Type what you have

Ingredients

• ✓ unsweetened chocolate
• chocolate cake mix
• sweetened condensed milk
• water
• instant chocolate pudding mix
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
2. 2 In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.
3. 3 Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
4. 4 Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

By Stephanie

Ingredients

• ✓ unsweetened chocolate
• mascarpone cheese
• sugar
• amaretto liqueur
• heavy cream
• espresso
• ladyfinger

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• ✓ unsweetened chocolate
• phyllo dough
• butter
• gianduja chocolate
• mascarpone cheese
• white sugar
• egg yolk
• hazelnut liqueur
• egg white

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
2. 2 In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
4. 4 Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
5. 5 Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

By SMQ1404

Ingredients

• ✓ unsweetened chocolate
• semisweet chocolate
• shortening
• chickpea
• sugar
• cinnamon
• date
• walnut
• egg
• shortening
• all-purpose flour
• white sugar
• salt
• confectioners' sugar

Instructions

1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Ingredients

• ✓ unsweetened chocolate
• all-purpose flour
• baking powder
• white sugar
• cocoa powder
• butter
• milk
• vanilla extract
• walnut
• butter
• vanilla extract
• confectioners' sugar
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
3. 3 For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
4. 4 To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

By Sandy Greathouse

Ingredients

• ✓ unsweetened chocolate
• confectioners sugar
• semisweet chocolate chip
• vegetable oil
• vanilla extract
• milk
• cornstarch
• cinnamon
• cocoa powder
• white sugar
• lemon zest
• rum
• white wine
• olive oil
• butter
• egg
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Ingredients

• ✓ unsweetened chocolate
• butter
• salt
• sugar
• evaporated milk

Instructions

1. 1 Fill the lower pot of a double boiler halfway with water and bring to a boil. Melt chocolate, butter, and salt together in the upper pot. Add sugar, 1/2 cup at a time, stirring after each addition.
2. 2 Gradually add evaporated milk, a little at a time, and continue stirring until well mixed.
3. 3 Serve hot over ice cream. Extra sauce may be stored in the refrigerator and reheated in the microwave.

By Cathy

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.
2. 2 In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.

By DA_BEST_COOK

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 serving-size oven-proof custard dishes.
2. 2 Place chocolate and butter in a small microwaveable bowl. Microwave on high 1 minute. Stir until chocolate melts completely. Add sugar. Stir in beaten egg and vanilla extract. Mix thoroughly. Add flour; mix well. Divide brownie batter between 2 prepared custard dishes.
3. 3 Bake in preheated oven until center of brownies has risen and surface appears glossy, 25 to 30 minutes. Let cool slightly before serving.

By CARRIANNE22

Ingredients

• ✓ unsweetened chocolate
• cream cheese
• powdered sugar
• rum
• nut

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Ingredients

• ✓ unsweetened chocolate
• sugar
• butter
• salt
• heavy cream
• vanilla extract

Instructions

1. 1 Place chocolate in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring frequently, until mostly melted. Transfer chocolate to a heavy-bottomed saucepan over low heat. Stir in sugar, butter, and salt until combined.
2. 2 Stir in cream, a little at a time, until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store sauce in the refrigerator.

By Erin Nesbit

Ingredients

• ✓ unsweetened chocolate
• butter
• sugar
• vanilla extract
• salt
• evaporated milk

Instructions

1. 1 Melt the chocolate and butter in a heavy pot over low heat, stirring constantly. Gradually stir in the sugar, vanilla extract, salt, and evaporated milk. Cook and stir until the mixture is thickened, 5 to 7 minutes.

By Kevin Amy Kayla Ethan

Ingredients

• ✓ unsweetened chocolate
• ricotta cheese
• honey
• vanilla extract

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool slightly.
2. 2 Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses; chill completely.

By Bren

Ingredients

• ✓ unsweetened chocolate
• peanut
• semisweet chocolate chip
• white bark

Instructions

1. 1 Layer peanuts, chocolate chips, unsweetened chocolate, and white bark (in the order listed) in a 4- or 5-quart slow cooker.
2. 2 Cover and cook on Low, without removing the lid, for 3 hours. Turn off and cool slightly, about 10 minutes.
3. 3 Drop chocolate mixture by teaspoonfuls onto pieces of waxed paper. Let sit until thoroughly cool, about 1 hour.

