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Your favorite intense overwhelming chocolate treat

chowser Mar 6, 2013 07:20 AM

We're in process of being snowed in so I'm ready to bake. I'd like to do something "different", though I know that's hard to define. I'm fine making brownies but I'd want some kind of twist (eg. dollop of chocolate ganache on top before baking) but no real limitations except no nuts. I have a couple of huge Trader Joe's bittersweet chocolate big blocks, cream, cocoa and the basic baking supplies, various flours. What is your favorite treat? I could go w/ regular truffles but want something baked preferably. Thanks!

Right now I'm leaning towards chocolate souffle.

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  1. c
    cleopatra999 RE: chowser Mar 6, 2013 07:33 AM

    I love a chocolate pate, mint especially. Essentially just ganache chilled into a loaf then cut into slices. or a chocolate tart, same thing with a crust. MMMMMMM

    1 Reply
    1. re: cleopatra999
      chowser RE: cleopatra999 Mar 6, 2013 07:44 AM

      I've never had this before. Something like this?


      It's like a chocolate mousse w/ cream instead of egg whites to lighten it, or a chocolate pots de creme?

    2. iL Divo RE: chowser Mar 6, 2013 07:37 AM

      "to die for" AKA "triple chocolate mess

      it's a crock pot dessert that gillions of folks were making years ago online in a food web site that has long since been defunct.
      anyway, not many said it turned out according to directions.
      I had to try it to see for myself.
      misread the ingredients after 7/8 of them were in the mixer.
      didn't want to go to the market to buy the necessary other 2 ingreds so winged it anyway with substitutions.
      never had anything quite so incredible in my mouth before or since...............yes, I've made it a few times and it's 'du bom'

      2 Replies
      1. re: iL Divo
        chowser RE: iL Divo Mar 6, 2013 07:46 AM

        All the recipes I'm seeing for this has cake mix and instant pudding. Is there another? I don't have either. I should clarify when I say I have baking supplies, I mean sugars, vanilla, flours, eggs, etc.

        1. re: chowser
          iL Divo RE: chowser Mar 8, 2013 08:01 PM

          I've got it written down somewhere Chowser.
          from memory I only can think of sour cream coke chocolate pudding eggs butter dark chocolate coffee...if I can locate where I wrote it down or find family cookbook as it's in there too, I'll post it.

      2. p
        pine time RE: chowser Mar 6, 2013 08:02 AM

        Amaretto Truffle Brownies. Holler if you want a recipe.

        1 Reply
        1. re: pine time
          chowser RE: pine time Mar 6, 2013 12:05 PM

          Thanks, I went the brownies variation route. Those sound great.

        2. biondanonima RE: chowser Mar 6, 2013 12:11 PM

          I have been OBSESSED with ginger lately, so if I were in your shoes I'd be making the Ad Hoc brownies with candied ginger mixed in (or perhaps I'd make my own ginger marmalade and incorporate that somehow?).

          My husband is obsessed with the Pierre Herme Nutella tart - I know you said no nuts, but the dark chocolate layer that goes on top of the Nutella layer is actually my favorite part of the dessert, so you could experiment with that - a tart of JUST that filling (maybe with some raspberries) would be divine. A layer of white chocolate might be good too.

          11 Replies
          1. re: biondanonima
            chowser RE: biondanonima Mar 6, 2013 12:16 PM

            I love the ad hoc brownies. I wish I had just stuck with that one.

            I said no nuts to simplify but it's more complicated than that and hazelnuts are okay, as are peanuts (I should have said that because I love pb and chocolate). I'll look up that recipe. I made brownies w/ a nutella cream cheese type ganache frosting. My daughter has allergies to certain nuts and I've gotten lazy over the years and just usually say, "no nuts, except peanut butter."

            1. re: chowser
              biondanonima RE: chowser Mar 6, 2013 12:29 PM

              You know, I love cream cheese and I love chocolate, but I don't really love them together. There's something about the tang of cream cheese that just clashes with chocolate for me. Which brownie recipe did you use? I have to admit, now that I've found the AHAH recipe, I haven't tried any new ones - they're just THAT perfect for my taste!

              1. re: biondanonima
                chowser RE: biondanonima Mar 6, 2013 01:03 PM

                I love the tang with chocolate. My favorite frosting is sour cream and bittersweet chocolate. I have a friend who has the same feeling about the tang. I like the contrast so it doesn't end up too sweet.

                I winged my brownies recipe sand it doesn't compare to Ad hoc. I wanted to use up some of the chocolate I have.

                1. re: chowser
                  goodhealthgourmet RE: chowser Mar 6, 2013 05:16 PM

                  I love the tang with chocolate.
                  Then one of these days you should really try bittersweet goat cheese brownies. Divine.

                  1. re: goodhealthgourmet
                    HillJ RE: goodhealthgourmet Mar 6, 2013 05:46 PM

                    I just recently tried a bitter chocolate goat cheese truffle that was really nice. Tangy and creamy.

                    ghg, is there a particular goat cheese brownie recipe you recommend, there are so many on the Net since the Bobby Flay Throwdown.

                    1. re: HillJ
                      goodhealthgourmet RE: HillJ Mar 6, 2013 08:10 PM

                      No need for an entirely new recipe, just add the goat cheese mixture to your favorite...though I will say that I think the flavor works best with a recipe that uses at least some brown sugar instead of all white.

