CHOCOLATE FUDGE SLICE -

1/2 lb butter
1/2 cup sugar
2 Tbsp cocoa
1 Tbsp golden syrup
2 cups flour
2 Tsp baking powder
1/2 cup chopped walnuts
chocolate icing
chopped walnuts.

Combine butter, sugar, cocoa and  golden syrup and melt together but do not
boil. Allow to cool then add flour, baking powder and walnuts. Spread 1/4-1/2
in. thick in a greased slice tin.
Bake in  moderate oven 20 mins. Ice while warm with chocolate icing and sprinkle
with chopped walnuts.  Cut into fingers when cold.

Chocolate Intensity -

CAKE
4 bars (8-ounce box) Unsweetened Chocolate Baking Bars, broken into pieces
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter, softened
3 large eggs
2 tsp vanilla extract
2/3 cup all-purpose flour
Powdered sugar (optional)
COFFEE CRÈME ANGLAISE SAUCE
1/3 cup granulated sugar
1 tbsp TASTER'S CHOICE 100% Pure Instant Coffee
1 1/2 cups milk
4 large egg yolks, lightly beaten
1 tsp vanilla extract

1 FOR CAKE:
2 MICROWAVE baking bars in medium, microwave-safe bowl on HIGH (100%) power for
1 minute; stir
3 Microwave at additional 10- to 20-second intervals, stirring until smooth;
cool to lukewarm.
4 BEAT sugar, butter, eggs and vanilla extract in small mixer bowl for about 4
minutes or until thick and pale yellow.
5 Beat in melted chocolate.
6 Gradually beat in flour.
7 Spread into greased 9-inch springform pan.
8 BAKE in preheated 350° F. oven for 25 to 28 minutes (wooden pick inserted in
center will be moist).
9 Cool in pan on wire rack for 15 minutes.
10 Remove side of pan; cool completely
11 Sprinkle with powdered sugar; serve with Coffee Crème Anglaise Sauce.
12 FOR COFFEE CRÈME ANGLAISE SAUCE:
13 COMBINE sugar and coffee granules in medium saucepan; stir in milk.
14 Cook over medium heat, stirring constantly, until mixture comes just to a
simmer
15 Remove from heat
16 Gradually whisk half of hot milk mixture into egg yolks; return mixture to
saucepan
17 Cook, stirring constantly, for 3 to 4 minutes or until mixture is slightly
thickened
18 Strain into small bowl; stir in vanilla extract
19 Cover with plastic wrap; chill

Turtle Brownie Dessert -

1 package (18.25 ounces) German chocolate cake mix
3/4 C. butter or margarine, melted
7 T. evaporated milk, divided
1 C. chopped pecans
1 C. semi-sweet chocolate chips
20 Turtle Candies

Preheat oven to 375° F. Grease 13 x 9-inch baking pan.

Combine cake mix, butter and 5 tablespoons evaporated milk in large bowl; stir until blended. Stir in nuts. Spread half of cake mix mixture onto bottom of prepared pan.

Bake for 12 minutes. Cool in pan on wire rack for 10 minutes.

Microwave morsels and remaining evaporated milk in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Gently spread over cake layer. Place Turtles on cake layer; drop remaining cake mix mixture by heaping teaspoons between Turtles.

Bake for 16 to 18 minutes. Cool completely in pan on wire rack. Cut into squares.

Pots-Au-Chocolate

Ingredients:
2oz. Plain dark chocolate
1/2 oz. butter
2 eggs - Separated
1/2 tablespoon warm water
2 oz. heavy cream
Cadbury's chocolate flake

Method:
Break up chocolate and place in basin over hot water. 
Add butter and leave until both have melted, stirring once or twice. 
Beat in egg yolks, when smooth, remove from heat and stir in warm water.
Beat egg whites to a stiff snow and gently fold into the chocolate mixture. 
Spoon into two demi-tasse's or small dessert dishes and chill. 
Before serving decorate with whipped cream and chocolate flake.

For A Boozy Version:
Follow recipe as before except omit water and use 1/2 tablespoon lukewarm brandy or rum

Chocolate Cream Dream -

1 pkg. (12 oz.) chocolate chips
3 T  water
½ t cinnamon
3 T sugar
4 eggs, separated
½ C nuts
2 C Dream  Whip
1 sm. angel food cake, torn in pieces

Melt chocolate in double  boiler. Stir in cinnamon and water. Beat smooth.
Beat in egg yolks, one at a  time. Cook until thickened. Pour in bowl and 
cool for 15  minutes.

Whip Dream Whip. Beat egg whites, beating in sugar 1 tablespoon  at a time.
Fold into Dream Whip along with nuts and chocolate. Arrange cake  pieces in
buttered 9x13-inch pan. Pour chocolate mixture over and chill 24  hours. 
Yield: 12 servings.

