29 simple chocolate bake Recipes

unsalted butter , plus additional for cake pans, baking soda, kosher salt, baking powder, all-purpose flour, eggs, granulated sugar, vanilla extract, sour cream, coarsely chopped semisweet chocolate, cool water, plus more for the double boiler, cream of tartar, granulated sugar, egg whites, room temperature, light corn syrup, vanilla extract

white sugar, all-purpose flour, unsweetened cocoa powder, baking soda, salt, butter, egg, vanilla extract, cold, strong, brewed coffee

whole wheat stone ground flour (hodgson mill), baking soda, salt, sugar ( it won tsp bee too sweet i promes), vanilla extract, eggs ( 5 large 1), choco powder, water, extra virgin olive oil, cinnamon, shereded unpeal zuccini ( made from 6 baby zuccinni, chopped walnut, semi sweet choco chip ( or subs with raisin)

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

flour, baking powder, oil (or unsweetened applesauce), sugar (or 1/ cup substitute such as splenda ), peppermint extract, water, andes mint chocolate chips (optional)

eggs, vegetable oil, white sugar, grated zucchini, vanilla extract, all-purpose flour, ground cinnamon, baking soda, baking powder, salt, chopped walnuts (optional), grated semisweet chocolate (optional)

pumpkin puree (real pumpkin, not pumpkin pie mix), eggs, sugar, flour, baking powder, cocoa powder, pumpkin pie spice, salt, chocolate chips (ghiradelli milk chocolate big chips...yum)