Type what you have

Ingredients

• ✓ bittersweet chocolate
• cilantro
• cream cheese
• monterey jack cheese
• chicken broth
• chili powder
• all-purpose flour
• cinnamon
• cumin
• oregano
• garlic
• onion
• vegetable oil
• anaheim chile pepper
• water
• taco seasoning mix
• chicken breast

Instructions

1. 1 Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
2. 2 Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
4. 4 Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

By kevin

Ingredients

• ✓ bittersweet chocolate
• parsley
• white bread
• vegetable oil
• tomato puree
• bacon
• potato
• turnip
• leek
• onion
• carrot
• vegetable oil
• black pepper
• salt
• all-purpose flour
• mirepoix base
• rabbit

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
2. 2 Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
3. 3 Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
4. 4 Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
6. 6 Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
7. 7 Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.

By DOSTANDEN

Ingredients

• ✓ bittersweet chocolate
• strawberry

Instructions

1. 1 In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

By Colin

Ingredients

• ✓ bittersweet chocolate
• heavy cream

Instructions

1. 1 Chop the chocolate into small pieces and place it in a large stainless steel bowl.
2. 2 Heat cream in a large, high-sided saucepan over medium high heat, stirring frequently, until it just begins to boil. The cream can boil over quickly at this stage, so watch it closely. Immediately remove from heat and pour over chopped chocolate.
3. 3 Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator.

By CCACHEF

Ingredients

• ✓ bittersweet chocolate
• cracker
• peppermint extract

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ bittersweet chocolate
• heavy cream
• vanilla extract

Instructions

1. 1 Combine chocolate and cream in a medium saucepan over medium heat; cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 ½ to 2 hours.

By Gina Mork

Ingredients

• ✓ bittersweet chocolate
• margarine
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt chocolate and margarine together in a saucepan over low heat. Cool to room temperature.
3. 3 Beat egg yolks and ½ sugar together in a large bowl with an electric mixer until light and fluffy; stir in chocolate mixture until just combined.
4. 4 Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add remaining ½ sugar, continuing to beat until stiff peaks form.
5. 5 Spoon ⅓ chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around edges of mixture, lifting bottom up and over the center, repeating until well incorporated. Add remaining ⅔ chocolate mixture, folding just until batter is smooth. Pour ¾ batter into a 9-inch square pan.
6. 6 Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Place pan on a wire rack; cool cake to room temperature, about 30 minutes. Spread remaining ¼ batter over cake. Refrigerate until completely chilled, at least 30 minutes more.

By ZIP1992

Ingredients

• ✓ bittersweet chocolate
• butter
• egg
• granulated sugar
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.
2. 2 Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.
3. 3 Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.
4. 4 Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.

By Chateau Ste Michelle

Ingredients

• ✓ bittersweet chocolate
• cream
• butter
• chocolate cake crumbs
• rum
• chocolate sprinkle

Instructions

1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen

Ingredients

• ✓ bittersweet chocolate
• heavy cream
• whole milk
• sugar
• maraschino cherry
• egg yolk
• almond extract

Instructions

1. 1 Stir together cream, milk, sugar, and juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
2. 2 Whisk hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour mixture into a container, cover, and refrigerate until cold, about 6 hours.
3. 3 Chop the reserved maraschino cherries, then stir into cold custard along with almond extract, and chopped chocolate. Pour into the ice cream maker, and freeze according to the manufacturer's directions.

By Shannon

Ingredients

• ✓ bittersweet chocolate
• cooking spray
• egg white
• confectioners' sugar
• cocoa powder
• cornstarch
• salt
• dark chocolate
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet 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 from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ bittersweet chocolate
• pecan
• cooking spray
• powdered sugar
• baking cocoa
• salt
• egg white
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
3. 3 Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
4. 4 Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
5. 5 Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
6. 6 Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

By Ghirardelli

Ingredients

• ✓ bittersweet chocolate
• semisweet chocolate
• butter
• egg
• sugar
• mashed potato
• cocoa powder
• vanilla extract
• espresso powder
• salt

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
3. 3 In a double boiler, melt the chocolate and butter.
4. 4 Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
5. 5 Remove from heat and cool.
6. 6 In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
7. 7 Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
8. 8 Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
9. 9 Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
10. 10 Let them rest a few minutes before serving. The center may sink a little - don't worry.
11. 11 Run a thin knife around the inside edge to help release the cakes.
12. 12 Top with powdered sugar and whip cream.

