Chocolate Tea Bread with Raspberry Sauce

Ingredients

Bread:

2 1/2 cups flour

2 teaspoons baking soda

1/2 cup cocoa1 cup sugar

1/2 teaspoon salt1

1/4 cups milk1 egg

1/2 dash butter, melted

3/4 cup walnuts, chopped

Sauce:

1 jar Crosse & Blackwell® Guava Jelly

2 cups fresh raspberries

Directions
- Preheat oven to 350°F.
- Grease and flour two 9”x5” loaf pans.
- In a large bowl, stir together flour, soda, cocoa, sugar and salt.
-In a smaller bowl, stir together milk, egg and butter.
- Combine mixtures until just blended; stir in walnuts.
- Pour into prepared pan.
- Bake for 1 hour or until toothpick inserted in center comes out clean.
- Allow to cool 30 minutes before removing from pan.
- To serve slice warm bread and place on a small dessert plate.
- Spoon Raspberry Sauce over bread and around plate.
- For sauce, melt Guava Jelly; add fresh raspberries. Spoon warm sauce over Chocolate Tea Bread.

Tip
Puree sauce for a smoother texture.

Tip
Freeze the 2nd loaf for a quick and easy impromptu dessert.

Thanks : http://www.crosseandblackwell.com/recipes/recipes.asp?recipeid=349

Chocolate Covered Cookie Cake Recipe

Container: 2-8" round cake pans, serving platter, small bowl, large mixing bowlServings: 16Serving Description: 1/16 of cakePrep Time: 20 minutesCook Time: 30 minutes


Ingredients
- 1 (2 layer size) german chocolate cake mix
- 4 squares semi sweet chocolate
- 1/4 cup unsalted butter
- 1 pkg (8 oz.) cream cheese, softened
- 1/2 cup sugar
- 2 cups cool whip, thawed
- 14 oreo sandwich cookies, crushed into small chunks
- 1/4 cup chocolate/caramel swirl chips


Directions
- Preheat oven to 350°F.
- Prepare and bake cake according to package directions. Cool in pans for 5 minutes, then invert onto wire racks to cool completely.
- Place chocolate squares and butter in small microwaveable bowl. Microwave on high for 2 minutes. Remove from microwave and whisk to help melt the chocolate well with butter. Cool 5 minutes; set aside.
- Beat cream cheese and sugar in large bowl with electric mixter until well blended. Stir in whipped and crushed cookies. Mix to blend. Place 1 cake layer, top side down, on serving platter. Spread with cream cheese mixture evenly over cake. Top with second cake, top side up. Push down slightly to adhear cake top from sliding. Take swirl chips and place slightly on into the cream cheese mixture all the way around the cake.
- Top with the chocolate glaze mixture, spreading evenly over the top and allowing to drizzle down the sides. Store in refrigerator.


Thanks : http://www.recipetips.com/recipe-cards/t--3323/chocolate-covered-cookie-cake.asp

Chocolate Cream Cheese Bars Recipe

Chocolate Cream Cheese Bars Recipe

Container: 13x9x2 pan, small mixing bowl, sauce panServings: 24Serving Description: 1 barPrep Time: 35 minutesCook Time: 0 minutes

Ingredients
- 1 cup butter - divided
- 1 cup chocolate chips - semi sweet, divided
- 1 1/2 cups graham cracker crumbs
- 1/2 cup peanuts - unsalted, dry roasted and chopped
- 16 ounces cream cheese - softened
- 1 cup sugar
- 1 teaspoon vanilla extract

Directions
- In a saucepan over medium heat, melt 3/4 cups of butter and 1/3 cup of the chocolate chips.

- Stir until smooth.
- Stir in graham cracker crumbs and peanuts.
- Press this into a buttered 13x9x2 inch pan.
- Cover and refrigerate for 30 minutes or until set.
- In a mixing bowl, beat together the cream cheese, sugar and vanilla until smooth.
- Spread this over the bottom layer.
- Melt the remaining 2/3 cup of chocolate chips until smooth.
- Carefully spread this over the cream cheese layer.
- Cover and refrigerate until set.
- Cut into 24 squares and serve.

Thanks : http://www.recipetips.com/recipe-cards/t--3409/chocolate-cream-cheese-bars.asp

Chocolate Caramel Ice Cream Cake Recipe

Chocolate Caramel Ice Cream Cake Recipe

Container: 13x9 baking dish, electric mixing and mixing bowlServings: 12Serving Description: 1 piece


Ingredients
- 1 package chocolate cake mix
- 3 eggs
- 1 pint chocolate ice cream with caramel cups of other favorite chocolate ice cream
- 2 cups chocolate caramel swirl chips
- 1 container of chocolate frosting
- 1/2 container of cream cheese frosting


Directions
- Preheat oven to 350°.
- Grease the bottom of a 13x9 inch pan.
- In a large mixing bowl, mix the cake mix, eggs, and ice cream with an electric mixer for approximately 2 minutes.
- Scrape down the sides of the bowl and add in chocolate chips.
- Pour cake batter into the pan and bake for 35-40 minutes.
- Check the center of the cake with a toothpick for doneness. If the toothpick comes out clean, the cake is done.
- Allow to cool for 2-3 hours, then frost.
- Frost the cake completely with chocolate frosting. Then spread two 1 inch strips of cream cheese frosting horizontally down the length of the cake. Draw a knife through the top of the frostings to create a swirl effect.


