We are having a chocolate dessert contest at work and I really want to win. I would love to have a sinfully good chocolate dessert recipe. Anybody got one?
Chocolate Passion Bowl
3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 (9 x 9 inch) pan baked brownie layer, cooled, cut into 1-inch cubes
1 pint raspberries
Cooking Directions
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
Place half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping.
Repeat all layers.
Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.
Yield: 16 servings
Gosh, I've just posted this one twice. Is everyone looking for chocolate today? It really is excellent, and very easy.
Chocolate Pots de Creme (from Sunset magazine)
1 cup bittersweet or semisweet chocolate pieces (I use Guittard chocolate chips)
3/4 cup heavy whipping cream
1 egg
Place chocolate in blender and pulse until finely chopped. Pour into a bowl and set aside. Add the egg to the the blender. Heat cream in the microwave in a 2-cup glass measuring cup until it just begins to boil (about 1.5-2 minutes on high). Turn the blender on and pour in the boiling cream. Add the chocolate and blend until smooth, about 1 minute. Pour mixture into 1/2 cup ramekins and chill for 30 minutes.
EASY RED VELVET FUDGE MARBLE BROWNIES
Brownies:
1 red velvet box cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips
2 cups walnuts, chopped (optional)
Marble Frosting:
butter cream frosting (8 oz.)
triple chocolate frosting (4 oz.)
Preheat oven to 325°F.
Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9x13 baking pan.
Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.
Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.
Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.
Drizzle remaining chocolate frosting over the butter cream.
Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve.
This is great with vanilla ice cream which you, obviously, can't bring to work:) So, you might want to bring some Cool Whip instead...
FUDGE CAKE DELUXE
1 stick butter (8 oz)
1 cup EACH flour and sugar
4 eggs
1 tsp baking powder
1 16-oz. can Hershey's syrup
2 c. miniature marshmellows
1/2 c. chopped pecans
TOPPING:
1/2 stick butter
2 squares semi-sweet chocolate, melted
1-1/2 c. powdered sugar
1 egg
1 tsp vanilla
....Beat first 6 ingredients together for 4 min. Bake in 9x13" greased pan at 350 for 30 min. While still hot, spread with marshmellows & pecans.... While cake is baking, do the topping: Melt butter and chocolate together; add remaining ingredients and mix really well. Pour all over cake while cake is still hot ...... Very gooey:) Serve with a big spoon with ice cream (or Cool Whip)
Extreme Chocolate Cake
INGREDIENTS (Nutrition)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
http://allrecipes.com/Recipe/Extreme-Chocolate-Cake/Detail.aspx
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