Chocolate-Toffee Ice Cream Squares

Ingredients

1  roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3/4  cup chocolate-coated toffee bits
1 1/2cups whipping cream
3 tablespoons powdered sugar
1 quart (4 cups) chocolate ice cream, slightly softened
1jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature

Steps

1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13×9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
2 Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
3 In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
4 Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. For squares, cut into 5 rows by 3 rows. Store in freezer.

(www.pillsbury.com)

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Chocolate Layer Cake

Ingredients-

Cake Layers

2 cup(s) all-purpose flour
1 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
1 cup(s) packed brown sugar
1 cup(s) granulated sugar
3 large eggs
2 teaspoon(s) vanilla extract
1 1/2 cup(s) low-fat buttermilk

Frosting

1/3 cup(s) unsweetened cocoa
1/3 cup(s) boiling water
1 cup(s) (2 sticks) butter or margarine, softened
2 tablespoon(s) confectioners’ sugar
12ounce(s) semisweet chocolate, melted and cooled



Preparation-

To prepare cake layers:

Preheat oven up to 350°F. Take three 8-inches round cake pans and grease them. Line bottoms of the pans with grease paper. Dust pans with flour.
Take another sheet of grease paper, combine flour, baking soda, cocoa, and salt on it. With mixer at low speed in a large bowl, beat brown and granulated sugars with buttertill it gets blended. Gradually enhance the speed to high; beat 5 minutes or until light pale and fuzzy, scrape the bowl with rubber spatula often. Now reduce speed to medium-low; add eggs, 1 each at a time, beat completely after each addition. Now add vanilla and blend it as well. Add flour mixture alternately with buttermilk, grind until batter is smoothbeginning and ending with flour mixture, scrape the bowl with rubber spatula.
Spoon batter into the prepared pans. If necessary place the 2 pans on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake it for 22 to 25 minutes or till the toothpick inserted in center of cake comes out easily. Keep the pans on wire racks for 10 minutes to cool it down. With small knife, softens the layers from the edges of pans. Carefully uncover and discard grease paper; cool down it completely, for another 45 minutes. Bring to room temperature before frosting cake.

Meanwhile, prepare frosting:

In small bowl, mix cocoa powder and boiling water, stir it till it becomes smooth. Beat butter and confectioners’ sugar 5 minutes or until fluffy at a medium low speed. Reduce speed to medium-low and combine melted chocolate, then cocoa mixture, beating till it gets smooth while scraping bowl with rubber spatula. Refrigerate until just stiff enough to spread.

Assemble cake:

Place 1 cake layer bottom side up on plate of cake; spread with 1/3 cup frosting.
Top with second layer, bottom side up; spread with 1/3 cup frosting.
Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.

(www.yotrythis.com)

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Chocolate Cream Cakes

These individual cakes satisfy a sweet tooth with their decadent chocolate cream.

Ingredients

Cakes

1 1/2 cup(s) all-purpose flour
Baking spray
1 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) sour cream
1/3 cup(s) canola oil
1 large egg
1 1/2 teaspoon(s) cider vinegar
1 1/2 teaspoon(s) vanilla extract

Filling

1/2 teaspoon(s) unflavored gelatin
1 1/2 tablespoon(s) cold water
2 ounce(s) white chocolate, finely chopped
3/4 cup(s) heavy cream

Glaze

6 ounce(s) bittersweet chocolate, chopped
1/2 cup(s) heavy cream
2 tablespoon(s) light corn syrup
2 ounce(s) white chocolate, for decoration, finely chopped

Directions

Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.
With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.
Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.
Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.

