Chocolate Elegance Recipe

Ingredients:
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
2-1/2 cups thawed cool Whipped Topping, divided
6 squares Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
1/2 cup milk
1/4 cup Almonds, toasted

Directions:
1. BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.

2. MELT 3 chocolate squares. 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.

3. MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

4. INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Chocolate Fudge Layer Cake Recipe

Ingredients:
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs 1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Almonds

Directions:
1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

2. BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

3. PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

CHOCOLATE CHIFFON CAKE RECIPE

Ingredients:
1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa, sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Directions:
1. Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour.

2. Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20 minutes.

3. In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour batter over egg whites.

4. Gently fold into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 65 to 70 minutes. Let cool completely before serving.

Pistachio Chocolate Slices Recipe

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

2 cups or 200g plain biscuits crumbled
3/4 cups or 150g butter melted

For topping:
1 can 395 g sweetend condensed milk
1/4 cup or 50g butter
1/4 cup or 50g brown sugar
200g cooking chocolate, chopped
1/2 cup or 75g peeled pistachios, chopped

Directions:
1. Combine biscuits and butter then press the dough into a 20 cm x 28 cm rectangular cake tin and bake in a 190 degreeC preheated oven for 10 minutes.
2. Remove from oven, place condensed milk, butter, and sugar in a non stick saucepan.
3. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden colour and thick.
4. Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.
5. Melt the chocolate in a bowl over simmering water then stir in the pistachios.
6. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge. Cut into diamond shape to serve.

Tip: While cooking condensed milk, make sure to stir it constantly to avoid giving it a burnt taste.