                      You'll need:
                      6 - 8 oz chevre (depending on how prominent you want the flavor to be), at room temperature
                      1 large egg
                      1 tablespoon honey or powdered sugar
                      1 tablespoon flour

                      Beat the ingredients together until well combined, and set aside. I like to put half the brownie batter in the pan, spoon/spread the goat cheese mixture over it, and top it off with the rest of the batter. Then swirl with a knife as you would cheesecake brownies.

                      1. re: goodhealthgourmet
                        mcf RE: goodhealthgourmet Mar 7, 2013 07:39 AM

                        WOW. Must try soon.

                    2. re: goodhealthgourmet
                      chowser RE: goodhealthgourmet Mar 7, 2013 02:54 AM

                      I was really wishing I had goat cheese in the house yesterday. I would have tried Top Cehf Brooke's brown butter cake w/ goat cheese-not chocolate but would have hit the spot. Brownies w/ goat cheese sounds great. Next time.

              2. re: biondanonima
                RUK RE: biondanonima Mar 6, 2013 12:22 PM

                Hmm, you said "baked preferably", otherwise I would have suggested "Kalter Hund".
                (That would be melted Chocolate with Rum or similar added, layered tightly with Social tea cookies. Other stuff can be added/ whatever else you like. I do it in a lined ( for easy removal) Bread pan. When it is hardened you make thin slices. Looks pretty - like a layer cake and it is much liked around here when ever I think of making it )

                1. re: RUK
                  chowser RE: RUK Mar 6, 2013 01:07 PM

                  I've never had those before but they sound really good. Kind of like graham crackers covered in chocolate. Is it hard to cut?

                  1. re: chowser
                    RUK RE: chowser Mar 6, 2013 01:23 PM

                    No, it is not hard to cut. Just use a good sharp knife and it will go easily through.
                    The nice thing is, you can add whatever you like. I have done it with lots of Rum. :-)

              3. j
                jbsiegel RE: chowser Mar 6, 2013 12:26 PM

                I'd take the brownies and then make them into either a bread pudding or some kind of crazy chocolate trifle...

                3 Replies
                1. re: jbsiegel
                  chowser RE: jbsiegel Mar 6, 2013 01:04 PM

                  Good idea. I might turn these into a trifle. They're a little too sweet for me.

                  1. re: chowser
                    valerie RE: chowser Mar 6, 2013 01:42 PM

                    I have not made this but it's been on my list.

                    Death By Chocolate Trifle


                    1. re: valerie
                      chowser RE: valerie Mar 6, 2013 02:25 PM

                      I've had it. People rave about it and I've heard people talk about it days after having it. I don't like it in the "potluck" form but I think it has potential to be fixed up.

                2. j
                  jbsiegel RE: chowser Mar 6, 2013 12:29 PM

                  Or make the slutty brownies: http://www.food.com/recipe/even-slutt...

                  I like them better with Reese's cups instead of Oreos (or alternate them). Not sure if you happen to have those on hand, though!

                  Some kind of flourless chocolate pie?

                  2 Replies
                  1. re: jbsiegel
                    chowser RE: jbsiegel Mar 6, 2013 01:05 PM

                    No candy bars but I make Dorie Greenspan's chipster brownies often--brownie batter topped w/ chocolate chip cookie dough. I might have to make a batch to bring skiing this weekend.

                    1. re: chowser
                      rstuart RE: chowser Mar 11, 2013 07:41 PM

                      I have always wanted to try those (how many times have I said this??) maybe this week?

                  2. h
                    HillJ RE: chowser Mar 6, 2013 03:21 PM

                    Do you like chocolate and orange together? Whenever I really do crave dark chocolate I dip a variety of citrus peels into melted dark chocolate and dust with a fine bit of pistachio nuts.

                    This recipe also looked good to me.
                    I'd probably use dark chocolate cocoa powder and double the amt of grated citrus in the dough.

                    2 Replies
                    1. re: HillJ
                      chowser RE: HillJ Mar 6, 2013 03:37 PM

                      Those look good. Thanks! There are times I like orange/chocolate and times I don't. I'll never pass up a Jaffa cake, though!

                      1. re: chowser
                        HillJ RE: chowser Mar 6, 2013 03:48 PM

                        I haven't seen a Jaffa cake in years, wow. Only the LU Pims-orange soft biscuit are around.

                    2. a
                      asf78 RE: chowser Mar 6, 2013 03:58 PM

                      I have a recipe that I cut out from a New York Time's Sunday Magazine several years ago. These brownies are to die for, but instead of putting in all of the coffee the recipe calls for, I put in some cinnamon - not so much to overwhelm, but the flavor marries so amazingly with the chocolate and coffee. I think I also only use 2 eggs instead of 3, for a fudgier consistency.

                      I think the original recipe was called something like "Mummy's Yummy Brownies."

                      Edited to add: I saw that peanuts and peanut butter are okay. Brown Eyed Baker has a recipe for a Salted Double-Chocolate Double Peanut cookie (or something like that - it has cocoa powder, chocolate chips/chunks, peanut butter and roasted peanuts in it - I can't remember the exact title). Blog is "browneyedbaker.com" and she has a pretty good search function on the site.