(www.delish.com)

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Chocolate and cranberry roulade

Ingredients :

For the roulade
5 free-range egg whites
110g/4oz icing sugar, plus 1 tbsp for the filling
40g/1½oz caster sugar
2 tsp cornflour, sieved
1 tbsp cocoa powder
400ml/14fl oz double cream
1 vanilla pod, split, seeds scraped out
150ml/5fl oz raspberries, puréed
200g/7oz dried cranberries

To serve
icing sugar
cocoa powder
raspberries
chocolate sauce

Preparation method :

1. Preheat the oven to 150C/300F/Gas 2. Grease and line a 33cm x28cm/15in x11in Swiss roll tin with silicone or

greaseproof paper.

2. Place the egg whites into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Gradually

add the sugars until stiff peaks forms and the mixture is glossy. Whisk in the cornflour and cocoa until well combined.

3. Spoon the mixture into the tin and gently smooth the surface with a palette knife. Bake in the oven for one hour. Test

by pushing a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready.

4. Whisk the whipped cream, icing sugar and vanilla seeds in a bowl until soft peaks form when the whisk is removed.

5. Dust a large piece of greaseproof paper with icing sugar.

6. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges.

7. Spoon over the raspberry purée, then the cream and finally the cranberries. Roll up using the sheet of greaseproof

paper to help you lift the meringue. Place the roulade onto a plate and dust with the icing sugar and cocoa powder.

8. To serve, slice the roulade into thick pieces and serve with the raspberries and chocolate sauce.

(www.bbc.co.uk/food)

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Extreme Chocolate Cheesecake

For the crust:

• 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted

For the filling:

• 3 8-oz. packages cream cheese, at room temperature
• 10 oz. semisweet or bittersweet chocolate, melted and cooled
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• Chocolate shards or curls, for garnish

Make the crust:
Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

(http://www.finecooking.com/)

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Southern Devil’s Food Cake

For the Ganache

• 1 lb. semisweet chocolate (preferably 58% cacao), finely chopped
• 2 cups heavy cream
• 1 oz. (2 Tbs.) unsalted butter, softened

For the Cake

• 6 oz. (3/4 cup) unsalted butter, softened; more for the pans
• 8 oz. (1-3/4 cups) all-purpose flour; more for the pans
• 2 cups packed dark brown sugar
• 2 tsp. pure vanilla extract
• 3 large eggs, at room temperature
• 2-1/4 oz. (3/4 cup) unsweetened Dutch-processed cocoa powder
• 1-1/4 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1-1/2 cups buttermilk, preferably low fat, at room temperature
• 1/4 cup mayonnaise

Make the Ganache

Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2-quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the ganache and set aside at room temperature for at least 8 hours or overnight.

Make the Cake

Position a rack in the center of the oven and heat the oven to 350°F. Butter two 8x2-inch round cake pans and line each with a parchment round. Butter the parchment, dust with flour, and tap out any excess.

In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next

Sift the flour, cocoa powder, baking soda, and baking powder onto a piece of parchment. Add the salt to the dry ingredients after sifting.

Using the parchment as a chute, add one-quarter of the dry ingredients to the batter and mix on low speed until incorporated. Add about 1/2 cup of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk, mixing until incorporated after each addition and stopping to scrape the bowl and beater as necessary. Using a whisk, fold the mayonnaise into the batter.

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean and the sides of the cake have begun to pull away from the pan slightly, 40 to 45 minutes. Remove the pans from the oven and cool on a rack for 15 minutes. Invert the cakes onto the rack and remove the pans and parchment. Cool the cakes completely. 

Assemble the Cake

With a serrated knife, cut each cake in half horizontally. Put one of the base layers on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean while icing the cake.

Top the cake with about 1/3 cup of the ganache, spreading it evenly over the top. Add another cake layer, top with ganache, and repeat until the last layer is in place.

Spread a thin layer of ganache over the top and sides of the cake and refrigerate for 15 minutes to seal in any crumbs. Spread the remaining ganache over the top and sides. Remove the waxed paper.

