JAMIESON'S RICH CAKE (Jamieson's Robust Dark Chocolate, 70%)
This lovely chocolate cake is so rich, it doesn't need a frosting — perhaps, instead, a dollop of creme fraiche on the side, or some fresh berries macerated in a liqueur.
Grease and flour a 9" springform pan. Preheat oven to 325° F.
9 ounces Jamieson's Robust Dark Chocolate (70% cocoa solids)
4 ounces unsalted butter
1 ½ tsp. vanilla extract
5 eggs, separated
½ cup sugar
In a double boiler, melt the chocolate and butter. Remove from heat, and let it cool a bit. Stir in vanilla and beat in yolks one at a time, beating well after each addition.
Whip the egg whites until soft peaks form; then slowly add the sugar and beat the mixture until stiff. Fold into the chocolate mixture and pour into the greased and floured springform pan. Bake at 325° for 30 to 40 minutes, or until a slight crack forms on the top. Place on rack to cool. Remove sides of pan. Dust with equal parts of confectioners' sugar and cocoa, and serve.
© Kathy Cary
JAMIESON'S MINIATURE MOCHA CHEESECAKES (Jamieson's Mellow Dark Chocolate, 60%)
Makes 48 mini-rounds, using 4 mini-muffin pans.
2 cups graham cracker crumbs
½ cup sugar
1 Tbsp. cocoa
1 cup melted butter
Mix all ingredients together. Put 1 tsp. into each mini-muffin receptacle and lightly press it down. Bake 5 minutes at 350° F.
20 oz. cream cheese, softened
½ cup sugar
1 Tbsp. coffee liqueur
1 tsp. vanilla
1 cup Jamieson Ganache (see recipe following)
Mix cream cheese and sugar slowly for about 5 minutes. Add eggs, coffee liqueur, and ganache, and mix until blended well. Drop by tablespoon-full into muffin tin crusts. Bake at 325° F for 12 to 15 minutes, until just barely cracked on the surface.
Cool 1 hour until they reach room temperature. Unmold with a wet knife. Chill one hour or more, then top with a dollop of the remaining ganache (or pipe it through a pastry bag into little rosettes). These also freeze well.
3 cups heavy cream
18 ounces Jamieson's Mellow Dark Chocolate (60% cocoa solids), chopped finely
Scald cream to just under a boil. Pour it over the chopped chocolate. Whisk until combined. The ganache will be liquid, and the 1 cup may be added to the filling at this time. Reserve the remainder for the dollops of topping.
For the dollops of topping, the ganache needs to be at room temperature. (At this temperature, it may also be used as frosting for other recipes. To make into frosting, whip it lightly at room temperature with a hand mixer until fluffy.)
JAMIESON'S CHOCOLATE PUDDING CAKE (Jamieson's Mellow Dark Chocolate with Milk, 53%)
Preheat oven to 350° F. Butter a 2½ quart round casserole dish.
1/3 cup unsalted butter
2 oz. Jamieson's Mellow Dark Chocolate with Milk (53% cocoa solids)
1 1/3 cups pumpernickel bread crumbs
1/3 cup sugar
Melt butter and chocolate. Add breadcrumbs and sugar. Press into bottom of buttered casserole. Bake at 350° F for 10 to 12 minutes. Cool while mixing filling.
(Increase oven temperature to 375° F)
9 oz. Jamieson's Mellow Dark Chocolate with Milk (53% cocoa solids)
12 oz. cream cheese
¼ cup sugar
6 large eggs
4 tsp. vanilla extract
1/3 cup heavy cream
Melt chocolate and set aside to cool. Beat cream cheese and sugar. Add eggs one at a time, beating after each addition. Blend in vanilla, chocolate and heavy cream. Pour into casserole on top of crust, and bake at 375° F for 30 to 35 minutes. Serves 8 to 12.