arge microwave-safe bowl, place chocolate and butter.
Microwave at
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
side.
To make the easy chocolate brownies, whisk together eggs, sugar
o cool.
Melt the chocolate in a double boiler. Transfer
n food processor bowl; add chocolate morsels, vanilla, and salt. Process
Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
Stir in vanilla and rum, blending well.
Cool 5 minutes.
Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
Fold cream in chocolate mixture.
Pipe or spoon into a large serving bowl or individual dessert glasses.
Garnish with additional whip cream and grated chocolate, if desired.
Chill 2 hours.
br>For the ganache, place chocolate and cream in a small
Melt chocolate (we use Ghirardelli 100% Cacao) in a double broiler.
Beat whipping cream, stevia and sugar until soft peaks form.
Add 1/2 of the chocolate to the whipping cream, mix well.
Add remaining chocolate, mix well. Chill and Enjoy.
edium heat. Gradually pour the chocolate mixture into the egg mixture
Microwave frozen whipped topping and chocolate in medium microwaveable bowl on high 1 minute. Stir.
Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
Store leftover glaze in refrigerator. Just before serving, microwave on high 1 to 2 minutes or until glaze is softened.
ut 1 tablespoon of the chocolate.
Whisk the egg whites
Repeat layering.
Garnish with chocolate bar shavings. Refrigerate at least
Melt chocolate bar in a double boiler or in microwave.
Allow to cool, but not harden.
Gently fold chocolate into cool whip.
Spoon into graham cracker crust.
Refrigerate for 2 hours or more.
melt the butter or margarine.
mix with sugar in bowl until soft.
add and mix the egg yolk, the chocolate chips, and the flour in the bowl.
shape the dough into circles in the oven tray.
put some chocolate chips on top of the circle cookie doughs.
bake until golden-brown.
Divide the crushed cookies between 10 small glasses or jars. Beat the Nutella in a bowl to soften it. Beat the cream cheese in a separate bowl to soften it then gradually beat in the yogurt. Combine with the Nutella and mix well. Spoon into the glasses on top of the cookies. Crumble in the meringues. Add one cookie half to each glass then finish with the chocolate pieces.
br>For the ganache, place chocolate and cream in a small
Line an 8 inch cake pan with parchment paper, extending paper 3/4 inch over edges.
In a large, heavy-bottomed saucepan, combine butter, evaporated milk and sugar. Bring to a boil, stirring constantly. Boil for 4-5 mins, stirring constantly, until golden. Remove from heat. Add chocolate, stirring until completely melted and smooth. Transfer to prepared pan and chill overnight.
Set aside at room temperature for 30 mins then cut into squares. Store in an airtight container in the fridge.
Bring sugar, butter and milk to a boil and boil 1 minute. Remove from stove and add chocolate chips and vanilla and beat. (Might need about 1/2 cup powdered sugar.)
Preheat oven to 350.
Sift flour, salt and baking soda together, set aside.
Mix the melted butter and sugars together until thoroughly mixed. Add egg yolk and vanilla and mix until creamy.
Stir in dry ingredients and mix just until blended.
Stir in chocolate chips.
Drop dough by 1/4 cupfuls onto nonstick baking sheet, about 3 inches apart.
Bake 13-16 minutes. Let cool on cookie sheet for at least 5 minutes before removing to rack to finish cooling.