Chocolate Elegance Recipes

ELEGANT CHOCOLATE TORTE

Steps:

• For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool., Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a large bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.

CHOCOLATE ELEGANCE

Steps:

• Beat cream cheese and sugar with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of plastic wrap-lined 8x4-inch loaf pan.
• Melt 3 oz. chocolate. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
• Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
• Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

ELEGANT CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees.
• Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan.
• In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan. With a fork or a whisk, mix the batter until smooth.
• Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vineger is evenly distributed throughout the batter.
• Bake for 25 to 30 minutes and set aside to cool.

CHOCOLATE ELEGANCE RECIPE - (4.5/5)

Steps:

• Beat cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap. Melt 3 oz. chocolate. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours. Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly. Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

CHOCOLATE ELEGANCE

Steps:

• Beat cream cheese and sugar with mixer until blended. Stir in 1 1/2 cups Cool Whip; spread 2 cup of the mixture over bottom of 8x4-inch loaf pan lined with plastic wrap.
• Melt 2 chocolate squares. Add to remaining cream cheese along with pudding mix and milk. Beat until blended. Spread over layer in pan. Refrigerate 4 hours.
• Microwave remaining chocolate and Cool Whip in microwaveable bowl on high 1 minute; stir until blended. Cool slightly.
• Invert dessert onto platter. Remove pan and plastic wrap. Spread dessert with glaze; top with nuts. Refrigerate until glaze is firm.

CHOCOLATE ELEGANCE

Steps:

• BEAT cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.
• MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
• MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
• INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.