61218 chocolate pound for two Recipes

flour, flour, unsweetened cocoa powder, sugar, sour cream, baking soda, egg, room temp, vanilla extract (or 1/4 tsp raspberry extract), butter, room temp

cake flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, room temperature, sugar, eggs, sour cream, vanilla extract, semisweet miniature chocolate chips (about 6 1/2 oz), sweetened strawberries, strawberry ice cream, bittersweet chocolate sauce

butter, softened, mayonnaise, sugar, eggs, at room temperature, chocolate, melted and cooled, vanilla, all-purpose flour, baking soda, salt, milk, butter, softened, icing sugar , sifted, instant coffee , dissolved in (i use an instant espresso), boiling water, salt, boiling water, unsweetened cocoa, vanilla, chocolate shavings , for decoration

yellow cake mix , moist, instant chocolate pudding mix, eggs, canola oil, water, sour cream, chocolate chips

carton (1/2 gallon) neapolitan ice cream, thick) slices chocolate swirl lb cake, egg whites, cream of tartar, sugar

milk chocolate bars without nuts (1.55 oz each), water, butter, softened, sugar, eggs, vanilla extract, cake flour, salt, baking soda, buttermilk, chopped pecans , optional, sugar , optional

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), 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), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

pillsbury chocolate cake mix, instant milk chocolate pudding mix, oil, water, eggs, chocolate chips (milk chocolate or semi-sweet), powdered sugar , for decoration (optional)

unsweetened baking chocolate, semi sweet or bittersweet chocolate, unsalted butter, sugar, eggs, all-purpose flour, salt, vanilla bean paste or pure vanilla extract (i actually use a little more, i love vanilla), chocolate chips , or 2 cups of regular , or two cups of nuts, or 1 cup chips and 1 cup nuts, you can vary it as much as you like. i really like using 1 cup of pecans and 1 cup of mini chips.

semisweet chocolate, butter, eggs, sugar, vanilla extract, instant coffee , dissolved in, water, flour, baking powder, salt, semi-sweet chocolate chips (use 1/2 lb semisweet and 1/2 lb milk chocolate chips or chocolate, chunks*) or 1 lb semisweet chocolate chunk (use 1/2 lb semisweet and 1/2 lb milk chocolate chips or chocolate, chunks*)

whole milk, heavy cream, sugar, semi-sweet chocolate, melted, egg yolks, beaten, recipe of peanut butter and chocolate pralines (recipe from above), loaves chocolate pound cake, store-bought , cut into 1/4-inch slices

cake, all-purpose flour, dutch processed cocoa powder, salt, eggs, at room temperature, egg large yolks, at room temperature, pure vanilla extract, instant espresso powder, unsalted butter (3 sticks), room temperature, sugar, bittersweet chocolate, roughly chopped, chocolate glaze, bittersweet or semisweet chocolate, finely chopped, unsalted butter (1 stick), honey, equipment : 10 cup bunt pan

all-purpose flour, dutch processed cocoa powder, salt, eggs, at room temperature, egg large yolks, at room temperature, pure vanilla extract, instant espresso powder, unsalted butter (3 sticks), room temperature, sugar, bittersweet chocolate, roughly chopped, bittersweet or semisweet chocolate, finely chopped, unsalted butter (1 stick), honey

boiling water, unsweetened chocolate squares, cut up, all-purpose flour, baking soda, salt, butter, light brown sugar , firmly packed, eggs, vanilla extract, sour cream

shortening, sugar, eggs, baking soda, buttermilk, all-purpose flour, salt, sweet baking chocolate, melted, vanilla extract, butter flavoring

steamed or roasted chestnuts from a jar (about 6 oz; not water chestnuts), sugar, kosher salt, amber rum, unsweetened cocoa powder, ground cinnamon, ground ginger, semisweet chocolate chips, purchased refrigerated pie crusts (from two 14.1-oz packages), at room temperature, egg, beaten to blend, powdered sugar , for dusting, special equipment : a 3-inch round cookie cutter

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.

unsweetened chocolate, unsalted butter, softened, all-purpose flour, sugar, sour cream, chocolate liqueur (goes into the cake batter), chocolate liqueur (for soaking finished cake), baking powder, baking soda, vanilla, salt, eggs, sugar, chocolate liqueur