Type what you have

Ingredients

• ✓ semisweet chocolate
• milk
• peppermint candy cane
• whipped cream
• peppermint candy cane

Instructions

1. 1 In a saucepan, heat milk until hot, but not boiling.
2. 2 Whisk in the chocolate and crushed peppermint candies until melted and smooth.
3. 3 Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy-cane stirring stick.

By Lorna

Ingredients

• ✓ semisweet chocolate
• white sugar
• cocoa powder
• vanilla extract
• milk
• ice

Instructions

1. 1 Microwave chocolate in a small microwave-safe bowl, stirring every 30 seconds until melted, 5 to 7 minutes. Stir in sugar, cocoa powder, and vanilla extract until blended. Whisk in 1/2 cup milk until combined; set aside to cool, about 5 minutes.
2. 2 Pour chocolate mixture, remaining milk, and ice into a blender; blend on high speed until mixture is creamy, about 1 to 3 minutes.

By Cupcake Princess

Ingredients

• ✓ semisweet chocolate
• milk
• sugar
• cinnamon
• egg

Instructions

1. 1 Put milk into a microwave-safe container and cook on High in microwave for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
2. 2 Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.) Whisk until smooth and pour into 3 mugs. Garnish with a sprinkle of cinnamon if desired.

By Steph

Ingredients

• ✓ semisweet chocolate
• half-and-half
• white sugar
• cabernet sauvignon
• chocolate

Instructions

1. 1 Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
2. 2 Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

By Kim's Cooking Now

Ingredients

• ✓ semisweet chocolate
• kirschwasser
• vanilla extract
• heavy cream
• cherry
• coffee
• salt
• confectioners sugar
• butter
• kirschwasser
• buttermilk
• vanilla extract
• egg
• white sugar
• shortening
• salt
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. 2 Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. 4 Cream butter in a medium bowl until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. 5 Whip cream in a separate clean bowl until stiff peaks form. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

By Valinda

Ingredients

• ✓ semisweet chocolate
• canola oil
• peppermint extract
• white chocolate
• peppermint candy

Instructions

1. 1 Line a 9-inch square pan with parchment or waxed paper, smoothing out any wrinkles.
2. 2 Combine semisweet chocolate and 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted. Remove from the heat and stir in 1/4 teaspoon peppermint extract.
3. 3 Pour melted chocolate into the prepared pan, and spread evenly to cover the bottom. Sprinkle 1/2 of the crushed candy over the chocolate and refrigerate until completely hardened, about 1 hour.
4. 4 Combine white chocolate and remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until white chocolate is melted. Remove from the heat and stir in remaining 1/4 teaspoon peppermint extract.
5. 5 Pour melted white chocolate into the pan, directly over the hardened chocolate layer; spread evenly. Sprinkle the remaining crushed candy over top and gently press in. Refrigerate until completely hardened, about 1 hour.
6. 6 Remove from the pan and break into small pieces to serve.

By Andrea

Ingredients

• ✓ semisweet chocolate
• apple
• peanut
• milk chocolate candy

Instructions

1. 1 Gather the ingredients.
2. 2 Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem.
3. 3 Place roasted peanuts and candies on separate plates; set aside.
4. 4 Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from heat.
5. 5 Dip apples into melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples.
6. 6 Allow apples to set at room temperature until the chocolate is firm before serving, about 20 minutes.

By CANDYPEACHESCHIC

Ingredients

• ✓ semisweet chocolate
• butter
• instant coffee granules
• egg yolk
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Ingredients

• ✓ semisweet chocolate
• sugar
• vanilla extract
• bing cherry

Instructions

1. 1 Pour sugar into a shallow dish; add 2 drops vanilla at a time in 24 separate places to form lumps of vanilla sugar. Set aside to allow lumps to harden.
2. 2 Meanwhile, carefully pit cherries from the bottom. Make sure stems stay intact.
3. 3 Insert 1 hardened lump sugar into 1 cherry where pit was; repeat with remaining sugar lumps and cherries. Set aside.
4. 4 Place chocolate in a microwave-safe dish; microwave until melted and smooth, stirring every 30 seconds.
5. 5 Dip cherries into melted chocolate, holding cherries by the stems, leaving the very tops undipped; set dipped cherries on waxed paper to dry, then refrigerate to allow sugar lumps to dissolve, 8 hours to overnight.

By Barry

Ingredients

• ✓ semisweet chocolate
• pareve margarine
• egg
• white sugar
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9-inch springform pan with foil. Grease foil.
2. 2 Melt margarine and chocolate over low heat. Stir until smooth and let cool.
3. 3 Beat egg whites in a medium-sized mixing bowl until stiff; about 2 minutes. Beat egg yolks and sugar together in a separate bowl until thick and pale; about 1 minute. Blend in chocolate mixture and stir in ground almonds. Fold beaten whites, 1/3 at a time, into chocolate until no streaks of white remain; transfer into prepared pan.
4. 4 Place an 8-inch baking pan with 1 inch of water in it on the bottom rack of the oven (this will create steam and make the torte more moist).
5. 5 Bake torte on center rack in the preheated oven for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
6. 6 Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

By NIBLETS

Ingredients

• ✓ semisweet chocolate
• butter
• white sugar
• cocoa powder
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
2. 2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3. 3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.

