Cakes

Chocolate Raspberry Cream Cake

In a small bowl, whip the egg yolks with an electric mixer at medium speed. Add 1/3 cup sugar in a steady stream. Continue beating 4-7 minutes, until the batter is pale yellow and coats a spoon.

Sift the flour and cocoa powder together; stir in the almonds.

In a large bowl, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating until they start to form soft peaks. Gradually add the remaining 2/3 cup sugar, 1 teaspoon at a time, until the whites form stiff, shiny peaks.

Fold the egg yolks into the whites, then fold in the flour mixture. Scrape the batter into the prepared pan and smooth to level. Bake approximately 35 minutes, or until the cake springs back to the touch. Cool completely.

Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool.

Raspberry Cream: Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin & juice in microwave at half power for 30 seconds; stir. Repeat if necessary to dissolve gelatin completely.

Meanwhile, beat the cream with the sugar until stiff peaks begin to form.

Add 2 tablespoons cream to the juice & gelatin, stir. Fold back into cream. Fold in the raspberries.

Raspberry Syrup: Combine water, sugar and remainder of reserved raspberry juice (about 1/2 cup) in small saucepan over medium heat. Stir constantly until sugar dissolves; do not let the mixture boil. Remove from heat and cool to room temperature.

Assembly: Using a bread knife, horizontally slice the cake into two layers. Liberally brush the bottom layer and the under-side of the top layer with raspberry syrup. Spread 1/2 cup ganache over bottom layer. Gently spread the raspberry cream over the ganache, making the layer even. Place top layer above cream. Brush well with raspberry syrup. Spread raspberry preserves on top of cake. Pour remaining ganache over the cake, smoothing the sides. Refrigerate at least 2 hours before serving. Garnish with fresh raspberries and whipped cream if desired.

Sift the cake flour and confectioners' sugar together onto a piece of waxed paper three times; set aside.

In a large mixing bowl, whip the egg whites with an electric mixer at medium speed until frothy. Add the cream of tartar and beat at high speed, adding the sugar one tablespoon at a time, until the whites are glossy and stiff, but not dry. Add the lemon juice and vanilla and mix until just blended. Transfer the whites into a very large mixing bowl.

In several batches, re-sift the flour mixture over the whites; Using a large rubber spatula, gently fold in until just blended. Fold in the raspberries and white chocolate. Scrape the batter into the tube pan and bake 50 to 55 minutes, until the cake begins to pull away from the side of the pan. Remove the pan from the oven and invert over the neck of a bottle to keep it from collapsing. Cool the inverted cake completely.

Turn the cake right-side-up and run a knife between the cake and the side of the pan to loosen it. Remove the side of the pan (it will still be attached to the base). Loosen the cake from the pan and invert the cake onto a plate.

Tips:

1. Make sure the egg whites are at room temperature. Cold eggs do not incorporate air as quickly and will not whip to their optimum capacity.
2. Sifting the flour a minimum of 4 times allows the flour to incorporate into the egg mixture easily so that the egg whites do not deflate.
3. The addition of an acid (e.g. cream of tartar, lemon juice) produces a whiter cake and stabilizes the egg white.
4. Due to the tender and light structure of angel food cakes, it is imperative that all ingredients are measured precisely.
5. Because of its low protein content and fine particles, cake flour is preferred over all-purpose flour and produces a more delicate, tender cake. (But all-purpose flour can be used).
6. Add extracts (vanilla) at the last moment of whipping the whites. Adding them too soon will interfere with the volume of the whites.

Cream butter and sugar. Add vanilla and eggs; beat well. Sift together dry ingredients and add to creamed mixture. Fold in apples. Bake in greased and floured tube pan for 1 hour at 350 degrees .

Cream together margarine and sugar; add applesauce and vanilla and beat well. Sift together dry ingredients and add to creamed mixture, beating well. Stir in raisins. Spread in large greased baking pan. Combine remaining ingredients and sprinkle over batter. Bake at 350 degrees for 25 minutes. Cool and cut into bars.

