CHEESECAKE

(4 portions)

You need: 500 g unsalted cream cheese, like ricotta, 1/2 cup (125 ml) powder sugar, 1/2 teaspoon vanilla extract, 2 eggs, 1 graham crumb crust ready for use, or see recipe. Technical Stages: Crush 260 g butter cookies with a fork or a rolling pin to turn them into a thin powder. Pour 160 g melted butter on the cookies and mix well with a spatula to form a dough. Butter a baking pan. Coat the bottom and sides of your pan, pressing with the fingers. Keep the shell refrigerated for 30 minutes. Mix the ricotta, sugar and vanilla with a hand mixer until the mix becomes homogeneous. Add the eggs one by one and beat on low speed between each. Pour in the pan on the crust and bake at 180C or 356F for 30-35 minutes. Leave to cool and refrigerate at least for 3 hours. Here are some possibilities to flavour your cheese cake: - CARAMEL CHEESECAKE : Prepare the original recipe by replacing the regular sugar with brown sugar. Add 1/3 cup (75 ml) caramel with pecan chunks to the basic recipe. - CHOCOLATE AND CHERRIES CHEESECAKE: Add about 100 g melted baking chocolate to the basic mix. Bake normally. Decorate with cherries (candied or not) and sour cherries jam or with cherries and chocolate chhips. - CANDIED FRUITS CHEESECAKE: BAsic mix + 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 cup (125 ml) candied fruits in little pieces. - RED BERRIES CHEESECAKE: Basic mix + 250 g mixed raspberries and strawberries + 1 lime zest.

Chocolate Cheesecake with Chocolate Wafer Crust

Makes 14 to 16 servings. Chocolate Wafer Crust: Ingredients: 1 (8 1/2-ounces) package chocolate wafers (Chocolate Teddy Grahams can be used) 2 Tbsps. unsalted butter, melted To make crust, crush wafers. Add melted butter to make crumbly dough. Press into bottom of 9 - inch spring form pan. Set aside. Filling Ingredients: 1 Tbsp. butter or margarine 3 ounces unsweetened chocolate 9 ounces semisweet chocolate 4 (3 ounces) packages cream cheese, softened 2 Tbsps. vanilla 1 cup whipping cream 6 eggs 3/4 cup sugar Whipped Cream (optional) To make filling, melt butter in top of double boiler over hot water. Add chocolates and heat until melted, stirring until smooth. Beat cheese until creamy. Add vanilla and whipping cream. Stir in chocolate mixture. Beat eggs with sugar and slowly beat into chocolate mixture. Turn into crust and bake at 350 degrees F 40 - 45 minutes, or until cake puffs slightly in center. Cool, then chill thoroughly before unmolding. Serve with whipped cream, if desired.

Grandmother's Chocolate Fudge Cake

In a saucepan bring to boil: 4 tablespoons cocoa 1 stick margarine 1 cup water 1/2 cup oil Pour over 2 cups of self-rising flour and 2 cups sugar then add: 1/2 cup milk 2 slightly beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Bake at 350 degrees in greased and floured 9"x13" pan for 18 to 22 minutes. Frosting: 1 stick margarine 4 tablespoons cocoa 6 tablespoons milk Bring to boil, remove from heat and add: 1 box 10x sugar 1 teaspoon vanilla 1/2 cup nuts Pour over hot cake.