                      4 Replies
                      1. re: asf78
                        HillJ RE: asf78 Mar 6, 2013 04:01 PM


                        asf78 was it the recipe from this baking company?

                        1. re: HillJ
                          asf78 RE: HillJ Mar 6, 2013 05:17 PM

                          I don't know, HillJ. I've never heard of that company before. But, I did find the recipe on the New York Times web site - and I had gotten the name wrong. It's called "Mummy's Classic Brownies" http://www.nytimes.com/2008/11/02/mag...

                          My changes to the recipe include:
                          1/4 c. ground coffee --> a little less than 1/8 c. cinnamon, add ground coffee to fill 1/4 c.

                          2 eggs instead of 3.

                          I don't include nuts because I don't like 'em in my brownies.

                          I usually use light brown sugar because that is what I keep on hand; the flavor would surely be richer with the dark brown sugar.

                          And because I do not ever bake with butter or margarine (for kosher reasons, I bake non-dairy and for a family member's food intolerances, I avoid margarine), I put in1/2 c. canola oil and 1/2 c. applesauce. Obviously, my texture is a little bit different than if I used butter or margarine, but my family members and guests usually can't stop at just one brownie.

                          1. re: asf78
                            HillJ RE: asf78 Mar 6, 2013 05:21 PM

                            I appreciate you looking up the recipe, thanks..

                            1. re: asf78
                              chowser RE: asf78 Mar 7, 2013 02:58 AM

                              Too funny--that's very close to the ones I winged yesterday, only I used less flour for a fudgy brownie and a good dollop of vanilla. I wish I had used more flour, though.

                        2. m
                          maxie RE: chowser Mar 6, 2013 04:07 PM

                          Stove top chocolate pudding.

                          1. ninrn RE: chowser Mar 6, 2013 04:10 PM

                            My mom had a Maida Heatter chocolate dessert cookbook in the '80's, and there was a recipe in there for an almost flourless chocolate torte (I think it had only 2 Tblsp of flour). It had lots of dark chocolate, butter and egg yolks, andwas still a bit wiggly when she took it out of the oven, but it set as it cooled. It was refrigerated overnight and was a totally intense chocolate experience.

                            If anyone has that recipe, I'd love to have it for old time's sake. (It's not the popular Maida Heatter flourless chocolate cake with almonds.) There was also a marvelous dark chocolate gingerbread in that cookbook.... Mmmmmm.

                            6 Replies
                            1. re: ninrn
                              Jay F RE: ninrn Mar 6, 2013 04:52 PM

                              Are you talking about the Countess Toulouse-Lautrec cake, ninrn? It has 1TB of flour.


                              Or maybe the Queen Mother's Cake, which I've made at least a hundred times. It's completely flourless. I use its recipe for ganache any time I make ganache.


                              1. re: Jay F
                                ninrn RE: Jay F Mar 7, 2013 08:36 AM

                                Thanks so much, Jay F! I'm pretty sure it's the Toulouse-Lautrec. Yay!!!!

                                1. re: ninrn
                                  Jay F RE: ninrn Mar 7, 2013 09:44 AM

                                  It looks seriously good, ninrn.

                              2. re: ninrn
                                marbrill RE: ninrn Mar 12, 2013 05:17 AM

                                Maybe it's this?

                                Countess Toulouse-Lautrec’s French Chocolate Cake
                                Recipe By: Maida Heatter’s Book of Great Chocolate Desserts, 1978
                                Serving Size: 10
                                NOTES: Use whatever combination you have on hand for the chocolate – semisweet if you have it (chocolate chips, even) or bittersweet. The ‘one tablespoon’ measures of flour and sugar are correct. It is rather like a rich, moist, dense cheesecake – like unadulterated and undiluted chocolate. It is best to make it a day before serving or at least 6 to 8 hours before, or make it way ahead of time and freeze it. (Thaw before serving.)

                                1. re: marbrill
                                  ninrn RE: marbrill Mar 12, 2013 04:23 PM

                                  Thanks so much for checking around for me, marbrill. This is the same one Jay F suggested it might be, and I'm pretty sure you're both correct. If memory serves, it's FANtastic. I remember "flourless" cakes were kind of a novelty then and this one kind of blew our little kid minds with its dense, cold super-chocolateyness.

                                  1. re: ninrn
                                    marbrill RE: ninrn Mar 12, 2013 07:37 PM

                                    Thanks! You have totally inspired me. This is my weekend project:) i wonder whether there's a version with unsweetened chocolate - and more sugar to compensate - to amp up the chocolate?

                              3. tim irvine RE: chowser Mar 6, 2013 04:54 PM

                                Pot au creme or de creme or whatever they call it

                                1. mcf RE: chowser Mar 6, 2013 05:27 PM

                                  Boule de Neige... seems to suit the season, and it's to die for. But really needs the overnight in the fridge to be ready for swooning:

                                  Boule de Neige

                                  10 oz semi sweet chocolate, chopped (I use 72% chocolate and add sweetzfree to taste)
                                  1 cup sugar (I substitute ½ cup xylitol granular with ½ cup equivalent of sweetzfree)
                                  2 ½ sticks butter
                                  ¾ Cup strong coffee

                                  Melt the above in a saucepan, then whisk in 4 beaten eggs.

