ABSOLUTELY SINFUL CHOCOLATE CHOCOLATE CHIP COOKIES
This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty.
Provided by EMMAWHITE
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
- In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 214 calories, Carbohydrate 28.4 g, Cholesterol 28.5 mg, Fat 11.4 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 104.4 mg, Sugar 18.2 g
3 INGREDIENT CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
- Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
- Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
- Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
FROZEN CHOCOLATE COOKIE CAKE
Provided by Sandra Lee
Categories dessert
Time 3h45m
Yield 1 cake, about 12 servings
Number Of Ingredients 9
Steps:
- Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
- Preheat oven to 350 degrees F.
- Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.
- While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.
- Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
SINFUL CHOCOLATE CAKE
Make and share this Sinful Chocolate Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Spread one can cherry pie filling over cooled prepared cake.
- Combine cream cheese with 1/2 cup of the milk, beat until creamy.
- Add rest of milk and the box of instant pudding, beat until well mixed.
- Let sit until thickened.
- Then pour over cherry pie filling.
- Garnish with maraschino cherries and chopped nuts.
- Chill 4 hours or more before serving.
Nutrition Facts : Calories 719.8, Fat 34.2, SaturatedFat 11.9, Cholesterol 119, Sodium 723.3, Carbohydrate 96.9, Fiber 3.8, Sugar 37.5, Protein 10.8
SINFUL CHOCOLATE TRUFFLE CAKE
The Ultimate Rich Chocolate Truffle Cake. This is not a very high cake, it will be high while cooking and then will fall when it comes out of the oven. Do not panic, it is suppose to be a short cake :) Cake should be placed in refridgerator overnight before taking out of pan and finishing recipe.
Provided by Pumpkie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
- Replace bottom of pan in springform.
- Grease and flour bottom and side of pan.
- In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
- Pour into a large bowl and set aside.
- In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
- Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
- In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
- With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
- Pour batter into prepared pan, spread evenly.
- Bake for 35 minutes.
- DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
- Cool cake completely in pan on a cake rack.
- When cool refridgerate overnight in pan.
- In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
- Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
- To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
- Refrigerate cake and remove 15 minutes before serving.
Nutrition Facts : Calories 4950.5, Fat 466.1, SaturatedFat 277.3, Cholesterol 2391.6, Sodium 2046.8, Carbohydrate 239.4, Fiber 75.3, Sugar 107.6, Protein 117
FROZEN CHOCOLATE CHEESECAKE TART
I first made this irresistible dessert for some dinner guests. They were overwhelmed by it's rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. -Heather Bennett, Dunbar, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Cover and freeze for at least 1 hour. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the vanilla chips, cream and vanilla until well combined. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. , Uncover and refrigerate 3-4 hours before serving. If desired, sprinkle with miniature chocolate chips. Refrigerate leftovers.
Nutrition Facts : Calories 546 calories, Fat 36g fat (20g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
SIRENA'S SINFUL FROZEN CHOCOLATE COOKIE CAKE
Steps:
- Preheat oven to 350 degrees. Spray 2 10" round cake pans with cooking spray then sprinkle approximately 2 tablespoons dry chocolate cake mix in pans to coat (instead of flour) set pans aside. Beat cake mix, water, oil and eggs in large mixing bowl on medium for 2 minutes or until well blended. Using a spatula, divide batter between 2 prepared cake pans. Bake for 25 minutes or until toothpick inserted into the center comes out clean. While cake is baking line 1 9" cake pan with plastice wrap with 3" overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours or until frozen. When cake is done. Let cake cool in pans for 15 minutes. Loosen each cake and remove from pans, cool completely. While cooling, heat heavy cream in a small saucepan over medium heat until bubbling around the edges. Remove pan from heat add chocolate chips, stir with wire whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers seperate. Refrigerate entire cake for 1 hour. Place 1 layer, ganache side up, on a serving plate. Remove ice cream from pan, peel off plastic wrap and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, let stan 5 minutes before serving.
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