AUSTRIAN CHOCOLATE BALLS
I love to prepare these chocolate balls for family gatherings, to share at work or when I have a craving for chocolate! They're not too sweet and the glaze makes them pretty. -Lisa Malshuk, Bellow Falls, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-3 dozen.
Number Of Ingredients 14
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the sugar, egg, yolk, extract and chocolate mixture. Gradually add flour and mix well. Stir in nuts. Shape into 3/4-in. balls and place 1 in. apart on ungreased baking sheets., Bake at 350° for 10-12 minutes or until set. Cool. , For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add the extract, sugar and milk and mix well., Dip tops of cookies into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 23mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE ECSTASY
Make and share this Chocolate Ecstasy recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding mix with milk and put half in the bottom of your serving dish.
- Tear half of cake into bite size pieces and push into pudding layer.
- Drizzle chocolate syrup over cake pieces.
- Repeat layers once.
- Top with cool whip and garnish with a drizzle of chocolate syrup.
- Refrigerate until serving.
Nutrition Facts : Calories 611.1, Fat 24.2, SaturatedFat 11.8, Cholesterol 61.4, Sodium 653.9, Carbohydrate 93, Fiber 3.1, Sugar 24.2, Protein 8.7
AUSTRIAN CHOCOLATE ECSTASY CAKE
This is one of our favorite Holiday Cakes but can be served anytime of the year. It does not make a real high cake and it does take a little more time, but its well worth it when you take your first bite. In 1988, in Charlotte, North Carolina, this cake won first place in a chocolate cooking contest. I saw this recipe in the newspaper and have made it at Christmas since then and occasionally other times during the year.
Provided by Dolores Furman @nicolenc123
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease two 9 inch round cake pans and line them with wax paper, grease paper. In a 3 quart saucepan, melt chocolate and butter, remove from heat. With wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt. Sift flour and baking powder, add to sugar mixture, stir until smooth (be sure all white lumps of flour have dissolved, this is important or you will have white little lumps in your cake). Add nuts. Pour in pans and bake for 30 to 35 minutes. Cool in pans for 5 minutes. Remove from pans, remove paper. Cool
- Fudge Filling: Make at least 1 hour before assembling 4 ounces semisweet chocolate 1/4 cup butter 1/2 cup powdered sugar 1/3 cup milk Melt chocolate and butter in small saucepan over low heat. Remove. Stir in powdered sugar, then milk. I have found that the filling needs to be thick, so keep adding more powdered sugar to make it thicker, or it will run over the edge of the cake when the top layer is applied. Chill 50 minutes, or until spreading consistency. At this point if you want you could go ahead and put the Filling between the two cake layers, then refrigerate and do Chocolate Cream the next day.
- Chocolate Cream: Make 35 minutes before assembling. 2 cups whipping cream 1 teaspoon vanilla extract 1 cup powdered sugar 2/3 cup unsweetened cocoa In a large mixer bowl, place cream, powdered sugar and vanilla. Sift cocoa over cream, stir in. Refrigerate for 30 minutes. At high speed, beat mixture until stiff peaks form. To assemble: Place one layer of cake crust side up and top with Fudge Filling. Place second layer crust side down over Filling. Cover top and sides with Chocolate Cream. Refrigerate and chill thoroughly before serving. Its better after sitting, refrigerated, so I make the cake one day, the next day I make the Fudge Filling and Chocolate Cream and serve it that day or the next. I sometimes refer to it as my 3 day cake.
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