Chocolate Lover's Favorites - Pictures Available

February 10, 2001

Here are several chocolate dessert recipes from Cooking.com. Some of them

are pretty hefty in terms of calories, so you may want to share.

-Sharon

Chocolate and Brown Sugar Pots de Creme - Picture Available:

http://www.cooking.com/recipes/static/recipe5367.htm)

Chocolate Breathless

Chocolate Cream Cheese Brownies - Picture Available:

http://www.cooking.com/recipes/static/recipe4906.htm

Chocolate Espresso Cake - Picture Available:

http://www.cooking.com/recipes/static/recipe5431.htm

Chocolate Espresso Creme Brulee - Picture Available:

http://www.cooking.com/recipes/static/recipe4451.htm

Chocolate Silk Pie

Chocolate-Truffle Souffles - Picture Available:

http://www.cooking.com/recipes/static/recipe5095.htm

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<Summ>

<Nam>

Chocolate and Brown Sugar Pots de Creme

</Nam>

<Nam>

Chocolate Breathless

</Nam>

<Nam>

Chocolate Cream Cheese Brownies

</Nam>

<Nam>

Chocolate Espresso Cake

</Nam>

<Nam>

Chocolate Espresso Creme Brulee

</Nam>

<Nam>

Chocolate Silk Pie

</Nam>

<Nam>

Chocolate-Truffle Souffles

</Nam></Summ>

<RcpE name= " Chocolate and Brown Sugar Pots de Creme " author= " Selma Elaine

Brown " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chocolate and Brown Sugar Pots de Creme

Recipe By :Selma Elaine Brown

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups half and half

6 ounces bittersweet (not unsweetened) or semisweet -- finely

chopped

4 large egg yolks

1/3 cup dark brown sugar -- (packed)

1/8 teaspoon coarse (kosher) salt

1 teaspoon vanilla extract

Whipped cream (optional)

Chocolate curls (optional)

Position rack in bottom third of oven and preheat to 325 degrees F. Arrange

six 3/4-cup ramekins or custard cups in a 13 x 9 x 2-inch metal baking pan.

Bring 1 cup half and half to boil in heavy medium saucepan. Remove from

heat. Add chocolate and whisk until melted and smooth. Whisk in remaining 1

cup half and half; cool to lukewarm. Beat yolks, sugar and salt in medium

bowl until well blended. Gradually whisk in chocolate mixture, then vanilla.

Strain custard into 4-cup glass measure. Pour custard into ramekins (about

1/2 cup each). Pour enough hot water into pan to come halfway up sides of

ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes.

Bake puddings until center is softly set, about 38 minutes. Remove pan from

oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 3

hours. Then cover and keep refrigerated. (Can be made 2 days ahead. Keep

refrigerated.) Top puddings with whipped cream and chocolate curls, if

desired, and serve.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe5367.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 341 Calories; 28g Fat (67.3% calories

from fat); 7g Protein; 24g Carbohydrate; 4g Dietary Fiber; 172mg

Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2

Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.

NOTES : NOTE: If using the pots de creme pots, divide the custard among 12

pots and reduce the cooking time.

Cooking.com Tip: Pots de Creme are so indulgently delicious, that little

porcelain pots were invented just for them. These dainty pots include a

handle for easy manuevering, and a lid to prevent a skin from forming atop

the custard. Although these little dishes make an impressive presentation,

individual souffle dishes, ramekins or custard cups may also be used.

Nutr. Assoc. : 0 2253 0 0 3829 0 2130706543 2130706543

]]>

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<IngR name= " bittersweet (not unsweetened) or semisweet chocolate "

unit= " ounces " qty= " 6 " code= " I " >

<IPrp>

finely chopped

</IPrp>

<INtI>

2253

</INtI>

</IngR>

<IPrp>

(packed)

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<INtI>

3829

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Position rack in bottom third of oven and preheat to 325 degrees F. Arrange

six 3/4-cup ramekins or custard cups in a 13 x 9 x 2-inch metal baking pan.

Bring 1 cup half and half to boil in heavy medium saucepan. Remove from

heat. Add chocolate and whisk until melted and smooth. Whisk in remaining 1

cup half and half; cool to lukewarm. Beat yolks, sugar and salt in medium

bowl until well blended. Gradually whisk in chocolate mixture, then vanilla.

</DirT>

<DirT>

Strain custard into 4-cup glass measure. Pour custard into ramekins (about

1/2 cup each). Pour enough hot water into pan to come halfway up sides of

ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes.

