Are you a chocolate lover? If so, you’re in luck, because today I’m posting a Chocolate Smorgasbord, just in time for Valentine’s Day baking!

Did you know there are people in existence who honestly don’t like chocolate? I know. It’s hard to believe, but true. At first I thought it was myth, but now I’ve met more than one of these unique non-chocolate-loving individuals. They’re lovely people, just missing the chocolate gene. (While others of us are minus the brussel sprout one.)

So today I’ve posted some of my all-time favorite chocolate recipes. For those of us who love chocolate. There’s something to tempt everyone. Hope this Chocolate Smorgasbord inspires you to get baking in the kitchen today!

This Chocolate Raspberry Tart tastes every bit as decadent as it looks.  Spectacular with coffee. While this Chocolate Raspberry Tart has several steps, it’s not difficult to make and I give you step by step instructions. This would be such a nice touch on your dessert table. (Just sayin’.)

The luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top. Bake this in a tube pan, let it cool completely. Fill the center hole with ganache icing first, then pour the rest over the top, let it cascade down the sides. Yeah. There’s cocoa in that ganache. Cocoa in the cake. Also chocolate pudding and chocolate chips. Chocolate on steroids. If you’re looking for the best chocolate cake recipe, this is by far the best one I’ve made.

If you’re a chocolate mint lover like me, you’ll adore these rich Dark Chocolate Mint Brownies. First, a layer of luscious brownie with just a “hint of mint.” (Poet: me!) Then, a minty icing layer. And finally (drumroll please)…. a thin layer of bittersweet chocolate that cuts the sweet. Sophisticated. And decadent. Yes, it’s three layers. But it’s three easy layers.

No matter how you say pecan, Salted Caramel Pecan Turtles make such a beautiful presentation. (And they don’t taste half bad either.) No candy thermometer is needed for this recipe. Soft caramel candies are flattened and placed on top of toasted pecans, then quickly melted in the oven. Perfect in a candy box or on the dessert table. The toasted pecans and sweet caramel complement each other perfectly. Top with bittersweet chocolate and it’s oh-my-word over the top. Sprinkle on a few sea salt flakes for a sophisticated palette. Or not. Either way, divine!

Seriously, a box mix just doesn’t hold a candle to my Aunt Pinkie’s Famous Fudgy Brownies. These have all the goodies: butter, flour, sugar, eggs, vanilla and unsweetened baking chocolate. And a bonus: chocolate chips. Yeah. Delicious chocolate fudgy overload. One great thing about these brownies is they stay soft and fresh for days. (If they last that long.) It must be the pure butter.

So here’s a decadent recipe: Boston Cream Eclair Cake. It looks grand, but trust me, you can easily make it too. This simple recipe was given to me by dear Italian friends in Rhode Island many years ago. It’s such a crowd pleaser, gorgeous and delicious. There are three simple parts to the Boston Cream Éclair Cake: the pastry crust, the cream filling and the rich chocolate frosting. You can make this dessert all at once or in stages.

And finally, there are so many reasons that make the 29 Minute Decadent Chocolate Sheet Cake such a winner.  You can’t go wrong with chocolate, any way you slice it. It’s rich, delicious and bakes in the oven for just twelve minutes. When the cake tests done, mix the fudgy icing, then spread it on the warm cake. It oozes into every nook and cranny with absolutely irresistible crowd pleasing results. Oooo la la! It couldn’t be faster and easier. Or yummier! It’s a blue ribbon winner every time, best enjoyed with a tall glass of icy cold milk. Trust me, you’ll spend more time sharing this recipe than actually baking the cake.

Sure hope you found some baking inspiration in this Chocolate Smorgasbord today, and happy baking!

You may also like: Indulgent Flourless Chocolate Cake

The post Chocolate Smorgasbord appeared first on Through Her Looking Glass.

I love a stunning dessert. Yes I do. This Chocolate Raspberry Tart tastes every bit as decadent as it looks. Nothing better than a great meal with fine company followed by a really spectacular dessert and coffee.

While this Chocolate Raspberry Tart has several steps, it’s not difficult to make. And it’s a nice touch on the dessert table.

Mix the crust and roll it out

Fit to the tart pan and trim off excess

Bake the crust.

Whisk together the chocolate filling on the stovetop as the crust bakes.

Pour filling into baked crust.

Bake tart, then cool on rack.

Spread with raspberry jam and top with luscious raspberries. Oh my.

 Savor every decadent bite.

Print

Chocolate Raspberry Tart

Chocolate Raspberry Tart: a stunning and elegant dessert perfect for any special occasion. Tastes as spectacular as it looks.

Course Dessert

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9

Author Allie Taylor

Ingredients

• Crust:
• 1 1/4 cups flour
• pinch salt
• 1 1/2 tablespoons sugar
• 1/2 cup unsalted butter well-chilled
• 1 egg yolk lightly beaten
• 2 tablespoons very cold water
• Chocolate Filling:
• 1/2 cup unsalted butter
• 4 ounces semi-sweet chocolate coarsely chopped
• 3/4 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup half and half
• Topping:
• 1/4 cup seedless raspberry jam melted
• 1 pint fresh Driscoll's raspberries rinsed and drained

Instructions

• Grease 9 " tart pan with a removable bottom.
• In food processor, combine 1 1/4 cup flour, 1 1/2 tablespoons sugar and pinch salt.
• Add 1/2 cup butter and process 'til mixture resembles coarse meal.
• Separately, combine egg yolk and cold water.
• Gradually add to flour mixture and process just 'til dough holds together.
• Press dough into a flat disk and wrap tightly in plastic wrap.
• Chill 30 minutes.
• Preheat oven to 375 degrees.
• Using floured rolling pin, roll out on floured surface.
• Press into bottom and sides of prepared tart pan, trimming off excess.
• Line crust with foil and fill with dried beans or pie weights.
• Bake until edges are slightly browned, 10-15 minutes.
• Remove pie weights and foil, continue baking 5 more minutes, until golden brown.
• Remove from oven and cool on rack.
• Reduce oven temperature to 350 degrees.
• In heavy saucepan, melt 1/2 cup butter and chocolate over low heat.
• Add 3/4 cup sugar, 2 eggs, egg yolk and vanilla.
• Stir 'til smooth.
• Stir in half and half.
• Pour chocolate mixture into prepared pastry.
• Bake 25-30 minutes or until center is nearly set when shaken.
• Remove from oven and cool on rack to room temperature.
• Remove from pan.
• Using small brush, spread half of the melted jam over top of tart.
• Artfully arrange fresh raspberries over jam.
• Drizzle raspberries with remaining melted jam.
• Serve at room temperature or chilled

Notes

This recipe can be made a day or two ahead. Refrigerate when cool, then top with jam and raspberries just before serving.

You may also enjoy: Boston Cream Eclair Cake

The post Chocolate Raspberry Tart appeared first on Through Her Looking Glass.