Death By Chocolate Iv Food

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

DEATH BY CHOCOLATE TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 5 minutes. Use fork to poke cake all over.
• Drizzle liqueur over cake. Cover and refrigerate at least 2 hours but no longer than 12 hours.
• Meanwhile, make chocolate mousse as directed on box. Cover and refrigerate until cake is ready.
• To assemble, crumble one-fourth to one-third of cake into bottom of very large trifle or punch bowl. I like to use a punch bowl, which is typically much bigger than your typical trifle bowl.
• Add a layer each of chocolate mousse, whipped cream and crushed candy. Repeat until you have 3 to 4 layers. Cover and refrigerate until ready to serve.

DEATH BY CHOCOLATE IV

Steps:

• Bake cake in 9x13 inch pan according to the manufacturers instructions. While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
• When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake. Using a fork, crumble the cake into small pieces. In a large clear bowl, put a layer of cake on the bottom, then cover with a layer of pudding. Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars. Repeat the layers to the top of the bowl, ending with toffee bar pieces on top. Refrigerate until serving time.

DEATH BY CHOCOLATE TRIFLE

Steps:

• Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
• When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
• Let cool.
• Meanwhile prepare the pudding or mousse.
• Tear or crumble the cake into pieces.
• In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
• Repeat layers ending with chopped candy bars on top.
• Chill well.

DEATH BY CHOCOLATE

Steps:

• Make a recipe of chocolate skillet cake and while it's baking, start the chocolate pudding.
• Whisk together the cocoa powder, tapioca/cornstarch, maple syrup, and pinch of sea salt until it's smooth. Add the coconut milk and cook over medium heat, whisking constantly until the pudding comes to a boil, and thickens.
• Remove the pudding from the heat and add the vanilla and chocolate, and stir until completely smooth. Place the pudding in an airtight container, and place it in the refrigerator to cool.
• Both the cake and pudding can be made 1 day before you're ready to assemble your dessert.
• When you're ready to assemble the dessert, make a recipe of coconut whipped cream.
• Cut the chocolate cake into 1/2 inch cubes and place half of them in the bottom of a clear glass serving dish. Layer with 1/2 the chocolate pudding and 1/2 the coconut whipped cream.
• Repeat the layers and serve immediately or refrigerate up to 4 hours until serving. You can also layer this dessert into individual containers.
• This dessert can be refrigerated for up to 3 days. If you choose to go with the firmer whipped cream, it will become more solid as the dessert is refrigerated.

DEATH BY CHOCOLATE

Steps:

• Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
• When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
• For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
• Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
• Preheat your oven to 325 degrees F.
• For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

DEATH BY CHOCOLATE

Steps:

• Make the Cake: Preheat oven to 350°F. Grease a 9- x 13-in. baking dish and line bottom with parchment paper. Whisk together flour, cocoa, baking soda, and salt in a bowl and set aside. In a large mixing bowl, whisk together the brown sugar, coffee, oil, and vinegar until sugar is dissolved. Add dry ingredients, and stir until no lumps remain. Pour into prepared baking dish, sprinkle surface evenly with chopped chocolate, and bake until a toothpick inserted into the middle comes out clean, 25-30 minutes. (Note: a few crumbs may attach to the toothpick because this is a very moist cake.)
• Make the Chocolate Crumble: Preheat oven to 300°F, and line a baking sheet with parchment paper. Stir all of the ingredients together in a large bowl until they form separate sandy clumps. Scatter the clumps across the prepared baking sheet evenly. Bake for 10 minutes, remove baking sheet from oven and stir the crumbles around before returning to the oven to bake for an additional 10 minutes. Allow to cool completely.
• Make the Whipped Cream: Combine the ingredients in the bowl of a stand mixer, and whip on medium until soft peaks form
• For Assembly: Remove cake from baking dish by inverting the cake onto a clean surface. Clean and dry the 9- x 13-in. baking dish. Use a long serrated knife to cut through the middle of the entire cake, creating two separate 9- x 13-in. layers. Place one of the layers back into the cleaned baking dish. Spread half of the chocolate pudding evenly across the surface. Spread half of the whipped cream evenly on top of the pudding. Then sprinkle half of the Chocolate Crumble on top of the whipped cream. Repeat the process with the second layer of cake and the remaining pudding, cream, and crumble.

DEATH BY CHOCOLATE CAKE

Steps:

• Lightly grease two loose-bottomed 20cm sandwich tins (4cm deep) and line the bases with non-stick baking parchment. Pre-heat the oven to 160°C/325°F/Gas Mark 3. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Add the sugar and mix well. Make a well in the centre of the dry ingredients and add the golden syrup, eggs, oil and milk. Beat well, using a wooden spoon, until smooth and then pour into the prepared tins. Bake for about 35 minutes, until the cakes are well risen and spring back when pressed lightly with the fingertips. Turn out on to a wire rack, remove the lining paper and leave to cool completely. Cut each cake in half horizontally. For the icing, put the chocolate into a bowl placed over a pan of hot water. The water in the pan must not touch the bowl or the chocolate may overheat. Place the pan over a low heat until the chocolate has melted, stirring occasionally, then add the butter and stir until the butter has melted. Put half the cake for the bottom layer on a wire rack and place a baking tray underneath to catch the drips. Spoon a little of the icing on to the cake, spreading it evenly to the sides. Repeat with the remaining cake layers, then pour the remaining icing over the top of the cake and use a small palette knife to smooth it evenly over the top and sides of the cake. Leave to set. For the chocolate waves, melt the white and dark chocolate in separate small bowls over a pan of hot water. Spread the chocolate on to 4 strips of foil about 4 cm (1½ in) wide and 35 cm (14 in) long. Lay the strips carefully over 2 mugs or tins, placed on their sides on a baking tray, to give a wavy shape. Allow to set in the fridge, then carefully peel off the foil and use the chocolate waves to decorate the top of the cake.