</DirT>

<DirT>

Bake puddings until center is softly set, about 38 minutes. Remove pan from

oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 3

hours. Then cover and keep refrigerated. (Can be made 2 days ahead. Keep

refrigerated.) Top puddings with whipped cream and chocolate curls, if

desired, and serve.

</DirT>

</DirS>

<Srce>

Cooking.com

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe5367.htm " />

<Note>

NOTE: If using the pots de creme pots, divide the custard among 12 pots and

reduce the cooking time. & #013; & #010; & #013; & #010;Cooking.com Tip: Pots de

Creme are so indulgently delicious, that little porcelain pots were invented

just for them. These dainty pots include a handle for easy manuevering, and

a lid to prevent a skin from forming atop the custard. Although these little

dishes make an impressive presentation, individual souffle dishes, ramekins

or custard cups may also be used.

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chocolate Breathless

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Mousse:

1 pound semisweet chocolate -- broken into pieces

4 large eggs -- separated

1/3 cup water

1/3 cup dark rum

3 cups heavy cream

1/3 cup granulated sugar

For Meringue:

7 large egg whites

3/4 cup granulated sugar

1 cup confectioner's sugar

2 tablespoons confectioner's sugar

3/4 cup unsweetened cocoa powder

FOR MOUSSE: Place the chocolate in the top half of a double boiler over

simmering water to melt. Place the 4 egg yolks in a large bowl, add the

water and the rum and whisk to blend thoroughly. Stir in the melted

chocolate.

Whip the cream until it forms stiff peaks. Set aside.

In a medium bowl, beat the 4-egg whites until foamy. Add the sugar and

continue to beat until the mixture forms stiff peaks. Fold the beaten egg

whites into the chocolate mixture, then fold in the whipped cream.

Refrigerate until ready to serve.

FOR MERINGUE: Preheat the oven to 150 degrees F.

In a large bowl, beat the 7 egg whites until foamy. Add the granulated sugar

and continue to beat until the mixture forms stiff peaks. Sift together the

heaping cup of confectioners' sugar and the cocoa, then fold gently into the

egg whites. Do not overmix. Spoon the mixture into a pastry bag fitted with

a plain 1/2-inch tube. (If a pastry bag is unavailable, use a tablespoon).

Line 2 baking sheets with parchment or wax paper. Pipe thirty-six 2-inch

disks, or place heaping tablespoonfuls of meringue onto the sheets, about an

inch apart. Pipe long lines with the rest of the meringue. Place in the

preheated oven, with the oven door left open 1 inch, and bake for about 1

1/2 hours or until firm. Remove from the oven and let cool. (The chocolate

meringues can be made a day in advance and stored in a dry, airtight

container until ready to serve.)

Chop the meringue lines into 1/2-inch pieces and set aside.

Place a meringue disk on a flat work surface and top with a layer of

chocolate mousse. Add another meringue disk, then more mousse. Complete the

stack with another meringue. Frost the top and sides of the stack with

mousse, then sprinkle chopped meringue pieces on top. Repeat the assembly

with the remaining meringue disks, making 12 servings in all.

Place one Breathless on each of 12 individual-serving plates and dust the

tops lightly with the remaining 2 tablespoons confectioners' sugar. Serve

immediately.

Source:

" Eating Well "

S(URL):

" http://www.cooking.com/recipes/static/recipe4394.htm "

Copyright:

" Doubleday "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 557 Calories; 35g Fat (54.8% calories

from fat); 8g Protein; 58g Carbohydrate; 2g Dietary Fiber; 144mg

Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0

Non-Fat Milk; 7 Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

broken into pieces

</IPrp>

</IngR>

<IPrp>

separated

</IPrp>

</IngR>

<DirS>

<DirT>

FOR MOUSSE: Place the chocolate in the top half of a double boiler over

simmering water to melt. Place the 4 egg yolks in a large bowl, add the

water and the rum and whisk to blend thoroughly. Stir in the melted

chocolate.

</DirT>

<DirT>

Whip the cream until it forms stiff peaks. Set aside.

</DirT>

<DirT>

In a medium bowl, beat the 4-egg whites until foamy. Add the sugar and

continue to beat until the mixture forms stiff peaks. Fold the beaten egg

whites into the chocolate mixture, then fold in the whipped cream.

Refrigerate until ready to serve.

</DirT>

<DirT>

FOR MERINGUE: Preheat the oven to 150 degrees F.