By Idahoan

Ingredients

• ✓ bittersweet chocolate
• whole wheat flour
• cocoa powder
• baking soda
• salt
• silken tofu
• sugar
• olive oil
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl; set aside.
3. 3 Place tofu in a blender; cover. Blend until smooth. Add sugar and olive oil; blend for 1 minute. Pour into a bowl; stir in vanilla extract.
4. 4 Place bittersweet chocolate squares 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. Stir melted chocolate into tofu mixture until combined. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in chocolate chips; transfer to the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.

By Ashely

Ingredients

• ✓ bittersweet chocolate
• heavy cream
• cooking spray
• butter
• egg
• egg yolk
• white sugar
• vanilla extract
• cake flour
• raspberry
• whipped cream

Instructions

1. 1 Place 2 ounces chocolate (½ baking bar) and cream in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine. Refrigerate until firm, about 2 hours.
2. 2 Form chilled chocolate mixture into 6 balls; refrigerate until needed.
3. 3 Preheat the oven to 400 degrees F (205 degrees C). Coat six 4-ounce ramekins or custard cups with cooking spray.
4. 4 Place remaining 4 ounces chocolate (1 baking bar) and butter in the top of a double boiler over simmering water. Stir gently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted; gently whisk to combine.
5. 5 Beat eggs, egg yolks, sugar, and vanilla in a bowl with an electric mixer on high speed until thick and light, about 5 minutes. Fold melted chocolate-butter mixture and flour into egg mixture until just combined.
6. 6 Spoon batter into ramekins. Place 1 chocolate ball in center of each ramekin.
7. 7 Bake in the preheated oven until cakes are firm to the touch, about 15 minutes. Cool about 5 minutes.
8. 8 Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert to release cake onto the plate, and remove ramekin. Garnish cakes with raspberries and a dollop of whipped cream.

By Ghirardelli

Ingredients

• ✓ bittersweet chocolate
• chocolate cookie crumb
• almond
• white sugar
• butter
• cream cheese
• sugar
• egg
• almond extract
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
2. 2 In the top of a double boiler, heat 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 cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
4. 4 Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

By Steve DeGroof

Ingredients

• ✓ bittersweet chocolate
• egg
• sugar
• all-purpose flour
• salt
• baking powder
• vanilla extract
• milk
• butter
• vanilla frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. 2 In a large bowl, mix together the eggs, sugar, flour, salt, baking powder and vanilla. Stir in the warm milk and butter until well blended. Pour into the prepared pan, and spread evenly.
3. 3 Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before frosting.
4. 4 Spread vanilla frosting over the top of the cake, then drizzle with the bittersweet chocolate. Let the chocolate cool and harden before serving.

By ACKISLANDLADY

Ingredients

• ✓ bittersweet chocolate
• water
• butter
• salt
• all-purpose flour
• egg
• heavy cream
• confectioners' sugar
• vanilla extract
• milk
• vanilla pudding mix
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Chill a mixing bowl in the freezer.
2. 2 Combine water, butter, and salt in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium; stir in flour. Cook and stir until mixture pulls away from the sides of the pan and forms a ball. Transfer to a mixing bowl and beat in eggs, one at a time, until fully incorporated. Spread dough evenly into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on a wire rack.
4. 4 Pour 2 cups cold cream into the chilled bowl; whip until cream thickens, about 1 minute. Stir in confectioners' sugar and vanilla. Continue whipping until stiff peaks form. Chill whipped cream in the refrigerator until ready to use.
5. 5 Combine milk and pudding mix in a separate bowl; stir until creamy. Fold in whipped cream. Spread filling over cooled crust and refrigerate.
6. 6 Place chocolate in a heat-proof bowl. Bring 1 cup cream in a small saucepan over medium heat almost to a boil; pour over chocolate and let sit for 1 minute, then whisk until smooth. Cool until thickened, about 10 minutes.
7. 7 Pour chocolate ganache over cream filling, spreading to cover the entire surface. Refrigerate cake before serving at least 1 hour.

