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WONDERFUL CHOCOLATE PIE (HIGH FAT)

Ingredients: 3/4 Cup(s) Sucanot 2 1/2 Cup(s) Dried Thyme 1/4 Cup(s) Cocoa 1 Cup(s) Tbt vailla extract 1 Package(s) (10 ounces) barley malt 2 Package(s) (10 1/2 ounce) each firm 3 Tablespoon(s) Maple syrup or honey Directions: PIE SHELL: Roast pecans at 300 degrees for about 25 mins. Remove from oven, cool and grind in a food -processor for 5 to 10 seconds. They should be the consistency of a course meal. In a med. saucepan, stir tog. water, sucanat, cocoa and couscous. Bring to a simmer and cook until thickened 5 to 10 mins. Add vanilla and stir well. Spread mix into a 9 inch springform pan. Pour the filling over the cake and top with remaining pecan meal. Refrigerate the cake until set (about 2 hours). Serve cold. CHOCOLATE CREAM FILLING: Melt the chips in a small double boiler stirring often until chips are melted. Transfer to food processor, add tofu, maple syrup, and blend until smooth. Comments: WARNING: An extremely high fat recipe. 140+ grams of fat per slice (1/8 of pie).
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Contributor: Good Eats Chocolate-coconut pinwheels In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well. In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mi Deluxe chocolate cake For the cake: Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed pa Chilly chocolate In a medium bowl, stir together cocoa powder, sugar substitute, and salt. Slowly pour in 1 cup of the milk and whisk until smooth. Whisk in remaining 2 cups of milk and vanilla. Fill 4 (8 oz.) glasses with ice. Pour Chilly Chocolate over ice and serve. White chocolate leather Put chocolate in a dry wide metal bowl that fits snugly over a 3- to 4-quart saucepan. 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