Chocolate Graham Nut Cake Recipes

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PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Provided by Nancy Fuller

Categories     dessert

Time 1h10m

Yield 16 squares

Number Of Ingredients 9



Peanut Butter Bars with Salted Chocolate Ganache image

Steps:

  • Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
  • In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
  • Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
  • Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
  • Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional

CHOCOLATE-ALMOND CHEESECAKE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 17



Chocolate-Almond Cheesecake image

Steps:

  • Special equipment: a 9-inch springform pan
  • Preheat the oven to 350 degrees F.
  • For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
  • For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
  • For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
  • Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
  • Serve cold, with a dusting of powdered sugar if desired.

2 cups crushed chocolate graham crackers or wafers
1/2 cup sliced almonds
7 tablespoons butter, melted
1/4 teaspoon salt
1 cup light brown sugar
1/2 cup flour
1/2 cup sliced almonds
5 tablespoons butter, room temperature
Two 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 cup full-fat Greek yogurt, such as Fage, room temperature
2 eggs, room temperature
1 teaspoon almond extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips, melted and cooled
Powdered sugar, for garnish

CHOCOLATE CARAMEL NUT CHEESECAKE

On Dec. 21 someone requested a snickerdoodle cheesecake that tastes like a candy bar. This is the closest I can come. My entire family likes this one!

Provided by BUCHKO

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 8



Chocolate Caramel Nut Cheesecake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
  • In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 28 g, Cholesterol 117 mg, Fat 26.9 g, Fiber 0.5 g, Protein 7.2 g, SaturatedFat 15.6 g, Sodium 281.5 mg, Sugar 21.6 g

3 tablespoons butter, melted
1 ¼ cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
¾ cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

CHOCOLATE GRAHAM NUT CAKE

This cake is great and makes a difference from the other graham cracker cake recipes.

Provided by Carol

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 9



Chocolate Graham Nut Cake image

Steps:

  • In a large bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/4 cup sugar until the mixture is slightly glossy. Set aside.
  • In another large bowl, beat the egg yolks. Gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. Beat in the vanilla. In another bowl, stir together the graham cracker crumbs, baking powder, and salt. Beat into the egg yolk mixture. Stir in the walnuts and chocolate. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  • Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 12 servings.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 18 g, Cholesterol 62 mg, Fat 6.2 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 97.7 mg, Sugar 15.9 g

6 eggs
⅛ teaspoon cream of tartar
1 cup white sugar
½ teaspoon vanilla extract
½ cup finely ground graham cracker crumbs
1 teaspoon baking powder
¼ teaspoon salt
¾ cup ground walnuts
¾ cup semisweet chocolate chips

CHOCOLATE CARAMEL GRAHAM CRACKERS

Provided by Barbara Walt Gustin

Categories     Cookies     Chocolate     Bake     Quick & Easy     Winter     Gourmet     Michigan

Yield Makes about 1 3/4 lb

Number Of Ingredients 8



Chocolate Caramel Graham Crackers image

Steps:

  • Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
  • Line bottom of pan with graham crackers (it will be a tight fit).
  • Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
  • Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
  • Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.

12 (4 3/4- by 2 1/2-inch) graham crackers
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 1/2 oz)
1 cup walnuts, pecans, or almonds (3 to 4 oz), chopped
Special Equipment
a small metal offset spatula

VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST

This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.

Provided by Jessie Sheehan

Yield Makes one 9-inch round cake

Number Of Ingredients 11



Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust image

Steps:

  • Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
  • To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
  • To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
  • When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.

9 oz. (255 g) crispy chocolate cookies, such as Nabisco chocolate wafers
3 Tbsp. granulated sugar
½ tsp. kosher salt
7 Tbsp. (99 g) unsalted butter, melted and cooled slightly
½ tsp. vanilla extract
16 oz. (453 g) cream cheese, at room temperature
One 14-oz. can (397 g) sweetened condensed milk
½ tsp. kosher salt
3 Tbsp. freshly squeezed lemon juice
2 tsp. vanilla extract
Dutch-process cocoa powder for dusting (optional)

CHOCOLATE GRAHAM CRACKER COFFEE CAKE

This is my version of a coffecake my Sister Lisa made for my and our Mama's shared Birthday. This one is for the chocolate lovers.

Provided by DaMama_rules

Categories     Breads

Time 45m

Yield 9-12 serving(s)

Number Of Ingredients 10



Chocolate Graham Cracker Coffee Cake image

Steps:

  • Spray a 9 x 13 pan with cooking spray.
  • Mix the first four ingredients together and put half of batter into pan.
  • Mix the remaining ingredients together, using 1/2 of the chocolate chips and put half the crumb mix over the batter in pan.
  • Put remaining batter over the crumbs and last put remainder of crumbs on top.
  • Bake at 350° for 25-30 minutes.
  • Let cool for 20 minutes. Melt remaining chips in microwave at 30 second intervals until smooth. Drizzle over coffeecake with a spoon. Enjoy! This also freezes beautifully.

Nutrition Facts : Calories 699.7, Fat 46, SaturatedFat 17.1, Cholesterol 111.2, Sodium 610.1, Carbohydrate 73, Fiber 3.3, Sugar 50.2, Protein 7.9

1 (18 ounce) box chocolate cake mix
3 large eggs
1/3 cup vegetable oil
1 cup water
2 cups chocolate graham cracker crumbs
1 teaspoon cinnamon
3/4 cup butter, melted
3/4 cup brown sugar, packed
3/4 cup walnuts, chopped
1 cup mini chocolate chip, divided

CHOCOLATE SNACK CAKE

This rich cocoa cake from LeeAnn McCue is so tasty, there's no need to frost it. "But it's wonderful served warm with ice cream or whipped cream," suggests the West Springfield, Massachusetts cook. Sweetly priced at 8 cents a square, it's just the right size for a small family.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 9



Chocolate Snack Cake image

Steps:

  • In a bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1-1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract

MOIST CHOCOLATE SNACK CAKE

I have made this cake for over 50 years. Otherwise known as "crazy cake," this classic, ender and moist dessert requires only a two-step procedure to make.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Moist Chocolate Snack Cake image

Steps:

  • In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 261 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup sugar
1/2 cup water
2 tablespoons plus 1 teaspoon canola oil
1-1/2 teaspoons white vinegar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar, optional

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