(http://www.finecooking.com/)

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Hot Chocolate Layer Cake with Homemade Marshmallows

For the cake

• 6 oz. (3/4 cup) unsalted butter; more for the pans
• 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
• 3/4 cup canola oil
• 4-1/2 oz. bittersweet chocolate, finely chopped
• 3 cups granulated sugar
• 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
• 3 large eggs, at room temperature
• 3/4 cup buttermilk, at room temperature
• 2 Tbs. pure vanilla extract
• 2-1/2 tsp. baking soda
• 1/2 tsp. kosher salt

For the frosting

• 2-1/2 cups heavy cream
• 3 oz. (6 Tbs.) unsalted butter
• 1 vanilla bean, split lengthwise and seeds scraped out
• 6 oz. bittersweet chocolate, finely chopped
• 2 cups granulated sugar
• 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
• 1/2 cup Lyle’s Golden Syrup
• 1/4 tsp. kosher salt

For the marshmallows

• Three 1/4-oz. envelopes unflavored powdered gelatin
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 tsp. kosher salt
• 1 tsp. pure vanilla extract
• 1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Make the cake
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the frosting
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Make the marshmallows
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Assemble the cake
Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.

Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.

Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

(http://www.finecooking.com/)

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Chocolate Strawberry Cheesecake

• 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
• 3 Tbs. granulated sugar
• 7 Tbs. unsalted butter, melted
• 3 8-oz. packages cream cheese, at room temperature
• 1-1/4 cups strawberry purée
• 2 Tbs. all-purpose flour
• Table salt
• 1-1/4 cups granulated sugar
• 1 Tbs. pure vanilla extract
• 4 large eggs, at room temperature
• 3 oz. chopped semisweet or bittersweet chocolate
• 5 Tbs. unsalted butter
• 1 Tbs. light corn syrup

Sliced fresh strawberries, for garnish
Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, strawberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the chocolate ganache on the cheesecake and spread evenly.

Just before serving, garnish with the sliced strawberries. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

(http://www.finecooking.com/)

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Chocolate Irish Whiskey Cake

For the cake layers

Unsalted butter for the pans

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour

2 cups granulated sugar

2-5/8 oz. (3/4 cup) unsweetened natural cocoa powder

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. table salt

2 large eggs

1 cup whole milk

1/2 cup canola oil

1-1/2 tsp. pure vanilla extract

1 cup hot coffee

For the coffee-whiskey whipped cream

1 Tbs. instant espresso granules

1/4 cup Irish whiskey, such as Jameson

3 cups heavy cream

3 Tbs. packed dark brown sugar

To finish the cake

1 4-oz. block semisweet chocolate (about 1-inch thick), at room temperature

1 4-oz. block white chocolate (about 1-inch thick), at room temperature

Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line the bottoms with parchment. Butter the parchment.

In a stand mixer fitted with the whisk attachment (or in a large bowl, using an electric hand-held mixer), briefly blend the flour, sugar, cocoa, baking powder, baking soda, and salt on low speed. Add the eggs, milk, oil, and vanilla and mix at low speed, scraping the bowl as necessary, until the mixture is thick and creamy, like chocolate frosting, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed just until combined. The batter will be quite thin. Divide the batter equally among the pans.

Bake, switching positions and rotating the pans halfway through, until a tester inserted in the center of the cake comes out with only a few crumbs clinging to it and the center feels firm to the touch, 20 to 25 minutes. Let the cakes cool completely in the pans on racks.

Make the coffee-whiskey whipped cream

Clean and chill the mixing bowl and whisk attachment. In a measuring cup, stir the instant espresso into the whiskey until completely dissolved. In the chilled bowl, whip the cream, brown sugar, and whiskey mixture on medium-high speed until medium peaks form, 2 to 3 minutes.

Finish the cake

Run a thin knife around the inside edge of the cake pans and turn the cakes out onto a large cutting board; peel off the parchment.

Transfer one layer to a cake plate and spread a third of the whipped cream on top, leaving a 1/2-inch border; repeat with the second layer. Put the top layer in place and spread the remaining whipped cream out to the edge.

