242179 chocolate pecan without eggs Recipes

egg white, sugar, semisweet chocolate chips, chopped pecans

eggs, sugar, king arthur unbleached all-purpose flour, salt, butter, melted and cooled, semisweet chocolate chips, chopped pecans, vanilla extract, unbaked pie shell (9 inches), cream

eggs, separated, butter, softened, sugar, buttermilk, vanilla extract (or you can use almond(i ve tried both), all-purpose flour, dutch process cocoa, pecans, finely chopped, cream cheese, softened, butter, softened, vanilla extract, almond extract, powdered sugar, whipping cream, semisweet baking chocolate, finely chopped (ghirdelli), egg whites, white vinegar, salt, sugar, semisweet baking chocolate, finely chopped (ghirdelli)

pecan pieces, divided, butter , melter, granulated sugar, caramels (the wrapped caramel cubes), semi-sweet chocolate baking squares, whipping cream, divided, powdered sugar, vanilla

eggs, separated, sugar, divided, ground pecans, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, water, vanilla extract, heavy whipping cream, sugar, baking cocoa, vanilla extract, baking cocoa, water, butter, sugar, vanilla extract

chocolate cake mix (regular size), instant chocolate pudding mix, eggs, sour cream, water, canola oil, semisweet chocolate, melted, butter, softened, sugar, baking cocoa, milk, semisweet chocolate, melted, fresh strawberries, hulled, semisweet chocolate, chopped, heavy whipping cream

chocolate cake mix, non-instant chocolate pudding mix, eggs, semisweet chocolate chips

eggs, lightly beaten, light corn syrup, light brown sugar, pecan pieces, salt, vanilla, semi-sweet chocolate chips, pie crust

eggs, lightly beaten, sugar, light corn syrup, unsweetened chocolate, melted, butter or margarine, melted, pecan halves, vanilla extract, salt, unbaked (9-inch) pastry shell

egg whites, cream of tartar, vanilla extract, sugar, salt, semisweet chocolate morsels, chopped pecans

eggs, lightly beaten, corn syrup, sugar, semisweet chocolate chips, butter, melted, vanilla extract, pecan halves, unbaked pastry shell (9 inches)

chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), chocolate fudge frosting, pecans (chopped ) or 1/2 cup walnuts (chopped), marshmallow

chocolate chips, melted, powdered sugar, corn syrup, water, vanilla, graham cracker crumbs, pecan pieces, sugar

pecan halves, caramels, milk, dark chocolate candy coating, melted

chopped pecans, cocoa, eggs, beaten, evaporated milk, melted butter, salt, sugar

pecan halves and pieces, light brown sugar, whipping cream, butter, light corn syrup, unsweetened chocolate baking squares, vanilla extract, wax paper

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.