                                  Line small mold with foil, pour in batter (I use a small stainless steel mixing bowl). Place mold in pan with 1 inch of water. Bake at 350 F for 1 ¼ hours (it will look loose). Refrigerate overnight. Unmold before serving, and cover with fresh, unsweetened whipped cream.

                                  The coffee ups the chocolate intensity to mach 5.

                                  2 Replies
                                  1. re: mcf
                                    biondanonima RE: mcf Mar 7, 2013 11:06 AM

                                    This sounds fabulous. Bookmarking.

                                    1. re: biondanonima
                                      mcf RE: biondanonima Mar 9, 2013 08:03 AM

                                      You won't believe your tastebuds. That. Damned. Good. Translates so well to low carb.

                                      I actually make it less sweet than the recipe calls for. Taste it as you add, and decide that way.

                                  2. j
                                    jbsiegel RE: chowser Mar 6, 2013 05:52 PM

                                    Just remembered one of our all-time favorites...Buckeye Cake (http://www.verybestbaking.com/recipes...).

                                    I don't always follow this particular cake recipe...it's more of the concept!

                                    38 Replies
                                    1. re: jbsiegel
                                      Jay F RE: jbsiegel Mar 6, 2013 05:54 PM

                                      Thanks, jb. This will be just the thing for a friend's birthday. He LOVES chocolate and PB.

                                      1. re: Jay F
                                        HillJ RE: Jay F Mar 6, 2013 05:56 PM

                                        Another idea is this cake by Smitten Kitchen using chocolate & PB:


                                        1. re: HillJ
                                          chowser RE: HillJ Mar 7, 2013 03:02 AM

                                          The Smitten Kitchen cake is really good. I don't know why I didn't think of it. I need to try that buckeye cake. I love buckeyes.

                                          1. re: chowser
                                            goodhealthgourmet RE: chowser Mar 7, 2013 08:54 AM

                                            If you really want to gild the lily on that cake, garnish/decorate it with Trader Joe's mini dark chocolate PB cups ;)

                                            1. re: goodhealthgourmet
                                              jbsiegel RE: goodhealthgourmet Mar 7, 2013 12:18 PM

                                              Those things ARE pretty darned good!!

                                          2. re: HillJ
                                            Jay F RE: HillJ Mar 7, 2013 09:43 AM

                                            Oh, my. That looks seriously nice, HillJ. Unfortunately, with this friend, sour cream is a must to avoid.

                                            But I sure could make one for me.

                                            1. re: Jay F
                                              goodhealthgourmet RE: Jay F Mar 7, 2013 01:35 PM

                                              You could also make one for your friend with non-dairy subs for the sour cream & cream cheese.

                                              1. re: goodhealthgourmet
                                                Jay F RE: goodhealthgourmet Mar 7, 2013 05:05 PM

                                                Isn't that something, ghg? My friend is fine with cream cheese (as long as it's in a dessert). What would you substitute for the sour cream, though?

                                                1. re: Jay F
                                                  goodhealthgourmet RE: Jay F Mar 7, 2013 08:31 PM

                                                  So it's just a dislike and not an allergy? The sour cream makes the cake really moist and helps the rise, but you don't actually *taste* it. Your friend honestly wouldn't realize it was there unless you told him or her, but if it's really a concern, use Greek yogurt instead.

                                                  1. re: goodhealthgourmet
                                                    Jay F RE: goodhealthgourmet Mar 7, 2013 08:41 PM

                                                    No, in his case, sour cream really makes his lactose intolerance act up, and the guy already practically lives in the bathroom.

                                                    1. re: Jay F
                                                      goodhealthgourmet RE: Jay F Mar 7, 2013 08:52 PM

                                                      Ah, I misunderstood. In that case, you can just use a commercial soy-based sour cream, or 3/4 cup coconut milk plus a splash of vinegar.

                                        2. re: jbsiegel
                                          cleopatra999 RE: jbsiegel Mar 6, 2013 05:57 PM

                                          that cake looks delish! I would like the peanut butter to be replaced by mint though, have you ever tried that?

                                          1. re: cleopatra999
                                            jbsiegel RE: cleopatra999 Mar 7, 2013 05:39 AM

                                            Never tried mint. I'm a complete chocolate/pb addict!! :-)

                                            1. re: cleopatra999
                                              Jay F RE: cleopatra999 Mar 7, 2013 09:44 AM

                                              How, exactly, would you replace that volume of pb with mint, cleopatra?

                                              1. re: Jay F
                                                cleopatra999 RE: Jay F Mar 7, 2013 12:15 PM

                                                I have no clue JayF. I think you would definitely have to cut it in half. It would be like a giant peppermint patty which I would love.

                                                1. re: cleopatra999
                                                  chowser RE: cleopatra999 Mar 7, 2013 04:27 PM

                                                  What about a mint white chocolate mousse, like this:


                                                  Editing to add this which seems close to the buckeye cake:


                                                  1. re: chowser
                                                    Jay F RE: chowser Mar 7, 2013 05:01 PM

                                                    That mint white chocolate mousse it ITT, chowser.

                                                    1. re: Jay F
                                                      cleopatra999 RE: Jay F Mar 8, 2013 06:49 AM

                                                      for me, I need a higher chocolate to mint ratio.