To make the chocolate shavings, put a piece of waxed paper or foil on a baking sheet. Microwave each block of chocolate on medium power for 20 to 30 seconds to soften slightly, then draw a vegetable peeler along the chocolate bar’s edge, letting the curls fall onto the waxed paper. Make enough curls of both colors to top the cake generously, 1-1/2 to 2-1/2 oz. each. Refrigerate the shavings to make them easier to handle.

Arrange the shavings on top of the cake and serve.

Make Ahead Tips

The baked cake layers can be wrapped in plastic and kept at room temperature for 1 day.

The assembled cake will hold for 2 hours in the refrigerator.

(http://www.finecooking.com/)

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German Chocolate Bombes

For the cake

Cooking spray
4 oz. unsweetened chocolate, chopped (about 1 cup)
1 oz. (1/4 cup) natural cocoa powder
1-1/2 cups boiling water
7 oz. (1-1/2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1-1/2 cups packed dark brown sugar
8 oz. (1 cup) unsalted butter, softened
4 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 tsp. pure vanilla extract

TIP:
This recipe contains raw eggs; if that’s a concern, buy pasteurized.

For the coconut-pecan filling

3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
3 oz. (2/3 cup) pecans, toasted and cooled
2/3 cup granulated sugar
2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks
6 large egg yolks
1 5-oz. can evaporated milk
1/2 tsp. pure vanilla extract

For the chocolate mousse

4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
3-1/2 oz. (7 Tbs.) unsalted butter
2 large eggs, separated
1 Tbs. granulated sugar
3/4 cup heavy cream
1/4 tsp. pure vanilla extract
Pinch kosher salt

For the glaze

4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
2 Tbs. light corn syrup
1 cup heavy cream


Make the cake
Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.

Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt.

Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.

Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)

Make the coconut-pecan filling
Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal.

Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)

Make the chocolate mousse
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.

Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes.

In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.

In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.

Assemble the bombes
Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet.

Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.

Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.

Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.

Glaze the bombes
Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.

Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombes no more than 8 hours in advance.)

Let the bombes sit at room temperature for about 30 minutes before serving.

(http://www.finecooking.com/)

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Chocolate-Beet Layer Cake

For the cake

2 medium beets, trimmed
1/2 Tbs. vegetable oil
6 oz. (3/4 cup) unsalted butter, softened; more for the pans
9 oz. (2 cups) unbleached all-purpose flour; more for the pans
2 oz. (2/3 cup) natural cocoa powder, such as Scharffen Berger
1 tsp. baking soda
1 tsp. kosher salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract

For the frosting

5 oz. (10 Tbs.) unsalted butter
1 cup granulated sugar
2-1/4 oz. (3/4 cup) natural cocoa powder, such as Scharffen Berger
3/4 cup heavy cream
1 tsp. instant espresso powder
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

Prepare the beets
Position a rack in the center of the oven and heat the oven to 375°F. Put the beets on a piece of foil large enough to wrap them. Drizzle with the vegetable oil and turn to coat well. Enclose the beets in the foil and roast until tender when pierced with a paring knife, about 1 hour. Let cool.

Make the cake
Reduce the oven temperature to 350°F. Coat two 9-inch round cake pans generously with softened butter. Line the bottom of the pans with parchment and coat the parchment with butter. Dust the pans with flour, tapping out any excess.

Peel and finely grate enough of the beets to yield 3/4 cup. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.

Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar on medium-low speed until fluffy, about 3 minutes. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla. Reduce the speed to low and carefully add half of the flour mixture; mix until fully incorporated. Add 1-1/4 cups hot water and the remaining flour mixture, return to medium-low speed and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.

Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks and peel off the parchment. Let the cakes cool completely.

Make the frosting
Melt the butter in a 3-quart saucepan over medium heat. Add the sugar and cocoa powder and mix until combined. Stir in the cream, espresso powder, vanilla, and salt. Bring the mixture to a simmer and cook, stirring constantly, until smooth. Pour the mixture into a bowl and cool slightly. Refrigerate, stirring every 10 minutes, until soft peaks form and the frosting is completely cool, about 1 hour.

