Tag Archives: Desserts

Instant Pot Chocolate Lava Cake (paintthekitchenred)

1 T sugar
1/2 c butter, cut into pieces
4 oz semisweet chocolate, chopped
1 c confectioners’ sugar
2 eggs
2 egg yolks
1 t instant coffee granules
1 t vanilla
6 T flour
1/4 t salt

Grease the bottom and sides of four 6 oz ramekins. Coat each with sugar. Melt chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate for about 1 min on medium power. Stir and repeat heating at 15 second intervals, until the chocolate is melted and smooth. Stir in confectioner’s sugar. Whisk in eggs, yolks, coffee and vanilla. Stir in flour and salt. Divide batter among the ramekins. Pour 2 c water into the Instant Pot’s main compartment (inner pot) and place trivet in water. Place 3 ramekins on the trivet and place 1 more on top of them, in the middle (staggered). Close the Instant Pot. Make sure the steam release handle is in the ‘Sealing’ position. Cook on ‘Manual’ (or ‘Pressure Cook’) for 9 min.  Do a Quick Release of steam and open the Instant Pot. Use the trivet to remove the ramekins. Gently dab off any condensation from the surface of the cake. Dust the Instant Pot chocolate lava cakes with powdered sugar. Serve warm and enjoy! Yield 4. Note: If you have a larger Instant Pot, you might be able to fit all 4 ramekins in one layer.

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Easy Apple Crisp Without Oats (southernfoodandfun)

Filling

4 – 5 apples (2 Granny Smith and 2 sweeter apples) (can sub peaches)
2 T freshly squeezed lemon juice
1/2 t vanilla
1 T brown sugar
1/2 t cinnamon
3 T cornstarch
pinch of kosher salt

Preheat oven to 375 F. Butter a medium-sized shallow casserole dish, a little smaller than a 9 x 13″ dish. Peel apples and then chop into 1/2″ pieces right into the buttered dish. Add the lemon juice to the apples and gently toss to coat the apples. Add vanilla, cinnamon, brown sugar and cornstarch and gently mix until distributed throughout the apples. Sprinkle about a third of the topping over the apples and move the apples around a bit so some of the topping is mixed in with the apples. Sprinkle remaining topping over the apples. Bake for 45 -5 0 min until topping is golden brown (just keep an eye on it, as your oven might require less time). Remove from oven and allow to rest for 15 min. Serve with vanilla ice cream and caramel sauce.

Topping

1 c light brown sugar
1 1/2 c flour
1/2 t cinnamon
1/4 t freshly grated nutmeg
pinch of kosher salt
1 stick unsalted butter, cold and diced
**If you want to use chopped toasted pecans or walnuts for the topping, decrease the flour by 1/2 c and use 1 c chopped nuts.

Stir together flour, brown sugar, cinnamon, freshly grated nutmeg and a pinch of salt. Mix well. Add butter and use your hands to mix until a pebbly, crumbly mix.

No Bake Layered Chocolate Cheesecake with Oreo Crust (yummiestfood)

Crust

2 1/2 c Oreo cookie crumbs
6 T unsalted butter, melted

Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mix onto the bottom of the prepared 9″ springform pan by lightly greasing the edges of the pan with cooking spray. Place in the freezer while you make the filling.

Cheesecake Filling

4 8 oz pkgs cream cheese, softened
1 c powdered sugar
2 t vanilla
2 c heavy cream
10 oz bittersweet chocolate, chopped

Melt bittersweet chocolate and set aside to cool. In medium bowl, mix cream cheese and powdered sugar until smooth. In separate bowl, mix heavy cream until soft peaks form, add vanilla and continue mixing until stiff peaks form. Add cream cheese mix into beaten heavy cream mix on low speed just to combine. Divide mix into 2 equal portions in separate bowls. To the first half of the mix add melted chocolate and mix on low speed to combine, then pour the filling over the crust. Carefully spoon the other half of the mix over the top of the chocolate mix. Place the cheesecakes in the refrigerator and refrigerate for at least 1 hour. Cool Topping and pour over the cheesecake. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides. To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife. Drizzle chocolate sauce if desired.

Chocolate Topping

3/4 c heavy cream
6 oz bittersweet chocolate, finely chopped
1 T sugar

In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mix is smooth.

Mini Triple Chocolate Cheesecakes (garnishanglaze)

Crust

12 chocolate creme filled sandwich cookies (chocolate filled Oreos)
2 T butter, melted

Preheat oven to 325 F. Line a 12 cup muffin tin with foil cupcake liners. Place cookies and melted butter together in a blender and puree until no large chunks. Divide among cupcake liners and press the crumbs firmly in the bottom of each.

