Rich Chocolate Tart

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78 Calories Cocoa Fudge Cookies

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Cafe Au Lait Pudding

Mississippi Mud Cake

Triple Chocolate Mousse

Chocolate banana cream pie with peanut-butter graham crust

Boudin Bakery's brownies

BLD's hot fudge brownie sundae

Canter's chocolate cheesecake

Servings: 8

Note: Adapted from Grace Bauer's "Los Angeles Classic Desserts." The recipe works best with mini chocolate chips, though standard-size chocolate chips can be substituted.

Graham cracker crust

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

Mocha Pudding Cake

Mocha Pudding Cake
(adapted from Baking Bites)
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup cocoa powder, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 tbsp vegetable oil
2/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups hot coffee

Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa powder, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Add in milk and oil, and stir with the fork until batter is uniform and no patches of dry ingredients remain.
Sprinkle brown sugar and remaining 1/4 cup cocoa powder evenly over batter. Add vanilla to the hot coffee and pour over everything. Do not mix.
Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for about 10 minutes before serving. Serve with ice cream or whipped cream, as desired.
Leftovers, if you have them, can be stored in the fridge. Reheat before serving.
Serves 6

Chocolate-Covered Cheesecake Bites

Servings: 48 bites

Ingredients

• Crust
• 1  cup graham cracker crumbs
• 1/4  cup chopped pecans
• 1/4  cup butter, melted
• Filling
• 2  packages (8 oz each) cream cheese, softened
• 1/2  cup sugar
• 1  teaspoon grated orange peel
• 1/4  cup sour cream
• 1/2  teaspoon vanilla
• 2  eggs
• Coating
• 24  oz semisweet chocolate, chopped
• 3  tablespoons shortening

Directions

1. 1Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
2. 2In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
3. 3Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
4. 4Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
5. 5In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
6. 6Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
7. 7Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

Fudge Pudding Cake

1 Cup flour

2 tsp baking powder
1/4 tsp salt

3/4 Cup granulated sugar
2 Tbl cocoa powder

1/2 Cup milk

2 Tbl vegetable oil

1 Cup chopped nuts (optional)

1 Cup brown sugar

1/4 Cup cocoa powder

1 3/4 Cup HOT water

Using a fork or whisk, combine first 5 ingredients in a round casserole baking dish. Then stir in milk, oil & nuts to make a batter. In a separate small bowl, combine the brown sugar and cocoa, sprinkle over batter. Pour the hot water over all (do not stir!). Bake 350' for 30-40 minutes. Serve warm or cold.

Chocolate Pudding Cake

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 cup milk
2 tablespoons butter, melted
1 tsp vanilla
1 cup brown sugar
1/4 cup unsweetened cocoa powder
2 cups hot water

Preheat oven to 325 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa.
Stir in the milk, melted butter & vanilla. Spread evenly into the prepared pan.
In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan.
Pour the hot water over the entire pan of batter.
Bake for 40 minutes in the preheated oven.
The cake is done when the cake part is on top and the bottom is of a pudding consistency.

Warm Chocolate Pudding Cakes with Caramel Sauce

Serves 4

• 6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
• 1/3 cup sugar, plus more for ramekins
• 6 ounces bittersweet chocolate, chopped
• 2 large eggs plus 2 large egg yolks
• 1/4 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon coarse salt
• Caramel Sauce, for serving
• Whipped cream, for serving

Directions

1. Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
2. In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
3. Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
4. In a medium saucepan, heat 1 cup over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.

Helpful Hint

For the best texture, don't overbake them. Lightly coating the ramekins with sugar helps the cakes rise as they bake and makes them easy to unmold before serving, if you like.

Caramel Sauce

Makes 2 cups

• 1 cup sugar
• 6 tablespoons (3/4 stick) cold unsalted butter, cubed
• 1/2 teaspoon coarse salt
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream

Directions

1. In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
   
2. Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
   
3. Whisk in heavy cream.
   
4. Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
   

Read more at Marthastewart.com: Caramel Sauce - Martha Stewart Recipes

Read more at Marthastewart.com: Warm Chocolate Pudding Cakes with Caramel Sauce - Martha Stewart Recipes