Chocolate recipes wanted!

[Kashka-Kat]

Looking for the most exquisite, sumptuous, richest, darkest, chocolatiest, better-than-sex chocolate recipe of all time. Can be brownie, cookie, cake-- any thing. How do you pay homage to the great aztec god Xocolatl?

[eleny]

1. Chocolate Mud Mess in a Crockpot - Regular and Low Fat Recipes

Regular Recipe

1 package chocolate cake mix
1 pint sour cream
1 package of chocolate pudding mix
6 ounces of chocolate chips
3/4 cup of oil
4 eggs
1 cup of water

Spray the crockpot with nonstick spray
Mix all ingredients until smooth
Pour in the cooker
Cook on LOW 6 to 8 hours
Serve in a bowl with vanilla ice cream

Low Fat Recipe

1 package of Betty Crocker super moist chocolate fudge cake mix, dry
1 package of instant pudding mix, sugar free any flavor
1 cup nonfat sour cream
1 cup of unsweetened applesauce
1 cup egg substitute
3/4 cup water
1/4 cup mini chocolate chips

Spray crockpot with Pam
Mix all ingredients in a large mixing bowl
Dump in the crockpot
Place a paper towel over crockpot before placing lid to collect moisture
Cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours

I remember seeing this shown a chocolate show on Food-TV but they didn't give the recipe. It was a show about going to a chocolate evening at some store. I Googled for Mud Mess recipes and this one with the lowfat variation turned up. I made the lowfat and it was fabulously rich tasting. Super moist. I changed the paper towel once midway of cooking it. I made mine on High setting for less time.

[XanaDUer]

5. Wow!

What is the consistency like, cake?

I never thought about making desserts in the CP.

[eleny]

6. The consistency is like a very moist cake

I was so intrigued when I saw it on tv that I had to try it out of curiosity. It isn't mushy soft but it needs to be dished up using some sort of wide spoon. I'm thinking something shaped like a slotted spoon to be able to get a big hunk. And the kitchen smells good while it's baking. I'd like to try a citrus one some day. Making it outdoors would drive the neighborhood crazy. :D

[Warpy]

2. Decadent brownies

Melt together 4 squares unsweetened baking chocolate and one stick of unsalted butter.

When it's completely melted, add two cups of sugar and a half teaspoon of salt.

Then add a teaspoon of vanilla.

Then add 4 eggs and make sure it's mixed completely.

Add 1 and a half cups of flour and mix only until flour is completely combined.

At this point, you can add chopped nuts or chocolate chips or whatever you feel like throwing in.

Pour into an 8x8 or 7x9 pan and bake at 350 for about 35 minutes.

This is my favorite Doubleday Cookbook brownie recipe, especially good because you only dirty one saucepan and the brownie pan, great for people like me who hate cleanup. The brownies are divine.

[wakemeupwhenitsover]

3. here's a few of my favorites

OUTRAGEOUS BROWNIES


1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra large eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla extract
2 1/4 cups sugar
1 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat oven to 350
Butter and flour 12 x 18-x 1 inch baking sheet
Melt together butter, 1 pound of chocolate chips & bitter chocolate in double boiler. Cool slightly. In large bowl stir-do not beat- together eggs, coffee granules, vanilla & sugar. Stir in warm chocolate mixture into egg mixture. Let cool to room temp. In a medium bowl, sift together 1 cup of flour, baking powder & salt. Add to chocolate mix. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour then add to the chocolate batter. Pour into baking sheet.
Bake for 20 minutes then rap the baking sheet against the oven shelf. Bake for about 15 minutes. Do not overbake. Can be baked up to a week in advance. Wrap in plastic & refrigerate.