By Shana Hillman

Ingredients

• ✓ semisweet chocolate
• butter
• egg
• sugar
• all-purpose flour
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
2. 2 Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from the heat.
3. 3 Beat eggs and sugar together in a bowl with a whisk or electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
4. 4 Pour 1/4 of the egg mixture into the chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, about 30 minutes. Wrap in aluminum foil and refrigerate until chilled, at least 1 hour.

By John Mitzewich

Ingredients

• ✓ semisweet chocolate
• nut
• bourbon
• confectioners' sugar
• butter
• waxed paper

Instructions

1. 1 Gather all ingredients.
2. 2 Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight.
3. 3 Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight.
4. 4 Line a baking tray with waxed paper; set aside.
5. 5 Melt chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6. 6 Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.

By KY Piano Teacher

Ingredients

• ✓ semisweet chocolate
• butter
• confectioners sugar
• sweetened condensed milk
• coconut
• shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Mix butter, confectioners' sugar, and sweetened condensed milk together in a medium bowl; mix in coconut.
3. 3 Roll dough into 1 inch balls; refrigerate until set, about 1 hour.
4. 4 Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
5. 5 Use toothpicks to hold the balls and dip them in the melted chocolate. Set on wax paper to dry.

By Tamme

Ingredients

• ✓ semisweet chocolate
• confectioners' sugar
• peanut butter
• butter
• milk
• shortening

Instructions

1. 1 Beat confectioners' sugar, peanut butter, and butter in a large mixing bowl until well blended; mix in milk if needed for moisture. Divide mixture in half and form into two large eggs (or smaller eggs if you prefer). Place eggs onto on a wax paper-lined plate and freeze until firm, about 1 hour.
2. 2 When eggs are almost ready, combine chocolate and shortening in the top of a double boiler over simmering water. Melt over medium heat, stirring frequently until smooth. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Remove eggs from the freezer. Carefully stick a long-tined fork in the top of an egg; gently dip it in melted chocolate until covered, then return it to the waxed paper. Repeat to dip remaining egg. Decorate chocolate eggs as desired.

By Valerie Cain Cuff

Ingredients

• ✓ semisweet chocolate
• butter
• egg
• white sugar
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
2. 2 Place chocolate and butter in the top of a double boiler over simmering water; heat and stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture is melted, about 5 minutes.
3. 3 Beat eggs and sugar in a large bowl with an electric mixer until pale and thick, about 5 minutes. Mix in chocolate mixture, flour, cocoa powder, and salt until combined. Pour batter into the prepared ramekins; place on a baking tray.
4. 4 Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Cool for 5 minutes before serving.

By Nikki Bell

Ingredients

• ✓ semisweet chocolate
• white sugar
• margarine
• evaporated milk
• marshmallow creme
• vanilla extract
• peanut butter

Instructions

1. 1 Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat for 4 minutes, stirring constantly to prevent scorching.
2. 2 Remove from heat; stir in chocolate pieces until melted. Add 1/2 of the marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9x13-inch baking pan.
3. 3 Repeat steps 1 and 2 with remaining ingredients, substituting peanut butter for chocolate pieces. Spread evenly over chocolate layer.
4. 4 Let fudge cool at room temperature until set; cut into squares.

By NICATIE

Ingredients

• ✓ semisweet chocolate
• vegetable oil
• butter
• white sugar
• egg
• water
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with 1 teaspoon oil.
2. 2 Place chocolate, butter, and sugar in the top of a double boiler over simmering water; cook, stirring frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes.
3. 3 Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs, one at a time. Add ¼ cup water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
4. 4 Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, about 1 hour. Cool cake in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

By level01

Ingredients

• ✓ semisweet chocolate
• graham cracker crumb
• butter
• margarine
• sweetened condensed milk
• coconut
• nut

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). If using a glass dish, preheat the oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with cooking spray.
3. 3 Mix graham cracker crumbs and butter in a bowl until well combined. Transfer the mixture to the prepared baking dish and press onto the bottom.
4. 4 Pour sweetened condensed milk on graham cracker crust.
5. 5 Sprinkle with an even layer of chocolate chips, coconut, and nuts.
6. 6 Press toppings down firmly with the back of a fork.
7. 7 Bake in the preheated oven until lightly browned, about 25 minutes. Cool completely, then cut into 36 bars or diamonds.
8. 8 Serve and enjoy!