Unroll crescent rolls and spread with melted butter. Combine sugar, orange rind and coconut. Sprinkle rolls with coconut mixture. Roll and arrange in circles in two lightly greased 8" round pans. Bake 30 minutes at 350 degrees . Meanwhile, combine ingredients for orange glaze or confectioner's sugar icing. Spread on cooled Christmas Ring and decorate with cherries, nuts, etc. Freezes nicely.

Mix all ingredients. Bake at 350 degrees for 45 minutes in greased and floured cake pan. Frost with Cream Cheese Frosting when cool.

Carrot Cake II

Mix sugar, eggs and oil well. Sift together dry ingredients and add to creamed mixture. Blend well. Stir in remaining ingredients and pour into 9"x13" pan. Bake at 350 degrees for 45 minutes to an hour. Frost with Cream Cheese Frosting.

In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool.

Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and the chocolate mixture. Beat in the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth.

Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350oF oven for 25 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature.

Make the filling:
In a heavy saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened. (Do not let the mixture boil.) Stir in the vanilla, the pecans, and the coconut and let the filling cool, stirring occasionally.

Make the frosting:
In a bowl with cleaned beaters beat together the butter, the cream, the vanilla, the chocolate, and the confectioners' sugar until the frosting is fluffy.

Assemble the cake:
On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the filling, and top the filling with a second layer. Spread the second layer with 34 cup of the remaining filling and top the filling with the remaining layer. Spread the cake with the frosting and spread the remaining filling on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept loosely covered and chilled. Let the cake return to room temperature before serving.

Combine remaining 3/4 cup sugar, remaining 1/4 cup cocoa and almonds. Sprinkle over batter.

Carefully pour 2 1/2 cups hot milk over all; do not stir.

Bake in preheated 350oF oven 40-45 minutes or until top is shiny and sauce is bubbly. Dust with icing sugar and serve immediately with whipped cream or ice cream and garnish with additional almonds, if desired.

Beat together first 5 ingredients, making sure coffee crystals completely dissolve. Let cool and add butter and chocolate, mixing well. Add remaining ingredients and mix well. Pour into greased and floured pan and bake 45 minutes at 350 degrees.

Cream butter, oil and sugar. Add eggs, vanilla and milk, beating well. Sift together dry ingredients and mix well with creamed mixture. Fold in zucchini and chocolate chips. Bake in greased and floured pan. Bake at 325 degrees for 40-45 minutes or until toothpick comes out clean.

Cream butter and sugar. Add eggs and beat well. Add two cups flour and beat well. Mix in yogurt and extract. Combine remaining ingredients and mix well. Butter 10" Bundt pan and dust with cocoa powder. Pour batter into pan. Bake at 350 degrees about an hour or until cake pulls away from edges of pan. Cool in pan for 20 minutes, remove and finish cooling.

For more swirled effect, layer batter and topping in equal thirds, and streak with knife.

Cream butter and sugar; add beaten eggs and milk. Sift dry ingredients and add to creamed mixture (reserve 1/4 cup flour to cover dates and nuts). Cook nuts and dates in flour; add to creamed mixture with vanilla. Bake in greased, floured pan at 300 degrees about 45-60 minutes or until set in center.

Filling Suggestions

Kneading the Dough: Add the remaining sugar, salt, and 2 cold eggs. Process 1 1/2 minutes or until the dough is smooth, shiny, and cleans the bowl. Let rest 5 minutes with the feed tube open. Add the butter in 2 batches and process for 20 seconds after each addition or until incorporated. (The butter must be soft so as not to over-tax the motor. If the processor should stall, let it rest 5 minutes.)

First Rise: Scrape the dough into a lightly buttered bowl. It will be very soft and elastic. Sprinkle lightly with flour to prevent a crust from forming. Cover the bowl tightly with plastic wrap and let rise in a warm place (80F, but not above or dough will taste sour) until double in bulk, about 2 hours. Refrigerate for at least 30 minutes to 1 hour. Deflate dough by gently stirring it and refrigerate for another hour.

