Type what you have

Ingredients

• ✓ semi-sweet chocolate
• cocoa powder
• butter
• egg
• vanilla extract
• white sugar
• chocolate chip
• almond
• confectioners' sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
3. 3 Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
4. 4 Whisk egg yolks and vanilla extract together in a large bowl.
5. 5 Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
6. 6 Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
7. 7 Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
8. 8 Spread batter evenly into prepared springform pan.
9. 9 Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
10. 10 Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
11. 11 Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
12. 12 Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

By Stephanie C

Ingredients

• ✓ semi-sweet chocolate
• butter
• margarine
• sweetened condensed milk
• biscuit baking mix
• egg
• vanilla extract
• peanut butter chips

Instructions

1. 1 Preheat oven to 350 degrees F. In large saucepan, over low heat, melt chocolate and butter with sweetened condensed milk; remove from heat.
2. 2 Add biscuit mix, egg and vanilla; with mixer, beat until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips.
3. 3 Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusted. Cool. Store leftovers tightly covered at room temperature.

By Eagle brand

Ingredients

• ✓ semi-sweet chocolate
• devil's food chocolate cake mix
• butter
• cream cheese
• sugar
• whipped topping
• oreo cookie

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
3. 3 Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
4. 4 Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

By Philadelphia

Ingredients

• ✓ semi-sweet chocolate
• white chocolate
• butter
• water
• chocolate instant pudding
• powdered sugar
• sprinkle

Instructions

1. 1 Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
2. 2 Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
3. 3 Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

By JELL-O

Ingredients

• ✓ semi-sweet chocolate
• chocolate sandwich cookie
• butter
• cream cheese
• sugar
• vanilla extract
• sour cream
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
3. 3 Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
4. 4 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
5. 5 Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
6. 6 Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

By Emily

Ingredients

• ✓ semi-sweet chocolate
• vegetable oil
• egg
• sugar
• milk
• all-purpose flour
• salt
• vanilla extract
• baking soda
• semisweet chocolate chip
• walnut

Instructions

1. 1 Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
2. 2 Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

By Sally E Forsythe

Ingredients

• ✓ semi-sweet chocolate
• bacon
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.
3. 3 Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
4. 4 Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.

By MegPie

Ingredients

• ✓ semi-sweet chocolate
• chocolate wafer cookie
• butter
• water
• cherry gelatin
• cream cheese
• whipped topping
• cherry
• powdered sugar

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until firm. Cool.
3. 3 Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled.
4. 4 Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm.
5. 5 Spread remaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish with sifted powdered sugar just before serving.

By Kraft

Ingredients

• ✓ semi-sweet chocolate
• pecan
• margarine
• sugar
• caramel
• milk
• cream cheese
• white sugar
• egg
• pecan

Instructions

1. 1 Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
2. 2 Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
3. 3 Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

By Philadelphia

Ingredients

• ✓ semi-sweet chocolate
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• cocoa powder
• chipotle pepper in adobo sauce
• egg
• vanilla extract
• water
• chocolate chip
• white sugar

Instructions

1. 1 Whisk together flour, baking soda, and salt in a bowl.
2. 2 Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
3. 3 In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
4. 4 Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
7. 7 Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

By newman'smom

Ingredients

• ✓ semi-sweet chocolate
• all-purpose flour
• unsweetened cocoa
• baking soda
• salt
• egg
• brown sugar
• granulated white sugar
• milk
• milk
• coffee
• butter
• heavy cream
• butter
• milk chocolate chips
• semi-sweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
2. 2 To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
3. 3 In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
4. 4 Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
5. 5 To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate
• white sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• cream of tartar
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out excess.
2. 2 Set aside 3 tablespoons of sugar. Place chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted, and sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave mixture to cool slightly.
3. 3 Beat egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in flour.
4. 4 In a scrupulously clean, grease-free, and large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of egg whites into chocolate mixture, then carefully fold in remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
5. 5 Bake until well risen and a skewer inserted into center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes; if cake appears to rise unevenly, rotate after 30 to 35 minutes. If cake starts to crack or become too brown, place a piece of foil lightly over top. Transfer cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile.

