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Help for Christmas dessert for in-laws, please?

My mother-in-law and step-father-in-law are likely coming to visit for Christmas. We had originally planned to visit them, but I broke my foot over the summer and need to work more around the holidays than I thought I would.

I am good with the rest of the Christmas menu, but would really appreciate some help with a showstopping dessert.

I work in retail, so the days before Christmas will be extremely busy for me. I will have some time to do things ahead of time, but not a lot of time. I sadly won't have long afternoons to spend doing super elaborate things. That being said, I really want to have a dessert that is beautiful and can be done ahead of time. There will be enough cooking with the dinner that I won't want to make dessert on Christmas Day as well.

On Christmas Eve I'll do a nod to my in-laws' tradition of having appetizers for dinner. My husband makes this great ham, and I'll have make yeast rolls ahead, which I'll parbake and freeze and then bake off and serve with the ham for sandwiches. I'll also have veggies, dip, a really good shrimp cocktail, spiced nuts, and maybe one other little bite of something.

On Christmas morning we'll have donut muffins (we did them last Christmas and they were amazing!), fruit, and bacon. After breakfast and presents, we'll go sightseeing a little.

When we get back I'll make dinner. We'll have leftover ham, cornbread dressing, sweet potatoes, and maybe two other sides. I have made all those things a hundred times and I can make lots of the components ahead.

I need a really decadent, gorgeous dessert to serve after Christmas dinner that can be made ahead and stored in my fridge. I am hoping to have something with lots of rich chocolate, since that's my mother-in-law's favorite flavor. I am open to other flavors, though.

Can y'all help? Thank you so much!

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  1. This Sticky Toffee Pudding is my showstopping Christmas dessert. I always get asked for the recipe, and although it is not chocolate it is so delicious that you won't miss the chocolate. There is no reason the cake (it's really a cake, but called pudding in the British way of calling desserts) can't be made a day or so ahead, and brought to room temperature for serving. Even the toffee sauce could be made ahead and reheated. I received this recipe from an Irish country house where we stayed and where I had it for the first time, which accounts for some of the terms in the recipe, eg. vanilla essence is vanilla extract.

    STICKY TOFFEE PUDDING

    For the cake
    
8 ounces (225g/generous 1 cup) chopped dates


    ½ pint (300ml/1¼ cups) brewed tea


    4 ozs. (110g/1 stick) unsalted butter


    6 ozs. (170g/scant 1 cup) castor (superfine) sugar


    3 eggs


    8 ozs. (225g/scant 1½ cups) self-rising flour


    1 rounded teaspoon bread soda (baking soda)


    1 teaspoon vanilla essence


    1 teaspoon Espresso coffee or 2-3 teaspoons instant espresso
    Hot toffee sauce

    4 ozs. (100g/1 stick) butter


    6 ozs. (170g/3/4 cup) dark brown sugar


    4 ozs. (110g/generous ½ cup) granulated sugar


    10 ozs (285g/3/4 cup) golden syrup


    8 fl. ozs. (225 ml/1 cup) heavy cream

    ½ teaspoon vanilla essence


    8-inch (20.5cm) spring form tin with removable base.
Set the oven to 350 degrees.
    Soak the dates in hot tea for 15 minutes. Brush the cake tin with oil, flour, then put oiled parchment on the base.
Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then mix in the sifted flour. Add the baking soda, vanilla essence and coffee to the date tea and stir this into the flour mixture. Pour into prepared pan, and cook for 1-1½ hours or until a cake tester comes out clean.
To make the sauce, put the butter, sugars and golden syrup into a heavy bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, remove from heat, and gradually stir in the cream and vanilla. Put back on

    1. I've made this Black Forest Boule de Neige for Christmas before, and think it satisfies your requirements. It has to be made a day ahead so you're covered there (it also keeps very well, so you could make it two days ahead); all you'd need to do the day of is add the whipped cream icing. It definitely fulfills the "lots of rich chocolate" brief.

      If it will just be the four of you, I would make a half recipe, baked in a smaller bowl, which is what I did. This is a cake to eat in very small slices. The negative reviews are mostly from people who thought it was too rich and chocolaty or didn't fully follow the instructions, I see. It was a hit when I made it; we had small servings and enjoyed the leftovers.

      http://www.epicurious.com/recipes/foo...

      1. Those both look great so far! Thanks!

        1. I LOVE Ina's orange chocolate cake. As written here, it's mini bundts, but I make it as a full bundt. I really think the orange will work well with your ham and cornbread, too.
          http://www.foodnetwork.com/recipes/in...

          3 Replies
          1. re: katecm

            What size bundt pan do you use, Kate?

            1. re: Caitlin McGrath

              Ah, I knew i was following a recipe when I made it. Here it is, from Smitten Kitchen.
              http://smittenkitchen.com/2006/09/thi...

              1. re: katecm

                Okay, looks like she just doubled the recipe, which makes sense, volume-wise.

          2. triple chocolate cheesecake can be made and stored in the fridge
            http://www.finecooking.com/recipes/tr...