recipe with chocolate?

BAILEY'S IRISH CREAM CHOCOLATE TRUFFLES 1/4 cup Bailey's Irish Cream 12 oz semisweet chocolate chips 1/4 c heavy cream 1 T butter 2 egg yolks Melt chocolate over very low heat. Stir in Bailey's and cream. Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter. Refrigerate overnight, or several hours. Using two large spoons or a small ice cream scoop, form small balls. Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely. UNSURPASSABLE CHOCOLATE MERINGUE PIE 1 baked 12 inch pie shell made with 2 c. flour 1 tsp. salt 2/3 c. Crisco 5-6 tbsp. cold water FILLING: 2 c. milk 4 eggs, separated 1/2 c. flour 3/4 tsp. salt 2 c. white sugar 4 tbsp. butter 3 blocks unsweetened chocolate 1 tsp. vanilla Scald the milk in a small pan. Beat egg yolks in small bowl. Mix flour, salt and sugar in double boiler. Add egg yolks and stir. Add scalded milk, stirring well. Add butter and chocolate; cook until thick, stirring often. When mixture is thick, add vanilla. Pour into baked pie shell. Use 4 egg whites, 4 tablespoons sugar, dash salt, 1/2 teaspoon cream of tartar and 1/2 teaspoon vanilla to make meringue. Bake 15 minutes in 275 degree oven. ENJOY

How about this? No-fat Chocolate Souffle Cake 1 nonstick vegetable oil spray 14 tablespoon sugar 2/3 cup walnuts; toasted 1/2 cup unsweetened cocoa powder 3 tablespoon vegetable oil 8 large egg whites 1 pinch salt 1 powdered sugar Preheat oven to 350 F. Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper. Spread pan and paper with vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely grind nuts with 2 tablespoons sugar in processor. Transfer nut mixture to large bowl. Mix in 10 tablespoons sugar and cocoa, then oil. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Fold whites into cocoa mixture in 3 additions. Spoon batter into prepared pan; smooth top. Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool cake in pan on rack about 30 minutes. (Cake may fall.) Cut around pan sides to loosen cake. Remove sides of pan and cool cake completely. Sprinkle cake with powdered sugar.