133 overly chocolate Recipes

bananas, over-ripe (there will be black spots all over the skin), unsalted butter, melted, eggs, lightly beaten, vanilla extract, plain flour, baking powder, bicarbonate of soda, salt, caster sugar, cocoa powder, white chocolate chips, walnuts, coarsely chopped (can use pecans or hazelnuts instead)

left over melted chocolate, raisins, dried cranberries, nuts, coconut, dried citrus peel, dates, marshmallow, crushed peppermint candy

cranberries , picked over, granulated sugar, heavy cream, semisweet chocolate, chopped, almonds, coarsely chopped, dark raisin

butter, divided, sugar, water, salt, coarsely chopped pecans, vanilla extract, sugar, water, milk, canola oil, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking powder, baking soda, salt, heavy whipping cream, cream cheese, softened, mascarpone cheese, white baking chocolate, melted, sugar, vanilla extract, dulce de leche, divided

unsalted butter, melted, granulated sugar, plus extra for the souffle dish, bittersweet chocolate, coarsely chopped, heavy cream, water, egg whites, blood orange creme anglaise, heavy cream, blood orange zest, finely grated, granulated sugar, freshly squeezed blood orange juice, egg yolks, instructions, combine cream , zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar., in a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream., return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (it should look like melted ice cream.), strain through a fine mesh strainer. serve hot or cold .

slightly over-ripe bananas, sugar, quik chocolate milk mix, milk, ice (about 2 cups)

butter, softened, shortening, sugar, eggs, all-purpose soft-wheat flour, baking powder, salt, buttermilk, vanilla extract, almond extract, paper baking cups, vegetable cooking spray, butter, softened, whipping cream, vanilla bean paste, salt, powdered sugar, white chocolate curls, edible glitter stars

cook-and-serve vanilla pudding mix, milk, sour cream, chocolate-marshmallow sandwiches , cut into eighths, bananas, sliced

whole-wheat flour, unbleached all-purpose flour, splenda sugar blend for baking, unsweetened cocoa powder, baking soda, overly ripe bananas, mashed, plain lowfat yogurt, egg whites, vanilla extract, walnuts, chopped, vegetable-oil cooking spray, lowfat milk, splenda sugar blend for baking, unsweetened cocoa powder, cornstarch, butter, vanilla extract

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

flour, granulated sugar, cocoa, baking powder, salt, milk, vegetable oil, vanilla, brown sugar, cocoa, boiling water, directions for chocolate pudding cake, heat oven to 350o., in a mixing bowl, stir together flour, sugar, 3 tbsp cocoa, baking powder and salt., a fork , mix in milk, oil and vanilla., spread the batter evenly in a lightly buttered 9-inch square baking pan ., combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. slowly pour boiling hot water over the batter and brown sugar-cocoa mixture., bake chocolate pudding cake for 40 minutes. let chocolate pudding cake stand for 5 minutes., spoon into dessert dishes or cut into squares., top chocolate pudding cake with ice cream or whipped cream.

dark chocolate , minimum 70% cocoa solids. (i would prefer tolberone, melted over boiling water), soft butter, light brown sugar, white sugar, vanilla extract, egg , cold from the fridge, semisweet chocolate morsels or 2 (350 g) bags dark chocolate chips, flour, cocoa powder, bicarbonate of soda, salt

vanilla cookie layer, unsalted butter, melted and cooled to tepid, vanilla wafer cookie crumbs ( such as crumbs from nabisco nilla wafers).., batter .., bleached all-purpose flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, melted and cooled to tepid, unsweetened chocolate, melted and cooled to tepid, eggs .., superfine sugar, vanilla extract, bittersweet chocolate, coarsely chopped , for sprinkling on dark chocolate batter., powdered sugar for sifting over the top of the squares

eggs beaten, yellow cake without pudding, instant vanilla pudding, sour cream, oil, water, german sweet chocolate, chocolate chips, icing, evaporated milk, granulated sugar, egg yolks, butter, vanilla, coconut, chopped pecans

chocolate syrup , 2 big squirts, half-and-half or 2 tbsp cream , a glug, maraschino cherry juice , from maraschino cherries in a jars, cold seltzer water, scoop vanilla ice cream, cream , in a canister for the loop-de-loop on top, maraschino cherry , for top of the loop-de-loop

chocolate syrup , 2 big squirts, half-and-half or cream , a glug, juice from maraschino cherries in a jar, cold seltzer water, scoop vanilla ice cream, cream in a canister , for the loop-de-loop on top, maraschino cherry , for top of the loop-de-loop

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

unsalted butter, softened at room temperature, light brown sugar , packed, eggs, pure vanilla extract, unsweetened cocoa powder , dutch-process, baking soda, salt, cake flour, sour cream, hot coffee, milk chocolate , melted over hot water, white chocolate , melted over hot water