chocoholic

Easy Chocolate Rugelach Recipe

For the Dough:

(2 sticks) unsalted butter, softened

cream cheese, softened

sugar

brown sugar

table salt

vanilla extract

(about 10 ounces)all-purpose flour

For the Filling:

bittersweet chocolate, finely chopped

cocoa powder

For the Topping:

cinnamon

In bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in medium bowl.

Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

Cut dough into 4 equal pieces. On a floured surface, and working one piece of dough at a time, roll out into a 12-inch by 4-inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere. 

Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. (You should have 24 rugelach per pan).

In small bowl, stir together sugar and cinnamon, and sprinkle on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.

These brownies are not a mocha-macchiato-molten-center brownie, a death-by-triple-truffle brownie, or a cheesecake-chocolate-crack brownie. They're just a good 'ole basic brownie. No hoopla, nothing fancy, but soul satisfying good.

Perfect Brownies Recipe

Non-stick cooking spray (or butter)

70% bittersweet chocolate, finely chopped

unsalted butter

(3 3/4 ounces) all-purpose flour

(7 ounces) granulated sugar

eggs

yolk

salt

walnuts, chopped

Adjust oven rack to medium position and preheat oven to 350°F. Spray 8- by 8-inch baking pan with non-stick pan spray. In heatproof bowl over pan of barely simmering water, heat chocolate and butter until just melted, stirring occasionally. Remove from heat and let cool slightly.

Sift flour and cocoa into medium bowl; set aside. In large bowl, whisk sugar with eggs, yolk, salt, and vanilla until light, about 30 seconds. whisk in chocolate mixture. Using wooden spoon, stir in chocolate mixture until combined. Stir in flour mixture until combined.

Pour batter into prepared pan and smooth top. Evenly sprinkle walnuts over top. Bake until just set and toothpick inserted into center comes out with moist crumbs about 30 minutes. Let cool on wire rack about 45 minutes before cutting into squares.

Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.

Flourless Chocolate Lava Cakes Recipe

(6 ounces) unsalted butter,

(3 1/2 ounces) granulated sugar

Adjust oven rack to middle position and preheat oven to 375°F. Butter seven 4-ounce ramekins (see note).

Using microwave or a bowl set over pan of simmering water, melt chocolate with butter, stirring occasionally, until melted and smooth. Remove from heat.

While chocolate is melting, whip eggs, sugar, and salt using mixer fitted with whip attachment on medium-high speed until mixture is lightened, about 5 minutes.

Reduce speed to low and mix in chocolate mixture until combined. Spoon into cups and place on baking sheet. Bake until edges are set but center is underdone, about 10 minutes. Avoid over-baking. Let cool 3 minutes and serve.

This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.

Baked Chocolate Mousse Cake Recipe

Cocoa

eggs,

cream of tartar

(3 1/2 ounces) plus 2 tablespoons granulated sugar, divided

Adjust oven rack to middle position and preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet.

Place butter, chocolate, and salt in very large heatproof bowl. Heat over saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.

In mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and continue to beat until whites have turned opaque. While whites are beating, slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peak. Transfer beaten whites to a bowl.

Using same unwashed mixing bowl and whip, beat yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.

Gently whisk yolks into chocolate mixture until combined (trying not to deflate yolks). Gently fold whites into chocolate mixture in three batches, until just combined and no streaks of white remain.

Pour batter into pan and bake until cake is puffed, edges feel set, center is jiggly set, and temperature in center reads 150°F, about 40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 3 hours. Run knife along inside edge of pan to release cake. Let cake come to almost room temperature before serving, about 30 minutes (see note). 

There's not a speck of flour in this one layer torte, so the result is richer, fudgier, and loads more sinful than any brownie.

Flourless Nutella Chocolate Torte Recipe

For the Torte:

hazelnuts,

milk chocolate, finely chopped

unsalted butter,

Nutella

heavy cream, cold

For the Garnish:

hazelnuts

heavy cream

Adjust oven rack to middle position and heat oven to 350° F. Coat bottom and sides of 9-inch springform pan with butter. Place bottom of pan over large sheet of foil and fold foil up sides to create a waterproof seal.

Place hazelnuts in food processor and process until finely ground, 15 to 30 seconds; set aside. Place bittersweet chocolate, milk chocolate, and butter in heatproof bowl set over saucepan of barely simmering water. Heat, stirring occasionally, until mixture is melted. Remove from heat and stir in Nutella and chopped hazelnuts until combined.

In bowl of standing mixer fitted with whip attachment, Beat eggs with sugar and salt on medium-high speed until doubled in volume, 3 to 4 minutes. Fold 1/3 eggs into chocolate mixture to lighten. Gently fold in remaining eggs until no streaks remain. 

In the unwashed mixer bowl, whip cream on medium-high speed to soft peak, about 30 seconds. Fold into chocolate mixture just until no streaks remain. Pour into prepared pan.

Place pan in roasting pan and fill pan with 1-inch hot water. Bake until center is just set and torte doesn't jiggle when shaken, 60 to 70 minutes. Remove springform pan from roasting pan and place on cooling rack to cool about 30 minutes. Chill until completely set, 2 to 3 hours.

Place chocolate and cream in microwave proof bowl and heat, stirring often, until mixture is warm and chocolate is melted. Whisk until mixture is smooth. Chill, if necessary, until mixture is thick enough to pipe.

