If I have to cook...

Prep: 15 minutes Bake: 13 minutes Oven: 400 degrees Chill: 45 minutes Makes: 6 servings 1 3/4 C semisweet chocolate pieces 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened coca powder  Powdered sugar & raspberries (garnish 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 minuets or until firm.  2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool.  3. Form filling into 6 equal-size balls, set aside. Lightly grease and flour 6 3/4 shuffle dishes or 6 6-oz custard cups. place dishes or cups in a 15x10x1 baking pan; set aside 4. In a missing bowl beat eggs, egg yolks, s...

Add into bowl of mixer: 2/3 C sugar 2/3 C oil 2 Tbsp salt Heat liquids in microwave until lukewarm and add to mixer bowl: 2 C water 2 C milk Add 1 1/2 Tbsp active dry yeast and let activate Mix in flour (9-10 C) until dough slightly comes away from bowl and is not super sticky. Let raise 15-20 minutes, roll out and cut into rolls. Let raise another 15-20 minutes. Cook @ 365 for 20 minutes. *They will seem undercooked if you eat them hot - they'll be finished properly after they cool. *Makes a LOT - half the recipe