Showing posts from April, 2011

Rich Double Chocolate Torte

Note: This is so rich and decadent!  With the nut garnish, it also looks a lot more difficult than it is.  Make sure you incorporate the eggs into the cake mixture very well or your cake will rise in very strange ways.

1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten

1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. dark chocolate, chopped

2 tablespoons chopped toasted hazelnuts (filberts), walnuts or almonds


1)Grease 8-inch round cake pan.

2) In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined.

3) Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

4) Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

5) Carefully run knife aro…

Luscious Lemon Cheesecake

Note: This is easy and comes together quickly.  Fresh lemon makes a difference!

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
1 Pre-Made Graham Cracker Pie Crust (6 oz.)

1) Beat together cream cheese, sugar, vanilla, lemon zest and juiceuntil well blended.  Add eggs and stir until incorporated.
2) Pour the mixture into the pie crust
3) Bake for 40 minutes in a preheated oven at 350 degrees.  Cool and then refrigerate for at least 3 hours, overnight if possible.  The longer it sits, the better the flavors will meld!