ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Ilona's Favorite Chocolate Desserts

Updated on August 23, 2017
Ilonagarden profile image

Christmas is my favorite holiday. I have collected traditions, decorations, and recipes to make it fun and festive. I want to share the joy.

From One Chocolate Lover To Another, My Favorite Chocolate Dessert Recipes

I freely admit to my love of chocolate, but I'm very picky about how I like that chocolate, especially in recipes. Not everyone agrees with me! I must have walnuts in my brownies and I like cake-like rather than fudgy, for example, but I do think you will appreciate many of these tested recipes which I have made many times over the years.

The one thing all these desserts have in common is the addition of rich chocolate flavor as the main ingredient. Do not only read, gaze and dream- bake and eat!

Rich dark chocolate cake and fudge icing, easy brownies full of cocoa flavor and walnuts, Auntie Mary cookies with melting chocolate filling, and a cream cheesecake with sweet chocolate flavor... delve in and indulge.

My kids loved to lick the spoon, ...and the bowl ... but the best part is the final result: cake with the buttercream frosting, or the delicate "Auntie Mary's" with a hot cup of Christmas tea, or just baked brownies cut in generous squares.

Now you can enjoy these recipes with your family.

best chocolate cake recipe
best chocolate cake recipe

Moist with Fudge Buttercream Icing

Ingredients

  • 1 6 oz. pkg. chocolate chips
  • 1/4 c. water
  • 2 1/4 c. sifted flour
  • 1 tsp. soda
  • 3/4 tsp salt
  • 1 3/4 c. sugar
  • 3/4 c. softened butter
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup water
  • ICING:
  • 6 oz. chocolate chips
  • 3 T. butter
  • 1/4 c. milk
  • 1 t.sp. vanilla
  • 1/4 tsp. salt
  • 3 c. confectioner's sugar

Instructions

  1. 1.Melt chocolate chips with 1/4 c. water in saucepan over low heat until smooth.
  2. 2.Sift flour, soda, and salt together.
  3. 3.Combine sugar,butter,and vanilla,beat well. Add eggs one at a time, beating well.
  4. 4. Blend in melted chocolate to egg mixture
  5. 5. Stir in flour mixture alternating with 1 c. water.
  6. 6. Pour into two greased and floured 9" cake pans.
  7. 7. Bake for 30-35 minutes @ 375° . Cool.
  8. Icing:
  9. 1. Melt chocolate and butter in double boiler.
  10. 2. Add milk, vanilla, and salt; mix until well blended.
  11. 3. Beat in confectioner's sugar gradually.
  12. Frost and fill Chocolate Velvet Cake.
4 stars from 1 rating of The BEST Chocolate Cake

Auntie Mary Cookies - The melted chocolate is in the center

Folded inside rich cream cheese pastry is a melty chocolate filling. One of my family's favorites.

Ingredients

  • 1 c. softened butter
  • 8 oz. softened cream cheese
  • 1/2 c. sugar
  • 1/2 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 2 cups flour
  • 1/2 tsp. baking powder
  • filling for dough:
  • 2/3 c. sweet condensed milk
  • 4 oz. semi-sweet chocolate chips
  • 1/2 c. chopped walnuts (optional)
  • Powdered sugar

Instructions

  1. Filling: In medium saucepan combine condensed milk and chocolate chips. Cook over medium heat until chocolate is melted (best to use double boiler). Remove from heat; stir in nuts. Cool to room temperature.
  2. Dough: In large bowl with mixer at medium speed, cream butter, cream cheese and sugars until light and fluffy. Add egg and vanilla and beat until well mixed. Stir in flour, baking powder and salt. Divide dough into quarters and form a ball. Wrap in waxed paper; refrigerate 2 to 24 hours. Roll balls on floured surface to form 10 x 6 inch rectangle. Spread filling lengthwise down center of each. Fold in thirds, transfer to greased cookie sheets, seam down.
  3. Bake approximately 20 minutes at 350 degrees or until light brown. Cool on racks. Sprinkle with powdered sugar and cut each roll in 12 slices. Makes 4 dozen. Store in airtight container, room temperature up to 3 weeks or freeze up to 3 months.
swirl cheesecake
swirl cheesecake

Chocolate Cheesecake Swirl - a very easy and quick recipe

The chocolate is swirled throughout the rich cheesecake. Simple to make.

Ingredients

  • 1 c. sugar
  • 3 (8 oz. each) pkgs. cream cheese- softened.
  • 5 eggs
  • 1 tbsp. vanilla
  • 1 (4 oz.) pkg. Baker's German sweet chocolate -melted and cooled.

Instructions

  1. Add sugar to cheese in a bowl, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla. Measure 2 cups of: the cheese mixture,; fold in chocolate. Pour remaining cheese mixture into well-buttered 10 inch pie pan or 9-inch square pan.
  2. Add spoonfuls of the chocolate-cheese mixture and zig-zag a spatula through batter to marble. Bake at 350 degrees for 40-45 minutes. Cool; then chill. Cut in 9 inch wedges.
  3. *** for just chocolate flavor add 1 more pkg. Baker's German sweet chocolate and mix all together in batter.

