Type what you have

Ingredients

• ✓ baking chocolate
• water
• white sugar
• salt
• milk

Instructions

1. 1 Heat water and chocolate in a saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes.
2. 2 Stir sugar and salt into chocolate mixture. Bring to a boil, reduce heat to low, and simmer, stirring constantly, until sugar is dissolved and flavors combine, about 4 minutes. Pour milk into chocolate mixture and cook until hot. Beat with a whisk until foamy or stir until smooth.

By laady_jr

Ingredients

• ✓ baking chocolate
• rolled oat
• sugar
• cocoa powder
• butter
• margarine
• coffee
• vanilla extract
• coconut flake

Instructions

1. 1 Combine oats, sugar, and cocoa in a bowl. Add butter; mix, using your hands, until makes a thick dough. Mix in chocolate, coffee, and vanilla until thoroughly blended.
2. 2 Place coconut flakes in a small bowl. Pinch off small pieces of dough; roll into balls (about 1 ½ inches). Roll balls in coconut flakes. Balls are ready to eat, or refrigerate to become firmer, about 2 hours.

By AngelicaS

Ingredients

• ✓ baking chocolate
• peppermint chunks
• white chocolate

Instructions

1. 1 Line a baking sheet with parchment paper. Set aside.
2. 2 Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
3. 3 Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
4. 4 Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
5. 5 In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
6. 6 Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
7. 7 Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
8. 8 Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

By Ghirardelli

Ingredients

• ✓ baking chocolate
• butter
• milk
• white sugar
• salt
• vanilla extract

Instructions

1. 1 Butter a 9x9 inch dish.
2. 2 In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in vanilla. Let cool 10 minutes.
3. 3 Beat fudge with a spoon until it loses its gloss. Pour quickly into the buttered dish. Refrigerate 30 minutes, until firm.

By MTOUK

Ingredients

• ✓ baking chocolate
• heavy cream
• butter
• semi-sweet chocolate chip
• instant espresso powder

Instructions

1. 1 Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
2. 2 Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

By Mykaela

Ingredients

• ✓ baking chocolate
• butter
• white sugar
• vanilla extract
• egg
• pie shell

Instructions

1. 1 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.
2. 2 In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

By Laura Nielsen

Ingredients

• ✓ baking chocolate
• oreo cookie
• cream cheese
• waxed paper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix crushed Oreo cookies and cream cheese in a large bowl until well blended.
3. 3 Use your hands to shape mixture into 48 (1-inch) balls; place on a tray and freeze until thoroughly chilled, about 10 minutes.
4. 4 Line a shallow pan with waxed paper. Dip Oreo balls in melted chocolate using a fork or toothpick, letting excess chocolate drip off before placing them in a single layer on the prepared pan. When you remove the fork or toothpick, you may see tiny holes in the coating. Use a spoon to dab a little melted chocolate over the holes to smooth and seal them.
5. 5 Refrigerate until firm, about 1 hour. Store in a covered container in the refrigerator.
6. 6 Enjoy!

By Oreo

Ingredients

• ✓ baking chocolate
• oreo cookie
• candy corn
• chocolate malted milk ball
• cinnamon red hot candy

Instructions

1. 1 Gather all ingredients.
2. 2 Separate each cookie, leaving all the creme filling on one half of each. Set filling-topped halves aside.
3. 3 Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 minutes or until chocolate is firm.
4. 4 Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use additional melted chocolate to attach cinnamon candies to bodies for the heads.
5. 5 Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

By Oreo

Ingredients

• ✓ baking chocolate
• egg
• white sugar
• butter
• all-purpose flour
• cocoa powder
• instant coffee granule
• water
• heavy cream
• walnut

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. 3 Whisk eggs and sugar together in a bowl. Stir in melted chocolate and butter.
4. 4 Sift flour and cocoa powder together in another bowl; add to the chocolate mixture. Dissolve instant coffee in water and pour into the batter. Add heavy cream and walnuts; mix well. Pour into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

By Sheryl

Ingredients

• ✓ baking chocolate
• butter
• semisweet baking chocolate
• white sugar
• egg
• vanilla extract
• all-purpose flour
• all-purpose flour
• dark chocolate chip
• peanut butter chips
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
2. 2 Place unsweetened chocolate, butter, and semisweet 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 from the heat and cool to room temperature, about 10 minutes.
3. 3 Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
4. 4 Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

By Liz

Ingredients

• ✓ baking chocolate
• oreo cookie
• margarine
• cream cheese
• sugar
• vanilla
• sour cream
• egg