By Laney Jane

Ingredients

• ✓ bittersweet chocolate
• skim milk
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• salt
• sugar
• margarine
• egg
• irish cream liqueur
• buttermilk
• skim milk
• vegetable oil
• milk chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Bring 1/2 cup milk to a boil over medium heat. Remove from the heat and add bittersweet chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 30 minutes.
3. 3 Stir all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.
4. 4 Beat sugar and margarine in a large bowl with an electric mixer until fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in Irish cream liqueur and cooled chocolate mixture. Add flour mixture in 3 batches, alternating with buttermilk, stirring batter briefly after each addition. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until top springs back when lightly touched, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan a few times and shake it gently to loosen cake. Invert carefully onto a serving plate and let cool completely, about 20 minutes.
6. 6 Meanwhile, heat milk and oil for ganache in a saucepan over medium heat until boiling. Remove from the heat and add milk chocolate. Let stand for 5 minutes. Stir until smooth, then let cool for 15 minutes. Spread onto cooled cake.

By Kat S

Ingredients

• ✓ bittersweet chocolate
• cooking spray
• all-purpose flour
• cocoa powder
• salt
• salt
• butter
• semisweet chocolate
• brown sugar
• egg
• banana
• walnut
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.
2. 2 Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.
3. 3 Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes.
4. 4 Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.

By Gloria Rice

Ingredients

• ✓ bittersweet chocolate
• parchment paper
• granulated sugar
• butter
• vanilla
• baking powder
• salt
• egg
• egg white
• apricot
• pistachio nut
• all-purpose flour
• cornmeal
• shortening

Instructions

1. 1 Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
2. 2 Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
3. 3 Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
4. 4 Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
5. 5 Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
6. 6 Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
7. 7 Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

By Reynolds KitchensR

Ingredients

• ✓ bittersweet chocolate
• butter
• all-purpose flour
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• heavy cream
• raspberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin tin and an 8-inch square baking pan with 1 teaspoon butter and 1 teaspoon flour each.
2. 2 Melt 1 cup butter in a large saucepan over medium heat. Off heat, stir in sugar, eggs, and vanilla extract until smooth. Gently fold in 1 cup flour, cocoa powder, baking powder, and salt.
3. 3 Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the prepared baking pan.
4. 4 Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from the oven; cool in the pans for 5 minutes.
5. 5 Transfer mini brownies to a wire rack to cool. Cool pan brownies in the pan, about 2 hours. Cut into 16 small squares.
6. 6 Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
7. 7 Place chopped chocolate into a bowl; pour hot cream over top and whisk until smooth. Cool until thickened, about 2 hours.
8. 8 Place a dollop of chocolate ganache onto each brownie piece; top each with 1 raspberry.

By barbara

Ingredients

• ✓ bittersweet chocolate
• ✓ bittersweet chocolate
• ✓ bittersweet chocolate
• heavy cream
• cocoa powder
• butter
• confectioners sugar
• heavy cream
• buttermilk
• vanilla extract
• vegetable oil
• sugar
• egg
• baking powder
• salt
• baking soda
• cocoa powder
• all-purpose flour
• coffee
• cooking spray

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
2. 2 Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
3. 3 Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
4. 4 Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
5. 5 Divide batter evenly among the prepared baking pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
7. 7 Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
8. 8 Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
9. 9 Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
10. 10 Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
11. 11 Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
12. 12 Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
13. 13 Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