                                                      something like this looks good:

                                                      1. re: cleopatra999
                                                        chowser RE: cleopatra999 Mar 8, 2013 07:21 AM

                                                        LOL, so you're really not looking for anything like a mint version of the buckeye cake?

                                                        1. re: chowser
                                                          cleopatra999 RE: chowser Mar 8, 2013 01:05 PM

                                                          I think the buckeye cake looks like a better ratio than the mousse ones. They look like a mint mousse with chocolate rather than a chocolate cake with a mint layer. And I was just using that layered cake as an example of ratio. I am still dreaming of a cake with a dense cake bottom, peppermint patty filling and chocolate ganache topping. (like the buckeye cake)

                                                          1. re: cleopatra999
                                                            jbsiegel RE: cleopatra999 Mar 8, 2013 05:07 PM

                                                            You could definitely do that. Just make something like this for the mint layer: http://www.joyofbaking.com/candy/Pepp....

                                                            I would make sure that the ganache and cake were pretty semi-sweet/dark (to mimic the York Peppermint Patty).

                                                            Would that work? You could make it at Christmas and put some crushed candy canes somewhere in there too...

                                                            I remember my grandmother used to make peppermint patties with us every year at Christmas. Inevitably, this dissolved into a family argument because she NEVER made enough chocolate for the dipping and it was a huge challenge to get them all covered LOL!

                                                            1. re: jbsiegel
                                                              cleopatra999 RE: jbsiegel Mar 8, 2013 08:36 PM

                                                              Do you think that recipe would make enough for a cake layer or would I need to double it? I agree with you about the darker chocolate. I am wondering where I would find peppermint oil instead if extract. How much of a difference so you think that makes?

                                                              1. re: cleopatra999
                                                                jbsiegel RE: cleopatra999 Mar 10, 2013 12:36 PM

                                                                Not sure if it would be enough or not. The Buckeye recipe is 3/4 cup powdered sugar, 1/4 cup butter and 3/4 cup PB. This has 2 cups powdered sugar and 1 1/2 tablespoons butter, and 2 tablespoons evaporated milk. Way more sugar, but not as much other "bulk", and I think some of that sugar would dissolve into the butter and milk. It says it makes 25-30 patties that are 1 1/2" in diameter and 1/4" thick. I definitely make the Buckeye filling thicker than 1/4"... Maybe try 1.5x the recipe? Heck...leftover filling is not a bad thing. Just make a little extra ganache and dip them in it. I'm thinking maybe a little extra milk and/or butter to make it a little "airier"? Peppermint Patties can be pretty solid, and the texture of the Buckeye filling is more that of a VERY dense/thick mouse.

                                                                The oil is more intense than the extract. Here's information on substituting: http://whatscookingamerica.net/Q-A/Pe...

                                                                Hope this helps!

                                                                P.S. I also just discovered this: http://www.yourcupofcake.com/2011/05/...

                                                                You could do either the chocolate mint filling (probably not as "pretty" since the whole thing will be one color) or make the icing thicker and use that?

                                                                1. re: jbsiegel
                                                                  cleopatra999 RE: jbsiegel Mar 11, 2013 08:14 AM

                                                                  what do you think about this one, I love the idea, flourless chocolate cake bottom, mint layer, ganache top. But the way they made the mint layer with white chocolate, I cannot quite imagine.

                                                                  I have a friends bday coming up next week, so planning the cake :)

                                                                  1. re: cleopatra999
                                                                    Jay F RE: cleopatra999 Mar 11, 2013 08:43 AM

                                                                    Mmmm, mmmm, mmmm. That's the one, cleo.

                                                                    1. re: cleopatra999
                                                                      goodhealthgourmet RE: cleopatra999 Mar 11, 2013 09:18 AM

                                                                      That looks fantastic. And mint actually pairs beautifully with the flavor of white chocolate, I just always minimize any added sugar since most white is overly sweet.

                                                                      1. re: cleopatra999
                                                                        jbsiegel RE: cleopatra999 Mar 11, 2013 12:04 PM

                                                                        Oh yum...that looks good! I, personally, am not a huge fan of white chocolate - too buttery. Not sure how the buttery will work with the peppermint - maybe they'll balance each other (see goodhealthgourmet's post below). I'd probably do some kind of dark chocolatey thing instead...

                                                            2. re: cleopatra999
                                                              Jay F RE: cleopatra999 Mar 8, 2013 07:22 AM

                                                              That sounds wonderful.

                                                              1. re: cleopatra999
                                                                HillJ RE: cleopatra999 Mar 8, 2013 08:04 AM

                                                                That cakes fairly close to the SK cake only done in mint. interesting alternative.

                                                                1. re: HillJ
                                                                  chowser RE: HillJ Mar 8, 2013 08:10 AM

                                                                  I'd thought she was looking for a cake similar to the buckeye one. One close to the SK one that I've done is this, which calls for vanilla frosting, so I add mint to it.


                                                                  It's a pretty, elegant presentation, too.

                                                                  1. re: chowser
                                                                    HillJ RE: chowser Mar 8, 2013 08:11 AM

                                                                    Sure is! I really admire the baking skills on HC, my daughter is the cake baker in our family; not me. I'm the recipe sleuth. :)

                                                                    1. re: HillJ
                                                                      chowser RE: HillJ Mar 8, 2013 08:14 AM

                                                                      You do a great job! I'm still the cake baker but maybe one day I'll pass the job off to my kids and become the recipe sleuth.

