70360 chocolate glazed layer cheesecake Recipes

doughnuts, active dry yeast (1/4 oz, 1 packet), milk, warmed to about 100f, unsalted butter at room temperature, sugar, eggs, salt, flour (i used 5 1/2 this time, you want a soft dough, but not so soft that you cannot knead it...so you might need a bit more or a bit less ), oil for frying (i used a vegetable oil), alton brown s chocolate doughnut glaze, unsalted butter, whole milk, warmed (i did not have whole milk so i used half heavy cream half 1% milk), light corn syrup, vanilla extract, bittersweet chocolate, chopped, sugar , sifted

hazelnuts, toasted and skins rubbed off, sugar, all-purpose flour, unsalted butter, softened, unsweetened dutch-process cocoa powder, salt, unflavored gelatin (from a 1/4-oz envelope), cold water, chocolate hazelnut spread such as nutella (5 oz), mascarpone (1/4 lb), chilled heavy cream, unsweetened dutch-process cocoa powder, sugar, heavy cream, fine-quality bittersweet chocolate (not unsweetened), chopped, needed : an 8-inch (20-cm) springform pan; parchment paper

eggs, salt, sugar, unsweetened cocoa, vanilla extract, heavy cream, whipped and sweetened, chocolate glaze (see recipe below ), toasted sliced almonds

all-purpose flour, cocoa, baking powder, salt, eggs, granulated sugar, water, vanilla, powdered sugar, marshmallow frosting, chocolate glaze

sugar, butter or margarine, water, semisweet chocolate morsels, divided, vanilla extract, all-purpose flour, baking soda, salt, eggs, chopped pecans, toasted

semisweet or milk chocolate pieces (about 12 oz) or equal amount of white chocolate pieces for a white glaze, vegetable shortening , optional

makes about 16 doughnuts and holes, or 16 filled doughnuts., if you don tsp have a doughnut cutter , you can improvise with 2 biscuit cutters: a standard size cutter (about 21/2 inches) for cutting out the doughnuts and a smaller 1 (about 11/4 inches) for cutting out the holes. for those adept with chopsticks, long-handled cooking chopsticks are the best tool for removing the doughnuts with holes from the hot fat. otherwise, use a slotted spoon, tongs, or chinese skimmer. don tsp try to make this dough by hand or in a food processor; your hands or the metal blade will heat the butter too much and make the dough greasy. these doughnuts are best eaten the day they are made., unbleached all-purpose flour, instant yeast, sugar (about 2 1/2 oz), salt, whole milk , at room temperature, eggs , beaten lightly, unsalted butter , cut into 6 pieces, softened but still cool, vegetable shortening , such as crisco, for frying, semisweet or bittersweet chocolate , finely chopped, half-and-half , hot, sugar

all-purpose flour, brown sugar, salt, cold butter, egg whites, sugar, almond filling, sliced almonds, ea. bittersweet chocolate,melted

water, granulated sugar, lemon peel twist, ripe pears, semisweet baking chocolate, shortening

semisweet chocolate mini-morsels, butter or margarine, light corn syrup, milk

semisweet chocolate morsels, whipping cream, butter, softened

butter or margarine, unsweetened chocolate, powdered sugar, boiling water

semisweet chocolate, coarsely chopped, water, fat-free sweetened condensed milk

semisweet chocolate morsels, whipping cream, butter, softened