By JadeIntheKitchen

Ingredients

• ✓ bittersweet chocolate
• ✓ bittersweet chocolate
• corn syrup
• heavy cream
• chestnut spread
• butter
• powdered sugar
• chestnut
• baking powder
• baking soda
• salt
• cocoa powder
• granulated sugar
• all-purpose flour
• vanilla extract
• sour cream
• canola oil
• egg
• coffee
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 (9-inch) round cake pans with baking spray.
2. 2 Combine chocolate morsels and hot coffee in a medium bowl; let stand for 2 minutes and then stir until chocolate is melted, 1 to 2 minutes. Whisk in eggs, oil, sour cream, and vanilla until smooth.
3. 3 Whisk together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl. Stir in egg mixture. Fold in chopped chestnuts. Divide batter evenly between prepared pans (about 2 cups per pan).
4. 4 Bake in the preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans about 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Trim cooled cakes flat, if necessary.
5. 5 Beat powdered sugar, butter, and chestnut puree in a large bowl with an electric mixer on medium-high speed until filling is creamy, about 2 minutes.
6. 6 Place 1 cake layer on a cardboard round cut to the same size as cake. Spread half of the filling onto the cake layer, spreading just slightly past the edge of the layer (about 1 cup). Repeat with a second cake layer and remaining filling. Top with final cake layer. Smooth excess frosting flush with the sides of the cake. Refrigerate cake until chilled, about 20 minutes.
7. 7 Place chocolate in a 4-cup glass measuring cup with a spout for the glaze; set aside. Bring cream and corn syrup to a low simmer in a small saucepan over medium-low, stirring occasionally. Pour cream mixture over chocolate, and let stand 2 minutes. Stir glaze with a spatula until completely smooth. Let stand at room temperature, stirring occasionally, until cooled to 100 to 105 degrees F (37 to 40 degrees C), 4 to 10 minutes. Glaze should be pourable and fluid.
8. 8 Remove chilled cake from the refrigerator, and place on a wire rack or inverted bowl inside a rimmed baking sheet. Quickly pour glaze over top of cake, allowing glaze to flow down the sides, making sure cake is completely covered. A spoon can be used to scoop up and reuse glaze to drizzle and coat sides. Let stand for 1 minute, allowing excess glaze to drip off the sides. Run an offset spatula around bottom edge of cake to remove any drips. Chill cake until glaze is set, about 1 hour.

By Anna Theoktisto

Ingredients

• ✓ bittersweet chocolate
• butter
• whipping cream
• milk
• red food coloring
• peppermint extract
• milk
• powdered sugar
• butter
• peppermint extract
• egg
• butter
• cocoa powder
• white sugar
• salt
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
2. 2 Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
4. 4 While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
5. 5 Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
6. 6 Spread ganache on top of brownies.

By thecraftinista

Ingredients

• ✓ bittersweet chocolate
• strawberry
• semisweet chocolate
• heavy cream
• pink gel food coloring
• lemon juice
• lemon zest
• vanilla extract
• egg yolk
• egg
• all-purpose flour
• granulated sugar
• cream cheese
• strawberry
• granulated sugar
• butter
• chocolate wafer cookie
• cooking spray

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.
2. 2 Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
3. 3 Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
4. 4 Preheat the oven again to 325 degrees F (165 degrees C).
5. 5 Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.
6. 6 Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.
7. 7 Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.
8. 8 Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.
9. 9 Bake in the preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.
10. 10 Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover with aluminum foil; chill 8 to 24 hours.
11. 11 Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm, whisking occasionally, about 20 minutes.
12. 12 Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake, spreading to edges with a small offset spatula. Chill for 1 hour.
13. 13 Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.

By Pam Lolley

Ingredients

• ✓ bittersweet chocolate
• powdered sugar
• semisweet chocolate chip
• vanilla extract
• corn syrup
• milk
• heavy cream
• butter
• vanilla extract
• butter
• egg
• milk
• milk
• salt
• baking soda
• baking powder
• cocoa powder
• white sugar
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat 11 donut cups with cooking spray.
2. 2 Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in ¾ cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla extract using an electric mixer until well blended.
3. 3 Pour batter into a resealable plastic bag; cut off 1 corner. Pour batter into donut cups, filling each to about ¾ full.
4. 4 Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Cool slightly, 5 to 10 minutes.
5. 5 Meanwhile, combine ¼ cup butter, cream, 1 tablespoon milk, corn syrup, and 1 teaspoon vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low; stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes. Off heat, whisk in confectioners' sugar until combined.
6. 6 Dip cooled donuts into glaze; cool and let set, about 15 minutes.

