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Ingredients: 8 Ounce(s) bittersweet chocolate; coarsely chopped 14 Tablespoon(s) unsalted butter; diced 2 Tablespoon(s) seedless raspberry preserves 4 eggs 2 54/625 Ounce(s) sugar 3 Teaspoon(s) vanilla extract Directions: Preheat oven to 325F. Butter six 3/4-cup souffl dishes or custard cups. Arrange dishes on baking sheet. Mix chocolate, butter, and preserves in saucepan. Stir over low heat until chocolate melts. Remove from heat; cool to lukewarm, stirring often, about 10 minutes. Whisk eggs, sugar, and vanilla in large bowl to blend well, about 1 minute. Gradually whisk in chocolate mixture. Divide batter among prepared dishes. Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes. Let cool 30 minutes (centers may fall). Serve cakes warm or at room temperature. Contributor: Bon Appetit November 2004
Check some related videos Similar recipes: Chocolate brownie spoon bread Preheat oven to 350F . Butter an 8 inch seasoned cast iron skillet; set aside. Place chocolate and butter in a medium heat proof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside. Into White chocolate and croissant pudding Bring the milk, cream, vanilla pod (split) and the caster sugar to the boil. Melt the chocolate in the pan with the cream and milk. In a separate bowl, mix the egg yolks and whole eggs together with the whisky. Slice the croissants and place in an ovenpro Ultimate chocolate chip cookies Heat oven to 375A°F. Combine butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blanded. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Fairfax chocolate icing Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Mrs. Harold T. Cook Chocolate mousse 2 Mix chocolate and butter in the top of a double boiler. Melt over hot water, stirring until smooth. Stir in orange juice. Remove from heat and let cool to room temperature. Separate whole eggs, add extra white to the egg whites and set aside. Be Chocolate peppermint dessert Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let Al forno's double chocolate bread Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by 3 inch pan and set aside. Sift together the flour, cocoa, baking powder, baking soda and salt, set aside. Beat butter and sigar together until light and fluffy. Add the eggs, one at Chocolate cream pots Divide the ratafias equally between six 150ml (1/4 pt) souffle dishes/ramekins and spoon over brandy. Add 150ml (1/4pt) boiling water to the coffee and stir until it is dissolved. Grate the chocolate and blend 175g (6oz) into the coffee until smo oth. R Chocolate dump cake In a 9 X 12 pay ( spray with Pam), cover the bottom with cherry pie filling. Dump a box of white or yellow cake mix in dry form on top of the fruit. Melt 1 stick margarine and drizzle over dry cake mix. Bake 1 hour @ 350 degrees. Serve hot or cold, with Easy chocolate pudding milk shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes about 5 cups or 5 servings. Nutritio White chocolate party mix In a large bowl, combine first 5 ingredients, set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds, stir until smooth. Pour over cereal mixture and mix well. Spread onto thre Sparkling raspberry tea Mix all ingredients. Serve over ice. Garnish with raspberries, lime or lemon slices and fresh mint if desired. Chocolate raspberry rhapsody Preheat the oven to 350F degrees. Spray a 5-cup ring mold with nonstick cooking spray. In a food processor, combine the chocolate chips and 1 cup sugar, then process until finely chopped. Add the boiling water and process until melted and smooth White chocolate turtles In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees. Stir in the vanilla. Using a wooden Chocolate pastry cream Place the egg yolks, sugar, and salt in a mixing bowl and whisk until well blended. Stir in the cornstarch. In a heavy-bottomed saucepan, scald the milk over medium-high heat and whisk it slowly into the egg yolk mixture. Transfer the milk mixture back i Caramel nut chocolate cookies Preheat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combi Quick chocolate banana cream pief Prehead oven to 425 degrees. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool. Line pie shell with half of the prepared chocolate pudding. Add a layer of bananas. Top with remaining pudding and banana slices. Cover with a giea Double raspberry salad Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook Chocolate chip icecream pie 1. Coat bottom and sides of 8 in. pie plate with butter. 2. Combine chocolate syrup and chocolate chips in a small microwave safe bowl. Microwave until hot, about 45 seconds. Stril until smooth. Reserve 1/4 cup of mixture. 3. Combine remaining chocolate m "foot in the fire" chocolate cake This is the recipe I have and my directions don't specify what goes where either. Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat. In a large bowl White chocolate mousse Melt the chocolate in a bowl over some barely simmering water. When it has melted, whisk in the milk until smooth and leave to cool. Whisk the egg whites with the lemon juice until stiff and very gently fold into the chocolate mixture. Whisk the double cr Chocolate chip cheesecake supreme Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after ea White chocolate-raspberry roulade To prepare the cake, preheat the oven to 350ø. Spray a jellyroll pan with vegetable oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with cooking spray. Set aside. Place 3 of the whole eggs in the bowl of a heavy-duty Chocolate-cream-popcorn 1. Lightly grease large bowl; in it, place popped corn. 2. In saucepan, mix sugar, water, corn syrup and salt. 3. Cook over moderate heat to 240 degrees F on candy-thermometer. 