Godiva Dream Cheesecake

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Yield: 14 servings
Difficulty: Intermediate
Preparation: 2 hours plus chilling overnight
Special Equipment: 9" springform pan

Triple-Layer GODIVA Dream Cheesecake

2 cups crushed chocolate graham crackers (about 12 crackers)
3/4 cup white sugar
1/4 cup plus 1 tablespoon butter, melted
16 ounces cream cheese, softened (2-8 ounce packages)
3 eggs
1 teaspoon vanilla extract, divided
3 ounces GODIVA Dark Melting Chocolate
1 1/3 cups sour cream, divided
1/3 firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 finely chopped pecans 5 ounces cream cheese, softened
1/4 teaspoon almond extract
1. Preheat the oven to 325°F.
2. In a bowl, combine the crushed graham crackers, 1/4 cup white sugar, and butter. After thoroughly mixing, place into 9” springform pan and press firmly into bottom and up the sides. In one bowl, combine 8 ounces cream cheese and 1/4 cup sugar together; blend well with mixer.
3. In a separate bowl, mix together 1 egg, 1/4 teaspoon vanilla extract, melted GODIVA Dark Chocolate Callets, and 1/3 cup sour cream. Mix the two bowls together and blend well. Spoon evenly over chocolate graham cracker crust.
4. Combine the last 8-ounce package of cream cheese in a bowl with the brown sugar and flour; beat until the mixture is fluffy. In a separate bowl blend together 1 egg, 1/2 teaspoon vanilla extract, and finely chopped pecans. Mix the two bowls together and blend well. Spoon over the chocolate layer of cheese cake in the springform pan.
5. To create the final layer, combine 5 ounces of cream cheese and 1/4 cup sugar; beat until well mixed. Add the remaining egg to the mixture and beat again. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and the almond extract. When all ingredients are mixed thoroughly, add to the pecan layer of cheesecake. Bake in the preheated over for 1 hour. Let cool for 1 hour on wire rack.

GODIVA Dark Chocolate Dream Glaze

Even bad lighting and a camera-phone can't ruin this beauty!

6 ounces GODIVA Dark Melting Chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Combine the GODIVA Dark Chocolate Callets and butter in a double boiler. Bring the water to a boil, and reduce the heat to medium. Begin to stir the GODIVA Dark Chocolate Callets and the butter until smooth, in order to prevent burning. Remove from the heat. In a separate large bowl, add the remaining ingredients. Once thoroughly mixed, add the melted chocolate mixture, and stir until smooth. After the cake is completely chilled (4-6 hours), spread the warm chocolate glaze over the cheesecake.

The Elders got lucky tonight!

My Notes:   I used semi-sweet chocolate chips instead of the Godiva Dark melting chocolate chacettes.  It was more easily accessible and affordable, yet still delectable!  It looks complicated, but it really isn't. You have to use two bowls for each layer, so I just quickly washed out the two I used in between layers rather than dirtying a dozen bowls.  It really is not that labor intensive or difficult.  But oh-so-worth-it!  My butt is regretting that I made it! :)

Death by Chocolate

My Notes:  I found this little gem on Pinterest.  I've made some notes on the recipe itself for what I did a little different. Mine seemed to turn out a little more moist and rich than the picture with the recipe (mine is the bottom pic. We ate it too fast to take any pics of the cut product.)  The recipe says to eat cold, but I think it was more moist and delectable eaten a little warm. And don't forget the homemade whipped cream (with a little vanilla and a dash of cinnamon)!

Zucchini Brownies

found on allrecipes.com

Prep Time:
15 Min.

Cook Time:
30 Min

Ready In:
45 Min

Original Recipe Yield 1 9x13 Pan 

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
•  
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Nutritional Information

Amount Per Serving  Calories: 209 | Total Fat: 8.6g | Cholesterol: < 1mg

My Notes: In an attempt to make these even healthier, I made a few substitutions and nixed the frosting for a powdered sugar dusting.  1/2 of the flour was whole wheat, 1/2 of the sugar was brown, and I blended up applesauce really fine and replaced the oil with it.  Then I had about 1/3 of a bag of choc chips left over that I dumped in. What isn't better with some chocolate chips in is?!  After mixing, it appeared way too dry, so, in an attempt to make sure they were fudgy, I added an egg.  Woops. I should have read down in the comments of the recipe, first.  Eggs actually MAKE it cakey!  They turned out good, the hubby will eat them (though he doesn't know how healthy they are), and the kids love them.   Apparently the zucchini "sweats" (I know, a gross term when talking food) during baking, and creates the moisture needed to make them fudgy.  Next time I'll leave out the egg, but keep the other substitutions, or maybe try agave in place of the sugar all together.

