I am entering a desert cook-off and it has to have 3 main things... like tripple chocolate... any recipes??I am entering a desert cook-off and it has to have 3 main things... like tripple chocolate... any recipes??
these taste good ( triple chocolate brownies ) follow the link
http://www.cdkitchen.com/recipes/recs/28鈥?/a>I am entering a desert cook-off and it has to have 3 main things... like tripple chocolate... any recipes??
when you're in a contest, it's good to do something different from everyone else. This looked good
Tres Leches (Mexican three milk cake)
http://allrecipes.com/Recipe/Tres-Leches鈥?/a>
Triple Chocolate Cake
Ingredients: 1-1/2cups sugar
3/4cup butter, softened
1egg
1teaspoon vanilla
2cups all-purpose flour
2/3cup unsweetened cocoa powder
2teaspoons baking soda
1/4teaspoon salt
1cup buttermilk
3/4cup sour cream
Chocolate Ganache Filling (recipe follows)
Easy Chocolate Frosting (recipe follows)
Preparation: 1.Preheat oven to 350掳F. Grease and flour two 9-inch round cake pans. Beat sugar and butter at medium speed of electric mixer until light and fluffy. Beat in egg and vanilla until blended. Combine flour, cocoa, baking soda and salt in medium bowl. Add flour mixture to butter mixture alternately with buttermilk and sour cream, beginning and ending with flour mixture. Beat well after each addition. Divide batter evenly between prepared pans.
2.Bake 30 to 35 minutes or until wooden toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. Cut each cake layer in half horizontally.
3.Meanwhile, prepare Chocolate Ganache Filling and Easy Chocolate Frosting. Place one cake layer on serving plate. Spread with 1/3 of filling. Repeat layers two more times. Top with remaining cake layer. Spread frosting over cake. Garnish as desired.
Easy Chocolate Frosting: Beat 1/2 cup (1 stick) softened butter in large bowl with electric mixer at medium speed until creamy. Add 4 cups powdered sugar and 3/4 cup cocoa alternately with 1/2 cup milk; beat until smooth. Stir in 1-1/2 teaspoons vanilla. Makes about 3 cups.Chocolate Ganache Filling: Bring 3/4 cup heavy cream, 1 tablespoon butter and 1 tablespoon granulated sugar to a boil; stir until sugar is dissolved. Place 1-1/2 cups semisweet chocolate chips in medium bowl; pour cream mixture over chocolate and let stand 5 minutes. Stir until smooth; let stand 15 minutes or until filling reaches desired consistency. (Filling will thicken as it cools.) Makes about 1-1/2 cups.
Triple Chocolate Bread Pudding
6 ounces stale French bread
8 tablespoons melted butter
1 cup coarsley chopped walnuts
8 ounces semisweet chocolate, chopped into 1/2 inch chunks
4 eggs
1 cup sugar
1/2 cup usweetened cocoa, sifted
1 pinch salt
2 cups chocolate milk
1/2 teaspoon vanilla extract
Tear the bread into chunks approximately 1 inch square.
Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
Spread the mixture in a buttered 9 x 13 x 2 baking dish.
Beat the eggs slightly.
Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
Pour this mixture over the bread.
Let it stand for at least 1/2 hour.
With a broad spatula, occasionally push the bread down into the liquid as it soaks.
Preheat the oven to 350.
Bake for 30 to 40 minutes until the pudding is puffed and just set.
Rush it to the table and serve with vanilla ice cream or whipped cream.
Triple Chocolate Custard Pie
6 servings
1 cup chocolate syrup
3/4 cup skim or low-fat milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla
1 (9-inch) prepared chocolate cookie pie crust (6 oz.)
Chocolate whipped cream
Mint leaves, optional
In small saucepan, stir together syrup, milk and sugar. Cook over low heat, stirring constantly, until mixture bubbles at edges. Set aside. In medium bowl, beat together eggs and vanilla until well blended. While stirring constantly, slowly pour in heated syrup-milk-sugar mixture. Stir until well combined. Pour into pie crust.
Bake in preheated 350掳 F oven until knife inserted near center comes out clean, about 40 to 45 minutes. Cool on wire rack. Serve warm or refrigerate and chill thoroughly to serve cold. Garnish with whipped cream and mint leaves, if desired, just before serving.
Low Fat Triple Chocolate Cake Bars
1 3/4 cups reduced fat Bisquick庐
1 cup sugar
1/4 cup baking cocoa
1/4 cup egg beaters庐 99% egg substitute (or 2 egg whites)
1 cup chocolate skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips
2 tablespoons caramel fat-free topping
Optional: frozen fat-free whipped topping or vanilla fat-free frozen yogurt
Heat oven to 375潞. Spray square pan, 8 x 8 x 2 inches, with cooking spray.