                                                                    2. re: chowser
                                                                      cleopatra999 RE: chowser Mar 8, 2013 01:09 PM

                                                                      that looks yummy too. Now I need an excuse for cake.

                                                                      1. re: cleopatra999
                                                                        jbsiegel RE: cleopatra999 Mar 8, 2013 05:07 PM

                                                                        Excuse??? Never - just make it!!

                                                                        1. re: jbsiegel
                                                                          cleopatra999 RE: jbsiegel Mar 8, 2013 08:33 PM

                                                                          Haha. Problem is I would eat the whole thing in a matter of days, by myself no less! I have a friends birthday coming up in a week though. I need to make the peppermint patty cake!

                                                          2. re: Jay F
                                                            goodhealthgourmet RE: Jay F Mar 7, 2013 01:38 PM

                                                            Mint cream cheese frosting made with cream cheese, butter, powdered sugar and mint extract.

                                                            1. re: goodhealthgourmet
                                                              cleopatra999 RE: goodhealthgourmet Mar 7, 2013 03:39 PM


                                                              1. re: goodhealthgourmet
                                                                Jay F RE: goodhealthgourmet Mar 7, 2013 05:06 PM

                                                                That sounds wonderful, ghg. The mint is for me. I just love chocolate and mint together.

                                                                I like chocolate with mint or raspberry. That's it. Not orange. Not peanut butter. And especially not caramel, because I love caramel even a little bit more than chocolate, and the two tastes cancel each other out, such that all I taste is sweet.

                                                        2. l
                                                          LiamF RE: chowser Mar 6, 2013 06:25 PM

                                                          Not going to help while looking for baked goods, but Hevre This' chocolate chantilly/mousse (the one that's just chocolate and water) made with really good chocolate (Valrhona or Amedei), served with fresh halved strawberries or raspberries.

                                                          I'll be drooling for a bit now. Don't mind me.

                                                          1. jmcarthur8 RE: chowser Mar 6, 2013 06:58 PM

                                                            I made two super dark chocolate treats a while back. One was a chocolate cookie with a crackly crust, and the other was a dark chocolate brownie with mint chips. I'd have to do some digging online for the recipes. I think I found them through Foodily.com. In fact, I think one was on a blog called 'twopeasandtheirpod'.

                                                            1 Reply
                                                            1. re: jmcarthur8
                                                              rstuart RE: jmcarthur8 Mar 11, 2013 07:54 PM

                                                              I've had good success with recipes from that blog.. lots of good cookie recipes!

                                                            2. v
                                                              valerie RE: chowser Mar 6, 2013 07:36 PM

                                                              I didn't suggest anything with peanut butter since the original post said no nuts but oh, how I love peanut butter and chocolate!

                                                              Here are a few more that have been on my list. I am much more of a cook than a baker so I rarely make any of these treats...but they certainly look good to me.

                                                              Coconut-Chocolate Chip-Pecan Bread Pudding


                                                              Quintuple Chocolate Pudding Pie


                                                              Salted Chocolate Caramel Tarts



                                                              1. chowser RE: chowser Mar 7, 2013 03:01 AM

                                                                Thanks, everyone--what a way to wake up, reading theses posts and drooling. I'll definitely be baking more to try these out.

                                                                1. gini RE: chowser Mar 7, 2013 11:23 AM

                                                                  Have you tried the Chocolate Idiot Cake? http://www.davidlebovitz.com/2007/01/...

                                                                  3 Replies
                                                                  1. re: gini
                                                                    chowser RE: gini Mar 7, 2013 12:41 PM

                                                                    No, but it looks great. It's like mcf's boule de neige above. I love a good flourless chocolate cake. I'd better get working on all these.

                                                                    1. re: gini
                                                                      Jay F RE: gini Mar 7, 2013 01:28 PM

                                                                      I have made it, and it is wonderful. I have yet to encounter anything I don't like from David Lebovitz. This past Christmas-into-January, I made his milk chocolate mousse at least ten times.

                                                                      1. re: Jay F
                                                                        gini RE: Jay F Mar 7, 2013 01:41 PM

                                                                        Agreed! The Chocolate Idiot Cake is my go to. I'm even making it for Passover even though it's not parve.

                                                                    2. j
                                                                      jbsiegel RE: chowser Mar 7, 2013 12:19 PM

                                                                      Ina's Brownie Pudding (http://www.foodnetwork.com/recipes/in...) is another one on my to do list.

                                                                      1 Reply
                                                                      1. re: jbsiegel
                                                                        valerie RE: jbsiegel Mar 7, 2013 03:11 PM

                                                                        Mine too. Always want to try it but whenever I entertain, I tend to farm out desserts to people who ask what they could bring.

                                                                      2. monavano RE: chowser Mar 7, 2013 01:31 PM

                                                                        Another vote for Chocolate Pot de Creme.

                                                                        1. JerryMe RE: chowser Mar 7, 2013 01:48 PM

                                                                          Christmas Crack - so easy, so trashy and so over the top. I just finished the last in the house today.

