Chocolate Fudge Cheesecake

Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.

YIELD: Makes 2 (9-inch) cheesecakes

Ingredients:

1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze
Garnishes: fresh mint sprigs, sliced strawberries


Directions:

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Chocolate Glaze

YIELD: Makes about 2 cups

Ingredients:

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream


Directions:

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Cucina Rustica's Chocolate Trio Torte

A chocolate lover's dream come true, Cucina Rustica's torte combines smooth layers of creamy bittersweet, milk and white chocolate mousse on top of a rich chocolate cookie crust. It's divine and dangerous, all at the same time.


Total time: 1½ hours, plus time for the layers to set up

Servings: 16 to 20

Note: Adapted from a recipe by Linda Dompkowski of Cucina Rustica in Sedona, Ariz. This recipe calls for a 9-inch springform pan and clear (3-inch to 4-inch) cake collars (parchment paper can be substituted for the cake collars). Cake collars are generally available at baking supply and cooking stores. The restaurant suggests saving some of the mousse to use as a garnish for the final torte, using it to pipe rosettes; we garnished the torte in the picture with chocolate shavings.



Chocolate cookie crust

Ingredients:
3 cups chocolate cookie crumbs (from 2½ to 3 dozen chocolate graham cracker sandwich cookies, crumbled)
1/2 cup (1 stick) butter, melted


Directions:
1. Prepare the pan. Very lightly butter the bottom and sides of the pan. Line the bottom of the pan with parchment paper and the sides with the cake collars or parchment paper.

2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Using a spatula or your hands, work the butter and crumbs until well-combined.

3. Press the cookie mixture into the base of the pan, pressing it firmly to the base. Smooth around the base of the pan with the back of a spoon to form a level crust, and brush any spare crumbs from the sides of the pan. Place the pan in the freezer until ready to add a layer of mousse.


Bittersweet chocolate mousse assembly

Ingredients:
1 3/4 cups heavy cream, divided
1 1/2 teaspoons powdered gelatin
1/4 cup very cold water
8 ounces bittersweet chocolate, finely chopped
Prepared chocolate cookie crust

Directions:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
4. Place the chocolate in a large bowl.
5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined.
7. Pour the mousse over the chocolate cookie crust and return to the freezer to set up the mousse.



Milk chocolate mousse assembly

Ingredients:
1 3/4 cups heavy cream, divided
1 1/2 teaspoons powdered gelatin
1/4 cup very cold water
8 ounces milk chocolate, finely chopped
Prepared chocolate cookie crust with set bittersweet mousse layer

Directions:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
4. Place the chocolate in a large bowl.
5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined. This mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.
7. Pour the milk chocolate mousse over the bittersweet chocolate mousse and return to the freezer to set up. Be careful to freeze until the milk chocolate is set up before adding the white chocolate mousse, otherwise, the white chocolate mousse might break through the milk chocolate mousse, ruining the layers.


White chocolate mousse and final assembly

Ingredients:
1 3/4 cups heavy cream, divided
1 1/2 teaspoons powdered gelatin
1/4 cup very cold water
8 ounces white chocolate, finely chopped
Prepared chocolate cookie crust with set bittersweet and milk chocolate mousse layers

Directions:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
4. Place the chocolate in a large bowl.
5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined. Like the milk chocolate mousse, this mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.
7. Pour the white chocolate mousse over the milk chocolate mousse and return to the freezer. Freeze the completed torte until completely set before unmolding.



Nutritional Information:
Each of 20 servings: 515 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 42 grams fat; 25 grams saturated fat; 106 mg cholesterol; 21 grams sugar; 163 mg sodium.

Chocolate Decadence

The simplicity of this dessert belies its sumptuousness. It uses ingredients you're likely to have on hand. The easy procedure requires no mixer. If you don't have 2-ounce ramekins, you can make the dessert in a regular-sized muffin pan.


YIELD: 4 servings


Ingredients:

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips


Directions:

Preheat oven to 350°.

Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Vanilla Bean Pudding

Vanilla beans can be expensive, but their superior flavor is worth the investment. Substitute vanilla paste or one teaspoon real vanilla extract if necessary. Stir extract in with the butter.


YIELD: 6 servings (serving size: 1/2 cup)


Ingredients:

2 1/2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup half-and-half
2 large egg yolks
4 teaspoons butter


Directions:

Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.

Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).

Raspberry-Almond Torte with Chocolate Ganache

A torte is a cake enriched with nuts and often layered with jam. Almond paste is a mixture of ground almonds and sugar. Look for it in the baking aisle of most supermarkets.

YIELD: 12 servings (serving size: 1 torte slice and 1 tablespoon raspberry mixture)


Ingredients:

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites

Filling:
1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted

Ganache:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped


Directions:

Preheat oven to 350°.

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.

Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.


Nutritional Information:

Amount per serving
Calories: 313
Calories from fat: 30%
Fat: 10.3g
Saturated fat: 5.7g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 4.7g
Carbohydrate: 52.5g
Fiber: 1.6g
Cholesterol: 69mg
Iron: 2.1mg
Sodium: 149mg
Calcium: 69mg

Blueberry-Peach Galettes

The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.


YIELD: 2 galettes, 16 servings (serving size: 1 wedge)


Ingredients:

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar


Directions:

Preheat oven to 425°.

Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.


Nutritional Information:

Amount per serving
Calories: 232
Calories from fat: 29%
Fat: 7.6g
Saturated fat: 1.9g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 2g
Protein: 2.1g
Carbohydrate: 40.6g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 124mg
Calcium: 6mg

Cookie Baking Tip #6

Use cooled baking sheets.

Cool baking sheets between batches before reusing; wipe the surface of each with a paper towel.

Cookie Baking Tip #5

Make a better bar.

To make brownies and bar cookies, line a baking pan with heavy-duty aluminum foil; allow several inches to extend over the sides. Lightly grease the foil. Spread the batter evenly in the pan; bake and cool. Lift from the pan, using edges of the foil. Press down the foil sides; cut cookies into the desired size and shape with a dough scraper (available at kitchen-supply stores).

Cookie Baking Tip #4

Don't overload the oven.

Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.

Cookie Baking Tip #3

Purchase parchment paper.

Use parchment paper to eliminate the need for greasing baking sheets. It also promotes even browning.

Cookie Baking Tip #2

Great baking sheets properly.

Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter or margarine products labeled as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine and do not give satisfactory results.

Caramel Cuts

These easy to make, chewy blonde brownies are sure to be a hit with you and your friends.

Ingredients:

1/2 cup melted butter
2 cups brown sugar
2 eggs
2 cups flour
2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt


Directions:

Preheat oven to 350 degrees. Combine butter and sugar. Add other ingredients and mix well. Bake in greased 15 1/2 x 10 1/2 x 1 inch pan for 25 minutes. Cool and cut into bars.

Cookie Baking Tip #1

Choose baking sheets wisely.

Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time.