Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 36
- 2 cups milk
- 4 3/4 cups all-purpose flour, divided
- 1 (.25 ounce) package active dry yeast
- 4 carrots, grated
- 2 tablespoons honey
- 1 teaspoon salt
- 3 1/2 tablespoons butter, softened
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 1 hr 20 mins
- heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
- preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
- form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
- bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.
Ingredients
- Servings: 1
- 1 cup margarine
- 1/4 cup unsweetened cocoa powder
- 4 eggs
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 2 cups miniature marshmallows
- 4 cups confectioners' sugar
- 1/3 cup unsweetened cocoa powder
- 2/3 cup milk
Recipe
Preparation Time: 20 mins
Cook Time: 11 mins
Ready Time: 31 mins
- in 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. stir in the eggs. mix in the 2 cups sugar, flour, nuts and vanilla.
- bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. remove from microwave and sprinkle marshmallows on top.
- to make the frosting: in microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. cook in microwave for 2 minutes, stir and pour over cake.
Ingredients
- Servings: 1
- 12 ounces cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1/4 cup creme de menthe liqueur
- 2 teaspoons creme de cacao
- 1 (9 inch) prepared chocolate cookie crumb crust
- 4 ounces semisweet chocolate chips
- 1/2 cup sour cream, room temperature
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 300 degrees f (150 degrees c.)
- in a large bowl, beat cream cheese until smooth. blend in sugar, eggs, creme de menthe, and creme de cacao. pour into crust.
- bake in the preheated oven for 40 minutes. cool completely.
- in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. blend in sour cream. spread over surface of cooled cheese cake. refrigerate 5 hours, or until firm before serving.
Ingredients
- Servings: 12
- 1 1/4 cups chocolate wafer crumbs
- 1/4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 1/2 cups canned filling
- 1 tablespoon cornstarch
- 1 cup sour cream
- 2 (1 ounce) squares semisweet chocolate
- 2 teaspoons vegetable oil
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- mix chocolate wafer crumbs and melted butter in a bowl; press the bottom of a 9-inch springform pan.
- beat cream cheese and sugar with an electric mixer in a large bowl until smooth. beat in eggs, one at a time, until just blended. stir in filling and cornstarch; pour over chocolate wafer crust.
- bake in preheated oven until center is just set, 50 to 55 minutes.
- spread sour cream over top of warm cheesecake; let cool.
- melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. drizzle chocolate sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. remove side of pan and serve.
