Senin

Ingredients 12 oz ripe avocado flesh 1 1/2 tbsp dutch cocoa powder, or sub regular cocoa 8-10 oz chocolate chips or bars 1/4 tsp salt 2-3 tbsp sweetener of choice 1 tsp pure vanilla extract (omit if desired) Instructions Feel free to use your favorite store-bought or homemade crust, or keep it crustless and serve in ramekins. Here is the crust recipe I used: 1 1/2 cups nuts of choice, 1 cup dates or dried fruit, 1/8 tsp salt, 2 tbsp dutch cocoa or 3 tbsp regular unsweetened. Combine all crust ingredients in a food processor until fine crumbles form, then press into a lined 8-or-9-inch springform pan. For the pie, first carefully melt the chocolate. Add all pie ingredients to a blender or food processor, and blend until completely smooth. Pour over the crust, and refrigerate until firm. Store leftovers covered in the fridge 3-4 days. This article and recipe adapted from this site

Ingredients 1/2 cup (115g) unsalted butter, softened to room temperature 4 cups (480g) confectioners’ sugar 3 Tablespoons (45ml) heavy cream or half-and-half 1 and 1/2 teaspoons pure vanilla extract 1/2 teaspoon almond extract pinch salt, to taste four 4-ounce semi-sweet chocolate bars (450g), coarsely chopped* 1 teaspoon vegetable oil Instructions In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. Taste, then beat in a pinch of salt if needed. (It’s supposed to be very sweet!) The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling makes shaping the buttercream filling a little easier. Line 1-...

Ingredients 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs) For the Filling: 2 lbs ricotta cheese 4 eggs 3/4 cup sugar 1 tsp. pure vanilla extract For the Frosting: 1 (3.9 oz) package instant chocolate pudding mix 1 cup cold milk 16 oz. frozen whipped topping, thawed (such as Cool Whip) Instructions Prepare the Cake Batter: Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet). Prepare the Filling: In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth. Carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover cake as best you can (the la...