Cheesecake

12 oz cream cheese, room temp
1 c Ghirardelli 60% Cacao Baking Chips, melted
2/3 c sweetened condensed milk
1 t vanilla
2 eggs, room temp

In an electric mixer, beat the cream cheese until smooth. Mix in the sweetened condensed milk, melted chocolate and vanilla, and beat until combined and smooth. Beat in the eggs one at a time until evenly mixed. Spoon batter into liners dividing it equally among all 12. The batter should be almost to the very top of the liner. Bake for 15 – 18 minutes until set (it won’t jiggle when you shake the pan). Let the cheesecakes cool in the pan on a cooling rack for 15 min. Remove the cheesecakes from the pan onto the cooling rack and cool another 15 min. Move the cheesecakes to the fridge and refrigerate for 1 – 2 hours until cold. Gently remove the foil liners and top with ganache, whipped cream, a raspberry and a chocolate square. Serves 12.

Ganache

1/3 cup) Ghirardelli 60% Cacao Baking Chips
1/4 c whipping cream, hot

Place chocolate in a bowl. Microwave whipping cream and pour over chocolate. Let it sit for 2 min and then stir until smooth. Spoon about 2 t ganache onto the top of each cheesecake and spread to the edges.

Garnish

12 fresh raspberries
whipped cream
Ghirardelli Valentine’s Day Impressions

Texas Flood Pie (restlesschipotle)

Crust

2 sleeves Ritz crackers
1/2 c salted butter melted and allowed to become golden brown
1/2 t vanilla salt (opt)

Preheat the oven to 400 F. Put the crackers in the blender and pulse until they are crumbs. Mix in the vanilla salt. Mix with the butter and press into the bottom and up the sides of a 10″ pie plate. Bake for 10 – 15 min or until set. Remove from oven and cool. Spread Dark Chocolate Ganache over the crust and place in the freezer. Pile Peanut Butter Mousse on top of the ganache, sprinkle with Toppings of chopped pecans and marshmallows and put back in the freezer for 20 min. Spoon Milk Chocolate Ganache over the nut and marshmallow layer. Return to the freezer until 20 min before serving. Allow to stand at room temp for 20 min  before cutting. Note: You can use a pre-made crumb crust if you like … it’s not as good but if you buy one add a sprinkle of kosher salt to the crust before adding the first layer of ganache.

Dark Chocolate Ganache

1 c bittersweet chocolate chips
1/2 c heavy cream whipping
1 T butter

Bring the cream just under a boil in a large bowl in the microwave or in a heavy pan on the stove. Remove from heat. Add chocolate and butter. Stir until melted and smooth.

Peanut Butter Mousse

1 c & 2 T heavy cream whipping, divided
8 oz cream cheese, room temp
1 c creamy peanut butter
1 c powdered sugar
1/2 c milk chocolate chips

Whip 1 c heavy cream until peaks form but be careful not to over whip. Set aside. Melt chocolate chips with 2 T heavy cream. Stir until smooth. Allow to cool. Beat cream cheese, peanut butter, cooled chocolate mix and sugar together until smooth and blended. Whip in the cream being careful not to deflate the mix.

Topping

1/2 c mini marshmallows
1/2 c chopped pecans
1/2 c chocolate chips (milk, bittersweet or a combination)

Milk Chocolate Ganache

1/2 c heavy cream whipping
1 c milk chocolate chips
1 T white corn syrup
1 T butter

Bring cream just under a boil. Stir in the chocolate chips, corn syrup and butter. Stir until well blended and shiny.

Death By Chocolate Cheesecake (delisch)

Cookie Crust

24 whole Oreo cookies
6 T melted butter
pinch kosher salt

Preheat oven to 350 F and position an oven rack in the middle of the oven. In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Coat a 9″ springform pan with cooking spray and press Oreo mix into pan and 1/3 of the way up the sides, packing tightly.

Cheesecake

4 8 oz pkgs cream cheese, softened to room temp
3/4 c sugar
1/2 c packed light brown sugar
4 large eggs
1/4 c cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 t kosher salt

In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate. Pour cheesecake filling over crust. Bake until cheesecake is only slightly jiggly in the center, 60 – 65 min. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more min to let the ganache set.

Chocolate Ganache

1 1/2 c chocolate chips
3/4 c heavy cream
chocolate shavings, for garnish

Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.

