Does Anyone Have Any Good Chocolate Dessert/Cake Recipes?

I want one that is super sickening.Does Anyone Have Any Good Chocolate Dessert/Cake Recipes?
Better Than Sex Cake





Bake Chocolate Cake Mix according to directions.





Use a knife to poke holes in the entire cake.





Pour 1/2cup of each over the top of the warm cake:


Sweetened Condensed Milk


Caramel


Chocolate Fudge





Add the following toppings to COOLED (not refrigerated) cake just before serving:





Homemade Whipped Cream


Beat 1 Carton Heavy Whipping Cream with Hand Mixer until stiff.


Stir in Powdered Sugar (sorry can't remember how much, just go by taste)





Then drizzle with caramel and chocolate.





OMG This is the BEST CAKE EVER!!!Does Anyone Have Any Good Chocolate Dessert/Cake Recipes?
This is my favorite to die for chocolate cake from Williams-Sonoma:


Almost Flourless Chocolate Torte


7 oz (200g) dark or milk chocolate (I'm a dark girl myself) finely chopped


14 Tablespoons (7 oz/200g) unsalted butter in chunks)


1 cup (7 oz/200g) superfine (caster) sugar


5 large eggs separated at room temp


2 Tablespoon unbleached flour


1/8 teaspoon salt





Pre-heat oven to 350F (180C). Line 23 x 7.5cm (9x13 in) round cake pan with parchment paper. Combine chocolate and butter and melt in a double boiler with barely simmering water. Remove from heat and whisk to combine. Wisk in 2/3 c (4.5 oz, 125g) of sugar and egg yolks, then add flour and salt and combine.


-beat egg whites until foamy and add remaining sugar in small amounts until the whites are firm peaks and fold into chocoate mixture.


-bake 35-40 minutes or until toothpick inserted is clean or only has a few crumbs clinging. Cool completely and then remove from pan.





-you can dust it with powdered sugar or I like to take a can of cherry pie filling and cook it down on the stove with a little orange juice and cornstarch to thicken and put it on top. Oh, I salivate just thinking about this:) Sorry about some of the measurements. You're probably on Metric with the rest of the world outside the US.
CHOCOLATE CAKE





4 ounces unsweetened chocolate


1/2 c. milk


1 c. brown sugar, packed


1/4 tsp. Jamaican allspice


1 egg yolk


2 c. cake flour


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter


1 c. superfine sugar


2 egg yolks


3 T. water


1/2 c. milk


1 tsp. vanilla


1 Tbsp. dark rum


2 egg whites, whipped





Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.


Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.





In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.





In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.





Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.





In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.





Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.





Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.





Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.








CHOCOLATE PUDDING CAKE





1 scant cup semi-sweet chocolate chips


2/3 cup milk


1/3 cup sugar


1 large egg yolk


2 sticks unsalted butter, at room temperature


1 teaspoon vanilla extract





Grind or grate the chocolate chips in a food processor or blender to a fine consistency.


In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.








CHOCOLATE RASPBERRY MOUSSE


CAKE TORT





Devil's Food Cake:





1 cup cocoa powder


2 3/4 cup flour


2 1/4 cup sugar


1 teaspoon baking powder


1/4 teaspoon baking soda


1 cup oil


3 eggs


2 cups hot coffee (or water)





Tart Raspberry Mousse:





1 1/2 cups raspberry jam


1 1/2 cups heavy cream


gelatin - 1 packet powder or 4 sheets





Drunken Raspberries:





1 pint raspberries


1/4 cup sugar


2 tablespoons Chambord





Raspberry Garnishes:





1 pint raspberries


8 oz. white chocolate





Devil's Food Cake:





Preheat oven to 350掳F.


Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together. Add eggs one at a time. Add hot coffee or water in 3 stages, mixing well each time, making sure to scrape down the sides of the bowl with a spatula. Pour batter onto a greased sheet pan, spreading evenly. Bake at 350掳F for 12 minutes.








Tart Raspberry Mousse:





Bloom gelatin, and set aside. Heat raspberry jam in a small sauce pan. Add the gelatin to the heated jam. Cool on ice. Whip cream and fold into chilled raspberry jam mixture.





Drunken Raspberries:





Place cleaned raspberries in a bowl. Toss raspberries with sugar until well coated. After 5-10 minutes, pour Chambord over raspberries. Cover bowl loosely and allow to sit at room temperature, stirring occasionally.





Raspberry Garnishes:





Melt tempered or Baker's Dipping Chocolate and put into a pastry piping bag. Pipe into the raspberries and chill.





Assembly:





Use 3'; ring molds to cut out 20 pieces of cake. Place 4 drunken raspberries around the edges of the ring mold, and on top of the cake. Pipe or pour raspberry mousse into the mold to the top.


Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.





Freeze the cakes for 20 minutes or until set. Unmold and garnish with chocolate filled raspberries.





This delicious recipe comes from Boston based Sebastian's.






******Chocolate Decadence Cake---For chocoholics, this is a great recipe that is to die for.It is best served cold and a few days older because its texture and taste gets better in the refrigerator.


12 ounces semisweet chocolate chips


4 (1 ounce) squares unsweetened chocolate


1 1/2 cups butter, melted


1 3/4 cups white sugar


1/2 cup water


7 eggs


2 cups whipped cream


Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth.In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.


