiber 4.2, Sugar 128.1, Protein 19.6

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