Chocolate Ecstasy Recipes

Steps:

• Preheat oven to 350. In a heat proof bowl combine the unsweetened and semi sweet chocolate with the butter. Place over a pot of simmering water stirring occasionally until melted. *You could do this step in the micro but be very careful it doesn't burn. Remove from heat and cool. Whisk the flour , baking powder and salt together. Set aside. With an electric mixer beat the eggs and sugar together until light and fluffy.. Add the coffee powder, vanilla and and cooled chocolate mixture. Add to the flour mixture and mix until combined Fold in nuts and chocolate chunks.
• Scoop out the batter using a 1/4 cup measure and place 3 inches apart on a parchment lined cookie sheet. Bake 20 mins, turning the sheet half way through until the tops begin to crack. Be careful not to over bake!!! Let cooked cookies sit on the sheet once out of the oven for a few mins to firm up.Transfer to a baking sheet . So good with a pot of tea and some vanilla ice cream...YUMMY!!

Steps:

• 1. heat oven to 325 degree's.grease a cookie sheet. Heat butter and chocolate baking bar in double boiler on low heat. stir until melted. Remove from heat
• 2. in a bowl combine all of the dry ingredients.flour,salt,baking powder,cocoa,set aside.
• 3. get a big bowl and mix eggs and sugar together really well. Add the cooled chocolate butter mixture to egg mixture. combine well
• 4. Add the flour mixture and vanilla blend well. Add the pecans,and semi sweet chocolate chips.combine all ingredients together.It will be a very stiff dough.
• 5. Drop by tablespoons on cookie sheet. Flatten the cookies on the sheet with the back of a spoon,or metal spatula. The cookie should be about 2 inches wide at that point. Put in oven and bake at 325 degree's for 10-15 minutes. remove and let cool for 10 minutes before putting them on a wire rack to cool. Repeat process.

Steps:

• 1. Preheat oven to 350.
• 2. Line bottom with a round of parchment or wax paper.
• 3. In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water; Heat in microwave on high 1 1/2 minutes, or until boiling.
• 4. Stir in semisweet and unsweetened chocolate and butter until melted.
• 5. In a medium bowl, beat eggs and remaining 1/4 cup sugar with an electric mixer on high speed until double the volume, about 3-4 minutes.
• 6. Stir in this mixture into the chocolate mixture until well blended; Turn into prepared pan.
• 7. Set springform pan in a larger rectangular baking pan, and water up to an inch on the springform pan.
• 8. Bake for 45 minutes, or until cake is set.
• 9. Remove pan from water, let cool in pan and refrigerate.

Steps:

• Mix pudding mix with milk and put half in the bottom of your serving dish.
• Tear half of cake into bite size pieces and push into pudding layer.
• Drizzle chocolate syrup over cake pieces.
• Repeat layers once.
• Top with cool whip and garnish with a drizzle of chocolate syrup.
• Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees. Grease two 9 inch round cake pans and line them with wax paper, grease paper. In a 3 quart saucepan, melt chocolate and butter, remove from heat. With wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt. Sift flour and baking powder, add to sugar mixture, stir until smooth (be sure all white lumps of flour have dissolved, this is important or you will have white little lumps in your cake). Add nuts. Pour in pans and bake for 30 to 35 minutes. Cool in pans for 5 minutes. Remove from pans, remove paper. Cool
• Fudge Filling: Make at least 1 hour before assembling 4 ounces semisweet chocolate 1/4 cup butter 1/2 cup powdered sugar 1/3 cup milk Melt chocolate and butter in small saucepan over low heat. Remove. Stir in powdered sugar, then milk. I have found that the filling needs to be thick, so keep adding more powdered sugar to make it thicker, or it will run over the edge of the cake when the top layer is applied. Chill 50 minutes, or until spreading consistency. At this point if you want you could go ahead and put the Filling between the two cake layers, then refrigerate and do Chocolate Cream the next day.
• Chocolate Cream: Make 35 minutes before assembling. 2 cups whipping cream 1 teaspoon vanilla extract 1 cup powdered sugar 2/3 cup unsweetened cocoa In a large mixer bowl, place cream, powdered sugar and vanilla. Sift cocoa over cream, stir in. Refrigerate for 30 minutes. At high speed, beat mixture until stiff peaks form. To assemble: Place one layer of cake crust side up and top with Fudge Filling. Place second layer crust side down over Filling. Cover top and sides with Chocolate Cream. Refrigerate and chill thoroughly before serving. Its better after sitting, refrigerated, so I make the cake one day, the next day I make the Fudge Filling and Chocolate Cream and serve it that day or the next. I sometimes refer to it as my 3 day cake.

Steps:

• Prepare brownie mix according to pacjage and cool completely.
• After cooling, crumble into bite sized pieced and place half in a 3 1/2 to 5 quart glass serving bowl Prepare pudding for a pie and let it set, no need to chill.
• Spread half the pudding over crumbled brownies.
• Top with half of the cool whip and half of the crushed heath bars.
• Repeat layers.
• cover and refrigerate for several hours or overnight.