                                                                          1. grampart RE: chowser Mar 7, 2013 01:54 PM

                                                                            When I think of my greatest chocolate hits, the first thing that comes to mind are the "custom" made profiteroles I once ate too many of. They were filled with a mocha pastry cream and covered with the best tasting chocolate I had ever had. Do people still eat profiteroles?

                                                                            1 Reply
                                                                            1. re: grampart
                                                                              rstuart RE: grampart Mar 11, 2013 07:55 PM

                                                                              I would... are you offering!

                                                                            2. t
                                                                              trvlcrzy RE: chowser Mar 7, 2013 08:38 PM

                                                                              Chef Pim's (of Manresa Restaurant in Los Gatos, Ca)baked dark chocolate puddings in glass jars "bain marie"..topped with a dollop of cream. These can be made in advance and you can just microwave the jar for 10 sec. to warm and serve with whipped heavy cream....or sometimes I just top with unwhipped heavy cream like Trader Joe's or Crema Mexicana.

                                                                              1. f
                                                                                FlyerFan RE: chowser Mar 8, 2013 03:51 AM

                                                                                Recently I've been making Nigella Lawson's Gooey Chocolate puddings to satisfy my chocolate cravings. They are so simple and fast (almost dangerously so) and are wonderful with some softly whipped cream or a small scoop of ice cream.


                                                                                1 Reply
                                                                                1. re: FlyerFan
                                                                                  chowser RE: FlyerFan Mar 8, 2013 07:27 AM

                                                                                  Oooh, dessert tonight. Thanks.

                                                                                2. Hank Hanover RE: chowser Mar 8, 2013 07:41 AM

                                                                                  This the richest chocolate dish I have ever made. it is Emeril's Hawaiian vintage chocolate souffle.


                                                                                  Essentially, it is a rich chocolate souffle then you break it open and pour a chocolate orange Grand Marnier sauce down the middle.

                                                                                  I couldn't eat it all (a fairly small ramekin). I don't usually have that problem with chocolate.

                                                                                  4 Replies
                                                                                  1. re: Hank Hanover
                                                                                    chowser RE: Hank Hanover Mar 8, 2013 08:11 AM

                                                                                    The first thing that came to mind for me was chocolate souffle, enough so that I pulled out my ramekins and MtAoFC. But, I got sidetracked and didn't get to them. That recipe does look incredibly decadent. Thanks!

                                                                                    1. re: chowser
                                                                                      Hank Hanover RE: chowser Mar 8, 2013 10:41 AM

                                                                                      Alas, I couldn't bring myself to pay the price for the Hawaiian stuff. I think it was over $25 per pound 6 or 7 years ago.

                                                                                      Still incredibly decadent.

                                                                                      1. re: Hank Hanover
                                                                                        chowser RE: Hank Hanover Mar 8, 2013 10:53 AM

                                                                                        I would never experiment with a new recipe, especially a souffle, w/ something that pricey! It would have been TJ's big block. But, if I were ever at Emeril's and had the chance to try that souffle, I wouldn't hesitate.

                                                                                        1. re: chowser
                                                                                          Hank Hanover RE: chowser Mar 8, 2013 05:22 PM

                                                                                          Not sure it would be an experiment... I used Callebaut dark chocolate. I'm sure the vintage Hawaiian stuff would have been even richer but as it was, this stuff would blow the top of your head off. It was so rich.

                                                                                  2. p
                                                                                    Pwmfan RE: chowser Mar 8, 2013 11:31 AM

                                                                                    I made this several years ago. It was very easy and very good but be warned: it is one GIANT chocolate bomb.


                                                                                    5 Replies
                                                                                    1. re: Pwmfan
                                                                                      cleopatra999 RE: Pwmfan Mar 8, 2013 01:10 PM

                                                                                      OMG, that is serious.... is it too rich? I doubt it, I can eat ganache by the spoonful...

                                                                                      1. re: cleopatra999
                                                                                        Pwmfan RE: cleopatra999 Mar 8, 2013 01:54 PM

                                                                                        I made it for a large group and served very small slices. Even so, due to the richness, I had a lot left. The upside was that EVERYONE wanted to take some home so I had no leftovers.

                                                                                      2. re: Pwmfan
                                                                                        GraceW RE: Pwmfan Mar 9, 2013 06:04 AM

                                                                                        Yes, I agree La Bete Noire would be the most rich-chocolate dessert that I know.
                                                                                        (--Otherwise Supernatural or Baker's One Bowl Brownies work in a pinch. )

                                                                                        1. re: GraceW
                                                                                          pine time RE: GraceW Mar 9, 2013 08:22 AM

                                                                                          Going to a friend's for a potluck, and they expect ultra-decadent desserts from me, so La Bete Noire it is! Thanks for the link.

                                                                                          1. re: pine time
                                                                                            Pwmfan RE: pine time Mar 9, 2013 08:29 AM

                                                                                            Let us know how it went!

                                                                                      3. c
                                                                                        chocolatetartguy RE: chowser Mar 8, 2013 04:08 PM

                                                                                        You could try doubling the chocolate in your brownies. I once had such double chocolate delights from the bakery that became Tartine in SF. They were kind of molten and pudding-like and barely set, but as intense as any chocolate dessert I ever had.

