Fudgy Chocolate Cream Pie

Ingredients

Original recipe makes a 9-inch pieChange Servings

• 1 (9-inch) crust, cooked
• 1 1/4 cup white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• Salt 1/4 teaspoon
• 1 1/2 cups of milk
• 4 egg yolks
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 1 tablespoon butter
• 1 teaspoon vanilla extract

 PREP 20 minutes

Cook 25 minutes

Ready in 4 hours 45 minutes Route

* In a medium saucepan, combine sugar, flour, cornstarch and salt and beat to combine. In a medium bowl, combine milk and egg yolks until smooth. Gradually beat in the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute.

* Remove from heat and add the chocolate, butter and vanilla. Stir until melted.

* Pour into pie shell. Place plastic wrap over the filling to prevent skin from forming and refrigerate for several hours. Top with meringue or whipped cream and chocolate shavings if desired.

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Tiramisu Cheesecake

Ingredients

Original recipe makes a 9-inch cheesecakeChange Servings

• 1 (12 oz) package of ladyfingers
• 4 tablespoons melted butter
• 4 tablespoons coffee liqueur
• 3 (8 ounce) packages cream cheese
• 1 (8 oz) of mascarpone cheese containing

• PREP
  30 mins
• COOK
  1 hr
• READY IN
  5 hrs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8- or 9-inch springform pan.
3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop.

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Black Pie

Ingredients

Recipe makes two layer 8 inch round cakeChange Servings

• Any use 1 2/3 cups flour
• 2/3 cup of cocoa powder unsweetened
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup buttermilk
• 1/2 cup kirschwasser
• 1/2 cup butter
• Sugar 3 1/2 cups confectioners
• 1 pinch of salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounces) pitted Bing cherries cans, drained
• Heavy whipping cream 2 cups
• 1/2 teaspoon vanilla extract
• 1 tablespoon kirsch
• 1 (1 oz) semisweet chocolate square

• PREP
  30 mins
• COOK
  40 mins
• READY IN
  2 hrs 10 mins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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