Irresistible Chocolate Cake

Preheat oven to 350 2 cups superfine sugar 1/2 cup cocoa powder 1 cup vanilla yogurt (strained at least 2-3 hours) 1 stick butter, softened 2 eggs 2 cups cake flour 1 tsp baking soda 1/2 tsp salt 1/4 cup Kahlua 6 oz semi-sweet mini chocolate chips Blend together 1 cup sugar, 1/2 cup cocoa and 1/2 cup yogurt. In another bowl, cream butter with 1 cup sugar. Beat eggs, one at a time, into creamed butter. Then beat in cocoa mixture. In a separate bowl, sift together flour, salt, and baking soda. Add flour to butter cocoa mixture, alternating with remaining 1/2 cup yogurt into which the Kahlua has been blended. Fold in chocolate chips. Pour evenly into a buttered 10" springform tube pan that has been dusted with cocoa powder. Bake approximately one hour or until tester comes out clean. Cool cake on a rack before removing from pan. The Glaze 10 oz semi-sweet chocolate 1 oz unsweetened chocolate 1 1/2 tbsp unsalted butter 3/4 cup heavy cream 1 tbsp Kahlua Break chocolate into bits. Place double boiler over, not in, a pan of hot water. Add chocolate, cream, butter and Kahlua. Cover tightly and heat for a few minutes, stir until completely melted and smooth. Transfer to stainless steel bowl and cover. Keep at room temperature. Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center. Refrigerate until glaze is firm. Then repeat with remaining glaze. Refrigerate again to allow second layer of glaze to firm up. Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate bean or pecan or walnut half. Or just accent with fresh flowers in center and around the sides. Best served the next day.

Magic Molten Chocolate Cakes

1 stick unsalted butter (4 oz.) 6 oz. unsweetened good quality chocolate 2 eggs 2 egg yolks 1/4 sugar Pinch of salt 2 tablespoons all-purpose flour Preheat the oven to 450 degrees. Butter and lightly flour (even better with baker's cocoa) four 6-ounce ramekins. Tap out any excess. Set the ramekins on a baking sheet. Melt the butter and the chocolate in a double boiler over simmering water. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes -- until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute then cover with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and unmold. Serve at once. I suggest a little hard sauce scooped on the plate and a sprig of mint but, of course, a small scoop of really fine ice cream would be OK. (The batter may be refrigerated for several hours but should be brought to room temperature before baking.) Serves four.

Chocolate Muffin

Chocolate Truffle Filling: 2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup plus 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Chocolate Muffins: 1 cup all-purpose flour 1/2 cup alkalized unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup plus 2 tablespoons sour cream, at room temperature 1 large egg, lightly beaten, at room temperature 6 tablespoons unsalted butter, melted and cooled 2/3 cup granulated sugar Make filling: 1. Place chocolate in bowl. In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least 1 hour (or up to 3 days) or until firm. 2. Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze truffles until ready to use. Make muffins: 1. Preheat oven to 350F. Lightly butter 12 (3-inch) muffin cups. 2. Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl. 3. Whisk together sour cream, egg, butter and sugar in medium bowl until combined. 4. Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined. Fill each muffin cup 1/3 full. Place frozen truffle in center of each cup on top of batter. Spoon remaining batter into cups, making sure each truffle is covered. 5. Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean. Cool muffins in pan set on wire rack for 5 minutes. Remove muffins from cups. Serve warm or cool completely. Store in airtight container.

Cappuccino Brownies
Cappuccino Sauce: 2/3 cup heavy cream 1/4 cup brewed Caf Godiva Special Roast, at room temperature 3 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped 1/8 teaspoon ground nutmeg Brownies: 3/4 cup (1 1/2 sticks) butter 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 2 tablespoons brewed Caf Godiva Special Roast, at room temperature 1/2 teaspoon ground cinnamon 1 1/2 cups granulated sugar 3 large eggs, at room temperature 3/4 cup all-purpose flour 2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1/2 cup chopped hazelnuts, toasted* Garnish: Chocolate curls Confectioners' sugar Make the cappuccino sauce: Heat cream and coffee in small heavy saucepan to a simmer. Add solid ivory and stir over low heat until smooth and mixture begins to thicken. Add nutmeg. Cover and chill at least 6 hours or overnight Make the brownies: 1. Preheat oven to 350F. Line 9-inch square baking pan with aluminum foil and spray with vegetable cooking spray. 2. Place butter, 3 bars chopped chocolate, coffee and cinnamon in medium heavy saucepan. Heat over low heat, stirring until smooth. Remove from heat and cool slightly. 3. Add sugar and eggs, whisking until smooth. Stir in flour, 2 bars chopped chocolate and hazelnuts. Spread in prepared pan.