4. Add marggarine; when it is melted; add chocolate. 5. Stir in vanilla. Slowl 22 minute chocolate cake Combine flour and sugar in a large bowl. In a saucepan, combine and bring to a boil water, margarine, shortening and cocoa. Pour over flour and sugar mixture. Add remaining ingredients. Bake in a greased 11 x 17 pan (jelly roll pan). Bake 18 to 20 White chocolate orange tart FOR CRUST: Grease 11-inch-diameter tart pan with removable bottom. Finely chop almonds in processor. Add flour, sugar and salt and grind to powder. Add butter and cut in until mixture resembles coarse meal. Mix egg yolk, minced orange peel and almond and Chocolate mousse (alton brown) Melt chocolate, espresso, rum, salt and butter. Bloom and dissolve gelatin in 1/2 cup cream. Whipe 1 1/2 cup cream to peaks. Add dissolved gelatin to chocolate. Fold 1/4 whipped cream to lighten. Fold in 1/2 of whipped cream. Fold in rest of whipped cr Chocolate mint cookies Melt butter, sugar, water, and choco chips over the stove and pour into mixing bowl. Add eggs, soda, flour and salt. Chill one hour. roll into balls and smoosh before cooking. Cook at 350 for 12 minutes. After cookies have backed put 1/2 or 1 (I like 1 be Milk chocolate mousse cake with hazelnut crunch crust (snowf Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. Do-aheads: cake layer, 1 day; assembled cake, 2 days. For cake: Position rack in bottom third of ove Chocolate sauce (for ice cream) Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm. Contributor: epicurious.com White hot chocolate In a saucepan combine 1/4 cup of the half-and-half, white chocolate, stick cinnamon, and nutmeg. Stir over low heat heat until chocolate is melted. Add remaining half-and-half. Cook and stir until heated through. Remove from heat. Remove stick cin Raspberry muffins - diet SOURCE: February 1994 Diabetes In the News - and posted on *P by Lavena George on 2/7/94....Formatted into MM by Ursula R. Taylor. Combine flour, baking powder, baking soda and Sugar Twin in a mixing bowl. Add milk, yogurt and raspberry f German chocolate cake Melt chocolate to boiling water. Cool. Cream butter, sugar replacement and fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately Chocolate milk Mix and enjoy. Chocolate amaretto creme brulee Preheat oven to 300F Chop chocolate into fairly small chunks. Whisk egg yolks, 1/3C sugar, and amaretto in large bowl (note: you'll be adding the chocolate cream mixture to this bowl) Bring Cream and Half & Half to a boil in a heavy sauce pa Chocolate frosting #1 Milt chocolate and butter in saucepan. Stir in confectioners' sugar. Add milk and stir until smooth and shiny. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 White chocolate mousse with strawberries 1. Break chocolate into pieces and melt over a bain marie. 2. Soak the gelatine in the warm water until dissolved. 3. Mix this into the melted chocolate and mix in well. 4. Add the semi-whipped double cream and stir in well. 5. Pour into the terrine mould Chocolate amaretto mousse In a medium-size mixing bowl, combine almond-based liqueur, egg yolks, sugar, and almond paste. Mix by hand with the back of a spoon until well blended. Set aside. In a double boiler over medium heat, combine half-and-half and chopped chocolate. H White chocolate mousse #2 Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat. Whip cream until it holds soft peaks, fold into chocolate mixture and stir only until well mix All-american chocolate cake PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Ad Ben's chocolate ice cream Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and h Chocolate brownies with peanut butter icing For brownies: Preheat oven to 350F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted an Rustic chocolate-cinnamon bread pudding PREHEAT oven to 350°F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended. PLACE bread cubes in 8-inch square glass Orange chocolate chip ice cream Combine first four ingredients. Chill. Beat two eggs. Add sugar and beat stiff. Fold into milk mixture. Stir freeze until slushy. Add chocolate bits. Complete freezing. Makes about 1 quart. From: Steve Herrick Source: [Ice Cream! The Whole S Cappuccino chocolate heart cakes 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl Chocolate sin Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some m Barcardi rum chocolate cake Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Mocha chocolate chip Cream butter with sugars until fluffy. Beat in the egg and vanilla Combine dry ingredients and beat into butter mixture. Stir in chocolate chips Drop by large spoonfuls onto greased cookie sheet Bake at 375 degrees for 8 to 10 minutes (12 minutes if you Chocolate ricotta muffins Preheat oven to 350 degrees. Spray ? cup muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt. In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and van Chocolate peanut butter shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Makes 5 cups or 5 servings. Nutritional infor