Chocolate Truffle Loaf ~

(with sweet raspberry sauce)

2 c. heavy cream, divided
3 egg yolks
16 squares, 1 oz. semisweet chocolate
1/2 c. Karo light corn syrup
1/2 c. butter
1/4 c. confectioners sugar
1 tsp. vanilla

Line a 9 1/4 x 5 1/4 x 2 1/4 - inch loaf pan with plastic wrap.
In a small bowl mix 1/2 c. cream with egg yolks.  In a large
saucepan combine chocolate, corn syrup and butter; stir over
medium heat until melted.  Add egg yolk mixture.  Cook 3 minutes
over medium heat stirring constantly.  Cool to room temperature.
In a small bowl with mixer at medium speed, beat remaining 1 1/2
c. cream, sugar and vanilla until soft peaks form.  Gently fold
into chocolate mixture just until combined.  Pour into prepared
pan, cover with plastic wrap.  Refrigerate overnight or chill in
freezer for 3 hours.  Slice and serve with sweet raspberry sauce.
Garnish with fresh raspberries if desired.

Sweet Raspberry Sauce

1 pkg. (10 oz.) frozen raspberries (thawed)
1/3 c. Karo light corn syrup

In a blender or food processor puree raspberries (strain to
remove seeds if desired). Stir in Karo syrup.

Chocolate Roll-Ups

 

1/2 cup (3 ounces) semisweet chocolate chips
1 tablespoon vegetable shortening
1 teaspoon almond extract
1 package (8 ounces) refrigerated crescent dinner rolls
2 tablespoons sliced hazelnuts or nuts of choice
Confectioners' sugar for sprinkling

 

Preheat the oven to 350 degrees F. In a small saucepan, combine the chocolate chips and shortening over low heat, stirring constantly until the mixture is melted and smooth.Remove from the heat and stir in the almond extract. Unroll the crescent roll dough and separate into 8 triangles. Spread the chocolate evenly over each triangle and sprinkle with the sliced almonds. Cut each triangle in half and roll up, starting at
the wide end. Place the rolls on a cookie sheet and bake for 12 to 15 minutes, or until golden.
Sprinkle with the confectioners' sugar and serve.

Chocolate-Peach Charlotte

 

4 (1 oz.) squares unsweetened chocolate
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C (1 pt.) whipping cream, whipped
2 1/2 C pared, chopped fresh peaches (1 lb.)
40 ladyfinger halves
Fresh peach slices
Sliced almonds, toasted

 

Melt chocolate with sweetened condensed milk, stirring constantly until smooth and well blended. Stir in extracts. Pour into large bowl; cool to room temperature, about 1 1/2 hours. Beat until smooth. Fold in whipped cream, then chopped peaches. Line bottom of 9-inch springform pan with 18 ladyfinger halves. Cut 1/2 inch from 1 end of remaining ladyfinger halves; place 1/2 inch pieces on bottom of pan with other ladyfinger halves. Top with 1/3 of chocolate mixture. Line side of pan with remaining ladyfinger halves. Spoon remaining chocolate mixture into prepared pan. Chill at least 4 hours. Garnish with peach slices and almonds. Refrigerate leftovers.

Snickers

 

First Layer:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Melt together and spread on bottom of 9 X 13 cake pan. Put in fridge or freezer to set up while next layer is prepared.
***
Second Layer:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
Boil above ingredients together for 5 minutes, take off stove then add:
1 1/2 c. marshmallow crème
1/4 c. peanut butter
1 tsp. vanilla
1 1/2 c. salted peanuts, chopped
Stir together and spread on top of first layer. Return to fridge or freezer.....
***
Third Layer:1 (14 oz.) pkg. caramels
1/4 c. whipping cream
Melt caramels, add cream and spread on top of second layer. Return to fridge or freezer.
***
Fourth Layer:
Same as first layer.Store in refrigerator to keep from going soft.

Chocolate Marshmallow Slices 


1/2 cup (1 stick) butter or margarine
2 cups (12-oz pkg)  Semi-Sweet Chocolate Chips
6 cups (10-1/2-oz pkg) miniature marshmallows
1 cup Finely chopped nuts
Additional chopped nuts

1 In medium saucepan over low heat, melt butter and chocolate
chips, stirring constantly, until blended. Remove from heat; cool
5 minutes. Stir in marshmallows and 1 cup nuts; do not allow
marshmallows to melt.
2 On wax paper, shape mixture into two 7-inch rolls. Wrap in
foil; refrigerate about 20 minutes.
3 To coat rolls, roll in additional nuts. Wrap; refrigerate
overnight. Cut rolls into 1/4-inch slices. Store in airtight
container in cool, dry place. About 3 dozen slices.
4 VARIATION: CHOCOLATE RAINBOW SLICES: Substitute colored and
flavored miniature marshmallows for regular miniature
marshmallows.