Assemble the cake
Place one of the cakes on a cake plate and spread a generous 1/2 cup frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.

Make Ahead Tips
The beets can be roasted up to 3 days ahead and refrigerated. The cake can be assembled up to 2 days ahead. Cover with a cake dome and store at room temperature.

(http://www.finecooking.com/)

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Chocolate-Honey Ganache Layer Cake

For the cake

cooking spray
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
1-1/2 cups hot, strong brewed coffee
1 cup mild honey, such as clover
13-1/2 oz. (3 cups) unbleached all-purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, softened
3/4 cup vegetable oil
1 cup packed dark brown sugar
1 cup granulated sugar
4 large eggs, at room temperature
3/4 cup sour cream, at room temperature
2 tsp. pure vanilla extract
For the chocolate-honey ganache

1 lb. semisweet chocolate (60% cacao), finely chopped
2 cups heavy cream
1/4 cup mild honey, such as clover
2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
3 Tbs. dark rum (optional)
1 tsp. pure vanilla extract
For the chocolate curls (optional)

1 thick block semisweet chocolate
Make the cake
Position a rack in the center of the oven and heat the oven to 350°F.

Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.

Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.

Sift the flour, baking powder, baking soda, and salt into a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.

Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.

Make the ganache
Put the chocolate in a large heatproof bowl.

Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Frost the cake
Set one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake.

Make the chocolate curls
To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake.

Make Ahead Tips
For the best spreading texture, the ganache should be made 8 to 24 hours ahead. Keep covered at room temperature.

For the best flavor and texture, the cake should be made at least 1 day before serving. To store at room temperature, wrap each completely cooled layer tightly in 2 layers of plastic wrap and store for up to 2 days.

Up to 10 hours before serving, fill and frost the cake. Keep the cake at room temperature, covered with a dome, until ready to serve.

The cake layers can be frozen for up to 2 weeks: Transfer each completely cooled unfrosted layer to a 10-inch cardboard cake round and wrap tightly in 2 layers of plastic wrap, then in foil, and freeze. Up to 15 hours before serving, remove the foil but not the plastic wrap from the cake layers and thaw at room temperature. When completely thawed, unwrap, fill, and frost the cake.

If you plan to travel with this cake, it’s easier to transport if it’s refrigerated, uncovered, until the ganache is firm. To aid transport, assemble the cake on a cardboard cake round and transfer it to a covered cake carrier once it’s firm. When you arrive at your destination, put the cake on a serving plate and allow it to come to room temperature before slicing.

(http://www.finecooking.com/)

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Chocolate-Hazelnut Semifreddo

• 1 cup cold heavy cream
• 4 large egg yolks, at room temperature
• 1/2 cup granulated sugar
• 3 Tbs. whole milk
• 4 oz. dark chocolate (70% to 85%), finely ground in a food processor (1-1/4 cups)
• 1/2 cup Nutella
• 2 large egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 1/4 tsp. table salt

Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap, leaving 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners; it’s OK if there are wrinkles. The plastic will not completely cover the short sides.

Whip the cream
Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Refrigerate.

Make the zabaglione
Clean and dry the beaters. In a 4-quart saucepan, bring 1-1/2 inches of water to a boil over high heat and then lower the heat to maintain a gentle simmer. Put the egg yolks, 1/4 cup of the sugar, and the milk in a medium metal bowl and set the bowl over the pan of simmering water; make sure the bottom of the bowl doesn’t touch the water. Beat on medium speed, frequently scraping down the sides of the bowl with a silicone spatula, until the zabaglione is thick, almost doubled in volume, and the beaters leave a trail when you lift them, about 5 minutes. Remove the pan from the heat, leaving the bowl over the water. Fold the chocolate and Nutella into the zabaglione until melted and smooth. Remove the bowl from the pan and set aside.

