This list is evil, evil! And I want to make almost every recipe!
- Stephfoster
First of all, 4 Things that Will Make You Feel Good about Eating Chocolate …
I had to stop scrolling for fear I would eat my monitor.
- Mindoculus
1. Chocolate Decadence Cake I
For chocoholics, this is a great recipe that is to die for and you can be proud of to serve in large social occasions; whether served with cr?me custard, stout beer or mixed berries, this is the kind of cake that your friends will remember you best. It is as good as or maybe even better than the one you can get from a restaurant, with very rich and thick chocolate flavour. It is best served cold and a few days older because its texture and taste gets better in the refrigerator.
13 Ingredients and Directions of Chocolate Decadence Cake Receipt …
2. Flourless Chocolate Cake I
This is a fantastic, elegant, high end finish to the best of the best recipes, but to be honest, a bit pricey as well, which for the chocolate lovers do not matter at all as long as they can bake and serve their friends a decadent cake that they will remember for the rest of their lives. You can experiment with this recipe by putting different garnishes on top and around its edges like chocolate syrup, unsweetened whipped cream or sliced almonds. This is perfect for those who are gluten-intolerant since it is a flourless cake.
12 Ingredients and Directions of Flourless Chocolate Cake Receipt …
3. Easy Elegant No-Bake Cheesecake
This is one of the easiest cheesecake recipes yet extremely elegant and it tasted fabulous. A great substitution for this would be to use white chocolate and then top it with raspberry preserves. Juice and juliennes of 1 orange can bring more life to the taste of this easy no-bake cheesecake; absolutely delicious and easy-to-make dessert for quick or emergency situations. For something different, you can use orange juice instead of water and some finely grated orange peel that you can put on top.
16 Ingredients and Directions of Easy Elegant No-Bake Cheesecake Receipt
4. Frozen Hot Chocolate
This refreshing and excellent drink recipe is superb and very easy to follow even kids can do this; it tastes wonderful and perfect on a hot summer day. Your family, especially kids will definitely love this. You can put a frosty twist with this velvety blend of three types of chocolates and more ice to add thicker consistency.
15 Ingredients and Directions of Frozen Hot Chocolate Receipt
My mouth is watering and I gained 5 pounds looking at this site. I can’t wait to make some of these! I love baking.
- Whomajigi
5. Frozen Chocolate-Covered Cappuccino Crunch Cake
This cake is unbelievably awesome, delicious and easy to make and versatile; you can actually use other flavors to make it more appealing to those who are not coffee-lovers, especially kids. Other flavors you can use to substitute for the high-priced and hard to find coffee ice creams are vanilla ice cream, cookies and cream or chocolate sandwich filled cookies.
15 Ingredients and Directions of Frozen Chocolate-Covered Cappuccino Crunch Cake Receipt…
Wow, this must be chocolate heaven! I can’t wait to try these, especially the dark chocolate orange fondue, and the spicy chocolate cake,
It’s always nice to put a little disclaimer noting your sponsors, although it’s pretty obvious in your case.
OMG everything looks amazing .. i’m definately going to try some ..^_^
Um, was this page sponsored by Nestle or something? There are FAR better baking chocolates/chocolate chips than Nestle makes.
Scharffen Berger makes an excellent baking chocolate, as does Theo (an organic chocolate company in Seattle) Green and Black’s is excellent as well.
Chocolate is one of those ingredients where a higher price for a better quality is justified. Just as I wouldn’t use generic corn oil as an aioli base, I would never use Nestle’s chocolate chips if there were a better product to be had.
Call me a snob, but life is too short to eat bad chocolate.
How did chocolate lava cake get omitted?!?!?
Who cared whether they’re made with Nestle products or not?
They look amazing.
*cares
have to agree with ELBSeattle about the ohh so very obvious posting by an employee of Nestle.
While the recipes themselves are moderately ok they are visually appealing and with a bit of tweaking could be made into some pretty decent desserts. However.. there are a good deal better chocolate products available out there if you really want decent chocolate.
Philip… I guess Nestle didn’t have a recipe for choco lava cake ;)
great visuals but I so dislike the obvious posting of the nestle employee. but hey… how cool would it be to sit around and post your company recipes to sites, very cool job. ;)
Yeah a lot of these look great, but it would be nice if they had all of the ingredients listed that should be i.e.
16. Chocolate Chip Cheesecake - doesn’t say that it calls for sour cream until you read down the directions.
wow, you people have too much time on your hands!
Did you ever stop to think that maybe they GOT the recipies from the various companies that you are so upset about having “sponsored” this post? Honestly, you can substitue what ever brands you’d like and the recipe will turn out just the same. (I promise!)
And, also, while Scharffen Berger and Green and Blacks do make some good chocolate, they are up to 8x as expensive as the brands listed in these recipes. They are *NOT* at all worth the money when adding to the other ingredients.
Thanks for the post, the recipes look fantastic!
I love chocolates. Ill dfinitely try these.
My mouth is watering for all these sweets. I love chocolates. Very sinful.
Number 16. Chocolate Chip Cheesecake
It doesn’t list the amount of sour cream you need, but I found this exact recipe on the Kraft website and it calls for 1/2 cup of sour cream.
Dear Jennifer, thank you so much for the heads up, we will edit the Ingredients list of Chocolate Chip Cheesecake right away! Thank you very much!
PS: btw, how did that chocolate chip cheesecake turn out? I’ve been looking at it for quite a while now…. :)
On the first recipe, Chocolate Decadence Cake I, are you supposed to use the whole egg or just the egg whites?
Dear Lisa, as far as I remember it was the whole egg, not only whites.
Hey ! toujours agrtéablement suprise de lire des billets intéressantq :) qu’est-ce que tu sous entendais danns cette parenthèse : “save remaining pudding for later use” ? je te souhaute une bonne continuzation !
I attempted to make cake number 1. I followed everything it says but when you whip the 7 eggs with the 1/4 cup of sugar at the end, it doesn’t go thick at all. I saw Lisa’s question about whether it was whipping the egg whites only but the answer was the whole egg so i’m not sure if that measurement is correct as it doesn’t go thick nor can you ‘fold’ it into mixture. After whipping for a few minutes it’s just runny eggs with a bit of sugar. Is this how it’s meant to be?