4. 4. Bake 30 minutes or until a slight imprint remains when touched lightly with finger. Cool in pan on a wire rack. 5. Remove from foil. Cut out 4 (4-inch) rounds, using a cookie cutter. Place one round on each dessert plate. Cover with chocolate curls. Heat sauce over low heat and spoon over brownie rounds. Sift confectioners' sugar over all. *To toast hazelnuts, spread on baking sheet. Bake at 350F. for 8 to 10 minutes or until toasted.

Chocolate Cheesecake Brownies

Yield: About sixteen 2-inch brownies Difficulty: ** (Intermediate) Preparation: 45 minutes plus baking and chilling times

Brownie Base: 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1/2 cup granulated sugar 1/4 cup (1/2 stick) unsalted butter, softened 3 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon instant espresso powder 1/3 cup all-purpose flour Cheesecake Topping: 1 package (8 ounces) cream cheese, softened 1/2 cup granulated sugar 2 tablespoons unsalted butter, softened 2 large eggs, at room temperature 3 tablespoons heavy cream or whole milk 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 bar (1.5 ounces) Godiva Dark Chocolate, chopped Make the brownie base: 1. Preheat oven to 325F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray. 2. Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.

3. Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt. 4. Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan. Make the cheesecake topping: 1. Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer. 2. Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. 3. Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer. 4. Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.

Godiva Dark Chocolate Brownies

Yield: 16 brownies Difficulty: * (Easy) Preparation: About 15 minutes plus baking and cooling time 1 cup all-purpose flour 1/4 cup cake flour 3 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup miniature semisweet chocolate chips 1 cup (2 sticks) butter 3 bars (1.5 ounces each) Godiva Dark Chocolate, broken up 4 large eggs, at room temperature 2 cups granulated sugar 1 1/4 teaspoons pure vanilla extract Confectioners' sugar (optional) 1. Preheat the oven to 325F. Spray 9x2-inch square baking pan with nonstick cooking spray; set aside. 2. Mix all-purpose flour, cake flour, cocoa, baking powder and salt. Toss chocolate chips with 2 teaspoons of flour mixture. 3. Place butter and chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir until smooth and let cool. 4. Whisk eggs in large mixing bowl for 1 minute, add the sugar and whisk for 1 to 2 minutes or until just incorporated. Blend in chocolate mixture and vanilla extract. Add flour mixture and stir (or whisk) until just mixed. Stir in chocolate chips. Spread batter in prepared baking pan. 5. Bake for 40 minutes or until top is set. There will be a few hairline cracks on the top. 6. Cool brownies completely in the pan on wire rack. Cut brownies into 4 quarters, then cut each quarter into 4 squares. Store in an airtight tin. Just before serving, sprinkle with confectioners' sugar, if desired.

Godiva Trick-or-Treat Fudgy Brownies

Yield: 24 (2-inch) brownies Difficulty: * (Easy) Preparation: 25 minutes plus baking and cooling times Fudge Brownies: 5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 3/4 cups cake flour 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1/4 cup vegetable shortening 1 1/3 cups granulated sugar 3/4 cup packed dark brown sugar 3 large eggs, at room temperature 1 large egg yolk, at room temperature 3 tablespoons light corn syrup 1 1/2 tablespoons honey 2 cups (about 8 ounces) coarsely chopped walnuts Fudge Frosting: 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 box (16 ounces) confectioners' sugar (4 cups) 2 tablespoons unsweetened cocoa powder 1/8 teaspoon salt 1/2 cup (1 stick) butter, at room temperature 1 tablespoon light corn syrup 1 to 4 tablespoons hot water Make the brownies: 1. Preheat oven to 375F. Butter and flour 13x9x2-inch baking pan. 2. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. 3. Sift cake flour and salt. Place butter and shortening in large mixing bowl. Beat 1 minute, using an electric mixer at low speed. Increase the speed to medium. Gradually add sugars and beat until light and fluffy. Blend in eggs

4. Make 1. 2.

3.

and yolk, one at a time, beating for 30 seconds after each addition. Blend in corn syrup, honey and cooled chocolate. On low speed, add flour in three additions, beating after each addition. Stir in walnuts. Spread batter in prepared pan. Bake for 30 to 35 minutes or until just set. Cool completely in pan on wire rack. the frosting: Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Sift confectioners' sugar, cocoa powder and salt into large mixing bowl. Add butter, cooled melted chocolate, corn syrup and 1 tablespoon hot water. Mix 1 to 2 minutes or until thoroughly blended, using electric mixer at low speed. Add enough remaining water to make a frosting of spreading consistency. Spread frosting over brownies and let stand until set, about 1 hour. Cut into 2-inch squares. Garnish with Godiva Dark Chocolate curls and sweetened whipped cream, if desired.