By Eagle brand

Ingredients

• ✓ semisweet chocolate
• almond
• sugar
• cinnamon
• salt
• egg
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Finely grind the almonds, sugar, cinnamon, and salt in a food processor.
3. 3 Separate one of the eggs and add the white, the other egg, and almond extract, and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
4. 4 Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
5. 5 Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

By Laria Tabul

Ingredients

• ✓ semisweet chocolate
• butter
• graham cracker pie crust
• cream cheese
• sour cream
• white sugar
• vanilla bean paste
• strawberry
• strawberry jam

Instructions

1. 1 Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Microwave on 30% power for 2 ½ minutes, stirring occasionally, until melted. Spread chocolate mixture over bottom and up sides of pie crust; place crust in the freezer.
2. 2 Beat cream cheese in a large bowl using an electric mixer until smooth; beat in sour cream, sugar, and vanilla bean paste. Pour cream cheese filling into chilled crust.
3. 3 Combine strawberries and jam in a bowl; spread over cream cheese filling.
4. 4 Combine remaining 1 ounce chocolate and remaining 1 tablespoon butter in a microwave-safe bowl. Microwave on 30% power, about 1 minute, until melted. Drizzle chocolate mixture over pie with a spoon. Refrigerate before serving, about 30 minutes.

By Erica Brown

Ingredients

• ✓ semisweet chocolate
• coconut oil cooking spray
• sweetened condensed milk
• peanut butter
• graham cracker
• margarine
• toffee bit
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ semisweet chocolate
• milk
• sugar
• cocoa powder
• salt
• egg yolk
• heavy cream
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Bring to a simmer, stirring constantly.
3. 3 Place egg yolks into a small bowl. Gradually whisk in about 1/2 cup of hot milk mixture, then return to the saucepan. Heat and stir until thickened, but do not boil.
4. 4 Remove from the heat and stir in chopped chocolate until melted.
5. 5 Pour into a chilled bowl and refrigerate, stirring occasionally, until cold, about 2 hours.
6. 6 Stir in cream and vanilla. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer ice cream to an airtight container and freeze until firm.

By Wendy

Ingredients

• ✓ semisweet chocolate
• butter
• sugar
• cocoa powder
• egg
• water
• lemon juice
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10-inch springform pan; line with parchment paper.
2. 2 Melt 1 cup butter in a large saucepan over low heat. Stir in chocolate until almost melted. Off heat, stir until melted and smooth. Combine 1 1/4 cups sugar and cocoa powder in a large bowl. Whisk in eggs until well blended; whisk in chocolate mixture. Transfer batter to the prepared pan.
3. 3 Bake in the preheated oven until edges nicely puffed and surface is firm except for a small center spot that jiggles when pan is gently shaken, about 45 minutes. Cool cake in the pan on a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove parchment paper.
4. 4 Combine remaining 1 1/2 cups sugar, water, and lemon juice in a heavy saucepan over medium heat; bring to a boil. Cook, without stirring, until syrup is deep amber in color. (Dip a metal spoon into syrup; lift it out of pan to check color.) Remove from heat; gradually stir in heavy cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat until dissolved. Stir in 2 tablespoons butter.
5. 5 Cut cake into wedges while warm. Spoon caramel sauce over top to serve.

By GANCHROW

Ingredients

• ✓ semisweet chocolate
• bittersweet 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

• ✓ semisweet chocolate
• white sugar
• egg
• vanilla extract
• mayonnaise
• all-purpose flour
• baking soda
• baking powder
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Beat sugar, eggs, and vanilla together in a large bowl with an electric mixer at high speed until light and fluffy, 3 minutes. Add mayonnaise and melted chocolate; reduce speed to low and beat until well blended.
3. 3 Combine flour, baking soda, and baking powder in a separate bowl. Add flour mixture in 4 batches, alternating with water, beating batter briefly after each addition. Pour batter into prepared pan.
4. 4 Bake in preheated oven for 45 minutes. Cool.

By Cyndie

Ingredients

• ✓ semisweet chocolate
• butter
• egg
• sugar
• salt
• flour
• matzo meal
• cooking spray
• raspberry
• white sugar

Instructions

1. 1 Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. 2 Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).
3. 3 Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with cooking spray. Divide batter among muffin cups.
4. 4 Bake until batter puffs but the center is not set, 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
5. 5 Make garnish: Roll slightly dampened raspberries in sugar.
6. 6 Top each cake with sugared raspberries and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ semisweet chocolate
• butter
• white sugar
• all-purpose flour
• egg
• vanilla extract
• walnut
• water
• apricot preserves
• gelatin

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
2. 2 Make brownies: Place butter and 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.
3. 3 Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
4. 4 Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
5. 5 Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.

By Smart Cookie

Ingredients

• ✓ semisweet chocolate
• cake flour
• cocoa powder
• white sugar
• egg white
• cream of tartar
• salt
• vanilla extract
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
2. 2 In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
3. 3 Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
4. 4 Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

By veggigoddess

Ingredients

• ✓ semisweet chocolate
• chocolate wafer crumb
• butter
• cream cheese
• white sugar
• egg
• pumpkin pie filling
• cornstarch
• sour cream
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
3. 3 Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
4. 4 Bake in preheated oven until center is just set, 50 to 55 minutes.
5. 5 Spread sour cream over top of warm cheesecake; let cool.
6. 6 Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

By treen9499