Lightly dust torte with cocoa. Place chocolate mixture in piping bag fitted with tip and pipe 16 rounded teaspoon sized mounds along perimeter of torte. Place hazelnut on top of each mound of chocolate. When ready to serve, run sharp knife along inside of pan and remove sides of springform pan.

Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this.

Chocolate Mousse Cake Recipe

(3/4 ounce) cocoa powder

baking soda

(about 4 1/3 ounces) packed light brown sugar

sour cream

vegetable oil

espresso powder

vanilla

(2 1/3 ounces) granulated sugar

bittersweet chocolate, finely chopped, divided

semi-sweet chocolate, finely chopped (see note)

Confectioners' sugar

Adjust oven rack to middle position and preheat oven to 350°F. Line 9-inch springform pan with parchment and spray with nonstick pan spray.

Sift flour, cocoa, and baking soda into small bowl; set aside. In medium bowl, whisk brown sugar, sour cream, oil, egg, espresso powder, 1 teaspoon vanilla, and salt until combined. Whisk in dry ingredients until smooth.

Spoon batter into prepared pan and bake until just firm and a toothpick inserted into center comes out clean, 17 to 19 minutes. Transfer pan to wire rack to cool 20 minutes, then remove cake from pan to cool completely, about 1 hour.

In small bowl, whisk granulated sugar with yolks. In medium saucepan over medium heat, bring 1/2 cup cream to simmer. Slowly whisk hot cream into egg mixture, then return entire mixture to saucepan. Cook over medium-low heat, stirring, until mixture just thickens, about 1 minute. Whisk in 1 teaspoon vanilla and 12 ounces bittersweet chocolate until smooth. Transfer to large bowl and let cool to room temperature, about 45 minutes.

Using stand or hand mixer fitted with whip attachment, whip 1 1/2 cups cream to medium peak. Fold 1/3 of whipped cream into cooled chocolate mixture until combined and smooth. Fold in remaining whipped cream just until no white streaks remain. 

Line bottom and sides of springform pan with plastic wrap. When cake is cool, slice into two layers. Place one layer into bottom of pan. Fill with mousse and smooth top. Place second layer on top  and gently press to adhere. Cover and chill until set, at least 3 hours.

Place remaining 8 ounces bittersweet chocolate in medium bowl. In small saucepan, heat remaining 3/4 cup plus 2 tablespoons cream until simmering. Pour over chocolate and let sit 5 minutes. Whisk until smooth.

Remove sides of springform pan and invert cake onto large plate. Peel off plastic wrap and replace bottom of springform pan. Invert onto wire rack and set rack into rimmed baking sheet. Pour ganache over cake, allowing it to drip over sides. Chill until set, about 30 minutes. Using offset spatula, spread any remaining ganache around the sides of cake.

Melt semi-sweet chocolate in microwave or in pan over bowl of barely simmering water. Spread chocolate onto back of flat baking sheet (chocolate should be spread very thin). Chill briefly until just set. 

Holding bench scraper at 45 degree angle, scrape 2 to 3-inch wide strips of chocolate until it forms a curl. (If chocolate is breaking, it is too cold; let itwarm up slightly). Place curls on cake and dust with confectioners' sugar. See note for serving instructions. 

These nests are a homemade version of the Russell Stover candy, and a fun Easter treat.

Chocolate Coconut Nests with Jelly Bean Eggs Recipe

milk chocolate, chocolate

unsweetened dessicated coconut

green food coloring, optional (see note)

jellybeans

Line baking sheet or large plate with parchment paper. In heatproof bowl over pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth.

Stir in coconut until completely combined. Drop rounded tablespoons of mixture onto prepared pan, keeping shape as round as possible, and spacing 2 inches apart. Using back of 1/2 teaspoon, gently press into center of each mound to create a slight crater. Gently press 3 or 4 jellybeans into center and chill until set, about 15 minutes.

These irresistible chocolate squares are every chocolate lover&#39;s dream! They are like a super chocolate elevated brownie that&#39;s ideal for your holiday baking tray or for bringing along to a gathering. Made with simple pantry ingredients, they are also quick and easy to make!

📋Chocoholic Chocolate Squares Recipe

unsweetened chocolate (*Do NOT substitute chocolate chips

semi-sweet chocolate (*Do NOT substitute chocolate chips

white granulated sugar

all-purpose flour

chocolate chocolate

tbsp chocolate sprinkles

*NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting &quot;recipe image&quot;Preheat oven to 350 degrees F/ 176 degrees C

In a large mixing bowl, cream butter with sugar until fluffy.

Add eggs one at a time, beating well after each addition. *TIP: Crack eggs into a medium mixing bowl first, before adding to the other ingredients. If you end up with bits of shell, it&#39;s easier to remove them this way.

Stir in vanilla and flour.

Mix until incorporated.

Meanwhile, break chocolate into 1/2 ounce pieces and place in microwave safe bowl. Cook on 1/2 power microwave for about 2 1/2 - 3 minutes. or until completely melted. Take out after 2 minutes and stir.

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Top 8 chocoholic recipes from across the web

The most viewed chocoholic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chocolate Rugelach Recipe

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The most viewed chocoholic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine