CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VELVET PIE
Chocolate Velvet Pie takes chocolate chips, cream cheese, vanilla, heavy cream, and a prepared chocolate-cookie pie crust. This pie is the richest, creamiest, chocolate thing ever.
Provided by Mary
Categories Dessert
Time 2h
Number Of Ingredients 6
Steps:
- Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR.
- The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Cool to room temperature.
- BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color.
- Fold in whipped cream.
- Spoon into crust. Refrigerate for at least 2 hours or until firm.
- Top with sweetened whipped cream, chocolate curls, nuts, or cherries. (Optional, but so pretty!)
Nutrition Facts : Calories 330 kcal, Carbohydrate 19 g, Protein 2 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 112 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHOCOLATE VELVET
Steps:
- If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
- Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.
DEATH BY CHOCOLATE CAKE AKA CHOCOLATE HEAVEN CAKE
Deliciously moist and rich chocolate cake. A chocolate lovers dream! Very quick and easy to prepare. Our family's favorite cake recipe!
Provided by Donna Luckadoo
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake by the directions on the box and add dry pudding mix, then add morsels and nuts mix well with electric mixer.
- Bake as directed in 2- 8 inch round cake pans sprayed with Pam and lightly floured.
- When cakes have cooled, spread icing on first layer and sprinkle with additional morsels and nuts.
- Add second layer and repeat the process icing the sides of the cake as well.
- Enjoy this Chocolate Heaven!
Nutrition Facts : Calories 541.3, Fat 29.7, SaturatedFat 6.3, Cholesterol 53.1, Sodium 574.5, Carbohydrate 67.5, Fiber 2.9, Sugar 46.2, Protein 6.9
CHOCOLATE VELVET HEAVEN
Steps:
- Cake: 1. Melt chocolate and butter, stir until smooth. 2. Separate the eggs into yolks and whites. 3. In a separate bowl, beat the egg whites stiff, then gradually beat in the sugar. 4. Mix the flour and egg yolks into the chocolate. 5. Fold the chocolate into the egg whites, blending thoroughly. 6. Pour into a greased and floured pan. 7. Bake at 350 for about 20 minutes, or until tester comes out clean. 8. Cool in pan for 10 minutes. 9. Finish cooling upside down. Icing: 1. Melt chocolate and water, stirring until smooth. 2. Add butter. 3. Cool to thicken. 4. Pour over cooled cake.
CHOCOLATE VELVET CAKE
Make and share this Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
- Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
- Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
- Yield 1 (13- x 9-inch) layer (8 cups batter).
Nutrition Facts : Calories 546.6, Fat 27.4, SaturatedFat 13.2, Cholesterol 129.8, Sodium 279, Carbohydrate 73.2, Fiber 2.8, Sugar 51.6, Protein 6.9
CHOCOLATE VELVET DESSERT
CHOCOLATE LOVERS THIS IS YOUR FANTASY COME TRUE!!!! I THINK THIS IS CHOCOLATE HEAVEN.
Provided by theresa dibert
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. IN A SMALL BOWL COMBINE WAFER CRUMBS AND SUGAR; STIR IN BUTTER. PRESS ONTO BOTTOM AND 1 1/2 INCHES UP SIDES OF 9 IN. GREASED SPRINGFORM PAN. BAKE 350 DEGREES FOR 10 MINUTES. COOL ON WIRE RACK.
- 2. MELT CHOCOLATE CHIPS IN HEAVEY SAUCEPAN; STIR TILL SMOOTH, LET COOL.
- 3. IN LARGE MIXING BOWL COMBINE EGG YOLKS, WHIPPING CREAM, AND VANILLA; BEAT WELL. GRADUALLY STIR 1/3 OF CREAM MIXTURE INTO THE MELTED CHOCOLATE UNTIL BLENDED.GRADUALLY STIR IN REMAINING CREAM MIXTURE. POUR ONTO CRUST.
- 4. PLACE PAN ON BAKING SHEET; BAKE 350 FOR 45-50 MINUTES OR CENTER IS ALMOST SET. COOL ON WIRE RACK 10 MINUTES. RUN KNIFE AROUND EDGE OF PAN. COOL 1 HOUR LONGER. REFRIGERATE OVER NIGHT.
- 5. FROSTING
- 6. IN A MIXING BOWL CREAM BUTTER. COMBINE CONFECTIONERS SUGAR AND COCOA; ADD TO BUTTER WITH ENOUGH MILK TO ACHIEVE FROSTING CONSISTENCY. PIPE INTO CENTER OF DESERT.
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