CHOCOLATE CHIP COOKIE TORTE
Arrrghgghmmmmmm! Definitely tastes about a million times classier than the sum of its parts! Discovered after making this a few times that there is chocolate cool whip in the stores. OMG!! My family definitely prefers it over the white version.
Provided by Julie Prior
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. This will fit in a 6-inch or larger trifle bowl OR you can also make it in a spring-form pan and unmold after a night in the freezer; it will stand. You can pretty much use whatever type of bowl you would like as long as you make it the night before and refrigerate to allow the cookies to soften and the flavors to blend.
- 2. Mix the milk and Kahlua together. Dip each cookie in the Kahlua-milk mix (just a dip, no need to let them soak) and line them along the bottom of your dish. Spread a thin layer of Cool Whip on top, then dip more cookies and layer them on top of the Cool Whip. Repeat, alternating layers of cookies and Cool Whip until you reach the top or use up all the cookies and Cool Whip.
- 3. Fancy it up with a sprinkle of grated chocolate and crumbled cookies or a dusting of cocoa powder on top. Then gently scoop out servings onto individual dishes and admire the striking layers.
- 4. The partakers will form, cooing around the dish and trying to figure out what, exactly, is this wondrous looking dessert. It's sweet, of course, but there's a faint boozy bite as well. It is a tiramisu with...chocolate chips? A certain cookie-aisle 'je ne sais quoi' that you needn't explain to anyone :) .
RICOTTA CHOCOLATE CHIP TORTE
This is a recipe from my friend Loredonna Vetere from Florence, Italy. She was quite a baker and a very interesting person. I made a couple of changes but the recipe originated from her. It is a dense rich cake that you will love. It is easy to make and takes little time. The chocolate and the ricotta just seem to meld...
Provided by SK H
Categories Chocolate
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 320 degrees. In a large bowl mix the ingredients for the crust with the exception of the butter.
- 2. Now cut the butter into thin slices and add it to the mixture working it in gently, but not so much that everything blends together. To have the butter cold enough you should put it in the freezer for 20 or 30 minutes before slicing
- 3. Take a little more than half the crust mixture and press it gently into the bottom of a 9 inch springform pan that has been greased with butter and dusted with flour
- 4. Now mix the ricotta and sugar with a fork.
- 5. Once mixed in well add the chocolate chips mix again and then spread it evenly on top of the crust
- 6. Take the remainder of the crust and crumble it with your hands letting the pieces fall over the filling. You can press it down gently if you wish, however when it bakes the butter will melt and the crust will take a nice form.
- 7. Bake in a preheated oven for 50 to 60 minutes at 320°. Serve it at room temperature.
CHOCOLATE-RICOTTA PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 1 (11-inch) tart
Number Of Ingredients 12
Steps:
- Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
- Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
- In a double boiler, melt the chocolate over very softly simmering water.
- Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
- Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
- The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
CHOCOLATE CHIP TORTE
This rich, moist, chocolately dessert is a hit every time! No one will ever know that DATES are the secret ingredient. This cake keeps well, not that you will have it around for long!
Provided by KeyWee
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring first three ingredients to a second boil.
- Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
- Cream together next six ingredients.
- Blend in the cold date mixture.
- Pour into a greased 13x9 cake pan.
- Top with chocolate chips& nuts, then sprinkle with sugar.
- Bake at 350 degrees for 40-45 minutes.
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