Redistributing the Yeast: Turn dough onto a lightly floured surface and gently press it into a rectangle. Fold into thirds like a business letter and again press out into a rectangle, lightly flouring the surface as needed to prevent stickiness. Fold it again into thirds and dust it lightly with flour on all sides. Wrap it loosely but securely in plastic wrap and then foil. Refrigerate for 6 hours to 2 days to allow dough to ripen and harden. Gently deflate the dough by kneading lightly with floured hands, and press into prepared pan. Cover the dough loosely with buttered plastic wrap and let rise in a warm, preferably humid place away from drafts for 1 1/2 to 3 hours or until it has almost tripled in bulk. It will reach the top of a 2-inch cake pan. Place a baking sheet in the oven and preheat to 425. The hot baking sheet will boost the "oven spring" -- the sudden expansion of the dough during the first few minutes of baking. Place the cake pan on the hot baking sheet and bake for 5 minutes. Lower the temperature to 375 and bake for 20 minutes or until a skewer comes out clean. Unmold the brioche and cool on a rack. When ready to complete the cake, trim the top, bottom, and sides with a serrated knife so that the brioche measures 7 inches by 1 1/2 to 1 3/4 inches. Place in a 9-inch pan and pour the syrup on top. Let stand for 10 minutes or until the syrup is absorbed, turning cake over as necessary to aid absorption.

Making the Syrup: In a small saucepan with a tight-fitting lid combine the sugar and water and bring to a rolling boil, stirring constantly. Cover immediately, remove from heat, and cool completely. Transfer to a liquid measuring cup and stir in the rum. Add water as needed to total 1 3/4 c syrup.

Blend rum, water, eggs, butter, and pureed mango. Add cake mix and beat at medium speed for 4 minutes.

Pour batted into prepared pan and bake immediately in a preheated 375oF oven for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool 20 minutes in pan. Loosen and remove from pan onto serving plate.

Meanwhile, prepare the glaze. Place both juices and sugar in a small saucepan over moderate or high heat. Stir with a wooden spatula until sugar dissolves and mixture comes to a low boil. Remove from heat and stir in the rum.

When cake is done, set it on a rack to cool. Pierce all over the top with a cake tester or toothpick. Spoon the hot glaze over the cake about a Tbsp at a time. When about half the glaze has been added, use a small spatula or knife to ease the sides of the cake away from the pan so that glaze can run downward. Continue adding the glaze and releasing the sides until all the glaze has been absorbed. Let stand for about 10 minutes, until the bottom of the pan has cooled. Then invert onto plate. Bang plate & pan against work surface if necessary to release cake. Let stand for a few hours, then cover with plastic wrap. Let stand overnight. Cut into thick slices.

Mix dry ingredients; set aside. Cream together sour cream, water, coffee and vanilla; set aside. Cream butter. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Blend in melted chocolate. Add flour and sour cream mixtures alternately, beating after each addition until smooth. Pour into greased and floured 13"x9" pan. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack and finish cooling.

Toasted Meringue Topping:

In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth.

In the large bowl of an electric mixer beat the egg white with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.

Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325oF oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.

Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake.

1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing: oil, egg yolks, lemon and orange rinds, orange juice. With a large wire whisk, beat until smooth. Set aside.

2. In a large mixer bowl, beat the egg whites with the cream of tartar until they hold a stiff peak. Then beat 1 minute more. Do not beat until dry. In 3 additions, fold about 3/4 of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture, handling no more than necessary.

3. Gently pour batter into a 10 x 4 tube pan (must be a 2-piece pan, NOT non-stick). Bake at 325, on a rack 1/3 up from bottom of oven, for 55 minutes. Then increase temperature to 350 and bake for 10 to 15 minutes more, until the top springs back when lightly pressed with a fingertip. Immediately hang the pan upside down over a funnel or narrow bottle neck. Allow to cool completely. If freezing the cake, freeze it in the pan.

4. To remove the cake from the pan, use a thin sharp knife to cut all the way around the sides of the cake and around the tube. Remove the sides of the pan, then cut the bottom of the cake loose from the pan. Invert the cake onto a plate, leaving it upside down. Sprinkle with powdered sugar through a sieve, if desired.

For the cake:

In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy.

In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition.

In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350oF oven for 40 to 45 minutes, or until a tester comes out clean.