Make the meringue
Clean and dry the beaters. Return the pan to the heat and maintain the water at a gentle simmer. Put the egg whites, the remaining 1/4 cup of sugar, the cream of tartar, and salt in a large metal bowl and set it over the pan of water. Beat on medium speed, occasionally scraping down the sides of the bowl with a clean silicone spatula, until light, fluffy, and shiny, about 3 minutes. Remove the bowl from the pan and continue beating until the meringue is very thick and billowy, about 2 minutes more.

Fold and freeze
Use a silicone spatula to gently fold the zabaglione into the meringue and then fold in the whipped cream until no streaks remain.

Scrape the mixture into the prepared pan and smooth the top with an offset spatula, scraping off excess if necessary to create a level top. Wrap the overhanging plastic over the top to cover and freeze for at least 6 hours and up to 3 days.

Unmold and serve
Peel back the plastic wrap from the top of the semifreddo. Invert the pan over a cutting board or serving platter. Lift off the pan, holding the overhanging plastic down on one side and then the other. Remove the plastic wrap. If the semifreddo looks wrinkled, warm a long knife or small offset spatula under hot running water, wipe the blade dry, and run it over the wrinkles to smooth them out.

Slice the semifreddo crosswise into 1-inch-thick pieces to serve.

(http://www.finecooking.com/)

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Chocolate Cake

INGREDIENTS
Cake:

3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:

1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
METHOD
Cake:

Preheat oven to 350°F.

1 In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.

4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting:

This part is a little harder as it is really done to taste.

1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.

2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,

3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

Assembling the cake:

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.

(http://www.simplyrecipes.com/)

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Chocolate Peanut Butter Cheesecake Ice Cream Squares

Ingredients:

• 1 1/2 cups (375 mL) chocolate baking crumbs
• 1/2 cup (125 mL) melted butter
• 1 pkg (250 g) regular or light cream cheese, softened
• 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce), refrigerated until cold
• 1 tsp (5 mL) pure vanilla extract
• 1/2 cup (125 mL) peanut butter
• 8 squares (1 oz / 28 g each) semi-sweet chocolate, melted and cooled
• 2 cups (500 mL) whipping cream, whipped

Garnish:
White and dark chocolate shavings or curls
Preparation:

1.  Combine baking crumbs and butter; press into bottom of 9-inch / 23 cm square baking pan. Bake for 8 minutes. Remove from oven, and cool on wire rack for a few minutes. Put in freezer to chill until cold, about 15 minutes.

2.  Meanwhile, with electric mixer beat cream cheese, sweetened condensed milk or caramel flavoured sauce and vanilla until smooth. Divide equally between two bowls. Stir or beat in peanut butter to one bowl, and the melted chocolate to the other half. Refrigerate until ready to use.

3.  Stir 1/2 cup (125 mL) of the whipped cream into the peanut butter mixture, and another 1/2 cup (125 mL) into the chocolate mixture. Gently fold in half of the remaining whipped cream into the chocolate mixture, and pour into crust. Put in freezer.

4.  Fold remaining whipping cream into the peanut butter mixture. Place bowl in freezer.

5.  After about a half an hour, the chocolate layer should be somewhat set. Gently spread peanut butter layer over chocolate. Freeze until very firm, about 4 – 6 hours. Keep frozen.

6.  To serve, cut into squares. Garnish with chocolate shavings or curls

(www.eaglebrand.ca)

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Chocolate Ice Cream

Ingredients

4 oz 60% baking chocolate

1/4 cup boiling water

1/3 cup unsweetened cocoa powder

1/2-cup sugar

2 cups milk

2 cups cream

Pinch of salt

1/4 teaspoon instant coffee (optional)

3 egg yolks, whisked

1 teaspoon vanilla extract

Method

1 Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

2 Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan. When the chocolate base is smooth, turn heat to medium high, stirring occasionally, wait until the base starts to steam. Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking. Once you’ve incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

3 Turn heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat. Stir in the remaining cup of cold cream, to prevent further cooking. Pour the chocolate base through a mesh strainer in to a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

4 Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.) Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise put it in the freezer for a couple hours to firm up. Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop. 