WARM SOFT CHOCOLATE CAKE

8 tbs butter, plus extra for molds
2 tsp flour, plus a little for dusting
4 squares (4 oz) bittersweet chocolate
2 eggs, plus 2 egg yolks
1/4 cup sugar

Preheat oven to 450. Butter & lightly flour 4 4-oz molds. Tap out excess flour. In a double boiler, gently heat butter & chocolate until almost melted. Beat eggs, yolks & sugar until light & thick.
Beat melted chocolate, butter together. While still warm, pour into egg mixture. then quickly beat in flour until combined.
Divide batter among molds. (At this point, it can be refrigerated for several hours. Bring to room temp before cooking)
Bake molds on a baking sheet for 12 minutes' the centers will still be quite soft, but the sides will be set.
Invert each onto a plate & let sit for about 10 seconds. Unmold by lifting up one corner; cake will fall out onto plate.

Decadent Chocolate Truffle Bars
1 cup unsalted butter (2 sticks)
7 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 eggs
1 cup all-purpose flour, unsifted
1 teaspoon vanilla
1 cup walnuts, chopped

Truffle topping:
4 Dark Chocolate Bars (2 ounces each)
3/4 cup whipping cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, softened
Shaved dark chocolate and unsweetened cocoa (optional)

To make brownie base: Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch cake pan with nonstick cooking spray. Set aside.
Place the butter in a heavy saucepan and melt over low heat. Remove from heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter. Add the flour and stir to combine. Add the vanilla and walnuts. Pour batter into prepared pan.
Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to overbake the base or it will end up being dry and crumbly. Remove from the oven and place on a cooling rack. Cool completely before adding topping.
To make topping: Chop the chocolate and place in a stainless steel or heat-proof glass bowl. Place 1 inch of water in a small heavy saucepan. Place the saucepan on the stove and bring the water to a simmer. Remove the saucepan from the stove. Place the bowl containing the chopped chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan and dump the water out. Place the cream and corn syrup into the saucepan and bring to a boil. Pour the hot liquid over the melted chocolate and whisk to completely combine. Set the chocolate mixture aside and allow the ganache to cool for 5 minutes. Whisk the softened butter into the chocolate mixture. Allow the ganache to cool to room temperature. The mixture will have a thick, custard-like consistency. Whisk the ganache until it begins to lighten in color slightly. Spread the ganache evenly over the brownie base. If desired, cover the top of the bars with shaved dark chocolate. Allow the bars to sit at room temperature until the ganache firms up. Dust lightly with cocoa, if desired. Cut into 1-inch squares. Store the bars in an airtight container to prevent them from drying out. These are better eaten at room temperature

Fallen Chocolate Soufflé Cake

Must be made the day before.

1 lb semisweet chocolate
1 cup unsalted butter
9 eggs, separated
½ cup plus 1 tsp sugar
3 tbs cocoa powder
3 tbs confectioners sugar
½ pint heavy cream, whipped

Preheat oven to 300. Butter & flour a 9 inch springform pan. Line the bottom w/parchment paper. Then butter & flour the lining.

Melt chocolate & butter in a double boiler over low heat, stirring to blend. Remove from heat & set aside to cool.

In a large mixing bowl, beat the egg yolks w/ ½ cup of sugar until the mixture forms a ribbon. In a separate bowl, combine the egg whites w/ 1 tsp sugar & beat until the mixture forms soft peaks. Set aside.

In a separate bowl fold together one-third of the chocolate mixture with one-third of the egg whites. Repeat until the three mixtures are incorporated. Pour the batter into the prepared pan & bake for 30 minutes. (Do not overbake-the center of the cake should still be soft.) Remove from the oven & place on wire rack to cool for 3 hours.

Dust the top of the cake w/ 1 tbs of cocoa, sifted. Then dust w/1 tbs confectioners sugar, sifted. Then repeat. Refrigerate the cake overnight in the pan. Before serving, let the cake stand at room temperature for 1 hour. Dust it again with the remaining 1 tbs each of cocoa & confectioners sugar & remove cake from pan..

To serve: Slice cake w/ hot knife & serve w/ whipped cream

edited to fix typos

[Kashka-Kat]

4. yummmmmm!

thanks, some good ones here! my chocoholic boss is retiring and we wanted to give her a memorable send off!