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Delicious Chocolate Desserts
Death by Chocolate
Death by Chocolate
Death by Chocolate
Peanut Butter and Chocolate Pie
Chocolate Pound Cake
Boca Negra
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 directions.

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

(Serves 6)


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


For filling:
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 serving.
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
1-1/2 cups light brown sugar
2 eggs
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.
Boca Negra

(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 30 seconds.
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Chocolate Desserts
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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 coffee shops to this day.
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