I am searching for rich chocolate individual dessert recipes?

want a dessert with lots of rich ingredients - or layers-dark chocolate, cream cheese, nuts, caramelI am searching for rich chocolate individual dessert recipes?
Hi !!!


Here you go...I realize that you wanted ';individual'; desserts, but this is all I had to offer you at this time.





Chocolate Turtle Cheesecake I





Original recipe yield:


1 - 9 inch springform pan





PREP TIME 30 Min


COOK TIME 1 Hr


READY IN 5 Hrs 30 Min





INGREDIENTS


2 cups vanilla wafer crumbs


2 tablespoons unsalted butter, melted


1 (14 ounce) package individually wrapped caramels


1 (5 ounce) can evaporated milk


1 cup chopped pecans


2 (8 ounce) packages cream cheese, softened


1/2 cup white sugar


1 teaspoon vanilla extract


2 eggs


1/2 cup semisweet chocolate chips





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.


In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.


In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.


Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.





----------AND...





Cream Cheese Turtle Cake





INGREDIENTS:





CAKE:


1 cup sliced almonds (lightly toasted)


1 cup chopped pecans( lightly toasted)


1 18.25-ounce box German chocolate cake mix


1-1/4 cups water


1/3 cup vegetable oil


3 large eggs


1/2 cup (1 stick) unsalted butter (room temperature)


3-1/2 cups powdered sugar


1 8-ounce package cream cheese cut into pieces (room temperature)





ICING:


1-3/4 cups powdered sugar


2 tablespoons unsweetened cocoa powder


5 tablespoons whole milk


1/4 cup (1/2 stick) unsalted butter


3/4 cup semisweet chocolate chips


1 teaspoon vanilla extract


1/2 cup purchased caramel-flavored topping or dulce de leche topping





1. FOR CAKE: Preheat oven to 350 F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1-1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.


2. Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using kife, swirl mixture into batter (do not overmix).


3. Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.


4. FOR ICING: Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.


5. Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over.





--------AND...





Chocolate Marble %26amp; Praline Cheesecake





Yield: Makes 12 to 16 servings





Ingredients:


1-1/2vanilla wafer crumbs


1/4cup powdered sugar


1/4cup (1/2 stick) butter, melted


1/2cup finely chopped toasted pecans*


1-1/4cups packed brown sugar


2tablespoons all-purpose flour


3packages (8 ounces each) cream cheese, softened


3eggs, lightly beaten


1-1/2teaspoons vanilla


1square (1 ounce) unsweetened chocolate, melted


20to 25 pecan halves (1/2 cup)


Caramel ice cream topping





Preparation:


1.Preheat oven to 350°F.


2.For crust, combine crumbs, powdered sugar, butter and pecans in large bowl; mix well. Press mixture onto bottom and up side of ungreased 9-inch springform pan. Bake 10 to 15 minutes or until lightly browned. Transfer to wire rack.


3.For filling, combine brown sugar and flour in small bowl; mix well. Beat cream cheese in large bowl with electric mixer at low speed until fluffy; gradually add brown sugar mixture. Add eggs and vanilla; beat just until blended. Remove 1 cup batter to small bowl; stir in chocolate. Pour remaining plain batter over warm crust.


4.Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marbleize. Arrange pecan halves around edge. Bake 45 to 55 minutes or until set. Loosen cake from side of pan. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve.


5.To serve, remove side of pan. Glaze top of cheesecake with caramel topping.I am searching for rich chocolate individual dessert recipes?
You might like ';Opera Cake';. This is a rich multi-layered chocolate cake!!





Gioconda biscuit





125 g non bleached powdered almonds


125 g sugar


30 g flour


4 egg yolks


25 g butter


4 egg whites


20 g sugar





Chocolate ganache





5 g instant coffee


200 g bittersweet couverture chocolate


150 g 35% cream





Coffee buttercream





15 g instant coffee


200 g sugar


70 g water


2 eggs


200 g unsalted butter





Glazing


80 g bittersweet couverture


80 g 35% cream





biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250 ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.





Coffee buttercream: Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.





Chocolate ganache: Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.





Combination: Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.





Traditionally the word ';Opera'; is written on the cake. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Others choose an edible gold leaf cover giving the dessert a more ';theatrical'; touch. Jacques Torres, a star pastry chef at New York's chic Le Cirque restaurant, serves the cake with a small, 10 cm-high chocolate stove. The waiter then takes two tiny chocolate pans from the two ';burners'; on the stove and pours a fruit sauce directly on the cake.





The ';Meilleur du chef'; French website offers a very elaborate and rather difficult version of this recipe. Fortunately though, the process is illustrated with a number of explanatory pictures. The recipe for this cake can be found at http://www.cuisine-french.com/cgi/mdc/l/…
Depending how rich you want them to be, suggest you go to the website for Ghiradelli Chocolate. Other Chocolate makers might have recipes, too.
Brownie Caramel Cheesecake








INGREDIENTS


1 (9 ounce) package brownie mix


1 egg


1 tablespoon cold water


1 (14 ounce) package individually wrapped caramels, unwrapped


1 (5 ounce) can evaporated milk


2 (8 ounce) packages cream cheese, softened


1/2 cup white sugar


1 teaspoon vanilla extract


2 eggs


1 cup chocolate fudge topping


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.


In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.


Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.


In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.


Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
we made this in my chocolate class. it rocks !!!!


chocolate heaven








Baked Hot Chocolate


Serves 4





Ingredients


9 ounces 62% semisweet chocolate, finely chopped


6 tablespoons (3 ounces) unsalted butter, cut into cubes


4 large eggs


1/4 cup granulated sugar


Whipped cream (optional)





Directions





Position a rack in the middle of the oven and preheat the oven to 350 F. Arrange four 1-cup ovenproof coffee cups or mugs or 8 oz ramekins in a baking or roasting pan.


Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occassionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer then set over simmering water and stir until warm to the touch.


Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes, until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.


Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.


Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350F oven for 5 minutes, or until warm.


Serve topped with a dollop of cocoa whipped cream.
Molten Chocolate Cake Recipe courtesy The Cookworks





Unsalted butter, for cake molds


2 tablespoons cocoa powder


3 ounces extra-bitter chocolate, finely chopped


3 ounces unsalted butter


2 eggs


2 egg yolks


3 ounces sugar


1 1/2 ounces all-purpose flour


Serving suggestion: Espresso Creme Anglaise, recipe follows


Special equipment: 5 (2 by 2 1/4-inch) round molds and an electric mixer








Preheat the oven to 400 degrees F.


Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.





Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.





Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.


Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.





The tops will have cracks, the sides will be set, but the centers will be very soft.


Serve immediately and drizzle with Espresso Creme Anglaise.








Espresso Creme Anglaise:


3 egg yolks


1/3 cup sugar


1 1/2 cups light cream


3 tablespoons brewed espresso





Whisk the yolks and the sugar together until thickened and pale yellow.


In a small pot warm the cream just to the boiling point over medium heat.





While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.





Yield: 2 cups


Preparation Time: 10 minutes


Cooking Time: 10 minutes