MABEL'S CHOCOLATE MARVEL PIE
This is the pie my mom alway's made especially if company was coming. I continue to make it company or not for 30+ years. Hope you enjoy it as much as we do.
Provided by Dorinda Willard
Categories Chocolate
Time 30m
Number Of Ingredients 7
Steps:
- 1. Take first 3 ingredients, put in a double-boiler (or heatproof dish in pan over hot water ) medium heat for a gentle boil. (or you can nuke ) Stir until melted. Cool.
- 2. When chocolate mixture is room temperature, by hand add egg yolks one at a time, beating until each is well incorporated, then add vanilla. Set aside.
- 3. Now with your mixer, beat the 4 egg whites until very stiff. Carefully fold into chocolate mixture. Pour into your cooled pie crust. Put in the refrigerator until thoroughly chilled about 2-3 hours.
- 4. Top with whipped topping of your choice, Redi-whip, Cool Whip or your own homemade. You can top this with chocolate shavings/curls, jimmies or mini chocolate chips.
- 5. *we never had a problem because the eggs are uncooked. The pie is refrigerated, not left out. You can use pasturized eggs if you prefer. Enjoy!
CHOCOLATE MARVEL PIE
I received this recipe in a recipe-swap-by-mail about 20 years ago, and am finally posting it here for safekeeping. Prep time given does not include chilling time.
Provided by JackieOhNo
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate pieces with sugar and milk in double boiler, stirring occasionally. Cool.
- Beat in egg yolks, one at a time. Stir in vanilla.
- In separate bowl, beat egg whites until stiff. Fold into chocolate mixture.
- Pour into cooled pie shell. Refrigerate several hours or overnight.
- If desired, garnish with whipped cream and sprinkle with roasted chopped almonds.
Nutrition Facts : Calories 358.8, Fat 21.9, SaturatedFat 8.7, Cholesterol 125.1, Sodium 210.2, Carbohydrate 36.7, Fiber 2.8, Sugar 19.9, Protein 7.5
CHOCOLATE CARAMEL CRUNCH PIE
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
- Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
- Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.
CHOCOLATE MARVEL CAKE
"This tall chocolaty cake with its fluffy mocha frosting is deliciously moist," assures Pearl Watts from Cincinnati, Ohio. "It's a treat I'm proud to prepare for family and guests alike."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 3 containers baby food, coffee, milk, egg whites and vanilla; beat until well blended. (Save remaining container of baby food for another use.) Combine the flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). , Pour into two 9-in. round baking pans that have been coated with cooking spray and lightly floured. Bake at 350° for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely. , For frosting, in a small bowl, cream the butter, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and over top and sides of cake.
Nutrition Facts : Calories 306 calories, Fat 5g fat, Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 64g carbohydrate, Fiber 4g protein.
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl alongwith half of the whipping cream.
- Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
- Allow the mixture to cool.
- In the meantime, beat the rest of the whipping cream till soft peaks form.
- Add vanilla and sugar and beat continuously.
- Slowly add the chocolate mixture and mix well.
- Place in the chocolate pie crust.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4
CHOCOLATE MARVEL CAKE - LOW-FAT
My favorite chocolate cake, and heart-healthy, too! A deep, dark chocolate cake that I'm proud to serve my family. Prune Butter replaces the customary oil, but it tastes sooo good, you'd never know it's low-fat. A light 7-Minutes Icing is the perfect complement. For Valentine's Day, add a drop or two of red food coloring and 2 drops of peppermint or spearmint to the icing. I modified the recipe from the June/July 1998 issue of Light & Tasty magazine. If you can't find Prune Butter (Lekvar), try Rita's "Lekvar Prune Plum Filling " recipe #54692.
Provided by BeachGirl
Categories Dessert
Time 1h
Yield 1 8inch two layer cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
- Preheat oven to 350 degrees.
- Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
- In large bowl, mix all dry ingredients together and set aside.
- Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed. (Unless you want to wear this)
- Add half of dry ingredients and mix 1 minute.
- Add remaining dry ingredients and mix 1 minute.
- Pour batter into prepared pans.
- Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.)
- Cool in pans.
- Gently run knife around edge of cake.
- Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
- Frost with 7-Minute Frosting.
- If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
- IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
- The brand I use is MagiCake by J P Products, and these work well.
- OMIT THIS LINE
- OMIT THIS LINE
- The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
- I couldn't make flat cake layers without the MagiCake strips.
Nutrition Facts : Calories 189.9, Fat 1.1, SaturatedFat 0.1, Cholesterol 0.5, Sodium 253.8, Carbohydrate 40.3, Fiber 1.2, Sugar 25.2, Protein 4.9
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