mbine flour, baking soda and chocolate; add in 3 additions to
afe bowl, place the chopped chocolate, and place the bowl over
Mix all ingredients.
Roll onto well-greased 9 x 13-inch pan. Pour melted chocolate chips over top.
Chill for 15 minutes.
Cut into 2 x 2-inch slices.
Leave in pan and chill for 2 to 3 hours. Serve cold.
Put chocolate and butter in a microwave dish and melt in the microwave on medium for 2 minutes.
Stir to combine the two when you lift the dish out of the microwave.
Mix the eggs, flour and sugar in a bowl, stirring them well until they are combined.
To the flour/egg/sugar mix, stir in the melted chocolate/butter mix.
Pour the mix into 4 buttered ramekins (or small individual oven-proof dishes) Bake 10 minutes in a hot oven.
Serve with cream or icecream, or even serve plain.
serving platter. Drizzle with melted chocolate, decorate with Easter eggs and
Melt chocolate chips, cool slightly.
Beat egg whites until stiff, set aside.
Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs.
Fold in egg whites.
Whip whipping cream plus 1 tablespoon sugar until stiff.
Fold about 3/4 of whipped cream into chocolate mixture.
Pour into pie shell. Spread remaining cream on top.
Try a little creme de menthe in topping for a change.
Combine sugar and syrup in pan over moderate heat until mixture boils.
Add peanut butter and mix well.
Take from stove and add Rice Krispies and mix well.
Put in greased 9x13 pan.
Top with melted chocolate chips and butterscotch chips.
Sift together dry ingredients into mixing bowl.
Add shortening and mix until crumbly.
Add 1 1/8 cups milk.
Beat. Add eggs and beat.
Add 1 cup milk and vanilla and beat well. Fold in melted chocolate.
Pour into 3 greased cake pans.
Bake at 350\u00b0 until done.
Frost with Coconut Frosting.
Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Fold melted chocolate into the mascarpone cheese mixture.
Refrigerate until set, 1 to 2 hours.
Sift together the flour, baking powder and salt.
Cream the shortening and melted chocolate.
Add sifted dry ingredients, then add the sugar, eggs, vanilla and chopped nuts.
Bake in a 9 x 13-inch pan at 350\u00b0 for 30 minutes.
Melt butter.
Add sugar and allow to come to a boil.
Boil 3 minutes.
Add cut almonds and cook until nuts are a light brown in color.
Pour into pan.
Pour melted chocolate over surface and cover with finely ground walnuts.
Cream butter and sugar.
Stir in cooled, melted chocolate or cocoa mixture.
Add eggs, one at a time, beating 5 minutes after each addition at high speed.
Fold in thawed Cool Whip.
Pour into a cooled, baked 9-inch pie shell.
Chill until firm, about 2 hours.
ooking spray.
Melt the chocolate and set aside.
Cream
nd vanilla. Add the mini chocolate chips.
Pour cheesecake mixture
Mix sugar and flour well.
In saucepan mix melted chocolate and egg yolks.
Add milk and margarine.
Cook over low heat until combined.
Add sugar and flour.
Cook until thick and smooth over low heat.
Pour into pie shells.
Chill.
Decorate with sliced strawberries.
Dust with confectioners sugar.
Drizzle with melted chocolate.
Keep in refrigerator.
Combine brown sugar and melted butter.
Add eggs, soda and milk; mix well.
Stir in melted chocolate.
Add flour.
Stir in nut meats.
Drop onto greased cookie sheet; bake at 375\u00b0.
Remove from oven and put 1/2 marshmallow (cut in half) with sugar side up, on top of each cookie.
Return to oven to soften marshmallow (1 minute).
Remove and press down with spoon.
Cool on rack. Frost with your favorite chocolate frosting.
ouble broiler, start melting your chocolate on medium-low heat. Do
Combine sugar, Crisco, egg and milk.
Combine salt, flour, soda and baking powder.
Add vanilla and melted chocolate.
Drop on cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Frost with chocolate frosting.
Melt chocolate over hot water in a double boiler.
Crush pretzels and Spanish peanuts until they are large crumbs.
Fold into the melted chocolate.
Spread mixture into a thin layer on a cookie sheet which has been lined with waxed paper.
Cool until set, about 1 hour, and break into bite size pieces.
Melt chocolate in the top of double boiler.
Combine butter and confectioners sugar in mixing bowl; beat until smooth.
Beat in egg yolks one at a time.
Stir in chocolate and vanilla.
Chill until mixture is stiff; shape into 1/2-inch balls for dipping in melted chocolate or 1-inch balls for coating with cocoa, coconut or ground nuts.
Place coated centers on baking sheet to firm. Store in airtight container in cool, dry place.
Yields 24 (1-inch) balls or 48 (1/2-inch) balls.