By Michelle Chen

Ingredients

• ✓ semi-sweet chocolate
• butter
• brown sugar
• vanilla extract
• egg
• all-purpose flour
• all-purpose flour
• salt
• baking powder
• semi-sweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch square baking pan.
2. 2 Chop baking bar into 1-inch pieces; transfer to top of a double boiler or a heatproof bowl.
3. 3 Add butter to chopped chocolate; place pan or bowl over barely simmering water. Melt, stirring occasionally, until smooth. Remove pan from heat; let cool to room temperature.
4. 4 Stir brown sugar and vanilla into melted chocolate mixture. Add eggs; mix well.
5. 5 Sift flour, salt, and baking powder together into a bowl; slowly fold into melted chocolate mixture, until well blended. Stir in chocolate chips; pour into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven; cool at least 10 minutes before cutting into 2-inch squares.

By Ghirardelli

Ingredients

• ✓ semi-sweet chocolate
• oreo cookie
• butter
• margarine
• cream cheese
• sugar
• flour
• vanilla
• egg
• blueberry

Instructions

1. 1 Preheat the oven to 325 degrees F.
2. 2 Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
3. 3 Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
4. 4 Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
5. 5 Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

By Philadelphia

Ingredients

• ✓ semi-sweet chocolate
• butter
• powdered sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• kosher salt
• cinnamon
• sanding sugar
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Position racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
2. 2 Beat butter and sugar at medium speed with an electric mixer until fluffy, about 4 minutes. Add egg and vanilla, beating until incorporated.
3. 3 Whisk together flour, cocoa, salt, and cinnamon in a medium bowl until combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined, about 2 minutes.
4. 4 Roll dough into 1 1/4-inch balls, then roll balls in sanding sugar. Place on the prepared baking sheets, spacing 2 inches apart. Press the center of each ball with your thumb (about 1/2-inch deep and 1/2-inch wide).
5. 5 Bake in preheated oven in upper and lower thirds, 2 baking sheets at a time, rotating top to bottom and bottom to top halfway through, until cookies are set and almost firm, 8 to 10 minutes.
6. 6 Let cool on baking sheets, about 15 minutes. When cool, press the center of each ball with your thumb again—the indentations will have puffed in the oven.
7. 7 Heat cream in a small microwavable bowl on HIGH until just steaming, about 45 seconds. Remove from the heat, and add chopped chocolate. Let the mixture sit, undisturbed, for 2 minutes. Stir until melted and smooth. Let cool until slightly thickened, about 5 minutes. Place about 1 teaspoon filling in the center of each cookie. Slide the cookies into the refrigerator for about 10 minutes to set the filling. The cookies will keep for about 5 days in an airtight container at room temperature.

By Anna Theoktisto

Ingredients

• ✓ semi-sweet chocolate
• zucchini
• apple
• brown sugar
• egg
• olive oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cocoa powder
• baking soda
• kosher salt
• baking powder
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish; set aside.
2. 2 Combine zucchini, apple, brown sugar, eggs, olive oil, and vanilla extract in a bowl.
3. 3 Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, salt, and baking powder together into a separate bowl; gently stir into zucchini-apple mixture until fully incorporated. Transfer batter to the prepared baking dish; sprinkle chocolate chunks and pepitas over top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool before slicing.

By Oxbow Farm

Ingredients

• ✓ semi-sweet chocolate
• butter
• heavy cream
• bittersweet chocolate
• rum
• water
• white sugar
• lemon peel
• vanilla extract
• cinnamon
• confectioners' sugar
• ricotta cheese
• cream of tartar
• vanilla extract
• sugar
• water
• egg
• salt
• baking powder
• cake flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
4. 4 Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
5. 5 Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
6. 6 To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
7. 7 To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
8. 8 Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
9. 9 Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
10. 10 To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
11. 11 Spread over the top of the chilled cake.

By Kevin Ryan