The world of desserts has come full circle, every old is new again and great chefs have risen the bar on eclectic and constructed desserts. I prefer the old fashioned desserts if I am making it myself, the more eclectic I rather leave for the top chefs. Here are a few of my favourites.
EXPRESSO AND CHOCOLATE SWIRL CHEESECAKE
Crust
1 9oz package of chocolate wafer cookies or Oreo cookies, centres removed
6 tbs melted unsalted butter, cooled
Filling
2 Tbs espresso coffee powder or any strong roasted coffee
1 Tbs water
2 lbs cream cheese
1 cup sour cream or unflavoured yogurt
11/3 cup granulated sugar
4 eggs
1 tbs coffee powder
1 tsp ground cinnamon
4 ozs bittersweet chocolate,
1/4 cup whipping cream
Preheat oven to 325F
Make crust by grinding cookies in a food processor.
Add butter and process until crumbs are moist.
Press crumbs onto the bottom of 9 inch diameter spring-form pan with 2 3/4 inch high sides.
Bake for 5 minutes remove from oven.
Filling:
Dissolve instant espresso powder in 1 tbs hot water.
Using an electric mixer, beat cream cheese in a large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy.
Add eggs one at a time, beating well after each addition. Fold in sourcream.
Mix in espresso mixture, cinnamon, and coffee powder.
In a heavy small saucepan, combine chocolate and cream.
Stir over low heat until chocolate melts, remove from heat.
Pour half of the cream cheese mixture into the prepared crust, drop 5 tbs. of the chocolate mixture onto the cream cheese mixture
STICKY PUDDING WITH CARAMEL SAUCE
Sauce
4 cups whipping cream or evaporated milk
2 cups brown sugar
1/2 cup unsalted butter
Cake:
21/2 cups all purpose flour
2 tsp baking powder
3/4 cup water
3/4 cup rum
11/2 cups chopped dried fruit
1 tsp baking soda
1 cup unsalted butter
2/3 cup sugar
4 eggs
2 tsp vanilla extract
Make sauce, melt butter add brown sugar and cream or milk, bring to a boil, cook until sugar is melted then cook on a low heat until sauce had thickened and reduced, about 15 minutes.
Place rum, water and fruits in a sauce pan, add baking soda and boil for two minutes, remove and cool.
Chop fruits in a food processor.
Preheat oven to 350F
Grease and flour a 12 cup cake pan.
Cake:
Cream butter and sugar until light and fluffy, add eggs one at a time.
Add the vanilla to the fruits, fold in the flour and the fruits alternately in three additions, beginning and ending with the flour.
Bake cake for 45 minutes, remove from oven, with a large wooden pick make deep holes in the cake, pour on 3/4 cup caramel sauce and bake for another 5 minutes.
Remove from oven, cool and serve with additional sauce.
Serves 10 to 12
A lighter side: use low fat cream and milk, and swirl the chocolate around the cheese.
Pour the balance of the cream cheese mixture over chocolate swirled mixture.
Drop the remaining chocolate mixture by tablespoons into the centre 6 inches of filling. Swirl the chocolate together making a pattern, using the tip of a knife.
Bake cheesecake for one hour until edges are puffed and beginning to crack and the top is golden brown. Remove from oven and cool in the pan.
Run a sharp knife around edge of pan to loosen cheesecake.
Release pan sides, cool for 30 minutes then refrigerate for four hours or overnight.