Type what you have

Ingredients

• ✓ unsweetened chocolate
• semisweet chocolate chip
• powdered sugar
• vanilla extract
• butter
• instant coffee granules
• irish whiskey
• white sugar
• instant coffee granules
• irish whiskey
• vanilla extract
• whipping cream
• egg
• salt
• baking powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
2. 2 Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
3. 3 Place unsweetened 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. Set aside to cool.
4. 4 Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
5. 5 Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
7. 7 Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
8. 8 Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
9. 9 Place chocolate chips 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. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
10. 10 Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

By Natalia

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

Ingredients

• ✓ unsweetened chocolate
• confectioners' sugar
• butter
• heavy cream
• semi-sweet chocolate chip
• vanilla extract

Instructions

1. 1 In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.

By Kathy

Ingredients

• ✓ unsweetened chocolate
• ✓ unsweetened chocolate
• butter
• egg
• white sugar
• all-purpose flour
• confectioners' sugar
• butter
• milk
• peppermint extract
• green food coloring
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.
2. 2 In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared pan.
3. 3 Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 3/8 cup of butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.
4. 4 To make the glaze: Melt 3 squares chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.

By Elizabeth

Ingredients

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

Instructions

1. 1 Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.
4. 4 Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

By Icecreamman

Ingredients

• ✓ unsweetened chocolate
• all-purpose flour
• baking soda
• sugar
• salt
• water
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. 2 In a large bowl, sift together flour, soda, sugar, and salt. Add the water, mayonnaise, and melted chocolate. Mix together well.
3. 3 Bake for 35 minutes, or until done. Frost with your favorite icing.

By Sue Dorfler

Ingredients

• ✓ unsweetened chocolate
• pie crust
• butter
• instant coffee powder
• sweetened condensed milk
• egg
• vanilla extract
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
3. 3 Bake for 40 to 45 minutes, or until center is set. Cool.

By SHOTZY