Bar one cake

Ingredients
CAKE:

45 ml cocoa
80 ml boiling water
150 g butter or margarine
200 g castor sugar (250ml)
3 extra large eggs
300 g cake flour (500ml)
10 ml baking powder
3 ml bicarbonate of soda
2 ml salt
250 ml buttermilk or plain yoghurt

ICING:

55 g Bar One chocolate, broken into pieces
100 g Albany chocolate, broken into pieces
100 ml fresh cream
45 ml butter or margarine

Method
Preheat oven at 180°. Line a 20cm spring form pan with baking paper and spray with non stick cooking spray.
Mix cocoa powder and boiling water until smooth and set aside to cool. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well. Add cocoa powder mixture. Sift dry ingredients and add alternately with buttermilk to creamed mixture. Spoon into prepared pan. Bake in preheated oven for 40 to 50 minutes. Remove and allow to cool in pan for 10 minutes before removing to wire rack.
For the icing place all ingredients in a glass bowl. Place in microwave on medium for 2-4 minutes stirring every minute until completely melted. Spoon over cooled cake and allow to set

Chocolate pecan pudding

Serves: 6

Time to prepare: 25 mins

Time to cook: approx 1 1/2 hrs

Cals per portion: 637
For the pudding:

100g (4oz) butter, softened

100g (4oz) caster sugar

2 large eggs, beaten

100g (4oz) self-raising flour

15ml (1tbsp) cocoa powder

100g (4oz) plain chocolate, melted

50g (2oz) pecan nuts, chopped

15ml (1tbsp) milk

For the sauce:

100g (4oz) plain chocolate, broken into pieces

25g (1oz) butter

30ml (2tbsp) golden syrup

A few chopped pecan nuts, to decorate

1 Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of the flour if the mixture begins to curdle). Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.

2 Butter and line the base of a 900ml (1 1/2pt) pudding basin with a circle of greaseproof paper. Spoon the mixture into the basin and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.

3 Steam for 1 1/2 hrs (see tip) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.

4 For the chocolate sauce, place all the ingredients in a heatproof bowl set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.

5 Turn the pudding out on to a plate and pour over some of the chocolate sauce and decorate with chopped pecan nuts. Serve the rest of the sauce separately.
Top tip: If you don't have a steamer, crumple a large piece of foil into a thick round and place in the base of a large pan. Sit the pudding basin on the round of foil and pour in enough boiling water to come halfway up the side of the basin. Cover the pan with a well-fitting lid

Chocolate Caramel Fudge Cake

Ingredients
2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margerine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate, melted and cooled (see no1 cup dairy sour cream1 cup boiling water

FILLING
1/2 cup butter or margerine
12 oz package caramels, unwrapped
1 can sweetened condensed milk (not evapo, rated)

Directions
Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Setaside. Sift together the cake flour, baking soda and salt and setaside. Beat the butter and sugar together in a large mixing bowl.Blend in the eggs and beat until light and fluffy. Stir in thevanilla and melted chocolate. Alternately add the dry ingredients andthe sour cream to the butter mixture. Beat well after each addition.Stir in boiling water. (Batter will be thin) Divide cake batter inhalf. Pour one half into the prepared cake pan. Bake 10 - 12 minutes,or until firm to the touch, and remove from the oven. Meanwhile,prepare the filling. Mix butter, caramels, and condensed milk in asauace pan and melt over low heat, stirring often. Remove from thestove and pour the mixture over the baked half of the cake. Pour theremaining cake batter over the caramel mixture and return to theoven. Bake for 15 - 20 minutes or until firm to the touch. When cool,serve with ice cream, whipped cream or frost with your favoritechocolate frosing. NOTE: melt chocolate in double boiler over simmer(not boiling water)
Servings: 12 servings

Chocolate Truffle Dessert

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped,
or 6 ounces semisweet chocolate pieces
1 cup whipping cream
1/4 cup Irish cream liqueur, Kahlua, Amaretto, or milk
2 large egg yolks, slightly beaten
2 tablespoons granulated sugar
Melted white and/or dark chocolate (optional)
White chocolate shavings (optional)