******Chocolate Drop Dream:


1/2 cup Chocolate drops/ buttons


1 Chocolate sponge


- Chocolate instant whip or cold custard


1 cup Whipping cream


3 Bananas


4 tablespoons Ammaretto


Cut bananas in small slices and place in a clear bowl, lay sponge slices over top of bananas, and chocolate drops over sponge (arrange neatly so it looks good from the outside of bowl). Do this twice, pour amaretto over all. Leave in bowl at room temperature. Pour cold custard or instant whip over sponge. Whip cream and add, decorate with more chocolate drops. Leave in refrigerator for at least 1 hour.


*****Cinnamon Chocolate Pudding---Chocolate and cinnamon has always been the perfect and a winning combination for any dessert. You can sprinkle toasted coconut on top of this great snack to add more crunches to its silky and smooth flavor.


1/2 cup granulated sugar


2 tablespoons cornstarch


1 teaspoon ground cinnamon


2 cans (12 fl. oz. each) NESTL脡庐 CARNATION庐 Evaporated Milk, (3 cups)


1 cup (6 oz.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels


2 egg yolks, lightly beaten


1/2 cup flaked coconut, toasted


Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.Pour chocolate mixture into dessert cups. Chill for at least 1 hour; sprinkle with coconut.


*****Chocolate Bread Pudding http://food.realsimple.com/realsimple/re鈥?/a>


****Cool, Creamy Chocolate Dessert


http://find.myrecipes.com/recipes/recipe鈥?/a>


****Magic Chocolate Pudding:


---for Base---


125g(4.5 oz) plain flour


pinch salt


60g (2.25oz) caster sugar


2 teaspoons baking powder


120ml (4fl oz) milk


2 tablespoons cocoa powder


40g (1.5oz) melted butter


1 egg


2 drops Vanilla essence


---for Topping ---


180g (6oz) muscovado sugar


2 tablespoons cocoa powder


250ml (9fl oz) boiling water


Sift the flour, salt, baking powder, sugar and cocoa into a bowl.Beat together the milk, melted butter, egg and vanilla and mix well into the flour mixture.Pour into the greased pie dish. If storing overnight, cover with cling film and put in fridge.Just before cooking - preheat oven to 180 C remove clingfilm and sprinkle the sugar and cocoa over the pudding.Pour the boiling water over the pudding and cook for about 45 minutes until risen and firm. The pudding will be sitting in it\'s own chocolate sauce which can be spooned over the top. Serve with cream or ice cream.This pudding can be made the day before you need it and kept in fridge overnight.


*****Fried Bittersweet Chocolate Bread


http://www.epicurious.com/recipes/food/v鈥?/a>


*****Deep Dark Chocolate Cheesecake


http://www.epicurious.com/recipes/food/v鈥?/a>


****Dark Chocolate Truffles---Dark chocolate truffles are the sweet and sophisticated temptation that melts in your mouth.


2/3 cup heavy whipping cream


1 2/3 cups (10-oz. pkg.) NESTL脡 CHOCOLATIER鈩?53% Cacao Dark Chocolate Morsels


Finely chopped toasted nuts (such as pistachios or almonds), toasted flaked coconut and/or unsweetened cocoa powder for coating truffles


LINE baking sheet with parchment or wax paper.Heat cream to a gentle boil in medium heavy-duty saucepan. Remove from heat. Add morsels. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store it in an airtight cont
Triple chocolate Fudge..oh boy it's rich.


Half a bowl of that and I promise you'll be wanting to hang around the toilet bowl for the rest of the night.





1 Tin of condensed milk


1 packet of 375 gram dark chocolate melts (You only use half of this)


1 packet of 375 gram milk chocolate melts. (Again, only half)


1 Packet of white chocolate chips.


1 tablespoon of butter.





Basically, all you do, is combine the condensed milk, and half of each packet of melts, (Not the chips) and the butter into a bowl, and microwave on high for four minutes.





Yes, it looks awful once you take it out, but. once you mix it, it looks nicer, I promise.


Then, put it into a flat pan you have, and sprinkle the choc chips on top.





Basically, just whack it in the fridge until it's set, which doesn't take long.





And finally, enjoy. Just try not to think of the 300 calories you are taking in with every 2 tablespoons of it!
Sickly Choc and mascapone pud.





1 can of condensed milk


1 tub of mascapone cheese


1 box of cadbury flakes





Beat the condensed milk and mascapone together.


In a serving dish layer 1/3 of the flakes


Pour over 1/3 of the mix


Make a second layer of flakes


Add another layer of Mascapone


Repeat


Chill in fridge





Scoff
buy devils food cake mix and a packet of chocolate pudding to the batter


make two round cake tins and make chocolate pudding for the filling


on the outside take chocolate icing and cover the whole cake then add chocolate mini morsels on the out side covering the side and top
mini oreo suprise: it yumo





http://www.kraftfoods.com/kf/recipes/min鈥?/a>





or





death by chocolate cake: is fukn awsm





http://www.greggsusa.com/desserts/cakes/鈥?/a>
The only one I can think of right now is Oreo Truffles. Mmmm... they are very good, but extremely rich so you get sick to your stomach if you eat too many. It's easy to make, but kind of time consuming (but well worth it).





http://www.kraftfoods.com/kf/recipes/eas鈥?/a>
Check out this link: http://eat-out-at-home.blogspot.com/.


You can get a whole bunch of 'secret' restaurant dessert recipes.


Hope it helps!



Hope this link helps you. Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home



Go to foodnetwork.com and look up chocolate cake or chocolate. I teach and use this site for research.
oooh, pink wink was a great help, huh? I can't help you either-when I bake, I burn things. I dunno why..I can cook dinner, just not dessert
Just have a look on the internet!