Super Fudgy Chocolate Brownies

Yield: 15 brownies Difficulty: ** (Intermediate) Preparation: 45 minutes plus baking and cooling times. Fudgy Brownies: 1 cup (2 sticks) butter, cut into pieces 1 cup packed dark brown sugar 2/3 cup granulated sugar 8 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 5 large eggs, at room temperature 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons instant espresso powder 1/4 teaspoon salt 1 cup walnut halves Bittersweet Chocolate Glaze (optional): 2/3 cup heavy cream 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped Decoration (optional): 1 bar (1.5 ounces) Godiva Milk Chocolate, coarsely chopped 1 bar (1.5 ounces) Godiva Solid Ivory, coarsely chopped Make the brownies: 1. Preheat oven to 350F. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Butter the bottom and sides of the foil-lined pan. 2. Mix butter and sugars in medium saucepan. Cook over medium heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat.

3. Place chocolate in food processor bowl. Cover and process for 15 seconds or until finely chopped. With the motor running, pour the hot butter mixture through the feed tube and process for 15 seconds or until chocolate is completely melted. Add eggs and vanilla and process for 15 seconds or until combined. Add flour, espresso powder and salt. Process just until combined. Add walnut halves and pulse about 10 times to incorporate them into the mixture and to chop them slightly. Spread mixture in prepared pan 4. Bake for 25 to 30 minutes or until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it. Do not overbake. 5. Cool in pan on a wire rack. Using the two ends of the foil as handles, lift the brownies out of the pan. Invert onto a cutting board and peel off the aluminum foil. Turn brownies top side up. Trim sides of the brownies so they are straight and even. Place brownies on wire rack and set rack over a baking sheet. Make the bittersweet chocolate glaze (optional): Heat cream in medium saucepan over medium-low heat until it comes to a gentle boil. Remove from heat and add chocolate. Let stand 30 seconds or until chocolate melts. Stir until smooth. Cool glaze until slightly thickened but still pourable, about 5 minutes. Pour the glaze over the brownies, spreading evenly over the top. Decorate the brownies (optional): 1. Place milk chocolate and solid ivory in separate small microwave-safe cups. Microwave, one at a time, on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Spoon into separate small paper cones. 2. Cut a 1/16-inch opening at the tip of both cones. Pipe thin straight parallel lines of milk chocolate at 1/2-inch intervals across the top of the brownies. Pipe thin straight lines of solid ivory inbetween the lines of milk chocolate. At 3/8-inch intervals, draw the tip of a toothpick completely across brownies perpendicular to the piped chocolate lines, reversing direction in which you pull the toothpick across brownies. This will create a feathered design (see photo). Or drizzle both chocolates over the top making a free-form design. Refrigerate brownies for 15 minutes to set glaze. Cut into 15 bars.

Walnut Crunch Brownies

Yield: 20 brownies Difficulty: * (Easy) Preparation: About 25 minutes plus baking and cooling times Walnut Crunch: 1 cup coarsely chopped walnuts 1 tablespoon firmly packed light brown sugar 1 tablespoon unsalted butter, melted Brownie Batter: 1 cup all-purpose flour 1/3 cup cake flour 1/3 cup plus 1 tablespoon unsweetened alkalized cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 cup (2 sticks) unsalted butter 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 4 large eggs, at room temperature 2 cups granulated sugar 2 teaspoons pure vanilla extract Make the walnut crunch: Preheat oven to 325F. Line 13x9x2-inch square baking pan with aluminum foil, letting the foil extend 2 inches beyond the long sides of pan. Spray foil with nonstick cooking spray. Mix walnuts, brown sugar and melted butter in small mixing bowl. Set aside. Make the brownie batter: 1. Sift all-purpose flour, cake flour, cocoa, baking powder and salt. Mix 2 bars chopped chocolate with 1 1/2 tsp. of the flour mixture and set aside. 2. Place butter and 3 bars chopped chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.

