Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C).

Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Makes about 16 cupcakes. Sources: Bell, Annie. 'Gorgeous Cakes'. Kyle Books. Distributed by National Book Network. Lanham, MD: 2005. Lewis, Matt & Nelson, Alison. 'Chocolate Bar'. Stonesong Press. New York: 2004.

Chocolate Cupcakes: 1/2 cup (50 grams) Dutch-processed cocoa powder 1 cup (240 ml) boiling hot water 1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 2 large eggs 2 teaspoons pure vanilla extract Chocolate Fudge Frosting: 4 ounces (120 grams) unsweetened chocolate, coarsely chopped 2/3 cup (150 grams) unsalted butter, room temperature 1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted 1 1/2 teaspoons pure vanilla extract

Read more: http://www.joyofbaking.com/ChocolateCupcakes.html#ixzz1BIxHQM8c

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling. For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool. Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and

wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache. Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices. Serves at 12 - 16 people. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight. Adapted from: Stern, Bonnie. Desserts. Random House of Canada Limited. Toronto: 1988. Chocolate Cheesecake Crust: 1 1/2 cups (150 grams) chocolate wafer crumbs 1/3 cup (75 grams) unsalted butter, melted Filling: 12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped 24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature 1 cup (200 grams) granulated white sugar 3 large eggs, room temperature 1 1/2 teaspoons pure vanilla extract 1 cup (240 ml) full fat or light sour cream, room temperature Ganache: 4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream 1 teaspoon unsalted butter, room temperature

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz1BJ8chnRz

Turtle Brownies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan. Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter. Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt. Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack. Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm. If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars. Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage. Makes about 48 brownies. Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant. Sources: Sutton, Judith. Sweet Gratitude. Artisan. New York: 2005. www.epicurious.com Turtle Brownies: 3 ounces (90 grams) unsweetened chocolate, coarsely chopped 12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces 3 large eggs 1/2 cup (105 grams) light brown sugar 1 cup (200 grams) granulated white sugar 1 1/2 teaspoons pure vanilla extract 1/2 cup plus 2 tablespoons (90 grams) all-purpose flour 1/4 teaspoon salt Caramel Topping: 40 Kraft caramels (10 ounces) (280 grams), unwrapped 1/2 cup (120 ml) heavy whipping cream 2 cups (200 grams) pecan halves, toasted or

Homemade Caramel Topping: 1 cup plus 2 tablespoons (225 grams) granulated white sugar 1/2 cup (120 ml) light corn syrup 5 tablespoons water 1/8 teaspoon salt 1/2 cup (120 ml) heavy whipping cream 1 1/2 teaspoons pure vanilla extract 2 cups (200 grams) pecan halves, toasted Ganache Topping: 2 ounces (55 grams) semisweet chocolate, coarsely chopped 1/4 cup (60 ml) heavy whipping cream

Read more: http://www.joyofbaking.com/barsandsquares/TurtleBrownies.html#ixzz1BJ9DU2uQ

Cream Cheese Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan. Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. Spread the cream cheese filling evenly over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Makes about 16 - 2 inch squares. Source: Medrich, Alice. 'Cookies and Brownies'. Warner Books, Inc. New York: 1999. Brownie Layer: 1/2 cup (113 grams) unsalted butter, cut into pieces 4 ounces (115 grams) unsweetened chocolate, coarsely chopped 1 1/4 cups (250 grams) granulated white sugar 1 teaspoon pure vanilla extract 2 large eggs 1/2 cup (65 grams) all purpose flour 1/4 teaspoon salt Cream Cheese Layer: 8 ounces (227 grams) cream cheese, at room temperature 1/3 cup (65 grams) granulated white sugar 1 teaspoon pure vanilla extract 1 large egg

Read more: http://www.joyofbaking.com/barsandsquares/CreamCheeseBrownies.html#ixzz1BJ9PEGEH

Chocolate Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 15

muffin cups with paper liners. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Evenly divide the batter among the muffin cups, and bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Pipe (I used a Wilton 1M star tip) or spread frosting on each cupcake. Marshmallow Cream Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency. Makes about 15 regular-sized cupcakes. Sources: Stern, Bonnie. 'Desserts'. Random House of Canada Limited. Toronto: 1988. Yockelson, Lisa. 'Chocolate'. John Wiley and Sons, Inc. New Jersey: 2005. www.melecotte.com Chocolate Marshmallow Cupcakes: 2 ounces (60 grams) unsweetened chocolate, chopped 2 tablespoons (15 grams) unsweetened cocoa powder (not Dutch-processed)