</DirT>

<DirT>

In a large bowl, beat the 7 egg whites until foamy. Add the granulated sugar

and continue to beat until the mixture forms stiff peaks. Sift together the

heaping cup of confectioners & apos; sugar and the cocoa, then fold gently

into the egg whites. Do not overmix. Spoon the mixture into a pastry bag

fitted with a plain 1/2-inch tube. (If a pastry bag is unavailable, use a

tablespoon).

</DirT>

<DirT>

Line 2 baking sheets with parchment or wax paper. Pipe thirty-six 2-inch

disks, or place heaping tablespoonfuls of meringue onto the sheets, about an

inch apart. Pipe long lines with the rest of the meringue. Place in the

preheated oven, with the oven door left open 1 inch, and bake for about 1

1/2 hours or until firm. Remove from the oven and let cool. (The chocolate

meringues can be made a day in advance and stored in a dry, airtight

container until ready to serve.)

</DirT>

<DirT>

Chop the meringue lines into 1/2-inch pieces and set aside.

</DirT>

<DirT>

Place a meringue disk on a flat work surface and top with a layer of

chocolate mousse. Add another meringue disk, then more mousse. Complete the

stack with another meringue. Frost the top and sides of the stack with

mousse, then sprinkle chopped meringue pieces on top. Repeat the assembly

with the remaining meringue disks, making 12 servings in all.

</DirT>

<DirT>

Place one Breathless on each of 12 individual-serving plates and dust the

tops lightly with the remaining 2 tablespoons confectioners & apos; sugar.

Serve immediately.

</DirT>

</DirS>

<Srce>

Eating Well

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe4394.htm " />

<CpyR>

Doubleday

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chocolate Cream Cheese Brownies

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the Filling:

1 cup bittersweet chocolate -- chopped

or

1 cup semisweet chocolate -- chopped

or

1 cup chocolate chips

1/4 cup heavy cream

1/2 lb. cream cheese -- room temperature

1 egg

2 teaspoons flour

For the Brownie Batter:

9 oz. unsalted butter -- (18 tablespoons) roo

1 1/2 cups sugar

5 eggs

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon baking powder

For the Icing:

12 ounces bittersweet chocolate -- finely chopped (abou

or

12 ounces semisweet chocolate -- finely chopped (abou

FOR THE FILLING: Slowly melt half the chopped chocolate and cream together

in a microwave or a double boiler. Set aside to cool. In an electric mixer

fitted with a paddle attachment, beat the cream cheese and egg together

until fluffy. Add the cooled chocolate mixture and mix well. Add the flour

and the remaining chocolate and mix until incorporated. Chill the filling

while you assemble the brownie batter.

FOR THE BROWNIE BATTER: Heat the oven to 350 degrees F. Butter a 9x13-inch

baking pan. Cream the butter and sugar in an electric mixer until fluffy.

Add the eggs one at a time, making sure that each one is fully incorporated

before adding another. Occasionally scrape down the sides of the bowl. Add

the vanilla and almond extracts. Sift together the flour, cocoa, and baking

powder and gently blend them into the batter.

TO ASSEMBLE: Using an offset metal spatula, spread half the brownie batter

into the prepared pan. Spread the filling over the batter. Spoon the

remaining brownie batter over the filling and gently spread it into an even

layer. Bake for 35 minutes, until a knife inserted into the center of the

brownies comes out clean.

FOR THE ICING: As soon as you remove the brownies from the oven, sprinkle

about three-quarters of the chocolate on top. Let sit about 5 minutes, until

the chocolate has melted. Gently spread the soft chocolate into a thin,

smooth layer. If it isn?t enough chocolate, sprinkle a few more pieces on

top and spread again, but be careful not to make the icing too thick.

TO SERVE: Let the bars cool before cutting.

Source:

" Fine Cooking - Issue 10 "

S(URL):

" http://www.cooking.com/recipes/static/recipe4906.htm "

Yield:

" 48 bars "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 195 Calories; 15g Fat (61.6% calories

from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol;

27mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3

Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 2130706543 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0

]]>

</RTxt>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

room temperature

</IPrp>

</IngR>

<IPrp>

(18 tablespoons) room temperature; more for buttering the pan

</IPrp>

</IngR>

<IPrp>

finely chopped (about 2 cups)

</IPrp>

</IngR>

<IPrp>

finely chopped (about 2 cups)

</IPrp>

</IngR>

<DirS>

<DirT>

FOR THE FILLING: Slowly melt half the chopped chocolate and cream together

in a microwave or a double boiler. Set aside to cool. In an electric mixer

fitted with a paddle attachment, beat the cream cheese and egg together

until fluffy. Add the cooled chocolate mixture and mix well. Add the flour

and the remaining chocolate and mix until incorporated. Chill the filling

while you assemble the brownie batter.

