Chocolate Elagence Recipes

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

Steps:

• Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
• To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
• Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
• Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
• Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
• Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.

Steps:

• BEAT cream cheese and sugar with mixer until well blended. Stir in 1 1/2 cups of cool whip, spread 2 cups onto bottom of 8x4 inch 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 minute, 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.