Instructions

1. 1 Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
2. 2 Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
3. 3 Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
4. 4 Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

By Philadelphia

Ingredients

• ✓ baking chocolate
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla extract
• walnut
• powdered sugar

Instructions

1. 1 Grease and flour an 8x8-inch square pan.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until a smooth batter forms. Beat in chocolate and vanilla extract. Stir in flour mixture until just incorporated; fold in walnuts. Spread batter into the prepared pan.
4. 4 Place pan in the air fryer basket. Place on the lowest rack in the air fryer oven and cook at 300 degrees F (150 degrees C) until a toothpick inserted in the center comes out clean, 18 to 25 minutes.
5. 5 Cool completely in the pan, about 30 minutes. Cut into 9 squares and sprinkle with powdered sugar.

By Yoly

Ingredients

• ✓ baking chocolate
• water
• all-purpose flour
• baking soda
• salt
• white sugar
• shortening
• egg
• milk
• vanilla extract
• cream cheese
• white sugar
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
3. 3 Sift flour, baking soda, and salt together in a bowl.
4. 4 Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
5. 5 Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
6. 6 Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.

By Dovie

Ingredients

• ✓ baking chocolate
• pie shell
• caramel
• sweetened condensed milk
• margarine
• egg
• water
• vanilla extract
• salt
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish.
2. 2 Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell.
3. 3 Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat.
4. 4 Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans.
5. 5 Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.

By David Boland

Ingredients

• ✓ baking chocolate
• ✓ baking chocolate
• butter
• sugar
• egg
• all-purpose flour
• orange liqueur
• vanilla extract
• salt
• butter
• orange liqueur
• confectioners sugar
• chocolate confectioners' coating
• bittersweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine.
5. 5 Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball.
6. 6 Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm.
7. 7 Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.

By michellekb

Ingredients

• ✓ baking chocolate
• butter
• white sugar
• vanilla extract
• egg
• pastry shell

Instructions

1. 1 Beat butter in a mixing bowl with an electric mixer; gradually beat in sugar until light colored and well blended. Stir in cooled chocolate and vanilla extract. Add eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into prepared baked pie shell.
2. 2 Refrigerate at least 2 hours before serving.

By Ruth

Ingredients

• ✓ baking chocolate
• ✓ baking chocolate
• butter
• confectioners' sugar
• coffee
• heavy cream
• salt
• baking powder
• baking soda
• all-purpose flour
• vanilla extract
• egg
• coffee
• sour cream
• cocoa powder
• brown sugar
• sugar
• butter
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
2. 2 Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
3. 3 Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
4. 4 Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
6. 6 Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
7. 7 Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
8. 8 Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.

By jowolf2

Ingredients

• ✓ baking chocolate
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• food coloring
• sour cream
• semisweet chocolate chip
• butter
• cream cheese
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift flour, baking soda, and salt together.
2. 2 Place chocolate in a microwave-safe bowl and microwave on High until chocolate melts, about 90 seconds. Stir chocolate until smooth and set aside to cool.
3. 3 In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; add egg and beat until smooth. Mix in red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the flour mixture, stirring until well incorporated. Beat in sour cream and mix in remaining flour mixture. Fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets.
4. 4 Bake one sheet at a time in the preheated oven until cookies spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
5. 5 Whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in confectioners' sugar in 1/2 cup portions until frosting reaches the desired consistency.

By Kc Maxwell

Ingredients

• ✓ baking chocolate
• white sugar
• cocoa powder
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• walnut
• miniature marshmallow
• brown sugar
• water
• butter
• vanilla extract
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
3. 3 Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
4. 4 In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.

By Sonya

Ingredients

• ✓ baking chocolate
• oreo chocolate sandwich cookie
• butter
• margarine
• cream cheese
• sugar
• vanilla
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
2. 2 Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
3. 3 Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
4. 4 Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

By Baker's

Ingredients

• ✓ baking chocolate
• ✓ baking chocolate
• butter
• egg
• sugar
• vanilla extract
• all-purpose flour
• walnut
• white sugar
• heavy cream
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Make the brownies: Combine baking chocolate and butter in a microwave-safe bowl. Microwave on high until chocolate is soft and butter is melted, about 2 minutes. Stir to mix.
3. 3 Beat eggs, sugar, and vanilla in a large bowl with an electric mixer on high speed for 2 minutes. Reduce the speed to low and beat in melted butter-chocolate mixture. Beat in flour until just combined; do not overmix. Stir in chopped walnuts. Spread batter in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Let cool in the pan.
5. 5 Meanwhile, make the frosting: Combine sugar and heavy cream in a saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer, about 3 minutes. Reduce the heat to low and simmer for 7 minutes without stirring. Remove from the heat.
6. 6 Add baking chocolate and butter; stir until melted and chocolate is blended in. Whisk in vanilla until smooth. Place into the refrigerator and stir every few minutes until frosting is chilled and thick, about 30 minutes.
7. 7 Frost the cooled brownies. Cut into 32 squares.

