8 Decadent Chocoholic Desserts

Everyone has a sweet tooth and with summer on its way the indulgence for chocolate fantasies is in full bloom. Through the years I have gathered and tried so many recipes from my grandmother and mother to random recipes found in cookbooks to friends who have passed on their newest find. Here is my list of chocolate recipes that will make even the biggest chocolate lover surrender in defeat.

Chocoholic Cake
This cake screams chocolate! It only takes 15 minutes to prepare, 55 minutes to cook, 40 minutes to cool and can serve up to 24 people as long as you don't overdo it on the serving size.
For the cake you will need:
1 package of chocolate cake mix
1 package of chocolate instant pudding and pie filling mix
1 cup cold milk
½ cup sour cream
4 large eggs
2 cups of Nestle Toll House Semi Sweet Chocolate Morsels
1 cup chopped walnuts

The cake also has a glaze in which you will need:
1 bar of Nestle Toll House Unsweetened Chocolate Baking bars
3 Tablespoons butter or margarine
1 ½ cups of sifted powdered sugar
3 tablespoons of water
1 teaspoon vanilla extract

Make sure that you preheat the oven to 350 degrees and grease and flour a 12 cup Bunt pan or other type of tube pan. Combine cake mix, pudding mix, milk, sour cream, and eggs in a large bowl and beat on low speed until blended then continue on high speed for two minutes then stir in morsels and nuts. Proceed to pour into the baking pan and bake for 55-65 minutes. Cool on a wire rack in the pan for about 20 minutes. Transfer onto a wire rack to cool completely.

Now for the glaze, you will need to melt the baking bar and butter in a small heavy duty saucepan over a low heat and stir until smooth. Remove from the head and stir in powdered sugar with water and vanilla until reaching desired consistency. Pour the glaze over the cake and sprinkle with powdered sugar.

Chocolate Lover's Chocolate Mousse Pie

Just thinking of the name of this pie makes me want to indulge! It only takes 30 minutes to prepare, 10 minutes to cook, 30 minutes to cool and can serve up to 12 people, again as long as you do not overdo it on the proportional size.

This recipe is a little bit more complicated but it is definitely worth the hassle.
Your ingredients include:
1 cup of graham cracker crumbs
1/3 cup baking cocoa
¼ cup granulated sugar
1/3 cup melted butter
2 ¾ cups of semi sweet chocolate morsels
2 cups heavy whipping cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up side of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, uncovered, microwave-safe bowl on high power for 1 minute. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Beat remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on high power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie. Let stand a few minutes before serving.

All Chocolate Boston Cream Pie
I don't know how many times I am going to say it, but this is the recipe to die for!
You will need:
1 cup all purpose flour
1 cup sugar
1/3 cup cocoa
½ teaspoon baking soda
6 tablespoons softened butter or margarine
1 cup milk
1 egg
1 teaspoon vanilla extract

For the Chocolate filling you will need:
1/2 cup sugar
1/4 cup Cocoa
2 tablespoons cornstarch
1-1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract

For the Chocolate Glaze you will need:

2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Heat the oven to 350 degrees and grease and flour one 9-inch round baking pan.

Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate filling by stirring together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream.

Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

Prepare the Chocolate glaze by heating water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time where you can serve up to 8 people.

Black Magic Cake

2 cups of sugar
1 ¾ cups all purpose flour
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
½ cup vegetable oil
Teaspoon vanilla extract

You want to heat the oven to 350 degrees and four two 9 inch baking pans or one 13x9x2 inch baking pan. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost. This delicious dessert makes about 12 servings.

Chocolate Torte

1 1/2 cups walnuts (about 7 ounces)
1/3 cup all purpose flour
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
14 tablespoons sugar
7 large eggs, separated, room temperature
Powdered sugar

Position rack in center of oven and preheat to 350 degrees. Butter 9-inch-diameter spring form pan with 3-inch-high sides and line bottom with waxed paper. Finely grind walnuts with flour in processor; set aside. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove chocolate from over water. Cool chocolate slightly. Then beat butter and 7 tablespoons sugar in large bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at a time, beating well after each addition. Continue beating until smooth and light, about 3 minutes. Mix in ground walnut mixture.

Beat whites in another large bowl until beginning to form soft peaks. Gradually add remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of whites into batter to lighten. Fold in remaining whites. Pour batter into prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Sift powdered sugar over the cake.

Easy Brownie Torte
This easy chocolate pleasure makes 8 servings and from start to finish will take you about 2 hours. You want to get 1 box of Betty Crocker chocolate chunk or triple chocolate chunk brownie mix and one container of Betty Crocker Rich and Creamy chocolate frosting.

Heat your oven to the normal 350 degrees and line a 13x9 inch pan with foil so that the foil extends about two inches over the sides of the pan and you want to spray the foil with cooking spray. Make the brownies as directed on the box and cool completely for about 2 hours. Cut the brownies crosswise into thirds and place one piece on the serving plate, pour 1/3 of the frosting over the brownie piece then add another brownie piece on top and pour the other half of the frosting over the second brownie piece. Top again with another piece of brownie and top again with frosting, refrigerate for about 30 minutes and serve!

Candy Bar Cake
All I have to say is, this is sweet satisfaction!
You will need:
2 cups of all purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups sugar
½ cup softened butter
3 eggs
1 teaspoon vanilla
4 ounces unsweetened baking chocolate that is melted and cooled
1 cup buttermilk
1 can sweetened condensed milk
½ cup caramel topping
1 bag of fun sized Hershey bars, nougat bars, peanut candy bars, and Snickers bars all chopped
½ cup chocolate frosting

Heat the oven to 350 degrees and grease bottom and sides of pain with shortening and flour. In a medium bowl you want to mix the flour baking soda and salt together and set it aside.

In a large bowl, beat sugar and butter on medium speed until fluffy then beat in eggs until smooth and blended. Add the vanilla and stir in the melted chocolate. Gradually beat in the flour mixture with buttermilk and pour into the pan. Bake for about 40 minutes or until toothpick is inserted in the center of the cake and comes out clean.

Immediately you want to poke the top of the cake all over with a fork and mix the condensed milk and caramel topping and spoon it over the warm cake allowing it to soak in. Sprinkle the chopped candy all over the cake and microwave the bowl of frosting for about 20 seconds and drizzle it over the cake. Let the cake cool for about 2 hours before serving.

Devil's Food Fudge Cake
You will need:
1/2 cup prune puree
3 egg whites
1 1/2 teaspoons vanilla
1 cup flour
2 tablespoons flour
1 cup sugar
2 tablespoons sugar
3/4 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Coat a 9" baking pan with cooking spray. In bowl, combine 1 cup water, prune puree, egg whites and vanilla; beat to blend thoroughly. Combine all dry ingredients. Mix with wet ingredients. Spread batter in pan, bake for 30 minutes. That's it! Quick and easy!

Wow! All those recipes, try some of them sometime! Your sweet tooth will thank me!