1/2 cup (120 ml) boiling water 1 cup plus 2 tablespoons (150 grams) all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup (120 ml) milk Marshmallow Cream Frosting: 1 cup (226 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 1 - 7 ounce (198 grams) jar of marshmallow creme 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 2-4 tablespoons light cream

Read more: http://www.joyofbaking.com/cupcakes/ChocolateMarshmallowCupcakes.html#ixzz1BJA4Pz Ki

Chocolate Sauce: Place the chopped chocolate in a medium sized stainless steel bowl and set aside. Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often. Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir until smooth. Stir in the vanilla extract and alcohol, if using. Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving. Makes about 2 cups. Chocolate Sauce: 12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces 1 cup (240 ml) heavy whipping cream 1/3 cup (66 grams) granulated white sugar 1/3 cup (80 ml) light corn syrup 1 1/2 teaspoons pure vanilla extract 1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional)

Read more: http://www.joyofbaking.com/ChocolateSauce.html#ixzz1BJAwvi97

Chocolate Fondue: Place the chopped chocolate in a medium sized stainless steel bowl and set aside. Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often. Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth. Whisk in vanilla extract, Nutella (if using), and the liqueur (if using). Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too

thick. Makes about 1 1/2 cups.

Chocolate Fondue Recipe: 6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces 1/2 cup (120 ml) heavy whipping cream (contains 35-40% butterfat) 1/4 cup (60 ml) milk 2 1/2 tablespoons (35 grams) granulated white sugar 2 tablespoons light corn syrup 1 teaspoon pure vanilla extract 1/4 cup Nutella (optional) 1 tablespoon liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional)

Read more: http://www.joyofbaking.com/ChocolateFondue.html#ixzz1BJB5OjOV

Chocolate Mousse: In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream. In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still

glossy and not dry. Set aside. In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form. Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream. Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate. Makes 6 servings. Sources: Bittman, Mark. How to Cook Everything. Macmillan. New York: 1998. Kimball, Christopher. The Dessert Bible. Little, Brown & Company. New York: 2000. Chocolate Mousse: 4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces 2 tablespoons (28 grams) unsalted butter, cut in small pieces 2 large eggs, separated 1/8 teaspoon cream of tartar 3 tablespoons sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup (120 ml) heavy whipping cream Garnish: (optional) Whipped Cream Fresh Raspberries Shaved Chocolate

Read more: http://www.joyofbaking.com/ChocolateMousse.html#ixzz1BJBFm2ov

No Bake Chocolate Cake: Preheat the oven to 350 degree F (177 degree C) and place rack in the middle of the oven. Lightly butter an 8 inch (20 cm) tart or cake pan. If using hazelnuts: place the hazelnuts on a baking sheet and bake for about 15 minutes or until fragrant and the skins begin to flake (peel). Remove from oven and place a clean dish towel on top of the nuts. Let the nuts sit (steam) for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely. If using almonds, walnuts, pecans, and/or macadamia nuts: Place nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely. Then in a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Meanwhile, break or chop the digestive cookies into small pieces (about 1/2 inch). Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts. Spread this mixture into a lightly buttered 8 inch (20 cm) tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator. Makes about 10 slices. Sources: Davidson, Alan. 'The Oxford Companion to Food'. Oxford University Press. Oxford: 1999. Deseine, Trish. 'I Want Chocolate'. Laurel Glen Publishing. San Diego: 2002. Grigson, Jane. 'English Food'. Penguin Books. London: 1974. Lawrence, Sue. 'On Baking'. Kyle Cathie Limited. London: 1996. No Bake Chocolate Cake: 1 1/4 cups (175 grams) (6 ounces) hazelnuts, almonds, peanuts, walnuts, pecans, and/or macadamia nuts 1/2 cup (113 grams) unsalted butter, room temperature (cut into small pieces) 4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

4 ounces (115 grams) Digestive cookies (or graham crackers, shortbread cookies or butter cookies)

Read more: http://www.joyofbaking.com/NoBakeChocolateCake.html#ixzz1BJBNtfhh