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Your favorite intense overwhelming chocolate treat

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. 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

      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. "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

        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

          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. Amaretto Truffle Brownies. Holler if you want a recipe.

        1 Reply
        1. re: pine time

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

        2. 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

            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

              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

                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

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

                  1. re: goodhealthgourmet

                    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

                      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.

                    2. re: goodhealthgourmet

                      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

                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

                  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

                    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. 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

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

                  1. re: chowser

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

                    Death By Chocolate Trifle


                    1. re: valerie

                      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. 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

                    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

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

                  2. 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

                      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

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

                    2. 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: HillJ

                          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

                            I appreciate you looking up the recipe, thanks..

                            1. re: asf78

                              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. Stove top chocolate pudding.

                          1. 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

                              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

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

                                1. re: ninrn

                                  It looks seriously good, ninrn.

                              2. re: ninrn

                                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

                                  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

                                    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. Pot au creme or de creme or whatever they call it

                                1. 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

                                    This sounds fabulous. Bookmarking.

                                    1. re: biondanonima

                                      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. 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

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

                                      1. re: Jay F

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


                                        1. re: HillJ

                                          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

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

                                          2. re: HillJ

                                            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

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

                                              1. re: goodhealthgourmet

                                                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

                                                  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

                                                    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

                                                      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

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

                                          1. re: cleopatra999

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

                                            1. re: cleopatra999

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

                                              1. re: Jay F

                                                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

                                                  What about a mint white chocolate mousse, like this:


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


                                                  1. re: chowser

                                                    That mint white chocolate mousse it ITT, chowser.

                                                    1. re: Jay F

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

                                                      something like this looks good:

                                                      1. re: cleopatra999

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

                                                        1. re: chowser

                                                          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

                                                            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

                                                              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

                                                                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

                                                                  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

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

                                                                    1. re: cleopatra999

                                                                      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

                                                                        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...

                                                              1. re: cleopatra999

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

                                                                1. re: HillJ

                                                                  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

                                                                    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

                                                                      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

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

                                                                        1. re: jbsiegel

                                                                          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

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

                                                              1. re: goodhealthgourmet

                                                                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. 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. 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

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

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

                                                                  1. re: gini

                                                                    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

                                                                      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

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

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

                                                                      1 Reply
                                                                      1. re: jbsiegel

                                                                        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. Another vote for Chocolate Pot de Creme.

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

                                                                          1. 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. 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. 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. 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

                                                                                    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

                                                                                      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

                                                                                        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

                                                                                          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. 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

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

                                                                                      1. re: cleopatra999

                                                                                        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

                                                                                        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

                                                                                          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.

                                                                                      3. 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. This chocolate tart is AMAZING:


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

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


                                                                                              1 Reply
                                                                                              1. re: valerie

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

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

                                                                                                  1. 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

                                                                                                      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. 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

                                                                                                        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.