Chocolate Lover has recipes for chocolate cookies, cakes, brownies, pies, candy, and holiday treats. Find and buy gourmet chocolate here as well.

• Combine flour,sugar, salt and cocoa in a large bowl
• Mix water, oil and butter in a sauce pan
• Bring to a boil
• Pour into dry mix and beat until smooth
• Add buttermilk, eggs and soda
• Beat; batter will be thin
• Pour into well greased jelly roll pan
• Bake at 350 degrees F until done
• Cool on a wire rack; while still a little warm, frost with your favourite frosting

• Preheat oven to 350 degrees F.
• In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt
• Blend in milk, melted butter and vanilla; beat until smooth
• Spread into an 8 inch square pan
• In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter
• Combine hot water and kirsch; pour over batter. Do not stir
• Bake for 40 minutes, or until center is almost set. Let stand 15 minutes
• Transfer to dessert dishes and spoon pudding from bottom of pan over cake
• Serve with cherry pie filling as sauce

• Combine Butter, Chocolate and water in top of a double boiler
• Heat over simmering water till chocolate and butter melts
• Remove from heat, cool
• Sift Flour, Soda and Salt together in large bowl
• In medium size bowl, beat eggs with sour cream till blended
• Add sugar and vanilla, stir in cooled chocolate mixture
• Beat into flour mixture half at a time till smoothe. Batter will be thin
• Pour into prepared tube pan
• Preheat oven to 350 degrees
• Bake for 45 to 60 minutes or till cake springs back
• Cool in pan for 15 minutes
• Then turn out on rack to completely cool

(also works well as a layer cake, & with your favorite chocolate frosting)

2 Cups of Sugar

2 Tablespoons of Butter/Butter Substitute

2 Squares of Unsweetened Chocolate or 6 Tablespoons of Cocoa

2/3 Cup of Milk

A Few Grains of Salt

1 Teaspoon of Vanilla Flavoring

• Combine the sugar, milk, butter, salt, and grated chocolate or cocoa
• Cover mixture until the boiling point is reached
• Boil to "soft ball" stage of 234-238 deg. F.
• Add vanilla flavoring and cool without stirring to room temperature
• Beat until mixture is a creamy, rich, thick mixture that will hold its shape when dropped from a teaspoon
• Drop by teaspoon onto waxed paper, or pour into well-buttered, shallow pan
• Cool, and cut into squares

• Press crumbs on bottom and sides of 8 inch pie pan
• Bake at 350 degrees, 10 minutes, until browned
• Cool
• Combine gelatin, sweetener to equal 4 teaspoons sugar, mix with milk
• Add yolk mixture to gelatin mixture
• Cook over low heat, stirring constantly, until gelatin is dissolved
• Remove from heat
• Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown
• Cool, stirring occasionally
• Spoon into crust
• Chill until set
• Beat egg whites until frothy
• Add remaining sweetener and remaining salt
• Beat until mixture stands in peaks
• Spoon on pie in 4 equal mounds
• Broil until meringue is lightly browned
• Serve at once or well chilled

• Beat eggs slightly
• Add sweetened condensed milk, evaporated skim milk and vanilla
• Mix well
• Add flour, salt, and sugar and continue mixing
• Add chocolate syrup
• Pour 1/2 of the milk into the freezer canister
• Add mixture, less remaining milk to freezer canister
• Mix well
• Add the remaining half of the milk to the canister
• Follow instructions on ice cream maker to finish process

• Bake brownies according to package, cool
• Poke holes in brownies with fork
• Pour kahlua (or coffee) over and set pan aside
• Make mousse according to package
• Break candy bars into small pieces in food processor or by tapping them (in the wrappers) with hammer
• Crumble half the brownies in bottom of glass trifle dish (or lg. glass mixing bowl)
• Cover with 1/2 of the mousse
• Layer with 1/2 of the candy bars
• Layer with chocolate cool whip (or 1/2 of reg. Cool Whip)
• Repeat with remaining ingredients