Flourless Chocolate Cake

Ingredients
8 oz semisweet chocolate
1/2 cup butter
3/4 cup sugar
3 eggs
1/2 cup cocoa powder
1/4-1/2 cup finely chopped hazelnuts (optional)


Preheat oven to 375 degrees.

In a medium small saucepan over low heat, slowly melt chocolate and butter together. Use a whisk to stir, melt until smooth. Remove from heat and whisk in sugar. Add eggs one at a time, whisking between each addition. Whisk in cocoa powder, adding a little at a time. If desired, stir in chopped hazelnuts. Pour batter into a greased 9-inch cake pan and bake for 25 minutes. A very thin crust should form on the top of the cake. Remove from oven and let cool in pan on wire wrack for 5 minutes. Transfer cake to a plate, and sprinkle with powdered sugar. Serve with berries.



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Adapted from an epicurious recipe.

Coffee Chocolate Cheesecake

Ingredients

For the Crust
1/2 cup butter, soft
3/4 cup flour
1/2 cup graham cracker crumbs
1/2 tsp vanilla

For the Cake
3 8 oz packages cream cheese
1/2 cup sugar
1 tsp vanilla
3 eggs
12 oz semi sweet chocolate, melted

For the Topping
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
vanilla
1 - 1 1/2 cups powdered sugar

Preheat oven to 325 degrees.

To make the crust, cream butter, sugar and vanilla in a mixer on medium speed until light and fluffy. Gradually add flour and graham cracker crumbs until well combined. Press into the bottom of a greased 9-inch springform pan. Prick with a fork, and bake for 25 minutes.

To make the filling, beat cream cheese, sugar and vanilla at medium speed until well blended. Add eggs one at a time until just blended. Blend in melted chocolate, and pour filling over crust. Bake 55 to 60 minutes or until center is almost set. Run knife around edge of pan to loosen cake.

For topping, cream sweet and condensed milk and butter with a mixer. In a small bowl, add just enough vanilla to the coffee crystals to make them dissolve. Add mixture to the condensed milk. Slowly add powdered sugar while beating, until reached desired consistency. Pour over cheesecake, leaving a small border around the cake.

Refrigerate for 4 hours or overnight.

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Adapted from a Favorite Brand Name Best-Loved Chocolate Recipes recipe.