</DirT>

<DirT>

FOR THE BROWNIE BATTER: Heat the oven to 350 degrees F. Butter a 9x13-inch

baking pan. Cream the butter and sugar in an electric mixer until fluffy.

Add the eggs one at a time, making sure that each one is fully incorporated

before adding another. Occasionally scrape down the sides of the bowl. Add

the vanilla and almond extracts. Sift together the flour, cocoa, and baking

powder and gently blend them into the batter.

</DirT>

<DirT>

TO ASSEMBLE: Using an offset metal spatula, spread half the brownie batter

into the prepared pan. Spread the filling over the batter. Spoon the

remaining brownie batter over the filling and gently spread it into an even

layer. Bake for 35 minutes, until a knife inserted into the center of the

brownies comes out clean.

</DirT>

<DirT>

FOR THE ICING: As soon as you remove the brownies from the oven, sprinkle

about three-quarters of the chocolate on top. Let sit about 5 minutes, until

the chocolate has melted. Gently spread the soft chocolate into a thin,

smooth layer. If it isn?t enough chocolate, sprinkle a few more pieces on

top and spread again, but be careful not to make the icing too thick.

</DirT>

<DirT>

TO SERVE: Let the bars cool before cutting.

</DirT>

</DirS>

<Srce>

Fine Cooking - Issue 10

</Srce>

<AltS label= " URL "

source= " http://www.cooking.com/recipes/static/recipe4906.htm " />

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chocolate Espresso Cake

Recipe By :Jeanne Thiel Kelley

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the Cake:

9 ounces bittersweet chocolate -- chopped

1 cup unsalted butter -- (2 sticks)

2 tablespoons dark rum

1 tablespoon instant espresso powder

1 1/2 cups sugar

6 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1/3 cup all-purpose flour

For the Glaze:

1 tablespoon dark rum

1 teaspoon instant espresso powder

1/2 cup whipping cream

1 tablespoon unsalted butter

6 ounces bittersweet chocolate -- chopped

2 tablespoons corn syrup

FOR CAKE: Preheat oven to 350 degrees F. Butter and flour 9-inch diameter

nonstick cake pan. Melt chocolate and butter in heavy medium saucepan over

low heat, strirring constantly until smooth. (Do not burn.) Stir rum and

espresso powder in large bowl until espresso dissolves. Whisk sugar and eggs

into espresso mixture to blend. Whisk in vanilla and salt. Stir in warm

melted chocolate mixture, then flour. Transfer batter to prepared pan. Bake

until cake just puffs in center, about 45 minutes. Cool in pan on rack, 15

minutes. Cake will deflate as it cools; guide edges into pan as it cools.

Run small sharp knife around edges of cake. Turn cake out onto rack and cool

completely.

FOR GLAZE: Stir rum and espresso powder in small bowl until espresso

dissolves. Bring cream and butter to boil in heavy small saucepan. Remove

from heat, add chocolate and stir until smooth. Stir in rum mixture and corn

syrup. Let glaze stand at room temperature until no longer hot, but still

liquid.

Place cake on 8-inch cardboard cake round. Set cake on rack over baking pan.

Gradually pour glaze over cake, covering completely. Chill until glaze is

set. Cake can be made 2 days ahead. Keep cake refrigerated.

Source:

" Cooking.com "

S(URL):

" http://www.cooking.com/recipes/static/recipe5431.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 527 Calories; 42g Fat (66.0% calories

from fat); 7g Protein; 41g Carbohydrate; 6g Dietary Fiber; 151mg

Cholesterol; 88mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0

Non-Fat Milk; 8 Fat; 2 Other Carbohydrates.

NOTES : Cooking.com Tip: Use a nonstick cake pan to keep the cake from

sticking to the bottom of the pan. A Gold Standard Nonstick Cake Pan will

let you turn out your cake without leaving any cake in the pan. The durable

champagne-colored surface is guaranteed to never chip, flake or stain, even

when put in the dishwasher.

Nutr. Assoc. : 0 0 0 0 3752 0 0 0 0 0 0 0 3752 0 0 0 0

]]>

</RTxt>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

(2 sticks)

</IPrp>

</IngR>

<INtI>

3752