By Celeste

Ingredients

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

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan.
4. 4 Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.

By Yoly

Ingredients

• ✓ baking chocolate
• butter
• all-purpose flour
• baking powder
• salt
• egg
• bourbon
• vanilla extract
• white sugar
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 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. Cool completely, 10 to 15 minutes.
3. 3 Sift flour, baking powder, and salt together into a bowl; set aside.
4. 4 Beat eggs in the bowl of a stand mixer fitted with the paddle attachment or in a separate large bowl with an electric mixer until light yellow. Beat in bourbon and vanilla extract; gradually beat in sugar until well blended. Beat in butter-chocolate mixture. Stir in flour mixture until combined, scraping down the sides of the bowl as needed; fold in pecans. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until edges have started to pull away from the sides of the pan, 30 to 35 minutes. Cool completely on a wire rack.

By nache

Ingredients

• ✓ baking chocolate
• devil's food cake mix
• water
• egg
• vegetable oil
• butter
• cream cheese
• white sugar
• whipped topping
• oreo cookie

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat two 9-inch round cake pans with cooking spray.
2. 2 Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 29 minutes. Cool cakes in the pans for 10 minutes; invert carefully onto wire racks. Cool cakes completely.
4. 4 Place chocolate and butter in a small microwave-safe bowl; microwave on high power until butter is melted, about 2 minutes. Stir until chocolate is completely melted; cool 5 minutes.
5. 5 Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until combined; gently stir in whipped topping and crushed cookies.
6. 6 Place 1 cake layer on a plate; top with cream cheese mixture. Place remaining cake layer on cream cheese mixture layer; spread with chocolate glaze. Let stand until firm, 10 minutes. Store in the refrigerator.

By Oreo

Ingredients

• ✓ baking chocolate
• butter
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• buttermilk
• egg
• whipping cream
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Place butter and 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 melted, about 5 minutes.
3. 3 Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
4. 4 Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
5. 5 Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
6. 6 Meanwhile, make the ganache: Bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until the ganache thickens and is smooth. Allow to cool slightly, about 10 minutes.
7. 7 Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

By MARSHA2647

Ingredients

• ✓ baking chocolate
• cocoa powder
• devil's food cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• instant chocolate pudding mix
• water
• heavy cream
• chocolate
• jelly bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
2. 2 Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.
4. 4 Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
5. 5 Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
6. 6 Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.
7. 7 Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.
8. 8 Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
9. 9 Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
10. 10 Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
11. 11 Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.
12. 12 Generously frost cake; sprinkle with grated chocolate for fur.
13. 13 Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
14. 14 Refrigerate cake until ready to serve.

By HILLY29

Ingredients

• ✓ baking chocolate
• oreo cookie
• butter
• margarine
• caramel
• milk
• pecan
• cream cheese
• sugar
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix crushed Oreos and butter together until well combined; press onto the bottom and 2 inches up the sides of a 9-inch springform pan.
3. 3 Microwave caramels and milk in a microwave-safe bowl on high until caramels are completely melted and mixture is well blended, about 3 minutes, stirring after each minute. Stir in nuts. Pour 1/2 of the mixture into the crust and refrigerate for 10 minutes. Refrigerate the remaining mixture separately.
4. 4 Beat cream cheese, sugar, and vanilla with an electric mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust over caramel layer.
5. 5 Bake in the preheated oven until the center is almost set, 65 to 70 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours.
6. 6 Microwave reserved caramel mixture for 1 minute, then stir. Pour over cheesecake, then drizzle melted chocolate over top.

By Oreo

Ingredients

• ✓ baking chocolate
• butter
• egg
• egg white
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• cocoa powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 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 butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Ingredients

• ✓ baking chocolate
• ground beef
• onion
• water
• garlic
• cumin
• cinnamon
• allspice
• clove
• salt
• black pepper
• cayenne pepper
• apple cider vinegar
• worcestershire sauce
• bay leaf
• tomato sauce

Instructions

1. 1 Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

By Lauren