For the syrup:

Cake: Grease and lightly flour two 9-inch round cake pans. Combine flour, baking powder and salt. In a mixer bowl, beat shortening using medium speed for about 30 seconds. Add sugar and peels; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients, milk, and lemon juice alternately, beating after each addition. Turn into pans. Bake at 350 for 30 minutes or till done. Cool 10 minutes in pans. Remove from pans and cool on wire racks. Split layers horizontally. Spread Lemon Filling between layers.

Cream butter, sugar and egg yolks. Add dry ingredients alternately with sour cream. Beat egg whites and vanilla until fluffy but not stiff. Fold into creamed mixture. Pour into greased Bundt pan or two cake pans. Bake at 350 degrees for 45-60 minutes in Bundt, 30-35 in cake pans. Frost with Cream Cheese Frosting.

Cream first four ingredients. Add fry ingredients alternately with milk, beating well. Add vanilla and nuts and mix well. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours.

Topping: Mix all together and beat until creamy.

To put the cake together, layer 1/3 of the cookie crumbs followed by 1/2 the pudding mixture, 1/3/ of the crumbs, the rest of the pudding mixture and topping with the remaining cookie crumbs. Refrigerate 10 to 12 hours. About 1/2 hour before serving, remove from refrigerator and decorate with flowers. Serve by digging out portions with the trowel.

Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding. Mix it with the cake and feel it; you don't want it soggy, just moist. Gently combine.

Line new, clean kitty litter box. Put mixture into litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture.

Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Or, only spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Beat together butter, sugar and eggs. In separate bowl, sift together dry ingredients. Add to creamed mixture. Add sour cream and blend well. Pour half the batter into greased pan. Mix together last four ingredients. Cover batter with half the topping. Add remaining batter. Cover with remaining topping. Bake at 350 degrees for one hour.

Cream butter and sugar. Add eggs, beating well after each addition. Add dry ingredients alternately with sour cream and beat well. Add almond extract and mix well. Mix sugar, cinnamon and walnuts together for topping. Pour half the batter into greased tube pan. Spread half the topping over. Add remaining batter and cover with remaining topping. Swirl with knife through batter. Bake at 350 degrees for 45 minutes to an hour.

Chocolate Nut Icing

Cupid's Cyberspace Cupcakes

Combine first four ingredients. Mix in brown sugar. Beat together milk, egg whites and oil and stir into creamed mixture. Bake at 425 degrees for 15-17 minutes.

Variations: (Bacon, Cheese, Cranberry, Nut, Date, Upside-Down)

Mix dry ingredients in large bowl. Mix milk, one can of pineapple, egg whites and oil in separate bowl. Combine ingredients and mix. Drain second can of pineapple and fold into creamed mixture. Bake at 425 degrees for 17 minutes.

Taste O' Lemon Cream Tart

In small bowl, combine all cream cheese filling ingredients at medium speed until well blended. Spoon into crust-lined pan.

In same bowl, combine all lemon filling ingredients at low speed. Carefully pour over cream cheese filling.

Top with second crust; trim edges. Cut slits in top crust. Brush with 1 teaspoon reserved egg. Combine 1 teaspoon sugar and nutmeg sprinkle over crust.

Bake at 375oF for 45-55 minutes or until filling is set and crust is golden brown. Cool completely.

Filling: Whip the yolks and sugar to the ribbon stage (2-3 minutes), then add remaining ingredients. Pour into the tart shell and bake for 18-20 minutes. If edges become too brown, tent pan with foil. Cool before serving.

Cream: Combine all ingredients. Serve with cooled tart.

Will keep in freezer for about a week.

RK's options: Set aside some of the berries and add them to the pie whole. Sprinkle thinly sliced almonds atop pie.

Melt chocolate chips with oil. Pour into crusts until each is coated with thin covering. Set aside to cool. Mix together cheesecake ingredients. Pour into crusts and bake at 300 degrees about 40 minutes or until set. Cool. Top with strawberries. Combine glaze ingredients and cook until thickened. Cool and pour over pies. Chill and garnish with whipped cream before serving.