3. Whisk eggs in mixing bowl for 1 minute. Add sugar and whisk until blended. Add melted chocolate mixture and vanilla; whisk until blended. Add flour mixture and whisk just until mixed. Stir in chopped chocolate mixture. Spread batter in prepared pan. Sprinkle with walnut crunch. 4. Bake for 40 minutes or until set. Cool completely in pan on wire rack. Refrigerate brownies until firm enough to cut. Cut into 20 squares.

Wickedly Rich Fudge Brownies

Yield: 20 small brownies Difficulty: * (Easy) Preparation: 40 minutes plus baking, cooling and chilling times.
Fudge Brownies: 3 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 10 tablespoons butter, cut into pieces 1 1/3 cups granulated sugar 1/8 teaspoon salt 2 tablespoons light corn syrup 4 teaspoons vanilla extract 3 large eggs, at room temperature 3/4 cup plus 2 tablespoons all-purpose flour 1/2 cup coarsely chopped walnuts Mocha Glaze: 2 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 tablespoon butter 2 teaspoons vanilla extract 3/4 teaspoon instant coffee granules 1/3 cup evaporated milk 2 tablespoons light corn syrup 2 teaspoons cognac or dark rum (optional) 1/4 cup coarsely chopped walnuts Make the brownies: 1. Preheat oven to 325F. Line 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly butter the bottom of foil-lined pan. 2. Place chocolate and butter in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Pour into large mixing bowl and let cool 10 minutes. 3. Add sugar and salt to melted chocolate mixture, beating until smooth with electric mixer at medium speed. Beat in corn syrup and vanilla. 4. Add eggs, one at a time, beating well after each addition. Stir in flour just until combined. Stir in walnuts. Spread batter in prepared pan. 5. Bake for 40 to 45 minutes or until a toothpick inserted into the center

Chocolate Angel Food with Chocolate Glaze

Yield: 10 servings Difficulty: * (Easy) Preparation: 35 minutes plus baking and cooling times

Chocolate Angel Food Cake: 1/3 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 1/3 cup hot espresso or strong coffee 1 cup cake flour 1 1/2 cups granulated sugar, divided 12 large egg whites, at room temperature 1 1/2 teaspoons cream of tartar 1/2 teaspoon salt 2 teaspoons vanilla extract Chocolate Glaze: 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 6 tablespoons unsalted butter, cut into chunks 3 tablespoons light corn syrup Make the chocolate angel food cake: 1. Preheat to 350F. Have ready an ungreased 10-inch tube pan (with removable bottom). 2. Place cocoa powder and espresso powder in small heatproof bowl. Add hot coffee and whisk until the mixture becomes a smooth paste. Let cool. 3. Sift together cake flour and 1/2 cup sugar three times and set aside. 4. Combine egg whites, cream of tartar, salt and vanilla extract in dry, greasefree mixing bowl. Whip until egg whites are opaque, increased in volume and beginning to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar about 2 tablespoons at a time in a slow stream and whip until firm peaks form. Set aside 1 cup of beaten whites.

5. Sift flour mixture over whites, one-third at a time, and gently fold in with large rubber spatula until just combined. 6. Stir reserved beaten whites into cocoa mixture to lighten it. Gently, but thoroughly, fold this mixture into batter. Turn batter into tube pan. 7. Bake for about 45 to 50 minutes or until cake springs back when touched lightly. Remove from oven and invert cake pan. Cool completely. 8. Carefully remove cake from pan and place topside down on serving plate. Make the chocolate glaze: 1. Combine chocolate, butter and corn syrup in double boiler top set over hot, not simmering water. Stir until chocolate and butter are melted and mixture is smooth. Remove from heat and let cool until glaze is slightly thickened, about 30 minutes. 2. Pour glaze over top of cake, allowing some to drip onto inside and outside of cake. Cut into slices when glaze is set.