Fresh Strawberry Pie Bites (sugarapron)

Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
4 – 6 c fresh strawberries, chopped and hulled
1 c water
1 c sugar
1 3 oz box Strawberry Jell-O
3 T cornstarch
whipped cream

Preheat oven to 350 F. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside. Roll the dough or pie crust out on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (approx 3″ diameter) cut at least 24 rounds out (or 12 rounds of each pie crust, if using store bought). Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash from one egg to the top edges of each pie. Bake for 15 – 20 min or until golden around the edges. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups, but keep them in the pan. Put the water, sugar and cornstarch in a saucepan and bring to a boil. Whisk constantly until it become thick, about 3 min. Whisk in the Jell-O and cook for a minute longer. Remove from heat and let cool for about 10 – 15 min. As the glaze cools, place strawberries straight into the mini pie crusts. Pour the glaze over the strawberries. Refrigerate until set. Decorate with whipped cream before serving. Keep refrigerated. Yield: 24.

My Granny’s Chocolate Cobbler (tastykitchen)

1 c flour
2 t baking powder
1/4 t salt
7 T cocoa powder, divided
1 1/4 c white sugar, divided
1/2 c milk
1/3 c melted butter
1 1/2 t vanilla
1/2 c light brown sugar, packed
1 1/2 c hot tap water

Preheat oven to 350 F. First stir together the flour, baking powder, salt, 3 T cocoa, and 3/4 c white sugar. Reserve the remaining cocoa and sugar. Stir in the milk, melted butter and vanilla to the flour mix. Mix until smooth. Pour the mix into an ungreased 8″ baking dish. In a separate small bowl, mix remaining 1/2 c white sugar,  brown sugar and remaining 4 T cocoa. Sprinkle this mix evenly over the batter. Pour hot tap water over all. DO NOT STIR! Bake for about 40 min or until the center is set. Let stand for a few min if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Ice Cream Bar Trifle (keyingredient)

3 10.8 oz pkgs frozen double-chocolate cake slices, cut into 1″ pieces
2 (6 bars) pkgs original Klondike bars, cut into 6 small squares
8 oz dark chocolate-covered pretzels
12 oz caramel sauce
16 oz whipped topping

Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble. Gently crush the chocolate-covered pretzels into smaller pieces. (Don’t over-crush, otherwise your pretzels will become dust!) Reserve 2 oz to decorate the top of the trifle. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order 2 more times, finishing with the whipped topping. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temp for 3 – 4 min (so the cake can thaw slightly.)

Yummy Devil’s Food Toffee Trifle (betweennapsontheporch)

1 Duncan Hines Devil’s Food Cake Mix, prepared
1 c Kahlua (coffee-flavored, rum-based liqueur)
1 – 2 bags of small Heath candy bars (or 8 large Heath bars)
2 large tubs whipped topping

Bake Devil’s Food cake in a 9 x 13″ pan the day before you plan to serve the trifle. After cake has cooled, cut it into squares about 1 1/2 – 2″ square. Leaving cake (sliced up) in the pan, pour Kahlua all over the top of the cake, getting the liqueur down in-between the slices. Cover with plastic wrap and put in refrigerator overnight. Next day, 2 – 4 hours before serving time, assemble trifle in a large bowl or trifle dish as follows:

Layer of cake (one third of cake)
Layer of whipped topping
Layer of Heath bar (layer it on pretty heavily)

Repeat above layers twice more but only put a light sprinkling of Heath Bar on the top when completing the last layer. Mound up the last layer of whipped topping, it just looks pretty. Note: Break the toffee bars up with your fingers and use kitchen shears to break up some of the larger pieces before chopping it up in a food processor. That way you won’t have to over-chop the toffee to get it crunched up into small, bite-size chunks. The toffee softens up inside the trifle and it’s nice to come across it while eating the trifle.

Woolworth’s Famous Icebox Cheesecake (keyingredient)

1 12 oz can Carnation evaporated milk, well chilled
1 2/3 c graham cracker crumbs
1/2 c confectioners sugar
6 T butter, melted
1 3 oz box lemon Jell-O
1 c boiling water
1 8 oz pkg cream cheese
1 c sugar
4 T fresh lemon juice OR 2 t vanilla

Shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 – 2 min. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar and melted butter. Reserve 1/3 c mix for the topping. Press the remainder firmly into the bottom of an 11.5 x 7.5″ (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer beat together the cream cheese, sugar and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mix for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 – 4 min. (It should have the consistency of beaten egg whites.) Beat in the cream cheese/Jell-O mix. Pour mix over the chilled crust. Sprinkle top with the remaining crumb mix. Refrigerate for several hours before cutting into squares. Note: You can use a larger pan, like 9 x 12 and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.

