Cook Time: 30 min

Yield: 12 Servings

• 225g  golden caster sugar
• 100ml water
• 325g  plain dark chocolate
• 225g  butter
• 5 eggs
• 300g  blueberries, to serve
• 12 tsp. creme de cassis, to serve

• Heat 150g sugar gently in a pan with the measured water until dissolved into a light syrup.  Remove from the heat.
• Melt the chocolate with the butter in a bowl over a pan of simmering water.
• Pour the hot syrup into the melted chocolate, then remove from the heat.
• Whisk the rest of the sugar together with eggs until they are light and foamy and tripled in volume.
• Beat the chocolate into the whisked eggs slowly until well mixed in.
• Grease a 23cm springform cake tin and line with nonstick baking paper.
• Tip the mixture into the tin and rest the tin on a trivet in a roasting tin.
•  Three-quarters fill the roasting tin with boiling water.
• Bake in a preheated oven, 120°C (250°F), Gas Mark ½, for 50 minutes until just firm.
• Leave the cake to cool in the tin in the water.
• Serve in wedges with a few blueberries and a drizzle of crème de cassis.

Cook Time: 20 min

Yield: 6 Servings

• 250g  frozen cranberries
• 50g  golden caster sugar
• 4 tbsp. creme de cassis
• 200g  creamy vanilla white chocolate
• 300g  fat-free fromage frais
• 1 tsp. vanilla bean paste
• 2 tbsp. cranberry jelly
• 6 ready-made all-butter pastry cases

• Gently heat the cranberries, sugar and crème de cassis in a pan for a few minutes until the cranberries are just softened.
• Strain the cranberries and set aside to cool, reserving the juice.
• Melt the white chocolate in a bowl over a pan of simmering water.
• Stir in fromage frais and vanilla bean paste and beat together well.  Cover and Chill.
• Add the cranberry jelly to the reserved cranberry juiced in the pan.
• Heat gently to melt the jelly and then stir to combine.
• Spoon the vanilla and white chocolate mixture into the cranberries and spoon the cranberry syrup over to glaze.
• Chill until needed.

• Crisco® Original No-Stick Cooking Spray

BROWNIE BASE

• 1 (19.5 oz.)    package Pillsbury® Classic Traditional Fudge Brownie
• 1/2    cup Crisco® Pure Vegetable Oil
• 1/4    cup water
• 2    large eggs
• 3/4    cup large chocolate chips or chunks

FILLING

• 2    cups heavy cream
• 4    ounces cream cheese, softened
• 1/4    cup powdered sugar
• 1/2    cup white baking chips, melted

SAUCE

• 1 (10 oz.)    package frozen raspberries in syrup, thawed
• 3    tablespoons sugar
• 1    teaspoon cornstarch

• 1    cup fresh raspberries

• 1. HEAT oven to 350°F. Spray bottom and sides of 9-inch springform pan with no-stick cooking spray. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in prepared pan.
• 2. BAKE 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.
• 3. BEAT cream in large bowl until stiff peaks form. Combine cream cheese and powdered sugar in separate large bowl; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn’t touch side of pan. Cover; refrigerate at least 2 hours while preparing sauce.
• 4. PROCESS thawed raspberries with syrup until smooth in food processor bowl with metal blade or in blender container. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

5. About 1 hour before serving: ARRANGE fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

For those who live in High Altitude (above 3500 ft.):

• 1. ADD 1/3 cup flour to dry brownie mix. Bake as directed above.

Estimated cooking time: 1 hour and 30 minutes

All-Chocolate Boston Cream Pie Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY’S Cocoa
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine, softened
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• CHOCOLATE FILLING
• SATINY CHOCOLATE GLAZE

• 1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
• 2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
• 4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

CHOCOLATE FILLING

• 1/2 cup sugar
• 1/4 cup HERSHEY’S Cocoa
• 2 tablespoons cornstarch
• 1-1/2 cups light cream
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

SATINY CHOCOLATE GLAZE

• 2 tablespoons water
• 1 tablespoon butter or margarine
• 1 tablespoon corn syrup
• 2 tablespoons HERSHEY’S Cocoa
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

]]> http://www.mychocolaterecipe.com/all-chocolate-boston-cream-pie-recipe/feed/ 1 http://www.mychocolaterecipe.com/chocolate-surprise-pecan-pie/ http://www.mychocolaterecipe.com/chocolate-surprise-pecan-pie/#comments Wed, 25 Nov 2009 00:22:47 +0000 emjoven http://www.mychocolaterecipe.com/?p=35

Layer up a masterpiece when you’re looking for an extra special pie, perfect for a holiday or to tote to a potluck.

Prep Time: 25 Min
Total Time: 3 Hr 45 Min
Makes: 10 servings

Crust

• 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• Dash salt
• 1 teaspoon vanilla
• 1 egg
• 1 cup chopped pecans
• 1/2 cup semisweet chocolate chips

Topping

• 3 eggs
• 1/4 cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 1 oz unsweetened baking chocolate, melted, cooled

Garnish

• 1/2 cup whipping cream
• 1 tablespoon chocolate-flavor syrup

• 1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

• 2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

• 3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.