wilkes

Death by Chocolate recipes @ Allrecipes.com

Here are two fairly decadent chocolate recipes. Just save me a sample of either in your nightstand drawer. lol.

Double Chocolate Mocha Brownies

1 1/2 sticks (3/4 cup) unsalted butter
5 oz unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant-espresso powder or instant-coffee granules
(if you don’t like mocha, just leave out the above step)
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips

Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.


Chocolate Grand Marnier Cake

Cake:
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large eggs, separated
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon finely grated orange peel
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Icing:
7 ounces bittersweet chocolate, chopped
7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

For cake:
Preheat oven to 350°F. Butter10-inch-diameter spring form pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3additions. Transfer batter to prepared spring form pan.

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.

For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.

Run thin knife around inside of cake pan; remove pan sides. Invert cake onto10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature1 hour before serving.

I think this came from gowilkes

Triple Chocolate Mess
1 pkg chocolate cake mix(any brand)
1 pint sour cream
1 pkg instant chocolate pudding(small box)
1 - 6 oz pkg chocolate chips
4 eggs
3/4 cup oil
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into
crockpot. Cook on low for 6 hours. If you are going to let it stay in
crockpot after cooking put paper towel under the lid so moisture that
collects on lid will not fall on cake. Serve in bowl with ice cream or
Cool Whip. Refrigerate after cooking. Good warm or cold.
As one lady said "Forget the bowl! Put some potholders
between your knee's and get a long spoon"!!!

NO new additions here!! Except maybe inches to my waistline. Thanks for the help guys!!

Hershey bar Cake
(If you think this recipe isn't old, it calls for 5 cent candy
bars! This cake is like a great big brownie.)
8 plain (5cent) Hershey bars
2 sticks butter
4 eggs
2 cups sugar
2 cups chopped nuts (optional)
2 1/2 cups sifted plain flour
1/4 teaspoon soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1 cup chocolate syrup
Soften candy is double boiler, let cool. Cream butter, add
sugar, add eggs. Put candy in. Add soda to buttermilk. Combine
nuts, salt and flour. Add alternately with buttermilk. Stir in
vanilla and chocolate syrup. Line bottom of pan with greased
and floured brown paper. Bake at 350 degrees for one hour and
15 minutes. When cool, drizzle more chocolate on top or ice
with your favorite chocolate icing. Unbelievably rich and more
like a giant brownie than a cake

Easy Peesy recipe for a grrreat chocolate treat.

1 box graham crackers
12 oz whipped cream
2 boxes of french vanilla pudding
1 milk chocolate frosting

make pudding per box directions mix in the whipped cream. whip until mixed well. In a rectangle glass dish line bottom of dish with layer of graham crackers. add layer of pudding and repeat. melt chocolate frosting in microwave and pour atop last layer of graham crackers. Refidge for at least 24 hours.

Good luck with your addiction.

If that doesnt work--try reeces pieces.

I need the most chocolatiest (I know not even a word) recipies that you all have. I am totally craving here!!!