Chocolate Raspberry Bavarian Cake

Yield: 12 servings Difficulty: ** (Intermediate) Preparation: 1 hour 30 minutes plus baking and chilling times Special Equipment: One 10-inch springform pan Chocolate genoise: 1/3 cup cake flour 1/3 cup cornstarch 1/4 cup unsweetened alkalized cocoa powder 3 large eggs plus 3 large egg yolks, at room temperature 3/4 cup sugar Pinch of salt Raspberry syrup: 1/4 cup sugar 1/3 cup water 1/4 cup raspberry liqueur Chocolate filling: 1/2 cup heavy cream 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 2 tablespoons butter Raspberry Bavarian: 2 bags (12 ounces each) frozen unsweetened raspberries 3/4 cup sugar 1/3 cup raspberry liqueur 1 1/2 envelopes unflavored gelatin powder 2 cups heavy cream Assembly: 1 cup heavy cream Godiva Dark Chocolate, coarsely grated 1/2 pint fresh raspberries Confectioners' sugar

Make the genoise: 1. Preheat oven to 350F. Butter bottom and side of 9-inch round baking pan. Line with parchment or waxed paper. 2. Sift together cake flour, cornstarch and cocoa. 3. Beat together whole eggs, egg yolks, sugar and salt in heatproof bowl, using hand-held electric mixer at medium speed. Place bowl over pan of simmering water and continue beating until the mixture is lukewarm, about 100F. Remove from water. Increase speed to high and beat until mixture is cooled and increased in volume, about 3 to 4 minutes. 4. Sift dry ingredients over egg mixture in three additions, gently folding with a rubber spatula. Spread batter in prepared pan. 5. Bake for 30 minutes or until cake springs back when touched with finger. Cool in pan on wire rack for 10 minutes. Loosen edge with knife and invert cake onto a rack. Carefully remove paper. Place another rack on cake and invert again. Cool completely. Make the raspberry syrup: Combine sugar and water in saucepan over medium heat. Heat to a boil. Remove from heat and let cool. Stir in liqueur. Make the chocolate filling: Heat heavy cream in saucepan to a boil over medium heat. Remove from heat. Add chocolate and let stand 30 seconds. Whisk in butter until smooth. Make the Raspberry Bavarian: 1. Combine raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-meshed sieve into bowl. Cool to room temperature. Combine liqueur and gelatin in heatproof cup and let stand 5 minutes. Place in saucepan with simmering water and heat until gelatin is dissolved. Whisk into raspberry pure. 2. Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold whipped cream into raspberry mixture. Assembly: 1. Cut genoise horizontally into two equal layers. Place one layer in bottom of 9inch springform pan, cut side up. Brush with half of raspberry syrup. Whisk cooled chocolate filling to lighten it. 2. Spread half of filling over cake. Top with half of the raspberry Bavarian. Top with other cake layer, cut side down. Repeat layers. Cover and refrigerate until mixture sets, about 2 hours. To serve: Run a small knife between dessert and pan. Remove side of springform pan. Spread whipped cream on side of dessert. Press chocolate shavings into cream. Arrange raspberries in two concentric circles around rim of dessert. Sprinkle center with more grated chocolate and confectioners' sugar.

Chocolate Raspberry Cake

Yield: 8 servings Difficulty: * (Easy) Preparation: 1 hour plus baking, cooling and chilling times Chocolate Sponge Cake: 1 1/4 cups all-purpose flour 1/2 cup unsweetened nonalkalized cocoa powder 8 large eggs, at room temperature 3/4 cup plus 2 tablespoons granulated sugar 2 tablespoons unsalted butter, melted Chocolate Fudge Filling: 4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1 cup heavy cream 1/2 cup (1 stick) unsalted butter 3/4 cup granulated sugar Chocolate Glaze: 6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/2 cup heavy cream 1/2 cup milk Assembly: 6 tablespoons seedless raspberry jam Make the chocolate sponge cake: 1. Preheat oven to 350F. Butter 13x9x2-inch cake pan. Line bottom of the pan with parchment paper and butter paper. 2. Sift together flour and cocoa powder. 3. Place eggs in mixing bowl. Whip eggs until frothy, using electric mixer at high speed. Gradually add sugar, beating for 3 to 5 minutes or until the mixture is pale in color and doubled in volume.

