Guilt Free Chocolate Marble Cheesecake

Again, Self magazine delivers with this decadent dessert just in time for the holidays...

Ingredients
Crust
2 tbsp slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers

Filling
15 oz (1 3/4 cup) part-skim ricotta
8 oz lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 tsp almond extract (or to taste)
2 tbsp all-purpose flour
1/4 tsp salt
2 tbsp amaretto (if desired)
3 tbsp unsweetened cocoa powder
1/2 tsp instant-espresso powder
3 tbsp bittersweet chocolate chips

Preparation
Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs. Filling: Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

Thanks Megan, looks great!~J

Notes on wine from Jason:

Only one thing to pair with this....Port. Although I have tried a few ports from Trader Joe's I have yet to find one worth recommending. Sp pick the one you like best. If forced to recommend I'd have to go far off the beaten path. I'd offer this Pedroncelli Port Four Grapes. Anyone headed to Dry Creek for a tasting and looking for some bottles they can afford to bring home should be sure to stop and visit Pedroncelli.

Chocolate Chip Pancakes

When I was a kid we lived in Oklahoma on the same street as the Eckles.  Beckie and I were best friends with the Eckles kids and we loved sleeping over at their house.  They had a Nintendo and we loved playing with Matt, Meredith and Warren.  We also loved that in the morning Karen Eckles (their mom) would make us chocolate chip pancakes and we even got to eat ice cream on top!  Today is Karen's birthday and I thought a nice way to wish my friend a Happy Birthday was to share a chocolate chip pancake recipe.  (Maybe only add the ice cream if it is your birthday!)

4 Tablespoons melted butter

1 cup of fat free half and half (you could probably use whole milk here but I always have this on hand!)

2 eggs

2 Tablespoons sugar

1 1/4 cup whole wheat flower (this helps make them not too sweet)

3 teaspoons baking powder

2 pinches of salt

1 cup of chocolate chips (I like to use a mix of milk, dark and white like my mom does in her cookies)

Combine wet ingredients in one bowl, set a side, then combine dry.  Slowly mix them together.  Add the chocolate chips.  

Use about 1/3 cup of batter for each pancake, pour on to a medium high heat griddle (that has been buttered).   Cook on each side for about 1-2 minutes, until golden brown.  Serve with syrup, butter and powdered sugar, peanut butter (for a reese's effect) or ice cream if it's your birthday.  

Happy Birthday Karen!  

If you love that birthday banner you can get your own over at The Jewel in my Crown.   

Ghirardelli Mocha and Dark Chocolate Torte

When I was in high school my parents used to take us to San Francisco for spring break. One of our favorite things to do was to go to Ghirardelli Square and have a hot fudge sundae. I was very excited to see that the Ghirardelli web site has recipes. Here is one for a flourless chocolate mocha cake. Yum!

7 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
4 ounce(s) Milk Chocolate Baking Bar
1 tablespoon(s) instant freeze-dried coffee
3 tablespoon(s) boiling water
6 eggs, separated
2/3 cup(s) sugar
1/4 teaspoon(s) salt (optional)
2 cup(s) heavy whipping cream for frosting
1 tablespoon(s) instant freeze-dried coffee for frosting
1/4 cup(s) boiling water for frosting

Melt 6 ounces of the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside. Dissolve the 1 T coffee in boiling water; set aside. Preheat the oven to 350ºF. Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
In a large mixing bowl, whip the egg whites on medium until soft peaks form. With the mixer running, gradually add 1/3-cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.) In another large bowl, whip the yolks, the remaining 1/3-cup sugar, and the salt until thick and lemon colored, approximately 5 minutes. Slowly add 6 ounces of chocolate and 1 Tbsp coffee; beat until well blended. Gently fold ¼ of the egg whites into the yolk mixture to lighten it. Carefully but thoroughly fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans. Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes with the oven door closed. Transfer the pans to a wire rack (the centers will fall). Remove the waxed paper while the cake is warm. Cool completely.
Frosting and Garnishing: For the frosting, melt 4 ounces of milk chocolate as directed for the cake. Dissolve the coffee in 1/4 cup boiling water; add all at once to the chocolate, stirring continuously until smooth. Cool completely. In a large mixing bowl, beat the whipping cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle to the top with 1 oz Bittersweet Chocolate shavings.

Happy Birthday to my Matt

Today is Matt's birthday & at the risk of sounding totally cheesy, I love his birthday. We always have so much fun & I just love spoiling him. Matt loves dark chocolate & mint together. When I found this recipe for after eight mint cupcakes I knew it was perfect for his birthday!
Cake:
2½ oz dark chocolate
2/3 cup water
3½ oz butter, softened
1 cup brown sugar
2 eggs
½ tsp peppermint essence
1 cup self-raising flour
2 tbsp cocoa powder
1/3 cup almond meal
Mousse:
11oz dark chocolate
1 tsp peppermint essence
1½ cup thickened cream
4 eggs, separated
4 tbsp superfine (caster) sugar