I Love Chocolate

...just like millions of you do!

And I want my chocolate desserts to taste a certain way.

Full of chocolate flavor and highlighting the best ingredients in a way that fulfills my desire for the way the baked goodies ought to taste. Moist or cakey, fudgy and rich - it doesn't matter as long as it is the best incarnation of its kind in a chocolate dessert.


Valrhona Chocolate Cocoa Powder 100% cacao 1 lb
Valrhona Chocolate Cocoa Powder 100% cacao 1 lb

It has a reputation as "best chocolate manufacturers on the planet" . If you want to try French gourmet quality, this is the brand.

 

My Favorite Brownies - the best brownie recipe

I don't usually frost my brownies, but there is an icing recipe included, for those of you who do.

(hint) Don't ever overbake brownies.

Ingredients

  • 1/2 cup butter
  • 2 cup sugar
  • 4 large eggs
  • 1 tsp. vanilla
  • 4 squares baking chocolate
  • 1 cup sifted flour
  • 1 cup chopped walnuts

Instructions

  1. Melt butter and chocolate in double boiler. Cool slightly.
  2. Beat eggs until foamy and add sugar gradually. Add butter and chocolate mixture, blend. Add the flour. Add nuts. Stir together and pour into greased 9x9x2 " pan. Bake at 325° for 40-50 minutes.
  3. Optional chocolate icing:
  4. 2 c. sugar
  5. 1/2 c. white corn syrup
  6. 3/4 c. heavy cream
  7. 1 square chocolate
  8. 1 tsp. vanilla
  9. 3 T. butter
  10. Melt first three ingredients to the softball stage, add the resulting syrup to butter, add vanilla and beat well.
mocha walnut cookies
mocha walnut cookies

Mocha Walnut Drops

A favorite for Christmas... though I didn't include it in my Christmas cookie collection yet....

Ingredients

  • One 12 oz. package semi-sweet chocolate chips -divided
  • 2 T. instant coffee granules
  • 2 tsp. boiling water
  • 1 1/4 c. all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. softened butter
  • 1/2 c. sugar
  • 1/2 c. packed brown sugar
  • 1 egg
  • 1/2 c. chopped nuts

Instructions

  1. Preheat oven to 350°
  2. Melt half the package of chocolate chips over hot but not boiling water in double boiler. Stir until smooth, then cool.
  3. Dissolve coffee in boiling water in small bowl, set aside.
  4. In small bowl combine flour, baking soda,salt and set aside.
  5. In large bowl combine butter, sugar, brown sugar, and coffee. Beat until creamy.
  6. Add egg and melted morsels; mix well.
  7. Gradually add the flour mixture, stir in remaining 1 1/2 c. chips and the walnuts.
  8. Drop by rounded Tablespoons onto ungreased cookie sheets.
  9. Bake 8-12 minutes, allow to stand 2-3 minutes before removing from cookie sheets. Cool completely before storing.

The Good News about Chocolate

The good news is that it is healthy for you. Of course that news is tempered by how much and what kind of fat you mix with it or the amounts of sugar you ingest, but indulging in this favorite flavor can be good for your health.

Tips:

  • Dark is better
  • High Cacao percentage is healthier
  • High levels of flavonals

melted chocolate
melted chocolate

Chocolate Dessert Tips

Don't ever burn chocolate... not even a hint of it. That is why melting chocolate calls for a double boiler. Basically that is cooking the pan of the chocolate over a pan of hot water, just to melt the chocolate.

Any chocolate chips can work, but better quality chocolate means better tasting final product.

Double Boiler - To Melt the Chocolate Perfectly, A Double Boiler

The number one thing to remember when cooking or baking with chocolate is to never, I mean never, let it burn. Even allowing it to melt at too high a temperature can prove harmful to the flavor.

If you care enough to buy high quality chocolate, then it is more than worthwhile to have a double boiler in your kitchen. The bottom pot hold water which is heated directly from the burner, while the upper pot holds the delicate ingredient which is desired to bring to melting temperature. This help the squares to turn to silky liquid form without danger of burning.

Farberware Classic Stainless Series 2-Quart Covered Double Boiler
Farberware Classic Stainless Series 2-Quart Covered Double Boiler

This is a good quality, while not too expensive double boiler pot. It is serviceable for all your chocolate melting needs I think. I've used Farberware pots, my mother and my grandmother used them. They last, and they look good. More importantly they cook and clean well.

 

Directions for Melting Chocolate in a Double Boiler

Checkerboard Cookies

Makes 60 checkerboards.

Bake some yummy cookies to have during your next board game bonanza. These are usually just vanilla and chocolate but one inventive foodie has made them into something that looks and tastes special.

