Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
th sugar.
Place the chocolate, butter and milk in
he warm sauce with the souffles. (If made in advance, the
rge baking sheet.
Combine chocolate and cream in large
Remove from heat. Stir in chocolate and remaining sugar until melted
auce boils.
Stir in chocolate and vanilla extract. Remove from
heet.
Combine butter and chocolate in a heatproof bowl. Place
tbsp butter and the chocolate in a double boiler.
ssisted oven).
Melt the chocolate and butter together in a
aucepan of simmering water, place chocolate and 2 tbsp butter. Stir
ut any excess.
Place chocolate in large heatproof bowl over
Preheat oven to 350\u00b0.
Butter 8 (2/3 cup) souffle dishes. Sprinkle with sugar.
Tap off excess.
Bring milk and 1 cup of sugar to simmer in large saucepan, stirring until sugar dissolves. Reduce heat to low.
Add chocolate and stir until smooth.
Pour into large bowl.
Cool 10 minutes.
Beat whites into soft peaks. Add remaining 1/4 cup sugar and beat until stiff.
Whisk 1/4 whites and yolks into chocolate mixture.
Fold in remaining whites.
Bake until souffle puffs about 16 minutes.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.