Abigail's Chocolate Dessert Recipes

From the Abigail Collection - Delicious Chocolate Dessert Recipes.
Find Chocolate Mousse Recipes, Chocolate Cake Recipes,
A Chocolate Baked Alaska Recipe and more. Sinfully Chocolate!!


Better Than Sex Chocolate Cake Recipe

6 oz Chocolate chips -- Semi-sweet
3/4 c Pecans -- chopped
1 pk Chocolate butter cake mix
Or 1 pk German sweet chocolate mix
4 Eggs
1/2 c Oil
1/4 c Water
1 ts Vanilla
3 1/2 oz Instant pudding mix -- Chocolate
8 oz Sour cream

Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining ingredients together for 3 minutes; fold in the chips and nuts. Pour into greased & floured bundt pan.

Bake at 350F for 50 minutes.

Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream. Make holes in top of cooled cake, and pour the topping over the cake. When ready to serve, top the piece of cake with whip cream, butterscotch, and Heath bar bits.

Chocolate Cake with Surprise Filling Recipe

2 c Sugar
1 Stick margarine [see PS at -end]
6 tb Cocoa
3 Eggs, separated
1 c Buttermilk*
2 1/2 c Flour
1 1/2 ts Vanilla
1/2 c Hot water
1 1/2 ts Baking soda * (1 cup milk+1 tsp vinegar mixed together may be substituted here)

Blend sugar and margarine; add cocoa and egg yolks. Alternately add buttermilk w/ baking soda + 1/2 c hot water, and flour. Beat egg whites, add vanilla and blend into mixture.

Pour into a greased and floured 13x9-inch baking pan -OR- Pour into two 8" or 9" diamter cake pans lined with wax paper.


8 oz (1 pkg) cream cheese, softened
1/2 c sugar
1 egg
1 dash salt
1/2 c semi-sweet chocolate chips

Blend cream cheese, sugar, egg and salt. Stir in chocolate chips. Drop by teaspoonfuls over cake batter in pan. Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan.

To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes.

Chocolate Cheese Mousse Pie Recipe

1/4 c Skim Milk
1 Envelope Unflavored Gelatin
2/3 c Skim Milk
2 lg Eggs, Separated
6 tb Sugar
1 tb Unsweetened Cocoa
1 tb Vanilla
1 1/2 c Low Fat Cottage Cheese
1/3 c Graham Cracker Crumbs
1/8 ts Cinnamon

Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes. Heat 2/3 cup skim milk to boiling point. Pour into blender bowl and blend until gelatin dissolves.

Add egg yolks, 4 tb sugar, cocoa and vanilla. Blend at medium speed until well mixed. Add cottage cheese and blend until smooth. Refrigerate until thick.

Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon. Place in an 8" pie pan.

Carefully pour in chocolate mixture and refrigerate.

Only 105 calories per serving.

Chocolate Decadant Cake Recipe

1 c Boiling water
3 oz Unsweetened chocolate
1/2 c Sweet butter
1 ts Vanilla extract
2 c Sugar
2 Eggs, separated
1 ts Baking soda
1/2 c Sour cream
2 c Less 2 tablespoons flour
1 ts Baking powder

2 tb Butter
1/4 c Semi-sweet chocolate chips
6 tb Heavy cream
1 1/4 c Powdered sugar
1 ts Vanilla extract

Chop up chocolate, butter and put them in boiling water. melting them. Add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes.

Icing: combine all ingredients and put on low heat. stir constantly. cool. it will thicken. put on topof cake and let drizzle down sides.

Chocolate Baked Alaska Recipe


1 1/2 c Chocolate Chips
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs

1 c Chocolate Chips
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

4 ea Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST:Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm.

FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth.

Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F.

MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned.


Chocolate Mud Cake Recipe

1/2 c Butter
1 1/2 c Hot Water
2 c Castor Sugar
1/4 c Cocoa
1 tb Instant Coffee
200 g Dark Cooking Chocolate
1 1/2 c SR Flour
2 Eggs

Vanilla Icing:

125 g Dark Cooking Chocolate
1/4 c Unsalted Butter

Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar. Stir until smooth. Sift dry ingredients into 3 lots. Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually. Add eggs and vanilla and beat well. Greased and base line a 25 cm cake tin & pour in mixture.

Bake in slow oven 300F for approx 2.5 hours. Stand for 5 minutes before turning out of tin.

Icing: Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth.Pour over cold cake and smooth out. Note Cooking time may vary. Cake is cooked when skewer comes out reasonably clean.

Death By Chocolate Cake Recipe

4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar

Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour.

When cool, sift powdered sugar on top of cake.

Variation: Replace 1/4 cup water with Grand Marnier.


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