6 oz. semisweet Chocolate
2 oz. bitter Chocolate
1 cup unsalted Butter
1 teaspoon Vanilla Extract
4 Eggs, at room temperature
4 Egg Yolks, at room temperature
1/2 cup Brown Sugar, firmly packed
6 tablespoons Corn Starch
10 oz. package frozen Red Raspberries in heavy syrup, thawed
1 pint fresh Raspberries
12 triangular Cookies or Chocolate Pieces
12 sprigs fresh Mint
2.In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
3.When butter and chocolate are melted, stir to blend and set aside.
4.In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quad-rup-led in volume. (see “Funny Story” below)
5.Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
6.Increase speed to high and beat 5 minutes or until mixture stands in soft peaks.
7.With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
8.Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center).
9.Remove from oven and cool.
10.Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
11.Pour thawed raspberries in blender and puree. Strain and discard seeds.
12.Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.
Filed under Applebee's, Cakes, Chocolate, Cookies, Dessert, Kid Favorite, Raspberries by on Aug 30th, 2011. Comment. 
Cheesecake Factory’s Key Lime Cheesecake Restaurant Recipe
Ingredients
- 1 3/4 cups Graham Cracker crumbs
- 5 tablespoons Butter, melted
- 1 cup + 1 tablespoon Sugar
- 3 8oz. packages Cream Cheese, softened
- 1 teaspoons Vanilla
- 1/2 cup fresh Lime Juice (about 5 limes) or 1/4 cup key lime juice
- about 3 key limes)
- 3 Eggs
- Whipped Cream
Directions
1. Preheat oven to 350F.
2. Combine crumbs, butter and 1 tablespoon sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly.
3. Press the crumbs onto the bottom and 1/2 way up the sides of an 8″ springform pan.
4. Bake crust for 5 minutes and set aside.
5. In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth.
6. Add the lime juice and eggs and continue to beat till smooth and creamy.
7. Pour filling into crust.
8. Bake for 60 to 70 mins. If top is turning light brown it’s done.
9. Remove from oven and allow to cool till room temperature. Put into fridge.
10. When chilled, remove the pan sides and cut.
Serve with whipped cream.
Filed under Cheesecake Factory, Dessert, Kid Favorite by on Aug 11th, 2010. 1 Comment.
Ben & Jerry’s Heath Bar Ice Cream Copycat Recipe
Ingredients
- 4 Heath Bars
- 2 cup Heavy or Whipping Cream
- 2 large Eggs
- 1 cup Whole milk
- 3/4 cup Sugar
- 2 teaspoon Vanilla
Directions
1. Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup.
2. Place the chucks in a bowl, cover and freeze.
3. Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes.
4. Whisk in the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more.
5. Pour in the cream, milk, vanilla, and whisk to blend.
6. Transfer the mixture to ice cream maker and freeze following manufacturer’s instructions.
7. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready.
Filed under Ben & Jerry's, Dessert, Ice Cream, Kid Favorite, Party Favorites, Supermarket Favorites by on Aug 2nd, 2010. Comment.
