I know I am not the only chocoholic out there because I do hear from you! Seems we chocolate lovers just can't get too much chocolate. I have shared many chocolate recipes over the years but figure it is time to share more. Here are some more favorites. I hope they will become favorites of yours, too! The Easy Chocolate Pecan Pie needs no words. Its' name says it all! The Fudgy Chocolate Cake is a family favorite. It is a beautiful cake with its chocolate whipped frosting topping with grated white chocolate.
EASY CHOCOLATE PECAN PIE
3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked
Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.
A FAVORITE FUDGY CHOCOLATE CAKE
FUDGY CHOCOLATE CAKE
2 sticks butter
1 cup + 3 tbsp sugar
1 1/2 cups all-purpose flour
1/2 cup + 3 tbsp unsweetened cocoa
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1 cup heavy cream
10 1/2-oz semisweet chocolate
6 oz white chocolate for garnish, optional
If using white chocolate for garnish, finely grate onto a plate using a vegetable peeler. Chill until needed.
Preheat oven to 350 degrees.
Grease bottoms of two 8-inch round cake pans and line with parchment paper; set aside.
In a large mixer bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat until smooth with mixer at medium speed; then beat another 2 minutes. Add the hot water and beat to blend well, about 1 minute. Divide the batter evenly between the two prepared pans.
Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Turn cakes out onto wire racks and remove the parchment paper; cool completely.
While cakes cool, heat the heavy cream just to boiling. Break the chocolate into pieces and add to the cream; stir until chocolate is melted. Let cool and then refrigerate for 30 minutes. Remove from refrigerator and whisk with a wire whisk until of spreading consistency.
Use about a third of the frosting as a filling between the two layers. Use remaining frosting to cover sides and top of cake. Sprinkle the grated, chilled white chocolate over the top, if desired.
Enjoy!