Quick Death By Chocolate 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 CAKE RECIPE

Steps:

• For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
• Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
• Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
• After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
• For the Halloween graveyard cake, I used chocolate cookies and wrote RIP with melted white melts but you can use white chocolate chips instead. I used sprinkles and Wilton sugar ghosts plus mini pumpkin candies. I also drew a spider web with the melted candy melts and topped with plastic spiders.
• For the frosting: Beat the butter in a large bowl until creamy, about 2 minutes. Then, add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract.
• Beat on low speed for 30 seconds. Increase the speed to high, beating for 1 minute. Add 1/4 cup more sugar or cocoa powder if frosting is too thin. But if it is too thick, add a tablespoon of cream.

DEATH BY CHOCOLATE MARTINI

Steps:

• Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
• Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass.

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: CHOCOLATE GANACHE

Steps:

• Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

DEATH BY CHOCOLATE: ASSEMBLE DEATH BY CHOCOLATE

Steps:

• Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
• Spoon the mocha mousse on top of the cocoa meringue spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in freezer for 30 minutes or refrigerate for 1 hour.
• Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
• Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.
• Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring. Remove the saucepan from the heat. Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth. Allow to cool to room temperature before serving.
• To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate. Serve immediately.

DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER

Steps:

• Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
• Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
• Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
• Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
• Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.

DEATH BY CHOCOLATE TRIFLE

Steps:

• Bake cake in 9x13 inch pan according to the manufacturers instructions. (In the ingredients list I put as per my Pillsbury Moist Supreme Devil's Food cake mix instructions --1 1/4 cup water, 1/2 cup of oil, and 3 eggs. Recipe Zaar would not allow the recipe to be published without putting those measurements in the ingredients list. Betty Crocker or Duncan Hines mixes might be different. Just follow the back of your box, whichever brand you use!).
• 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 (or truffle 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.

QUICK DEATH BY CHOCOLATE

Steps:

• 1. Preheat oven and prepare brownie mix according to package directions. Bake as directed. Let cool.
• 2. With a fork, prick holes into cooled brownies. Pour liqueur over top. Set aside.
• 3. Prepare mousse according to package directions.
• 4. Crumble half of the brownies in a trifle dish or large glass bowl, or divide in individual dessert glasses.
• 5. Layer half each of mousse, whipped topping, crushed toffee and chopped pecans. Repeat layers with remaining ingredients.
• 6. Chill in refrigerator.

DEATH BY CHOCOLATE

Steps:

• Make cake according to directions.
• Let cool completely.
• Mix up both boxes of chocolate mousse mix according to directions.
• Crumble cake in small pieces.
• Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
• Repeat all again ending up with the Heath Bar pieces on top.

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 TRIFLE

Steps:

• mix cake with eggs, applesauce and water and bake according to directions in 13x9 in pan.
• cool 5 minutes then poke holes with a fork all over the cake and pour your choice of liquid over the top.
• cool 15 minutes and then refrigerate until completely cool.
• prepare pudding (or mousse) with milk
• cut cake into cubes and place them in the bottom of the trifle dish (you will probably only use 1/3 of the cake now).
• spread half of the pudding over cake and half of the whipped cream over the pudding. sprinkle with half of the heath.
• repeat layers, ending with heath.
• refrigerate 3 hours or overnight.

DEATH BY CHOCOLATE CAKE

Steps:

• Beat 4 eggs, water, oil,& sour cream until smooth.
• Add the box of cake mix and pudding stirring until smooth.
• added chocolate chips, mixing just until blended.
• Pour into greased bundt pan.
• Bake at 350 degrees for 50 to 60 minutes.
• I sometimes garnish with powdered sugar when cooled.

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.