Easy 3 Ingredient Chocolate Mousse (kitchencents)

1 1/2 c whipping cream
1/4 – 1/3 c cocoa powder (dutch preferred) sifted, use 1/3 c for dark chocolate flavor
1/4 – 1/2 c powdered sugar use a 1/4 c for dark chocolate flavor
1/4 t almond extract (opt)

In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form. Add almond extract if desired. Whip until stiff peaks form. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses. Enjoy immediately or refrigerate until ready to serve. Note: Chilling your mixing bowl will help the cream whip more easily. Sift cocoa powder to avoid dark flecks in mousse. Add 1/4 c powdered sugar to start.  If added sweetness is desired add additional sugar up to an additional 1/4 c.

Practically Perfect Pineapple Cake (Lindsay M.)

Cake

2 1/4 c flour
1 1/4 c sugar
2 t baking soda
1 t vanilla
1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
2 eggs

Preheat oven to 350 F. Grease and flour a 9 x 13 baking dish. In a large bowl, whisk together flour, sugar and baking soda. Mix in vanilla extract, crushed pineapple and eggs until combined. Pour into prepared baking dish and bake for 25 – 30 min or until an inserted toothpick comes out clean. Let cool completely. Spread frosting on cooled cake. Refrigerate for at least 30 min before serving.

Frosting

1 3.5 oz package vanilla instant pudding mix (opt)
1 20 oz can crushed pineapple (do not drain)
12 oz Cool Whip or 1 c heavy whipped cream, whipped

Whisk pineapple and pudding mix together until combined. Gently fold in the Cool Whip or whipped cream until incorporated.

Peach Mousse (natashaskitchen)

Peach Mousse

1 lb ripe peaches, peeled, diced
2 T fresh lemon juice
1/4 c cold water
1 T unflavored gelatin
1/3 c sugar
1 c heavy whipping cream

Peel and dice peaches (you should have 3 c diced), transfer to a blender or food processor, add lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use. In a small sauce pan (off the heat), add cold water and sprinkle top with gelatin. Let sit 5 min to soften then stir in sugar and place over medium heat, stirring just until sugar has dissolved (1 – 2 min) then remove from heat – don’t overcook. Add gelatin mix to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mix begins to thicken (2 hours). Once puree starts to thicken, beat heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mix, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.

Garnish/ Peach Topping

1 ripe peach, peeled and thinly sliced
1 T fresh lemon juice
2 T sugar
mint leaves (opt)

In a small saucepan, combine sliced peach, sugar and lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 min. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.

Easy Eclair Pie (reallifedinners)

1 9″ frozen pie crust, baked according to package instructions and cooled (poke all over with a fork before baking to prevent bubbling)
1 3.4 oz instant vanilla pudding mix
3/4 c heavy whipping cream
1/3 c milk
1/4 c sour cream or plain greek yogurt
1/4 t vanilla
1 c whipped topping
chocolate syrup for garnish

In a medium sized mixing bowl, combine pudding mix, heavy cream, milk, sour cream or greek yogurt and vanilla. Whisk for 2 min or until everything is completely combined and smooth. Evenly spread mix into the bottom of the cooked and cooled pie crust. Spread a thin layer of whipped topping over pudding layer. Using the chocolate syrup make a back and forth pattern across the pie, starting at one end and going to the other. Next drag a knife through the syrup one direction and then the other every inch or so to get the desired zebra-esk pattern.

Berry Cobbler Mug Cake (kirbiecravings)

1/2 c frozen mixed berries
1/2 t cornstarch
4 t sugar, divided
2 T self rising flour
1 T sprite or 7-up
2 T quick oats
1 T unsalted butter, sliced into 2 thin squares

In a large, microwave safe mug add berries and sprinkle with cornstarch and 2 t sugar. Slightly toss the berries with your fingers or a spoon so that they are coated in the cornstarch and sugar. In a small bowl, whisk sugar and self rising flour. Pour flour mix on top of berries. Pour soda over the flour mix (this will help keep the flour mix soft, otherwise it will turn really hard in the microwave). Sprinkle oats on top of the flour. Spread the 2 slices of butter on top. Place a sheet of parchment paper on top of your mug and cook mug cake at full power in microwave for about 2 min. Check on your cobbler. If there are any uncooked oats or flour, push them into the fruit mix. Cook for about another 30 seconds (still covered with a piece of parchment paper). Let cool a few min before serving with ice cream.