                                                                                        1. aching RE: chowser Mar 8, 2013 04:48 PM

                                                                                          This chocolate tart is AMAZING:


                                                                                          I serve it sprinkled with Maldon sea salt and unsweetened whipped cream.

                                                                                          1. Hank Hanover RE: chowser Mar 8, 2013 05:20 PM

                                                                                            Here is a recipe and below it a picture of Sherry Yard's Rainbow Room Chocolate Bombe


                                                                                            Man... I would like to make that!

                                                                                            1. v
                                                                                              valerie RE: chowser Mar 9, 2013 06:12 AM

                                                                                              I just saw these Salted Caramel Brownies and they look pretty good to me.


                                                                                              1 Reply
                                                                                              1. re: valerie
                                                                                                marbrill RE: valerie Mar 9, 2013 06:19 AM

                                                                                                Made these for valentines day and were still talking about them.

                                                                                              2. CocoaChanel RE: chowser Mar 10, 2013 07:14 PM

                                                                                                This: a one bowl choclate cake from a friend's bubbie:

                                                                                                Approximately 3/4 c to 1 c (I use closer to 1 full cup of cocoa)
                                                                                                3 Cups Flour
                                                                                                3 Cups Sugar
                                                                                                2 Tsp. Baking Powder
                                                                                                2 Tsp. Baking Soda
                                                                                                2tsp instant coffee
                                                                                                ¼ tsp salt (a pinch)
                                                                                                place all of the above ingredients in a bowl and mix together

                                                                                                4 eggs
                                                                                                1 ½cups oil
                                                                                                1c water with 1c OJ (together)

                                                                                                Mix wet ingredients into dry with mix master until smooth

                                                                                                Spray large bundt pan with Pam and bake at 350 for 1 – 1.25 hours (make sure it is a large pan. otherwise there willbe a large mess in the oven)

                                                                                                Check cake after 1 hour with a toothpick. Put back in, if not done, at 5min intervals as cake goes from “not done” to “done” very quickly

                                                                                                1 Tbsp. Butter
                                                                                                4 Tbsp. Cocoa (unsweetened, Fry’s is best)
                                                                                                1-Cup Icing Sugar
                                                                                                ...A LITTLE hot boiling Strong Coffee to make the correct icing consistency.

                                                                                                The above is the "basic guideline". I like a lot of icing to cover the cake completely, so I usually double the above. If you only want to drizzle it, the above is sufficient.

                                                                                                Tip: Put little pieces of wax paper under the outside rim of the cake so that when the icing drips you can later (once dry) pull out the wax paper and the plate stays clean and ready to serve (except the fudge pool in the centre of the cake, of course - that's the best part)

                                                                                                Strong Coffee for the icing: around 1/2 cup of water with 3 heaping tablespoons of instant coffee mixed into the boiling water. Pour the coffee slowly into the icing sugar/butter as you don't want it to be too runny. Icing should be loose enough to pour over cake, but on the "thicker side of loose" - I hope that makes sense

                                                                                                1. q
                                                                                                  Querencia RE: chowser Mar 11, 2013 08:47 AM

                                                                                                  Before you decide, google around for a slow-cooker thing called Triple Chocolate Mess. It sounds semi-disgusting but it sure sounds chocolately.

                                                                                                  1. Emme RE: chowser Mar 11, 2013 04:17 PM

                                                                                                    big fan of La Bete Noire... i don't put a ganache layer on it... prefer to serve with a creme anglaise and/or sometimes a reduced berry sauce...

                                                                                                    1 Reply
                                                                                                    1. re: Emme
                                                                                                      Pwmfan RE: Emme Mar 11, 2013 04:50 PM

                                                                                                      We had it with the ganache AND raspberry sauce (overkill, I know, but it was Christmas :) ). However, I agree with you - either, both or even no topping works.

                                                                                                    2. Hank Hanover RE: chowser Mar 18, 2013 11:36 PM

                                                                                                      I saw this article on making your own home made cadbury eggs. http://food52.com/blog/6103-homemade-...

                                                                                                      I think I can do better. I think we could make a Cadbury truffle.

                                                                                                      In the article, the author used sugar and butter and even more sugar to approximate the ultra sweet interior of a Cadbury egg. He/she mixed part with yellow food coloring and orange zest to simulate the yolk then refrigerated it to make it hard then enrobed the white sugar substance around the yolk, shaped to look like an egg and dipped it in chocolate.

                                                                                                      I think we could use a white chocolate genache, color some of it with food coloring and orange zest ... maybe even some Grand Marnier. Then refrigerate to make the yolks hard and enrobe with uncolored genache. We could flavor the white part with vanilla ... maybe even some amaretto. The we could dip in dark chocolate

                                                                                                      I think that would be a pretty UBER RICH chocolate treat.

                                                                                                      1 Reply
                                                                                                      1. re: Hank Hanover
                                                                                                        chowser RE: Hank Hanover Mar 19, 2013 04:24 AM

                                                                                                        I love chocolate but have to confess that I don't like the Cadbury egg at all. But, an orange center w/ Grand Marnier, cake around it and dipped in chocolate ganache...that would be good.

                                                                                                      2. ninrn RE: chowser Mar 1, 2014 11:31 AM

                                                                                                        Saw this and thought of your thread: http://www.marthastewart.com/356131/d...

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