4. Fold in dry ingredients, using rubber spatula. Fold in butter. Spread batter evenly in prepared pan and bake for about 25 minutes or until the center of the cake springs back when gently pressed. 5. Loosen cake from pan by running a knife between edge of cake and sides of pan. Remove cake from pan and place on a wire rack, leaving the parchment in place. Allow to cool completely. Make the chocolate fudge filling: 1. Place the chopped chocolate in a medium heatproof bowl. 2. Place cream, butter and sugar in medium saucepan and cook over mediumlow heat, stirring, until the butter melts and the sugar dissolves. Increase heat and cook until just before the mixture comes to a boil. Remove from heat and pour hot mixture over chopped chocolate. Let stand for 3 minutes to melt the chocolate. Stir gently until smooth and well blended. Refrigerate until cold and firm, at least 6 hours. Make the chocolate glaze: 1. Place the chopped chocolate in a medium heatproof bowl. 2. Place cream and milk in small saucepan and cook over medium heat until just before the mixture comes to a boil. Remove from the heat and pour hot mixture over chopped chocolate. Let stand for 3 minutes to melt the chocolate. Stir gently until smooth and well blended. Let cool to room temperature. Assemble the cake: 1. Remove the parchment from cooled cake and cut the cake crosswise into 3 equal layers. Place one of the layers on a wire rack. Spread 3 tablespoons of the raspberry jam over the layer and then spread half of the fudge over the jam. Place another layer over the first and spread the remaining jam over it. Spread the remaining fudge over the jam. Top with the last layer. Spread the chocolate glaze over top and sides of cake. 2. Carefully transfer the cake to a serving platter and chill at least 1hour before serving.

Chocolate Truffle Cake with Raspberry Sauce

Yield: 12 to 16 Servings Difficulty: ** (Intermediate) Preparation: 1 1/2 hours plus baking, cooling and chilling times Chocolate Cake: 3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 3/4 cup water 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/2 cup butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs 1 cup buttermilk Raspberry Sauce: 2 half-pints fresh raspberries (12 ounces) 1/2 cup granulated sugar Orange Liqueur Syrup: 1/4 cup water 2 tablespoons granulated sugar 2 tablespoons orange-flavored liqueur Chocolate ganache: 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 3/4 cups heavy cream 3 tablespoons orange-flavored liqueur Garnish: Creme fraiche or whipped cream 1 cup sliced almonds, toasted Make the cake: 1. Preheat oven to 350F. Line 10-inch by 2-inch round cake pan with parchment or waxed paper. Spray sides of pan with vegetable cooking spray. 2. Place chocolate and water in microwave-safe bowl. Microwave at high (100% power) for 1 minute. Stir until smooth. Cool to room temperature.

3. Sift together flour, baking soda and salt. Set aside. 4. Beat butter in large mixing bowl until softened, using an electric mixer on medium to high speed. 5. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Add vanilla. Combine buttermilk and melted chocolate. Alternately add flour mixture and chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan. 6. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool completely on wire rack. Make the orange syrup: Combine water and sugar in microwave-safe cup. Microwave at high (100% power) for 1 minute, stirring once, until mixture boils and sugar dissolves. Let cool slightly and stir in orange liqueur. Make the raspberry sauce: Combine raspberries and sugar in a medium saucepan. Cook over mediumlow heat, stirring constantly with a wooden spoon, until the sugar dissolves completely and berries soften. Remove pan from heat. Strain the mixture through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap and refrigerate. Make the chocolate ganache: Place the chopped chocolate in a medium bowl. Heat cream in a small saucepan over low heat until the cream comes to just under the boil. Remove from heat and pour over chocolate. Let stand until chocolate melts. Stir gently until smooth. Stir in the liqueur. Cover with plastic wrap and cool to room temperature. Assemble the dessert: 1. Line cake pan with plastic wrap. Place cake layer into the lined pan, top side up. 2. Pour syrup over cake. Let cake stand for 10 minutes 3. Spread cooled ganache over cake. Refrigerate until the ganache is firm, at least two hours. Remove the cake from the pan and place onto a serving plate with ganache on top. 4. To serve, cut cake into wedges. Serve cake with some raspberry sauce and a dollop of creme fraiche or whipped cream. Garnish dessert with a sprinkling of toasted sliced almonds.

