DEEP DARK YUMMY CHOCOLATE MOUSSE FILLING OR CHOCOLATE FROSTING
Make and share this Deep Dark Yummy Chocolate Mousse Filling or Chocolate Frosting recipe from Food.com.
Provided by PrincessPage
Categories Dessert
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- stir melted chocolate with sweetened condensed milk, I melt the chocolate in the microwave
- add cold water and pudding mix. Mix thoroughly.
- cool for 30 minutes and then fold in whipped heavy cream. (the chocolate base will be very thick, and this will take a bit of work).
Nutrition Facts : Calories 2540.6, Fat 157.5, SaturatedFat 96.4, Cholesterol 462.1, Sodium 784.4, Carbohydrate 265.6, Fiber 9.4, Sugar 236.2, Protein 46
DEEP DARK CHOCOLATE MOIST CAKE
Make and share this Deep Dark Chocolate Moist Cake recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 35m
Yield 3 8inch cakes
Number Of Ingredients 7
Steps:
- Place the two layer size packaged devils food cake mix in a large mixer bowl, and sift out lumps.
- Add all other ingredients into bowl, and beat well, until combined and thick.
- Bake in greased cake pans at 350 degrees preheated oven.
- Bake for 25 minutes or until toothpick or tester comes away clean.
- Cool ten minutes, invert onto cooling rack.
- Fill and frost with your favourite frosting.
- Note:.
- The original frosting that came with this recipe is as follows:
- 3 teaspoons brown sugar.
- 1 teaspoon molasses.
- 1 teaspoon rum or water.
- 1 can French Vanilla Canned Frosting.
- Dissolve the sugar, water and molasses until dissolved in the microwave. Cool then whip into the one can of frosting to blend.
- These amounts can be doubled the original was triple.
Nutrition Facts : Calories 1103.2, Fat 56.3, SaturatedFat 9.2, Cholesterol 186, Sodium 1500.9, Carbohydrate 147, Fiber 5.3, Sugar 82.4, Protein 17.1
DEEP DARK CHOCOLATE CHEESECAKE
From Bon Appetit, October, 1996. A creamy, rich, and gorgeous dessert. What more could you want? Don't let the specific chocolate that Bon Appetit suggests scare you away from making the recipe. I use a 70% Cocoa Belgian chocolate that I get from Tuesday Morning (a discount store).
Provided by Juenessa
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For crust:.
- Preheat oven to 350°F
- Butter 9-inch-diameter springform pan with 3-inch-high sides.
- Blend cookies in processor until finely ground; blend in sugar.
- Add melted butter and process until well blended.
- Press crumbs evenly onto bottom (not sides) of prepared pan.
- Bake just until set, about 5 minutes.
- Cool while preparing filling.
- Maintain oven temperature.
- For filling:.
- Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
- Remove bowl from over water; cool chocolate until lukewarm but still pourable.
- Blend cream cheese, sugar, and cocoa powder in processor until smooth.
- Blend in eggs 1 at a time.
- Mix in lukewarm chocolate.
- Pour filling over crust; smooth top.
- Bake until center is just set and just appears dry, about 1 hour.
- Cool 5 minutes.
- Run knife around sides of cake to loosen. Chill overnight.
- For topping:.
- Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
- Cool slightly.
- Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
- Chill until topping is set, about 1 hour.
- Do ahead: Can be made 3 days ahead.
- Cover with foil and keep refrigerated.
- Release pan sides.
- Transfer cheesecake to platter.
- Top with chocolate curls.
- Let stand 2 hours at room temperature before serving.
- ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
Nutrition Facts : Calories 521, Fat 38.8, SaturatedFat 21.6, Cholesterol 176.1, Sodium 389.6, Carbohydrate 38.4, Fiber 1, Sugar 31.1, Protein 8.1
DEEP DARK CHOCOLATE CUPCAKES
This is my personal favorite! It's excellent for birthdays, anniversarys or anything else where you want to decorate the cake youself.
Provided by ferret_kitty_fox
Categories Dessert
Time 40m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in a large mixing bowl.
- Add the remaining ingredients except the boiling wter. Beat at medium speed for 2 minutes.
- Mix in boiling water, the batter will be thin, don't worry
- Pour into greased cupcake pans and bake at 350 for 35-40 minutes or until cake tester inserted in the center comes out clean.
Nutrition Facts : Calories 242.2, Fat 8.5, SaturatedFat 1.4, Cholesterol 25.4, Sodium 314.7, Carbohydrate 38.6, Fiber 1.1, Sugar 25.1, Protein 3.5
DEEP DARK CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'
Another recipe I am considering as a weight conscience birthday cake substitution. I'm not very big on the bittersweetness of dark chocolate, but the picture looks yummy and it's only 222 calories! The last 3 ingredients are for the frosting. NOTE: be sure to use organic unsprayed rose petals for the top.
Provided by princessshree85
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Lightly spray an 8-inch springform baking pan with cooking spray.
- In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside.
- Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth.
- Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed.
- Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.
- To make the icing, prepare a double boiler.
- Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.
- With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.
Nutrition Facts : Calories 229.1, Fat 7.5, SaturatedFat 3.1, Cholesterol 63.9, Sodium 478.9, Carbohydrate 38.3, Fiber 3.1, Sugar 20.4, Protein 6.5
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