Ok, so if you haven't noticed by now, many of us here at SA are HUGE chocoholics! So the rules of the contest are this:

1. Post the name of a Chocolate Dessert
2. Each entry must be a DIFFERENT dessert (not previously posted by you or anyone else)
3. You must have 25 posts to enter.
4. You may post as many times as you wish as long as you follow the above 3 rules.
5. If you want to include a recipe, that would be great but it is not required.
 
I will randomly choose a winner at midnight on 8/31. I will PM the winner and they will have 48 hrs to respond or an alternate winner will be chosen.
 :D  
As a special thanks to everyone who is submitting recipes, I have decided to add another $10 Starbucks GC prize. The second GC will go to my favorite chocolate recipe. I've seen some great ones so far, so please keep em comin! And Thank You to all who are entering, just reading through these posts are making me hungry!

Brownies

Chocolate Bourbon Pecan Pie
Pastry dough for a double-crusted pie (see Note)

4 Cup coarsely chopped pecans, toasted and cooled

1 1/2 lbs. semisweet chocolate, finely chopped

8 eggs

1 1/2 Cups packed light brown Domino® Sugar

1 1/4 Cups light corn syrup

1 1/2 Cups heavy cream

3 Tablespoons McCormick Pure Vanilla
 
1/2 teaspoon McCormick Gourmet Collection Saigon Cinnamon

1/8 teaspoon McCormick Gourmet Collection Ground Nutmeg

1/8 teaspoon McCormick Gourmet Collection Whole Jamaica Allspice

1/2 Cups bourbon whiskey

Line the bottom a 9 or 10 inch springform pan with parchment.

Roll the pastry dough out to fit the springform pan, all the way up the sides, using any extra dough to reinforce the sides with extra thickness. (If using unbaked commercial pie crusts, place one crust in the bottom of the springform pan. Cut the other crust into strips roughly 3-inch strips. Using moistened fingertips, join the strips to the bottom disk of dough to form the sides of the pastry shell.) Chill thoroughly.

Preheat oven to 350°F. and set oven rack for baking in lower third of oven.
 
Combine pecans with chocolate and pour enough into chilled pastry shell to fill 3/4 of the way. (Depending on the size of your springform pan, you may have some of the pecan-chocolate mixture left over.)

With an electric mixer, whisk together eggs, brown sugar, corn syrup, cream, vanilla, Cinnamon, Nutmeg, Allspice and bourbon until well-blended. Strain through a sieve and pour over the chocolate and pecans, stopping about 1/2 inch from the top of the pan (the filling rises a little in baking). With your hands, gently mix nuts and chocolate into egg mixture.

Bake 30 to 40 minutes until lightly browned. Cover with aluminum foil and bake 30 to 40 minutes until the middle of the pie "souffles" (it will puff up, and no longer look liquid in the center when lightly shaken). Total cooking time should be 1 hour to 1 1/4 hours. Chill thoroughly, preferably overnight.

Serve with lightly sweetened whipped cream or vanilla ice cream.

Note: Use either your favorite pie crust recipe or 2 unbaked commercial pie crusts from your grocer's refrigerated section.

Makes 16 servings.

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

Devil's Food Cake

Chocolate Banana Éclair Dish

1 box chocolate graham crackers
1 lg pkg Instant Vanilla pudding
2 ½ cups milk
8 oz. tub Cool Whip
4 bananas

Butter the interior of a 9x13 pan then line with crackers.
Slice 2 bananas over the crackers.  Mix pudding with the milk & whip 2 min.  Fold in Cool Whip & pour1/2 of it over the crackers.  Place a second layer of crackers over the pudding & the last two bananas. Pour the rest of the pudding over the top & top with a third layer of crackers.
Refrigerate 2 hours.
Frost with the following:

3 Tbs Cocoa      3 Tbs butter
2 tsp white syrup   1 ½ cups powdered sugar
2 tsp Vanilla      3 Tbs milk

Beat until smooth then spread over top layer of crackers. Mixture will be thin.
Refrigerate 24 hours before serving to give crackers time to soften.

Chocolate Eclairs

Chocolate / PB no bake cookies

Chocolate covered cherries

Black Forest Cake

Jack Daniels Chocolate Pecan Pie

German Chocolate cake  8)

Mexican Hot Chocolate

Chocolate Meringue Pie

Chocolate Delight


1 (18 1/2-ounce) package devil's food chocolate cake mix
3 (3 1/2-ounce) packages instant chocolate pudding mix, regular or sugar free
2 cups whipping cream
2 tablespoons confectioners' sugar
Chocolate sauce or syrup, any variety, for garnish
1 cup chopped pecans, lightly toasted

Prepare the cake mix according to package directions and bake in a 13 by 9-inch pan. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts.
Prepare the chocolate pudding according to package directions.

In a medium bowl, whip the cream with the sugar until stiff.

To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, chocolate sauce or syrup and nuts. Repeat, layering the remaining ingredients, ending with whipped cream and nuts. Drizzle decoratively with chocolate sauce or syrup.
 
Thanks to Paula Deen for this tasty cake!

Happy Sweeping and thanks to SA for all you do!