Thanks : http://www.recipetips.com/recipe-cards/t--3205/chocolate-caramel-ice-cream-cake.asp

Chocolate Mousse Dessert Recipe

Chocolate Mousse Dessert Recipe

Container: 4 small glasses or bowls, large mixing bowlServings: 4Serving Size: cupPrep Time: 10 minutes

Ingredients
- 2 4/5 ounces box of chocolate mousse mix
- 2/3 cup milk
- 20 chocolate graham sticks or wafers, crushed
- 8 ounces tub cool whip


Directions
Blend mousse according to package directions
Using individual serving cups or glasses.
Fill 1/2 full with mousse. Put layer of crushed cookies then another layer of mousse.
Top with whip cream, sprinkle with crushed cookies.


Thanks : http://www.recipetips.com/recipe-cards/t--2683/chocolate-mousse-dessert.asp

molten & more chocolate fondant puddings

molten & more chocolate fondant puddings

ingredients
150g (5oz) dark chocolate (70% cocoa)

125g (4½ oz) butter

4 eggs

2 egg yolks

130g (4½ oz) caster sugar

60g (2½ oz) soft plain flour, sieved

10g (½ oz) good quality cocoa powdera little butter and cocoa powder for greasing and dusting the Molten 'n More Pan

method
Preheat the oven to 180°C/350°F/gas mark 4.
Melt the chocolate and butter in a bowl over a pan of warm water.
Remove from the heat and gradually whisk in the eggs and the egg yolks one at a time.
Fold in the sugar, flour and cocoa.
Rest the mixture overnight in a covered bowl in the fridge.
Pipe or spoon the mixture into the moulds, three-quarters full.
Place the tin on a baking sheet and bake for around 6 minutes, until the puddings rise and their surface breaks slightly. The centre of the fondant should still be liquid once cooked.

to serve
To release the puddings, place a tray on top of the tin and gently turn over.
Using a knife, carefully lift off the loose bases.
Serve immediately with your favourite luxury ice cream.

Steven's tip: "You can make the mixture ahead of time as it keeps for a few days, and can be used straight from the fridge."

Thanks : http://www.lakeland.co.uk/content.aspx?content=noticeboard/recipes/chocolate_puddings.htm

Chocolate Zucchini Cake Recipe

2 1/2 cups regular all-purpose flour, unsifted

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecansGlaze (directions follow)

Preheat the oven to 350°F.

1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

Thanks : http://www.elise.com/recipes/archives/000621chocolate_zucchini_cake.php

Mini Molten Chocolate Cakes

Mini Molten Chocolate Cakes


1 stick plus 2 Tbsp. Unsalted Butter

2 tbsp unsweetened cocoa powder

6 oz good quality bittersweet chocolate (Valrhona or Callebaut are good choices)

2 Large Eggs

2 Large Egg yolks

1/4 cup sucrose or raw sugar

1/4 tsp salt

3 tbsp organic unbleached flour

4 tbsp strong brewed coffee



Preheat oven to 450 degrees F. Butter and lightly dust (4) six-ounce ramekins with cocoa powder. Tap out any excess and place ramekins in a baking dish or on a cookie sheet. Melt the butter and bittersweet chocolate in a double boiler. In a mixing bowl, beat the eggs, egg yolks, sugar and salt at medium speed until the mixture thickens and turns a pale yellow. Add a small amount of the chocolate and butter mixture to the eggs and whisk together. Add the rest of the chocolate and mix well. Stir in the flour and the coffee. Spoon the batter into the ramekins, about 2/3 full, and bake for about 11 to 13 minutes or until the sides of the cakes are firm while the centers are still soft. Set each ramekin on a plate and top with a dollop of java whipped cream.



Java Whipped Cream
8 ounces heavy cream

3 tbsp strong brewed coffee

1/2 cup powdered sugar



Pour cream and coffee into a cold bowl. Whip with a mixer until almost stiff. Add sugar and beat until the cream holds peaks.





Thanks : http://www.reallynatural.com/archives/recipe/recipe_mini_molten_chocolate_c.php

Chocolate Pudding With Chocolate Fudge Sauce

Chocolate Pudding With Chocolate Fudge Sauce

RECIPE INGREDIENTS (SERVES 8)

185g self raising flour

1 level tsp baking powder_ level tsp bicarbonate of soda

2 rounded tbsp cocoa powder150g caster sugar

2 extra large eggs - beaten

2 tbsp golden syrup or thick pure maple syrup

200ml milk

200ml sunflower oil

SAUCE

175g extra bitter dark chocolate (See my recommendation)

250ml double (48%) cream

250g icing sugar - sifted

Preheat oven to 150C/300F/Gas 2

Grease eight individual 175ml pudding moulds

Prepare pudding.

Sieve all dry ingredients together into a mixing bowl. Make a well in the centre.

Pour beaten eggs into the well with the syrup, milk and oil. Gradually draw dry ingredients in from the sides of the bowl and beat to make a smooth batter.

Pour into prepared moulds and bake in preheated oven for about 25 to 30 minutes, until springy to the touch.

Prepare sauce

Melt chocolate and cream together in a double boiler.

Gradually beat in the icing sugar until glossy.

To serve, un-mould puddings onto dessert plates and pour fudge sauce over and around the puddings.

Pour hot custard around the edges of the plates and - using the point of a small knife or a wooden skewer - draw custard and fudge together in a ‘swirling movement’.

To “gild the lily” I like to pour a little melted dark chocolate on a sheet of baking parchment and leave it to set. Then cut out little heart shapes using a petits fours cutter. Pop one on the top of each pudding as it goes to the table. The chocolate will melt with the hot fudge but leave a glossy darker heart shape on top of the pudding increasing the “wow”factor.

Thanks : http://www.chocolatetradingco.com/magazine.asp?section=28&id=79