Preparation
Chill a small mixing bowl and the beaters of an electric mixer. Meanwhile, line an 8 x 8 x 2-inch pan with plastic wrap, extending the plastic wrap over the edges of the pan; set aside.
In a heavy medium saucepan melt chopped chocolate or chocolate pieces over very low heat, stirring constantly until the chocolate begins to melt. Immediately remove from the heat; stir until smooth. Set aside.
In the chilled mixing bowl combine whipping cream and 1 tablespoon of the liqueur or milk. Beat with the chilled beaters on low speed until soft peaks form (tips curl). Cover and refrigerate for up to 2 hours or until needed.
In a heavy small saucepan stir together egg yolks, remaining liqueur or milk, and sugar. Cook and stir with a wire whisk over medium-low heat until mixture is very thick (about 8 minutes). Remove from heat; pour mixture into a medium mixing bowl.
Add the melted chocolate, 2 tablespoons at a time, to the hot mixture, beating on medium speed until combined (the mixture will be thick). Add 1/2 cup of the whipped cream mixture; beat on low speed until smooth. Gently fold in remaining whipped cream mixture. Spoon the mixture into the prepared pan, spreading as necessary to make an even layer. Cover and freeze about 4 hours or until firm enough to cut.
Invert the frozen mixture onto a waxed-paper-lined baking sheet. Carefully remove plastic wrap. Using 1, 2, and 3-inch cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts to prevent sticking, if necessary. Cover and return shapes to freezer until serving time.
To serve, drizzle plates with melted white and/or dark chocolate, if desired. Top with chocolate cutouts. If desired, garnish with shaved white chocolate. Store any leftovers, covered, in the freezer.
Makes about 6 servings.
Make-Ahead Tip: Tightly wrap and freeze the cutouts up to 1 day ahead

Coffee Brownie Trifle

Ingredients

1 (22-ounce) package prepared brownies, cut into 1/2-inch squares

1 cup instant coffee powder, cooled - divided use1

(8-ounce) package cream cheese, softened

1 cup cold milk

1 (3.5-ounce) package chocolate instant pudding and pie filling

1 (8-ounce) container frozen whipped topping, thawed - divided use

1/2 pint raspberries
Sprinkle cut-up brownies with 1/4 cup of the coffee.

Preparation

Beat cream cheese and remaining 3/4 cup coffee with an electric mixer on medium speed until smooth. Gradually beat in milk until smooth. Add pudding mix. Beat on low speed until blended. Gently stir in 2 cups of the whipped topping.
Layer brownies, raspberries and pudding mixture in 8 individual glass dessert dishes; repeat layers. Refrigerate until ready to serve. Top with remaining whipped topping and additional raspberries.
Makes 8 servings.

Chocolate Strawberry Shortcake

Ingredients
3 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter or margarine, cut up
1 (12-ounce) package Semi-Sweet Chocolate Morsels
1 1/2 cups buttermilk
1 (12-ounce) container frozen nondairy whipped topping, thawed
4 cups sliced strawberries

Preparation
Preheat oven to 400°F (205°C). Grease baking sheets.
Combine flour, sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in morsels. Stir in buttermilk with a fork just until moistened. Knead 2 or 3 times on floured surface. Pat to 3/4-inch thickness. Cut into 2 1/2 x 2 1/2-inch diamonds; place on prepared baking sheets.
Bake for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.
Cut one shortcake in half horizontally. Spread bottom half with whipped topping; top with strawberries. Cover with shortcake top; layer with more whipped topping and strawberries. Repeat with remaining shortcakes. Serve immediately.
Makes 16 servings.

Moist Chocolate Truffle Cake

Chocolate Truffle Cake… Very Easy, Very Impressive, Extra Moist!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours
Ingredients:
9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan

How to Make It:
Preheat oven to 350°F1.
Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil.
Stir until smooth.
Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan.
Bake for 40 minutes.
Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish.
Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk.
Spread the rest of the batter on the top.
Put in refrigerator for at least 3 hours.
The best moist chocolate cake recipe!

Tip:If you are nervous about slicing the cake in half (as it is VERY moist!!!) you don't have to. Served as a one layer cake, this dessert is every bit as delicious, just a tad less fancy.

Serving Ideas:I serve this exquisite truffle cake as is. However, if you would like to decorate the top, go ahead. You could sprinkle some crushed nuts, or add a strawberry in the center… or I'm sure that you have tons of other ideas! In any case, enjoy! It really is the best moist chocolate cake recipe -- just fantastic!!!This beautiful dessert looks especially enticing on a tiered dessert server. So, if you have one, you might want to use it.

Chocolate Caramels

This is a great combination of caramel and chocolate; they melt in your mouth and are so tasty. It is best served cold and you can put them on lollipop sticks and freeze them and dip them in chocolate milk, a twist that will make it a hit to kids. A great comfort food if you want something to eat to make you feel good. If you have problem about the sticky mess afterward, you can use silicone pans to avoid this problem and you will actually enjoy doing this because the caramel slips right out of the pan. No sweat with this sweet treat.
Ingredients:
1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars
1 teaspoon vanilla extract
Directions:
Line 8-inch-square baking pan with foil; grease.
Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days