Decoration:
16 thin square after eight dinner mints
cocoa powder for dusting

Put the chocolate, essence and half the cream in a large bowl over a saucepan of simmering water. Stir until chocolate melted and it is a smooth mixture. Allow to cool for 5 minutes.
While it is cooling beat the egg whites to soft peaks in a medium bowl. Then gradually add the sugar, a bit at a time, to the egg whites and beat till dissolved. In another small bowl beat the cream until thick. By now the chocolate mixture should have cooled. Lightly beat the egg yolks with a fork and stir into the chocolate mix. Next fold the cream into the chocolate mix. Now gently fold in the egg whites. Cover and refrigerate for several hours (overnight is good).
Preheat the oven to 330°F
Line a 12 cupcake pan, with cupcake papers. Take the 16 after dinner mints and cut shapes for the tops of the cakes (I have some tiny cookie cutters). Set the shapes aside. Coarsely cut up the off cuts - you need these, so don't go eating them.
Put the chocolate and water in a small saucepan. Stir over a low heat until the chocolate melts and it all combines. Using an electric beater, beat the butter, sugar, eggs and essence until smooth, light and fluffy. Sift the flour, cocoa powder and almond meal into this mixture. Add the chocolate mixture and the off-cuts of the mints. Stir until combined. Divide the mixture evenly between the cupcake tins. Bake for about 30 minutes. Remove pan from the oven, transfer cakes to a rack and cool. Fold up some collars for the cakes using foil. Lightly grease each collar - we used a very light spray of oil. Put collar around cake. (This will create a wall to hold the mousse in) Spoon mousse onto each of the cakes. Refrigerate for 4 or more hours. When ready to serve, gently remove the collars. Dust with cocoa powder. Put the chocolate cut-outs on top.
Serve with extra thick cream and/or ice-cream.

flourless chocolate cake

Here is another recipe from French Women Don't Get Fat. Flourless chocolate cake is an elegant desert, that cuts back on the calories, plus it is so rich you only need a sliver. Enjoy.

8 ounces dark chocolate

8 ounces unsalted butter, at room temperature, plus extra for buttering pan

4 large eggs

1 cup sugar

¼ cup Grand Marnier

6 tablespoons cornstarch
1. Preheat the oven to 350 degrees.
2. Brush a 4-cup ring mold or a 9-inch springform pan with butter.
3. Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.
4. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.
5. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate butter mixtures should have a similar consistency.
6. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.
7. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.
8. Serve with unsugared whipped cream.

Ballotin Chocolates

I am in love with Ballotin Chocolates, not only are their colors amazing but the flavors are unbelievable.

Lisa, the chocolatier, hand makes each chocolate from the finest, highest-quality, all-natural ingredients. The bonbons are beautiful, really works of art with spectacular flavors like: strawberry balsamic, The Player single malt scotch with dark chocolate and the flavor that is making my mouth water Salted Vanilla Caramel.

Ballotin also offers gorgeous personalized boxed chocolates for corporate gifts or wedding favors.

If you happen to be in Newburyport, Massachusetts you could visit the Ballotin Boutique and Café. What better way to spend an afternoon then sipping a hot chocolate and nibbling on a bonbon.

16 Unicorn Street in Newburyport, MA

(978) 465-3800

Happy Valentines Day

Happy Valentine's Day to all. While it is late to bake anything for Valentine's Day, I hope you always have the spirit of the holiday. Chocolate is always sexy, Matt & I have a tradition of getting take out from PF Changs for Valentine's Day dinner. After dinner we have a piece of the Great Wall of Chocolate cake. Here is the closest I can find to PF Changs recipe. I hope you make it through out the year!

5 ounces unsweetened chocolate, coarsely chopped

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla

3 large eggs, at room temperature

1 1/4 cups milk

Preheat the oven to 350 degrees F.

Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess.In a microwave-safe bowl, melt the chocolate on HIGH for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.In a large bowl, stir the flour, baking powder and salt.In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely.Place one layer on a serving plate. Spread frosting over the cake and top with the second cake layer. Frost the outside of the cake, then the top. Store in the refrigerator. Serves 12.

Chocolate Ganache Frosting

18 ounces bittersweet chocolate, finely chopped

1 1/2 cups heavy cream

1/3 cup seedless raspberry jam

1/4 cup unsalted butter, cut into 1/2-inch cubes

Pinch of salt

1 1/2 teaspoons vanilla extract

Place the chocolate in a large bowl.In a saucepan, bring the cream, raspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate it for no longer than 1 1/2 hours.

Saltine Toffee

While in Utah for Christmas, my mom & dad's neighbor's were always dropping treats by. (I admit I will not eat things from kitchen's that I do not know the people who are cooking, but lucky for me this treat came from a neighbor I know) This Christmas treat is the perfect mix of sweet & salty.

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups milk chocolate chips

Preheat oven to 400 degrees
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate. Cool completely and break into pieces.

Christmas Cookies: Chocolate-Espresso Snowcaps

I was searching for a wonderful German holiday recipe to share today, given my new married name, but alas most of the German Recipes I was coming across were a little out there for me, goose liver as a main ingredient, no thank you. These delightful little cookies come courtesy of Martha Stewart. I saw them & thought my grandpa would love these with the combination of espresso & dark chocolate. I hope you all love them too. Maybe I can think of something German tomorrow, potato pancakes anyone?

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Molten Chocolate Cakes

Matt & I went to dinner at Ruth's Chris for our one month anniversary, after our delicious dinner we were served a molten chocolate cake. It would have been perfection with a glass of port. I wanted to try to make a version. I am admittedly not a baker, I do not love to measure, but here is Nestle's version I found. It was in fact delicious.

2 tablespoons plus 3/4 cup (1 1/2 sticks) butter, divided
8 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into pieces
3 large eggs
3 large egg yolks
1/4 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Powdered sugar

PREHEAT oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with two tablespoons butter. STIR 3/4 cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet. BAKE for 12 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack. TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

Chocolate Souffle

Maybe it's the fact that our wedding is so close & I have been trying to watch what I eat but I am dying for chocolate and not just any chocolate but the yummy warm dark chocolate in souffle. Hope you enjoy this one!

7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract I love Mexican Vanilla if you can get it
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Powdered sugar for garnish
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. If you have a double boiler this would also work. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.