Chocolate Delight (southyourmouth)

1 c flour
1/2 c butter, softened
1 1/2 c finely chopped pecans, divided
pinch of salt
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip, divided
2 3.9 oz boxes instant chocolate pudding
3 c milk

Combine flour, butter, 1 heaping c pecans and salt and press into the bottom of a 13 x 9 baking dish. Bake at 325 F for 25 min. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mix evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for 2 min. Spread chocolate mix evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

Mom’s Apple Fritters (allrecipes)

oil for deep frying
1 1/2 c flour
1 T sugar
2 t baking powder
1 t cinnamon
1/2 t salt
2/3 c milk (can sub 1/3 c milk and 1/3 c apple cider vinegar)
2 eggs, beaten
1 T vegetable oil (can sub applesauce)
3 c apples, peeled, cored and diced fine
1 c cinnamon sugar (half sugar, half cinnamon)

Heat the oil in a deep-fryer or electric skillet to 375 F. In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 min depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm. Makes about 24. Note: Can double recipe but use same amount of apples.

Apple Crisp in a Mug (pinchofyum)

3 T coconut oil (can sub any veg oil)
1/4 c quick oats
2 T chopped pecans
2 1/2 T whole wheat flour, divided (can sub all purpose flour)
2 1/2 T turbinado or brown sugar, divided
1/2 t cinnamon, divided
1/8 t salt
2 – 3 apples (about 2 c chopped)
honey for drizzling

Melt the coconut oil in the microwave. Stir in the oats, pecans, 2 T flour, 2 T sugar, 1/4 t cinnamon and salt. Mix until well combined. Toss chopped apples with 1/2 T flour, 1/2 t sugar and 1/4 t cinnamon. Layer a little spoonful of the oat mix in the bottom of 2, 9 oz ramekins or mugs. Top with about 1 c chopped apples and heap the remaining oat mix over the top. Microwave for 3 min and 30 seconds, the apples should be bubbling and the whole thing will reduce in size. Remove and let stand until cool enough to eat. Be careful because it’s going to be really hot at first! Also, the texture improves as it rests and cools. Drizzle with honey for an extra gooey kind of texture. Note: You can make both at the same time and then save the second one to reheat later. Just wrap it with foil and leave it on the counter for the next morning (any longer than 12 hours and put it in the fridge).

No Bake Three Chocolate Cake (cookinglsl)

Hot Liquid

4 c heavy whipping cream
2 c milk

In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil. Remove from heat. Divide mix into 3 equal parts, about 2 c each. Hot liquid needs to be kept hot or reheated and poured over the different kinds of chocolate.

1st White Chocolate Layer

8 oz white chocolate or chocolate chips
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 t)
2 T cold water

Sprinkle gelatin over cold water in a small bowl, let it stand for a few min until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1 – 2 min and whisk to combine. Add gelatin and whisk to combine. Generously spray a bundt pan with cooking spray. Pour mix in the pan. Refrigerate for 30 min or more, until set.

2nd Milk Chocolate Layer

8 oz milk chocolate or chocolate chips
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 t)
2 T cold water

Sprinkle gelatin over cold water in a small bowl, let it stand for a few min until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Let it stand for 1 – 2 min and whisk to combine. Add gelatin and whisk to combine. Carefully pour in the bundt pan, over the white chocolate layer. Refrigerate for at least 30 min or until set.

3rd Dark Chocolate Layer

8 oz dark (70 % cocoa) chocolate or chocolate chips
4 T sugar
1 pack unflavored gelatin (Knox 7 grams/ 2 1/2 t)
2 T cold water
1 T dark cocoa powder & 1 T sugar, if the layer looks similar in color to the milk chocolate one (opt)

Sprinkle gelatin over cold water in a small bowl, let it stand for a few min until gelatin expands, then heat over a double boiler to liquify. Place chocolate in a bowl and pour hot liquid over it. Add sugar. Let it stand for 1 – 2 min and whisk to combine. Add gelatin and whisk to combine. Carefully pour mix over the milk chocolate layer. Refrigerate for at least 30 min or until set.

4th Oreo Crust

24 Oreo cookies (if using regular Oreos scrape out the filling)
2 T sugar (opt)
4 oz butter, melted

Process cookies in a food processor until fine crumbs. Combine with sugar and butter and mix to combine. When the dark chocolate layer is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 min. When ready to remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip it in hot water for 30 – 60 seconds to loosen, then invert onto a serving platter. Pour chocolate ganache on top and add berries for garnishing.

Ganache

4 oz semi-sweet chocolate
1/2 c heavy cream

In a small saucepan, heat heavy cream until it just begins to boil and remove immediately. Place chocolate in a bowl and pour hot cream on top. Let sit for 1 min then stir with a rubber spatula. Stir continuously until mix gets smooth. Let it cool a little before you use it, it still needs to be thin so it drips down the cake.

Garnish

berries (opt)