Delicious Chocolate Desserts
Death by Chocolate
Death by Chocolate
1 Devil's Food Chocolate cake mix
1 cup coffee liqueur, such as Kahlua
1 large package instant chocolate pudding mix
4-5 Heath Bars, crushed
1 large container Cool Whip
Prepare cake according to package directions in a 13 x 9-inch baking pan.
Cool cake completely. With a fork, poke holes over top of cake. Pour liqueur
over cake. Cover and refrigerate overnight.
Cut cake into 2-inch cubes. Prepare pudding mix according to package
To assemble, use a large glass bowl such as a trifle bowl: Place half of cake
cubes in bowl. Top with half the chocolate pudding, then half the candy
crumbs, and half the Cool Whip. Save some of the candy crumbs for the top.
Repeat the layers, ending with the Cool Whip on top. Sprinkle top with
reserved candy crumbs. Refrigerate 8 hours or overnight.
Peanut Butter and Chocolate Pie
1 pre-made vanilla cookie crumb or graham cracker pie crust
1-1/4 cups creamy peanut butter
8 ounces cream cheese, room temperature
1 cup confectioners' sugar, divided
2 tablespoons unsalted butter, melted
1-1/4 cups heavy cream
1 tablespoon vanilla
1/2 cup heavy cream
4 ounces semi-sweet chocolate chips
Combine peanut butter, cream cheese, 1/2 cup sugar, and butter with an
electric mixer. Set aside.
In another bowl, beat cream, remaining 1/2 cup sugar, and vanilla until soft
peaks form. Stir a small portion of the cream into the peanut butter mixture to
lighten it. Fold in remaining cream. Spoon filling into crust. Refrigerate until
firm, 5-6 hours.
To make the glaze:
Bring cream to a boil in a small saucepan. Reduce heat to low. Add
chocolate and stir until smooth. Cool chocolate 5-10 minutes, and then pour
over peanut butter filling. Refrigerate at least 1 hour and up to one day before
Chocolate Pound Cake
(Makes 1 loaf)
1 cup boiling water
2 ounces unsweetened chocolate
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1-3/4 cups light brown sugar
1 teaspoon vanilla extract
1/2 cup sour cream
Confectioners' sugar for dusting
In a small bowl, pour boiling water over chocolate; let stand 20 minutes.
Preheat oven to 325° F. Grease a 9 x 5 x 3-inch loaf pan.
Combine flour, baking soda, and salt in a small bowl. Using an electric mixer,
beat butter, brown sugar, eggs, and vanilla until fluffy. Beat in flour mixture,
alternately with the sour cream. Add chocolate mixture, and beat until
combined. Pour into prepared pan. Bake 60 - 70 minutes, until cake tester
comes out clean. Cool in pan on cooling rack 15 minutes. Transfer from pan
to rack to cool completely. Sprinkle with confectioners' sugar before serving.
(Makes one 9-inch cake, about 12 servings)
12 ounces bittersweet chocolate, broken into pieces
5 eggs, room temperature
1-1/3 cups superfine sugar *
1/2 cup bourbon
8 ounces unsalted butter, room temperature, cut into chunks
2 tablespoons instant Wondra flour
Optional: Whipped cream, for serving
Preheat oven to 350° F. Coat a 9-inch round cake pan with butter. Line
bottom of pan with wax paper. Set the cake pan in a roasting pan.
Place chocolate in a food processor. Crack eggs into a cup or small bowl.
In a small saucepan, combine sugar and bourbon. Bring to a boil. Pour the
bourbon mixture over the chocolate in the food processor. Process until
chocolate is smooth. With machine running, add butter a few chucks at a
time. Then add eggs, one at a time. Finally add the flour. Process a few
seconds until smooth. Pour the mixture into the prepared pan. Pour 1-inch of
hot water in the roasting pan. Bake 40 minutes. Transfer cake pan from
roasting pan to cooling rack. Allow cake to rest 15 minutes.
Remove spring form ring. Serve this cake warm or at room temperature.
Add dollop of whipped cream, if desired.
* To make superfine sugar, run regular granulated sugar in a food processor for
DESSERTS > CHOCOLATE DESSERTS
DID YOU KNOW ....
While many of us are aware that the first
chocolate was produced with cocoa
beans from America brought to Europe
by the Spanish, did you know that the
chocolate bar was actually invented in
Italy? In 1778 an Italian inventor named
Doret constructed a machine that mixed
cocoa butter with vanilla and sugar,
creating in effect a chocolate praline.
This system was then perfected by
Jospeh Fry who produced chocolate
bars as we know them today. Before
the creation of the chocolate bar,
chocolate was consumed in drink form.
Although at one time it was only a drink
for the wealthy, it didn't take long for
chocolate to find its way into many
Italian desserts. A very thick hot
chocolate is still popular in many Italian
coffe shops to this day.
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Draw one-of-a-kind shapes with delicious confectioners' chocolate