By Donna Huemme

Ingredients

• ✓ unsweetened chocolate
• evaporated milk
• egg
• sugar
• salt
• sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter a 1 quart baking dish or pudding basin.
2. 2 Melt chocolate over low heat in small saucepan. Stir in milk and heat through. Remove from heat and let cool slightly.
3. 3 In a medium bowl, beat eggs. Beat in 3 tablespoons sugar and salt. Beat in chocolate mixture. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. 4 Bake in preheated oven 30 minutes, until set.
5. 5 In a clean, dry bowl, beat egg whites until stiff. Beat in 3 tablespoons sugar and cocoa. Spoon meringue over baked pudding and return pudding to oven to brown meringue, 2 to 8 minutes.

By SALLYCOOKS

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• all-purpose flour
• salt
• baking powder
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
2. 2 Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).
3. 3 Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.

By Betsy Davis

Ingredients

• ✓ unsweetened chocolate
• butter
• confectioners' sugar
• coconut
• maraschino cherry

Instructions

1. 1 Melt butter in saucepan. Remove from heat. Add sugar and coconut. Mix well. Shape into balls.
2. 2 Make indent in center of each and place on cookie sheet. Place half a maraschino cherry in indent. Fill with melted chocolate. Chill until firm. Store in refrigerator.

By June Kelly

Ingredients

• ✓ unsweetened chocolate
• butter
• egg
• sugar
• vanilla extract
• all-purpose flour
• coffee liqueur
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
2. 2 In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
3. 3 Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

By CAFN8ME

Ingredients

• ✓ unsweetened chocolate
• bacon
• milk
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels; set aside.
2. 2 Stir milk and unsweetened chocolate in a large saucepan over low heat until chocolate melts and mixture is thoroughly combined, 2 to 3 minutes; stir in sugar all at once. Whisk mixture, trying to clean the sides of pan as much as possible.
3. 3 Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer inserted into the middle of the fudge reads 236 to 238 degrees F (110 to 115 degrees C), or candy forms a soft ball when dripped into cold water. Remove from heat as soon as candy hits the correct temperature; stir in bacon.
4. 4 Place butter squares onto fudge mixture and pour vanilla extract over the top. Set aside with thermometer in the fudge; do not disturb pot until temperature has dropped to 110 to 115 degrees F (43 to 46 degrees C).
5. 5 While fudge is cooling, line an 8x8-inch baking dish with aluminum foil and coat with butter. When fudge has reached 110 to 115 degrees F, stir in butter and vanilla extract thoroughly into the fudge; pour fudge into prepared pan.
6. 6 Refrigerate fudge for 30 minutes, then score the fudge in desired piece sizes; return to refrigerator for 2 more hours. Cut into pieces to serve.

By DWCarlson

Ingredients

• ✓ unsweetened chocolate
• white sugar
• vanilla extract
• baking powder
• confectioners' sugar
• salt
• all-purpose flour
• egg
• vegetable oil

Instructions

1. 1 Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
2. 2 Add one egg at a time, mixing well.
3. 3 Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
4. 4 Chill for several hours or overnight.
5. 5 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
6. 6 Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.

By J Stewart

Ingredients

• ✓ unsweetened chocolate
• butter
• chai tea bag
• all-purpose flour
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with 10 paper liners.
2. 2 Melt butter and chocolate in the top of a double boiler over simmering water until smooth, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 5 to 10 minutes.
3. 3 Open tea bags and pour the chai mixture into a spice grinder; grind into a fine powder, 5 to 10 seconds.
4. 4 Mix flour, sugar, and chai powder together in a large bowl; add eggs, one at a time, whisking until batter is smooth after each addition. Stir in vanilla extract. Pour chocolate mixture into batter, stirring until just combined. Pour batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and the tops are glossy and slightly cracked, about 25 minutes. Remove muffins immediately from tin and cool on a wire rack.

