Can I have some chocolate dessert recipes please?

This is my grandma's best ever chocolate cake...fudgy and rich. It is probably my favorite chocolate dessert:





Grandma鈥檚 Chocolate Cake


鈥⒙?cup softened margarine


鈥⒙?cup oil


鈥? cups sugar


鈥? cups flour


鈥? t. baking soda


鈥⒙?cup buttermilk


鈥? t. vanilla


鈥? eggs


鈥? cup cold water


鈥? heaping T. cocoa





1.Combine sugar, oleo, eggs and oil until mixed. Add remaining ingredients and beat until smooth.


2.Grease and cocoa a 13x9 inch cake pan and pour batter into pan. Bake at 375 for about 30 minutes.


3.A few minutes before the cake is done, prepare the frosting so that it is just done when the cake comes out of the oven (frosting recipe follows). Poke many holes in hot cake with a fork and slowly spoon frosting over cake, smoothing as you go so the frosting sinks into the fork holes and giving it time between pouring to sink into the holes.





Grandma鈥檚 Chocolate Frosting:


鈥⒙?cup margarine


鈥? T. milk (NOT buttermilk)


鈥? t. vanilla


鈥? T. cocoa


鈥? cups powdered sugar





1.Mix together all ingredients in a 2 quart saucepan and bring to a boil over medium (med-low) flame. Boil for 30-45 seconds only and pour hot frosting over hot cake as directed above.











Do you consider brownies dessert? I love these:





Truffle Brownies


Recipe courtesy Dan Smith and Steve McDonagh


Recipe Summary: Prep Time: 15 minutes, Inactive Prep Time: 1 hour, Cook Time: 20 minutes, Yield: 8 brownies or 32 mini triangles





2 eggs


1/2 teaspoon salt


1 cup sugar


1 tablespoon pure vanilla extract


1 stick margarine


3 ounces unsweetened chocolate chopped


1/2 cup all-purpose flour


Chocolate ganache for topping, recipe follows


Special equipment: 9-inch round foil cake pan


Preheat oven to 350 degrees F.


Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.


Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.


With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.


Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.


To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.


*Cook's Note: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.


Chocolate Ganache:


1/2 cup (4 ounces) semisweet chocolate chips


1/4 cup heavy cream


Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated. Yield: 3/4 cup








Paula Deen (www.foodtv.com) also makes two versions of a chocolate trifle. Someone at work made the one with toffee and it was sooooo good. The other one is similar but I haven't tried it. If you want to make it super easy, depending on the recipe use premade cake, Cool Whip, premade ice cream toppings, premade pudding, etc. It still tastes great!!





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





http://www.foodnetwork.com/food/recipes/鈥?/a>Can I have some chocolate dessert recipes please?
go to kraftfoods.com and type in ingredient chocolate


you will get a lot of recipes that include chocolate in the recipe you can also try recipezaar.com that is my personal favorite recipe site. foodtv.com is good but they like to ';expire'; recipes too quickly for my tastes.Can I have some chocolate dessert recipes please?
get a premade graham cracker crust, chocolate pudding and milk. follow directions on pudding box then pour the pudding mix into the crust and serve after it sets up. Good Luck!
CHOCOLATE CAKE WITH CANNOLI FILLING





6 tbsp. cake flour


2 tbsp. cocoa


2/3 c. sugar


6 egg whites


1/4 tsp. cream of tartar


1/2 tsp. vanilla


Confectioners' sugar





FILLING:





1 lb. Ricotta cheese


3 tbsp. sugar


1 sq. semi-sweet chocolate


1 1/2 tbsp. orange rind, grated





Preheat oven to 375 degrees. Grease a jelly roll pan; line with waxed paper. Grease again. Sift flour and cocoa 3 times. Sift again with 1/3 cup sugar. Set aside. Beat egg whites with cream of tartar. Gradually beat in 1/3 cup sugar until peaks form. Stir in vanilla. Sift 1/3 flour mixture at a time over egg white mixture. Fold gently. Spread batter in pan. Bake 12 minutes. Invert onto towel dusted with confectioners' sugar. Peel off waxed paper. Roll with towel and let cool.


Blend ingredients of Ricotta cheese and sugar with hand mixer until smooth. Coarsely grated chocolate and orange are added to mixture. Unroll cake. Spread filling. Roll cake. Cover and refrigerate several hours. Dust with confectioners' sugar.





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CHOCOLATE ICEBOX PIE





1/2 pint whipping cream


10 oz. Hershey's Almond Chocolate Bar


6 T. water


8 inch graham cracker crust pie shell





Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow to cool.


Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into pie crust and refrigerate until ready to serve, or at least 2 hours.





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CHOCOLATE TREASURE PUFFS





8 regular sized three MUSKETEERS庐 bars


1 (8 ounce) package refrigerated crescent dinner rolls


3/4 cup melted butter





Preheat oven to 375掳F.


Divide bars into eight pieces. Unroll crescent dough into eight triangles. Place one piece of candy at the wide and of each triangle. Roll up jellyroll style. Pinch any open edges together to seal.





Dip each roll in melted butter and place in greased muffin pan cups.





Bake in a 375掳F oven for 10 minutes or until golden brown.





Cool on wire rack. Serve while still warm.
I am a Pampered Chef consultant, and here's a great recipe from our main website. Enjoy!





For more info on products or consulting, visit


http://www.pamperedchef.biz/candiceskitc鈥?/a>





Chocolate Strawberry Delight





Ingredients:


24 chocolate-flavored graham cracker squares (2 1/2 inches each),


approximately 2 cups chopped


1/2 cup butter or margarine, melted


1/4 cup sugar


1 container (12 ounces) frozen whipped topping, thawed


1 package (3.9 ounces) chocolate instant pudding and pie filling


1 cup sour cream


1 pint strawberries, hulled and sliced


1 ounce semi-sweet chocolate, melted


2 teaspoons butter or margarine, melted


Semi-sweet chocolate, grated (optional)





Directions:


1. Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.





2. Combine whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus庐. Layer strawberries on top of filling; pour remaining filling over strawberries.





3. Melt chocolate and butter together 1 minute 30 seconds on HIGH in Small Micro-Cooker庐; stir until smooth. Drizzle over top using V-Shaped Cutter. Grate additional chocolate over the top with Deluxe Cheese Grater. Filling will set immediately, but can be refrigerated to chill.





Yield: 12 servings





漏The Pampered Chef, Ltd. 2003