55962 chocolate lovers fantasy fudgy Recipes

graham cracker crumbs, butter, melted, sugar, dove dark chocolate candies (9-1/2 oz each), chopped pecans

canola oil, butter, softened, brown sugar, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking powder, white baking chips, semisweet chocolate chips

eggs, divided, all-purpose flour, lemon zest, finely shredded, baking powder, salt, good quality white chocolate, chopped (such as lindt), half-and-half, margarine or 1/3 cup unsalted butter, granulated sugar, vanilla, fresh raspberries or 1 cup sliced strawberry, raspberry liqueur or 3 tbsp raspberry extract, seedless raspberry jam or 1/3 cup strawberry jam, at room temperature, powdered sugar , to dust, fresh raspberry , for garnishing, good quality white chocolate, chopped (such as lindt), heavy cream, cold water, plain gelatin powder (such as knox), granulated sugar, white chocolate, at room temperature

chocolate cake mix, vegetable oil, egg, chopped nuts, sweetened condensed milk, chocolate chips (about 1 cup), salt, vanilla extract

oreo cookies, finely crushed (about 1 1/2 cups), butter or 2 tbsp margarine, melted, cream cheese, softened, sugar, vanilla, baker semisweet chocolate, melted,and cooled slightly, eggs

sugar, divided, buttermilk, canola oil, eggs , seperated, german sweet chocolate, melted, flour, salt, salt, baking soda, heavy whipping cream, powdered sugar, baking cocoa, almond extract, creme de cacao, ground almonds

butter, marshmallows (pink and white ), dark chocolate melts, pistachio nut, water

flour, brown sugar, cocoa, baking soda, salt, canola oil, water, vinegar, vanilla, chocolate chips (plus more for topping )

philly cream cheese, softened, sugar, vanilla, eggs, bakers semi sweet chocolate melted

semisweet chocolate chips, evaporated milk, sugar, chopped pecans, vanilla extract, ground cinnamon

butter, softened, sugar, buttermilk, egg, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, cacao bittersweet chocolate baking chips, ground walnuts

unbleached flour, baking soda, salt, butter flavor crisco, splenda sugar blend for baking, splenda brown sugar blend , for baking, vanilla extract, eggs, ghirardelli chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package semi-sweet chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package dark chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!)

refrigerated chocolate chip cookie dough (18 oz), cream cheese softened, sugar, chocolate pudding mix, half and half, chopped pecans, whip topping

chocolate wafer crumbs (about 38), butter melted, vanilla caramels, caramel ice cream topping, whipping cream, chopped pecans,toasted, semisweet chocolate pieces, pecan halves,optional

chocolate wafer crumbs ( about 38 wafers ), butter melted, vanilla caramels, caramel ice cream topping, whipping cream, chopped pecans, toasted, semi sweet chocolate pieces, pecan halves

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate cake mix, pack pumpkin, cold nonfat milk, sugar-free instant chocolate pudding mix, fat free cream cheese, fat free chocolate fudge topping, sliced almonds, toasted

bisquick baking mix, brown sugar , packed, semi-sweet chocolate chips, white chocolate chips, milk chocolate chips, butter, melted, egg, vanilla extract