By BigShotsMom

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• vanilla extract
• self-rising flour
• cocoa powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 7x11-inch freezer-safe baking pan.
2. 2 Melt butter and chocolate in a small pan over medium-low heat, stirring constantly. Add sugar and remove from heat. Stir in eggs one at a time. Add vanilla extract.
3. 3 Combine flour and cocoa powder in a bowl. Add the butter-chocolate mixture and mix thoroughly. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Immediately place brownies in the freezer to lock in the moisture.

By Sue

Ingredients

• ✓ unsweetened chocolate
• semisweet chocolate chip
• butter
• white sugar
• water
• egg
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
2. 2 Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
3. 3 In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
4. 4 Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
5. 5 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
6. 6 Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

By Robin

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• corn syrup
• vanilla extract
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter and chocolate in a pan over low heat.
3. 3 Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
4. 4 Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
5. 5 Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

By Krisyaden

Ingredients

• ✓ unsweetened chocolate
• mayonnaise
• vinegar
• vanilla extract
• all-purpose flour
• white sugar
• baking soda
• salt
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
2. 2 Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Karen

Ingredients

• ✓ unsweetened chocolate
• cake flour
• baking soda
• salt
• white sugar
• water
• vegetable oil
• vanilla extract
• balsamic vinegar

Instructions

1. 1 Melt unsweetened chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Set aside to cool slightly, about 5 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with waxed paper.
3. 3 Sift cake flour, baking soda, and salt together in a large bowl.
4. 4 Whisk sugar, water, vegetable oil, vanilla extract, and balsamic vinegar in a large bowl until well-combined. Stir in half of the sifted flour mixture. Fold in melted chocolate. Stir in remaining sifted flour mixture. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Divide batter between cake pans.
5. 5 Bake in the preheated oven until toothpicks inserted in the centers come out clean, about 45 minutes. Cool in the pans, 5 minutes. Invert cakes onto wire rack and let cool completely before frosting, about 1 hour.

By knittens

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• all-purpose flour
• vanilla extract
• salt
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir sugar into the chocolate. Allow the mixture to cool slightly. Beat in eggs one at a time, mixing well after each, then stir in vanilla. Combine flour and salt; stir into the chocolate mixture. Fold in walnuts. Spread the batter evenly into the prepared pan.
3. 3 Bake in the preheated oven, 30 to 35 minutes. Brownies are done when a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.

By k anderson

Ingredients

• ✓ unsweetened chocolate
• butter
• sugar
• all-purpose flour
• egg
• salt
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.

By CBerrier86

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• confectioners sugar

Instructions

1. 1 Melt butter and chocolate in a saucepan over low heat. Remove from the heat.
2. 2 Beat sugar and eggs in a medium bowl with an electric mixer until smooth. Stir in melted chocolate mixture.
3. 3 Sift flour, baking powder, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients with a spoon until well blended. Cover and refrigerate for at least 2 hours.
4. 4 When ready to bake, preheat the oven to 300 degrees (150 degrees C). Grease 2 cookie sheets.
5. 5 Shape teaspoonfuls of dough into balls, roll in confectioners' sugar, and place 2 inches apart on the prepared cookie sheets.
6. 6 Bake in the preheated oven until cookies are firm to the touch, 12 to 15 minutes, switching racks halfway through.
7. 7 Cool on the baking sheets briefly before removing to a wire rack to cool completely.

By April P

Ingredients

• ✓ unsweetened chocolate
• butter
• white sugar
• egg
• salt
• cake flour
• sour milk
• baking soda
• white vinegar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
2. 2 In top of double boiler, over hot water, melt chocolate. Set aside to cool slightly. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. 3 Stir together flour and salt, then add alternately with milk to butter mixture. Beat until well blended. Add chocolate and beat until blended. In a small cup, mix vinegar and baking soda. Stir until soda is dissolved. Add to batter and beat until blended.
4. 4 Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. Cool 10 minutes in pan then turn out onto wire rack to cool completely.

By J Sizemore