By TJMURPH

Ingredients

• ✓ bittersweet chocolate
• ✓ bittersweet chocolate
• shortening
• heavy cream
• heavy cream
• kosher salt
• vanilla extract
• chocolate-hazelnut spread
• confectioners' sugar
• butter
• shortening
• heavy cream
• water
• vanilla extract
• egg
• vegetable oil
• milk
• espresso powder
• salt
• baking soda
• baking powder
• cocoa powder
• white sugar
• all-purpose flour
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
2. 2 Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
4. 4 Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
5. 5 To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
6. 6 To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
7. 7 Frost entire cake with buttercream frosting and chill for at least 1 hour.
8. 8 For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

By Mama Fresh

Ingredients

• ✓ bittersweet chocolate
• water
• black food coloring
• vanilla extract
• butter
• corn syrup
• semisweet chocolate
• confectioners' sugar
• confectioners' sugar
• water
• salt
• vanilla extract
• corn syrup
• confectioners' sugar
• butter
• milk
• lemon extract
• vanilla extract
• lemon zest
• egg
• butter
• white sugar
• baking powder
• salt
• cake flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
2. 2 Make cookies: Mix together flour, salt, and baking powder in a medium bowl until well combined and set aside. Beat together sugar and butter in a large bowl using an electric mixer until creamy, about 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla, and lemon extract; mix well. Add flour mixture and milk gradually in equal 1/3 proportions, mixing well after each addition until fully incorporated.
3. 3 Spoon cookie dough into 1/4-cup portions onto the prepared cookie sheet.
4. 4 Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
5. 5 While cookies cool, make vanilla icing: Melt butter in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla, and salt. Add water gradually until icing comes together. Heat over a double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
6. 6 Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
7. 7 Meanwhile, making chocolate icing: Set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla, and food coloring to remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
8. 8 Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours.

By bpyser1

Ingredients

• ✓ bittersweet chocolate
• vanilla extract
• heavy cream
• semisweet chocolate chip
• water
• vanilla extract
• cocoa powder
• confectioners' sugar
• butter
• vanilla extract
• butter
• whole milk
• egg
• cocoa powder
• cornstarch
• all-purpose flour
• salt
• white sugar
• vanilla extract
• lemon juice
• milk
• salt
• white sugar
• butter
• baking powder
• cake flour
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 3 (9-inch) cake pans.
2. 2 Make cake: Beat 4 egg whites in a glass or metal bowl with an electric mixer until foamy. Continue to beat until stiff peaks form. Lift the beaters straight up: the tip of the peak should curl over slightly. Set aside.
3. 3 Sift together cake flour and baking powder in a separate bowl; set aside.
4. 4 Beat butter, sugar, and salt in a separate large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, mixing well after each addition. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir in lemon juice and vanilla until incorporated.
5. 5 Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into the prepared pans and spread evenly.
6. 6 Bake in the preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
7. 7 Make custard: Combine 1 1/2 cups sugar, salt, flour, cornstarch, and cocoa powder in a saucepan and mix well. Whisk remaining 1/2 cup sugar into 4 beaten eggs in a medium bowl; set aside. Pour milk into sugar mixture in the saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
8. 8 Return custard to the saucepan and cook, stirring constantly, over medium heat until custard is thickened, about 5 minutes. Remove from heat; stir in butter and vanilla. Transfer custard to a bowl and allow to cool.
9. 9 Make buttercream: Place butter in a large bowl. Gradually beat in confectioners' sugar until incorporated. Beat in cocoa powder until well combined. Mix in vanilla until smooth. Drizzle in 1 tablespoon hot water or as needed to thin frosting; mix well until desired consistency is reached.
10. 10 Make ganache: Place chocolate chips in a large bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in vanilla. Allow to cool to room temperature; cover and set aside. Ganache should be spreadable and not firm.
11. 11 Assemble cake: Using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or aluminum foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
12. 12 Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake in the refrigerator for 30 minutes to firm up.
13. 13 Frost the top and sides of cake with chocolate buttercream. Chill in the refrigerator for 30 minutes to firm and set.
14. 14 Spread frosted cake with ganache. Remove parchment strips or aluminum foil from the cake plate. Store cake in the refrigerator.

By metread