I eat squares of semi sweet baking chocolate....or a handful of chocolate chips....and when I open a package of chocolate pudding mix and eat that with a wet finger, you KNOW it's bad!....
Haven't been that desperate in a long time...I have big chunks of semi sweet Lindt or ghiardelli or Dove hidden all over!
Linda C

Tonight I was having that such craving that I simmered some heavy cream, poured it over bittersweet chocolate, stirred and "drank"...
But like Linda, couple of hunks of the chocolate or a handful or two of semi sweet chocolate chips. LOL

I love a good brownie!

Chocolate's not one of my favorite flavors, but even I love a good rich brownie. Or a chocolate cake with port sauce.

The recipe is from Ficklin Cellars website. Um...*whistles*...I've never used Ficklin port in it. We usually buy other brands. Guess I shouldn't admit that, huh? Eh, maybe I'll buy a bottle one day to see how theirs is. The cake is good, though.

FICKLIN PORT CHOCOLATE CAKE WITH CHOCOLATE SAUCE

This is a confection of chocolate sauce on dense-chocolate brownie-like wedges. It is a delicious and exotic dessert, with intense chocolate flavors in harmony with the spirit and vibrancy of Ficklin's port wine. Serves 12.

2 ounces (2 squares) unsweetened baking chocolate
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sifted all-purpose flour
1/2 cup chopped walnuts (optional)
Port chocolate sauce (recipe below)

Coarsely chop chocolate squares. Heat butter in a heavy saucepan over medium-low heat until half melted. Add chocolate and stir with a wooden spoon until chocolate and butter are melted and blended. Remove from heat. Stir in sugar, stirring until dissolved. Add eggs, one at a time, and beat with spoon after each addition until mixture is thoroughly combined and shiny. Stir in vanilla and salt. Stir in flour. Turn into a buttered 9-inch round layer cake pan and spread smooth. Bake in a 350 F. oven until slightly firm to touch and toothpick inserted in center shows mixture is a little moist, about 25 minutes. Let cool
in pan on a rack. To serve: Cut into wedges and top each with warm sauce.

FICKLIN PORT CHOCOLATE SAUCE
Combine in top part of double boiler over hot (not boiling) water 1 package (4 ounces) sweet baking chocolate, coarsely chopped, and 1/2 cup Ficklin Tinta Port. Heat and whisk until smooth. Makes about 1 cup, or topping for 6 to 8
dessert servings.

Note: The sauce is the consistency of syrup. It is an excellent topping for vanilla ice cream, egg-white butter cake or pound cake.

I took care of that today by baking White Chocolate Macadamia Brownies. They're so rich one small square was more than enough. Half went onto the plate and half went into the freezer.

This recipe is all over the internet in various incarnations. Emeril may have introduced it, but I've seen multiple versions.

Some versions call for two cups sugar but I can't imagine using that much. I also skipped the vanilla. With all the chocolate and the macadamias I thought it would be wasted.

I used cake flour which makes a lighter puffier bar. In ascending order bleached white all-purpose or unbleached white all-purpose would make browner more crispy bars.

White Chocolate Macadamia Brownies

Serving Size : 48
Categories : Cookies  Bar Desserts  Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unsalted Butter
10 oz White chocolate -- broken in pieces
1 cup Sugar -- (one recipe calls for 2 cups)
4 teaspoons Vanilla extract -- (one recipe calls for 2)
4 large Eggs
2 cups Flour
1 cup macadamia nuts
1 cup milk chocolate chips

Preheat oven to 325 F. Line a 13 x 9 x2 pan with foil, including sides and lightly grease.

Melt butter and chocolate in microwave or double boiler over low heat until mixture is smooth, stirring
often. (Turn down to simmer; watch carefully so chocolate doesn't overheat.) Remove from heat and stir in sugar and vanilla. Transfer to a large bowl.

Beat eggs lightly and add to chocolate mixture. Stir well. (Mixture may appear curdled, but that's ok.) Add flour, chips and nuts and stir just to combine.

Transfer batter to pan and bake 30 - 35 minutes or until pale golden.

Cool completely and lift out of pan with foil; peel away foil and cut into squares.

Yield: 48 squares.

Carol

Dangit! Just thinking about it starts a craving.

Top choices for me, in the dessert catagory:
No Bake Cookies
Brownies
Chocolate Bread Pudding
MLC's
Flourless Cake
Chocolate Pudding
Fudge Pie

When it's warm out I love a dark, rich chocolate malt.

Nancy

What LindaC said. I go for the baker's semi-sweet chocolate squares. Hey, it's health food, or so they say.

Sally

Candy Bar Brownies
Fudge Pie
Reese Cups
Buckeye Balls

What about Molten Lava Cakes (MLC's)?

Molten Lava Cakes
5 - 6 ounces dark chocolate
6 tablespoons butter
1/2 cup sugar
2 eggs
1/2 cup flour
Optional: Whipped or ice cream
PREPARATION:
Preheat oven to 400 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly beat eggs. Add some chocolate mixture to eggs to temper eggs.
Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.