Mix baking mix, sugar and cocoa in large bowl. Mix egg product, milk, oil and vanilla until blended; stir into baking mix mixture. Spread in pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cook in pan on wire rack 5 minutes. Sprinkle chocolate chips over cake. Drizzle with caramel topping. Serve warm with whipped topping.
Uncooked Easy Triple Chocolate Cheesecake
185 g plain chocolate biscuits (crumbed)
90 g butter (melted)
500 g cream cheese (softened)
375 g condensed milk
300 ml cream
1 tablespoon gelatin
1/4 cup water (cold)
100 g milk chocolate
100 g white chocolate
100 g dark chocolate
Base: Combine butter and biscuits and press into flan dish lined with foil.
Refrigerate while preparing filling.
Filling: Sprinkle gelatin over water then dissolve over hot water.
Set aside to cool.
Beat together cream chees and condensed milk until well combined.
Add Cream and cooled gelatin.
Divide into three portions.
Melt first 100g of chocolate in microwave then fold into 1st portion and spread onto base.
Repeat steps with remaining chocolate.
Decorate with whipped cream amd choclate curls/shavings.
Triple Chocolate-Espresso Cheesecake
CRUST
1 cup chocolate wafer crumbs (about 12-15 cookies)
2 tablespoons butter, melted
1 tablespoon sugar
FILLING
8 ounces bittersweet chocolate, chopped
2 lbs cream cheese, softened
1 cup sugar
1 cup sour cream
2 large eggs
2 large egg yolks
1/4 cup freshy brewed espresso
1 teaspoon vanilla extract
1 tablespoon freshly ground coffee beans
GANACHE
1 cup heavy cream
6 ounces bittersweet chocolate, chopped
1 tablespoon instant espresso powder, dissolved in
2 tablespoons water
GARNISH
chocolate-covered coffee beans (optional)
whipped cream (optional)
MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9'; springform pan.
Refrigerate the crust while making the filling.
MAKE THE FILLING: Preheat oven to 350*F.
Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
Add the sour cream; blend well.
Scrape down the sides of the bowl.
Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
Add the melted chocolate; blend well.
Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
Pour the filling into the chilled crust; let rest for 10 minutes.
Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
Turn off the oven and let the cheesecake cool inside for another hour before removing.
Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
Pour the cream over the chopped chocolate and let stand for 1 minute.
Stir to melt the chocolate.
Stir in the espresso; let mixture cool to room temperature.
Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
Refrigerate the cake for at least 6-8 hours to set before serving.
If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.
Triple Chocolate and Vanilla Cheesecake
INGREDIENTS
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies
3 tablespoons butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND庐 Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/3 cup all-purpose flour
1 tablespoon vanilla extract
2 (1 ounce) squares semisweet chocolate, melted
Chocolate Glaze (recipe follows)
DIRECTIONS
Preheat oven to 350 degrees F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND庐 until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
Bake 50 to 55 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Store leftovers covered in the refrigerator.
Chocolate Glaze: In small saucepan over low heat, melt 2 (1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup
I hope these were useful,Good Luck!!! :)
Spiced Triple Chocolate Cake Recipe
* 1 package chocolate cake mix, any variety
* 1 (4-serving size, 3.9 ounces) package chocolate flavor instant pudding and pie filling mix
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 4 eggs, at room temperature, lightly beaten with a fork
* 1/2 cup sour cream
* 1/2 cup vegetable oil
* 2 Tablespoons molasses
* 1/4 cup brown sugar corn syrup
* 1/2 cup water
* 1 cup mini chocolate chips
* White Chocolate Topping:
* 1 Tablespoon heavy cream or milk
* 1/2 teaspoon vanilla extract
* 1 cup white chocolate chips
PREPARATION:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. (See below for bundt cake preparation.)
In a large bowl, stir cake mix, pudding mix, ginger, cinnamon, and allspice together until evenly distributed.Make a well in the dry ingredients and add eggs, sour cream, vegetable oil, brown sugar corn syrup, molasses, and water. Mix on low speed until combined, scraping down sides often, then beat on medium speed for 3 minutes. Fold in chocolate chips.
Pour into prepared baking pan and bake about 40 minutes, until center springs back when lightly touched and sides are pulling away from the pan. Cool to room temperature before adding the white chocolate topping.
Make White Chocolate Topping:
In the top of a double-boiler, gently warm cream or milk, vanilla extract, and white chocolate chips, stirring until smooth. Remove from heat before completely melted, continuing to stir until combined and smooth. Let cool off heat source at least 5 minutes. Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bottom of one side of the bag and drizzle white chocolate over the cake in a swirl or zigzag pattern. Refrigerate about 15 minutes to set icing before cutting and serving.
Makes 16 to 24 servings, depending on cut size
For Bundt Cake: Spray 10-cup Bundt pan with nonstick cooking spray, and dust with cocoa powder, tapping out any excess. Bake bundt cake about 50 minutes, until center springs back when lightly touched and sides are pulling away from the pan. Cool on rack for 15 minutes, remove cake from pan and cool completely before drizzling the topping.
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