(simplyrecipes.com)

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Chocolate turtle cake

Ingredients

1box Betty Crocker™ SuperMoist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box
1bag (14 oz) caramels
1/2cup evaporated milk
1cup chopped pecans
1bag (6 oz) semisweet chocolate chips (1 cup)

Ice cream or Whipped cream, if desired

Caramel and chocolate toppings, if desired

Chopped pecans, if desired

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13×9-inch pan.
Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
(tablespoon.com)

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Chocolate Mocha Stout Cake

Ingredients

1 (18.25 oz) devil's food cake mix

1 (3.5 oz) package devil's food pudding mix

1 Tbsp instant coffee granules

8 oz stout

1/4 cup vegetable oil

4 eggs

1/2 cup confectioner's sugar

Directions

Preheat oven to 350 degrees F.  Grease and flour a 10" bundt pan.

Combine cake mix, pudding mix, and coffee granules in a large bowl.

Add beer and vegetable oil and mix lightly.

Add eggs, then beat with a mixer on high speed for 2 min, or until mixture is thick, creamy, and smooth.

Bake at 350°F for 55 min or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes, then turn onto wire rack.

Sprinkle with confectioner's sugar.

(http://forum.blackhairmedia.com/)

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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour

Cream

• 4 eggs
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet
• Chocolate (6 oz.), broken into pieces, melted, cooled

Directions
HEAT oven to 325°F.

MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-
inch pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until
well blended. Add sour cream; mix well. Add eggs, 1 at a time,
mixing after each just until blended.

RESERVE 1 cup batter. Stir chocolate into remaining batter; pour
over crust. Top with spoonfuls of reserved plain batter.

SWIRL batters with knife. Bake 40 min. or until center is almost
set. Cool. Refrigerate 4 hours.

(http://www.kraftrecipes.com)

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White and Dark Chocolate Raspberry Tart

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 tablespoons orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping cream
1 package (6 oz) white chocolate baking bars, chopped
1 bag (10 or 12 oz) frozen whole raspberries, thawed, juice reserved
1 tablespoon cornstarch
1 tablespoon sugar
1 cup fresh raspberries, if desired
2 oz semisweet baking chocolate, cut into pieces
2 tablespoons butter or margarine


Steps
1
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust
Baked Shell, using ungreased 10-inch tart pan with removable bottom or
10-inch springform pan, and pressing 1 inch up side of pan. Cool on
cooling rack 15 minutes.
2
Place orange juice in 2-quart saucepan. Sprinkle gelatin on juice; let stand
5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low
heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate
until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
3
In blender or food processor, place thawed raspberries and any juice.
Cover; blend until pureed. Set strainer over 2-cup measuring cup. Press
puree with back of spoon through strainer to remove seeds. If necessary,
add water to raspberry puree to measure 1/2 cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook over low
heat, stirring constantly, until thickened. Fold in fresh raspberries; spread
over crust. Refrigerate 15 minutes.
4
Meanwhile, in chilled large bowl, beat remaining 3/4 cup whipping cream
with electric mixer on high speed until stiff peaks form. Fold whipped
cream into white chocolate mixture. Spoon and spread over raspberry
layer. Refrigerate about 1 hour or until filling is set.
5
In 1-quart saucepan, melt semisweet chocolate and butter over low heat,
stirring frequently; carefully pour and spread over white chocolate layer.
Refrigerate at least 2 hours until set. To serve, let stand at room
temperature about 30 minutes to soften chocolate layers. Cover and
refrigerate any remaining tart. Garnish each slice with fresh raspberries
and white chocolate curls.

(http://www.pillsbury.com)

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