Raspberry Ganache Cake

Jen Brady's rendition

I started the week off getting up and running before work.  Great goal.  Great intentions. It lasted 2 days.  Although I WILL get back to it, I ended the fabulously successfully work-out week my making this beautifully delectable creation.

I will admit, the idea was not my own. I attended a function a couple of weeks ago where a rendition of this cake was served. I was not able to get the recipe, so I set out to figure it out on my own.  So here is my version of it...It is quite easy, only slightly more time consuming than the average cake with frosting, but not much.

Cake:
Vanilla flavor or White Flavor cake mix of your choice (or you could make one from scratch)
-Make cake according to directions on box. Cool completely!
-Prepare Ganache (see below).  Let cool slightly while stirring occasionally and doing the next step.
-If you made 2 rounds, slice off the tops to make each layer level.  I sliced one a bit thinner than the other to have uneven layers. If you made 1 rectangular, slice off the top to make it level, and then slice whole cake into two layers.  Carefully remove the top layer and set aside.
-Ganache should still be smooth, but a little thicker now than when first made.  You want it to be about pudding consistency.
-Pour most of the ganache onto the middle of the cake, small amounts at a time.  With a spatula, work in a circular motion to spread the ganache out toward the edges, adding more as needed.  Be careful to keep enough ganach on the cake at all times to create a thick layer, and not to lift up crumbs.  Try  not to let any drip down the edge, but stop spreading right before you get to the edge.  Reserve enough ganache to drizzle over the top.
-Place top layer of cake over the ganache.  Chill for a few minutes to help ganache set and not drip down the sides after having the added weight of the 2nd layer placed on top.
-Meanwhile, make whipped cream. Whip it fairly stiff (but not to butter;-). Stir with a rubber spatula to make sure it smooths nicely, but holds shape.  When desired consistency is reached, take your cake out of the fridge.
-Frost cake with whipped cream.  Try to smooth it out as much as possible, if you want it to look pretty.
-Chop up raspberries and sprinkle over the cake.  Drizzle remaining ganache over top of cake.  (If it has gotten too thick to drizzle and does more a clump-dump, then microwave it for a few seconds and stir until it's to a good drizzling consistency.  Do this for about 10 sec at a time so you don't scorch the ganache.) Try not to let any drizzle over the edge (the warm ganache on the whipped cream will just melt it and make it not quite so pretty.)
-Whaalaa!  Admire your yummilicious creation, take a picture, and then dive in!
-Store covered in the fridge.

Ganache: (courtesy of INGRIDEVOGEL on Allrecipes.com - hope you don't mind Ingrid!)

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Whipped Cream:

• whipping cream (for this cake, I'd do at least 1 to 1 1/2 cups)
• powdered sugar (to taste)
• vanilla (to taste)

In a mixer, beat ingredients on high until whipped and fairly stiff.



Notes:
I made 2-9 in rounds this time.  The ganache recipe had just a little extra for this size. It would probably be perfect for a 9x13.  Really make sure the cake is cooled completely.  A lot of times I'll be in a rush and not cool the cake before frosting.  That won't cut it this time. It'll all fall apart on you, so make the cake part the day before if you'll be running short on time when you make it. I only had 2 raspberries that were good enough to use when I made this, and that definitely was not enough!  For 9-in round, use at least 4 raspberries, but the more the better! Next time I might try putting a thin layer of the ganache on top of the top layer, before frosting with the whipped cream. I also will probably add a little cream cheese to the whipped cream.

Molten Chocolate Lava Cake
Jen Brady
quick, easy & DELISH!

Prep: 10 min Bake 13-14
serves 4

4 squares semi-sweet baking chocolate (or equialent ozs of choc chips)
1/2 cup butter
1 cup pwdrd sugar
2 eggs
2 egg yolks
6 Tbs flour
Whipped cream to garnish

1. Preheat oven to 425. Butter 4 custard cups or souffle dishes; place on baking sheet.
2. Microwave chocolate and butter in large microwavable bowl on High 1 min, or until butter is melted. Stir with wire whisk until choc is completely melted. Stir in sugar until well blended. Whisk in eggs and yolks. Stir in flour. Divide batter among prepared custard cups.
3. Bake 13-14 min or untl sides are firm, but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately topped with whipped cream. (the recipe call for cool whip, but it would be sinful to top this with anything less than real whipped cream!)

*recipe says that the serving is 1/2 a cake per person, serving 8. Yeah, right, they're not that big to begin with, and are WAY too good to share!