Line pie crust with 2 cups of large uncooked strawberries, hull side down. Cut up and cook until thick the remaining berries with sugar, water, cornstarch and salt. Remove from heat, add butter and stir well. Cool and pour over strawberries in shell. Refrigerate until ready to serve then garnish with whipped cream.

Roll out pastry dough into 2 rounds large enough to fit over a 9 inch pie pan. Line the pie pan with 1 round of dough and spoon the fruit into it, spreading evenly. Pour any remaining juice over the top. Using the second round of dough, fit the top crust over the pie, crimp the edges, and cut several slits in the top for steam to escape.

Bake in a preheated 400oF oven for 30 minutes, or until the crust is browned. Serve in small pieces, with ice cream if possible.

Combine brown sugar and flour. Cut in butter until mixture resembles medium crumbs. Sprinkle 1/2 cup crumb mixture over bottom of pie shell. Add peaches. Sprinkle with sugar and nutmeg. Beat egg, cream and vanilla; pour over peaches. Cover with remaining crumbs. Bake 40-45 minutes at 400 degrees or until top is evenly golden brown.

Prepare pastry. It is simplest is to use premade crusts that are found in the refrigerated section. Line a pie pan with one crust.

If you are using fresh cranberries, put them in a saucepan with 1 cup of water and bring to boil. Continue to boil over low heat until the cranberries begin to pop. If using canned cranberries, mix with 1/3 cup water in a saucepan and heat until you can stir the cranberries smoothly. Do not bring to boil.

In a bowl, stir together sugar, flour and spice. In the pie pan, Alternate layers of apples, cranberries and sugar mixture, beginning and ending with sugar mixture. Cover with top crust. Cut slits in crust, and seal and slute edges. Bake 40 to 50 minutes. Cool.

In medium heavy saucepan over low heat (or double boiler), melt chocolate and 1 cup milk, stirring constantly until smooth. Blend in cornstarch mixture. Cook over low heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Blend about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat; stir in margarine and vanilla. Cover surface with plastic wrap and refrigerate until just cool, about 1 hour.

Spoon filling evenly into crust.

Orange Filling
In small saucepan, combine gelatin and orange juice concentrate. Stir over low heat until gelatin dissolves. Cool slightly. In small bowl, combine whipping cream and powdered sugar, beat until soft peaks form. Fold orange juice mixture into whipped cream. Spread evenly over chocolate filling. Refrigerate 1 hour.

Serve.

1/8 recipe is 400 calories

Form the dough into 2 equal balls and flatten one into a thick disk. Flour your work surface and rolling pin, and roll dough from center out to sides, turning into a perfect circle about 10 inches in diameter. (Rolling the dough between two pieces of waxed paper works pretty well too. -- Ari)

Place the rolling pin in the center of the dough. Fold half over the pin and transfer to a 9-inch pie plate. Press the dough gently into the pie plate, fold the rough edges under neatly or trim them. Wrap second ball of dough in waxed paper and refrigerate (or wrap tightly and freeze if you're making a single-crust pie -- Ari). Cover pie plate with a slightly damp kitchen towel and place in refrigerator.

Preheat oven and prepare filling as specified for whatever filling recipe you're using. After pie is filled, if you're using the second crust, roll it to a 9-inch circle. Place it over the filling, trim, and crimp edge with thumb and forefinger or flute with a fork. Brush top with melted margarine if desired.

Cheesecakes

Raspberry Chocolate Cheesecake

When Evelyn unveiled the dessert at a recent coop dinner, we quickly understood why the main course had been a large salad. Chocolate Raspberry Cheesecake with raspberry sauce. It doesn't get much better folks. I would venture to say that this definitely makes the list of the best 10 desserts I have ever had. There was a hush as we started to bite into the cheesecake. A few moans, and then I couldn't bear the thought of not having the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon Appétit. Enjoy!

Filling: Using electric mixer, beat cream cheese in a larger bowl until smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add eggs 1 at a time, beating each addition just until combined. Mix in cream. Pour filling into crust lined pan. bake until filling is almost set but center still moves slightly when pan is shaken (about 55 minutes). Transfer to rack.

In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.

Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.

Sauce:
In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Red