  • Strawberry Dough:
  • (1 cup or 2 sticks) unsalted butter
  • (1 cup) confectioners' sugar
  • (1/3 cup) granulated white sugar
  • 1 teaspoon sea salt
  • (2 tablespoon) freeze dried strawberry powder
  • 1 teaspoon ground sumac or lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 vanilla bean
  • 1 egg
  • (2 1/2 cups) all purpose flour
  • Chocolate Dough:
  • (1 cup or 2 sticks) unsalted butter
  • (1 cup) confectioners' sugar
  • (1/2 cup) granulated white sugar
  • r1 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 vanilla bean
  • 1 egg
  • (2 cups) all purpose flour
  • (1/4 cup) black onyx cocoa powder
  • (1/4 cup) natural cocoa powder
  • (1 tablespoon) instant coffee
  • 1 teaspoon freshly ground fine black pepper

Instructions

  1. :: Make the strawberry dough by placing the butter, sugars, salt, strawberry powder, and sumac in the bowl of a standing mixer fitted with the paddle attachment. Cream the butter and sugar until it is light and fluffy, about three minutes on medium. Add the vanilla extract and split the vanilla bean lengthwise and scrape out the seeds into the batter. Add the egg and beat to incorporate.
  2. :: Add the flour in three portions, beating to incorporate between additions, scraping down the sides with a large spatula. Once the flour is blended in, divide the dough in half and pat the dough down into a 6 x 6 x 1/2 inch square. Wrap tightly with plastic wrap and refrigerate until firm (about 20 to 30 minutes). Repeat with the second half of the dough.
  3. :: Make the chocolate dough by placing the butter, sugars, and salt in the same bowl (don't bother cleaning it) of the standing mixer fitted with the paddle attachment. Cream the butter and sugar until it is light and fluffy, about three minutes on medium. Add the vanilla extract and split the vanilla bean lengthwise and scrape out the seeds into the batter. Add the egg and beat to incorporate.
  4. :: Place the flour, cocoa powders, and instant coffee in a small bowl stir vigorously with a balloon whisk until well blended. Add these dry ingredients in three portions, beating to incorporate between additions, scraping down the sides with a large spatula. Once the flour is blended in, divide the dough in half and pat the dough down into a 6 x 6 x 1/2 inch square. Wrap tightly with plastic wrap and refrigerate (about 20 to 30 minutes). Repeat with the second half of the dough.
  5. :: Take the doughs out of the refrigerator. Brush the top of one of the strawberry dough 6 x 6 squares with water completely. Place one of the chocolate dough squares on top of it, and press down firmly to adhere the dough. Brush the top of this chocolate dough with water and place the remaining strawberry dough square on top of that, pressing down firmly. Finally brush the top of this strawberry square with water and place the remaining chocolate dough on top of that, pressing down firmly. You should have a 2 inch thick stack of 6 x 6 square dough, alternating in layers. Wrap with plastic wrap and place back in the refrigerator for 20 to 30 minutes until firm.
  6. :: Once the dough has firmed up, trim the edges of the square to make a completely square piece of dough. Set the trimming aside for marbled zebra cookies (instructions to follow). Cut a 1/2 inch strip from the square. Place one strip flat, and then brush it top of it with water. Cut another 1/2 inch strip from the square and rotate the strip 180 degrees so it alternates with the bottom strip. Place on the strip brushed with water and press firmly down. Wrap with plastic wrap. Repeat with the remaining cookie dough. Chill until firm (another 20 to 30 minutes).
  7. :: To make marbled zebra cookies, brush the top of one trimming with water and place another trimming on top, alternating dough strips. Repeat until all the trimmings are placed on each other. Flatten and twist the trimmings together, turning clockwise with one hand, while counterclockwise with the other. Roll out the dough to a 12 inch length, and fold over once. Form the dough into a thick 1 1/2 inch roll pressing firmly down to make sure the different doughs stick together. Wrap with plastic wrap and chill until firm (another 20 to 30 minutes).
  8. :: While the dough is chilling, preheat the oven to 350˚F. Line two baking sheets with silpats or parchment paper. Once the dough has firmed up, slice the dough into 1/2" thick cookies and place on the baking sheet, about an inch apart. Bake in the oven for 11 to 13 minutes, or until the edges of the cookies start to brown ever so slightly. Cool on the sheet for ten minutes before moving them to a wire cooling rack.

The Best Brownies Should Always... - be the way I like them :)

I say cakelike brownies are the best way to enjoy them, and add walnuts while you are at it; my kids say fudgelike and no nuts! What is your opinion?

What is your opinion on the texture of brownies ?

I Want Chocolate Right Now

How Hungry Does This Make You? - feed the comment box- it is hungry to know

    0 of 8192 characters used
    Post Comment

    • Ilonagarden profile image
      Author

      Ilona E 5 years ago from Ohio

      @KateHonebrink: thank you- it is an honor to be featured in the community of Squidoo!

    • Blackspaniel1 profile image

      Blackspaniel1 5 years ago

      Nice lens

    • KateHonebrink profile image

      KateHonebrink 5 years ago

      The chocolate swirl cheesecake makes me swoon! Kudos on being featured on the chocolate monsterboard!

    • Ilonagarden profile image
      Author

      Ilona E 6 years ago from Ohio

      @smithlights: go ahead.. indulge. chocolate is good for you ( its the other stuff you have to watch out for) That's what I tell myself when serious temptation for chocolate kicks in....