Chocolate-Almond Cake with Coffee Buttercream

Yield: 12 Servings Difficulty: ** (Intermediate) Preparation: 1 hour and 15 minutes plus baking and cooling times Special Equipment: Two 8x3-inch round cake pans Chocolate Almond Cake: 1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped 2 cups cake flour 2/3 cup unsweetened alkalized cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup almond butter* 1 1/3 cups packed light brown sugar 3 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 1/4 cups milk, at room temperature Coffee Buttercream: 3/4 cup freshly ground French roast coffee 1 1/3 cups water, divided 8 large egg yolks, at room temperature 2/3 cup granulated sugar 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt Bittersweet Ganache Filling: 1/4 cup heavy cream 6 bars (1.5 ounces each) Godiva Dark Chocolate, broken up *Almond butter is available in gourmet shops and many supermarkets. Make the chocolate almond cake layers: 1. Preheat oven to 350F. Butter and flour two 8x3-inch round cake pans and dust with flour. Tap out excess flour. 2. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. 3. Sift together flour, cocoa, baking powder, baking soda and salt. Set aside. 4. Beat butter and almond butter in large bowl until fluffy, using electric mixer at medium speed. Add brown sugar and beat for 1 minute. Add eggs, one at a time, beating well after each addition. Add melted chocolate, vanilla and almond extract and beat for another 30 seconds.

Godiva Chocolate Cake with Cheesecake Layer

Yield: 9 servings Difficulty: * (Easy) Preparation: 25 minutes plus baking and cooling times
Cheesecake Layer: 2 packages (8 ounces each) cream cheese, at room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 large egg, at room temperature 1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped Chocolate Cake: 1 1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 3/4 cup packed dark brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, at room temperature 5 tablespoons butter, melted 1 cup sour cream Make the cheesecake layer: 1. Beat together cream cheese and sugar in bowl until smooth, using electric mixer at medium speed. Beat in vanilla extract and egg. Set aside. 2. Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Make the chocolate cake: 1. Preheat oven to 350F. Butter 8x2-inch square baking pan. Line bottom of the pan with parchment paper and butter paper. 2. Mix flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large mixing bowl. 3. Combine eggs, melted butter and sour cream and whisk until blended. Add to dry ingredients and mix just until combined. Spread batter into prepared pan. 4. Spread cream cheese mixture over the chocolate batter. Drizzle with melted chocolate. Bake for 40 to 45 minutes or until top is set and golden and a cake tester inserted in the center of the cake comes out with only a few moist crumbs clinging to it. 5. Cool in pan on wire rack. When the cake is completely cooled, cut into squares to serve.

Godiva Chocolate Cake with Whipped Cream

Yield: 10 servings Difficulty: ** (Intermediate) Preparation: 50 minutes plus baking, cooling and tempering times Special Equipment: One 10-inch square of acetate (available from art supply stores) Chocolate Cake: 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 1 cup all-purpose flour 1/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar, divided 6 large eggs, separated, at room temperature Raspberry Glaze: 2/3 cup seedless raspberry jam 1 tablespoon water Chocolate Ganache Frosting: 2/3 cup heavy cream 5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped Finishing: 1 cup heavy cream 1 1/2 tablespoons confectioners' sugar 1 tablespoon raspberry flavored liqueur Garnish (optional): 1 pint fresh raspberries Make the cake: 1. Preheat oven to 350F. Butter side and bottom of 9-inch springform pan. Line bottom with a round of parchment paper.

2. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. 3. Sift together flour and salt and set aside. 4. Beat butter and 1/2 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed for about 3 minutes. Add egg yolks, one at a time, beating well after each addition. Fold in melted chocolate. 5. Whip egg whites in another bowl until whites are opaque and begin to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar, about 1 tablespoon at a time, until firm peaks form. 6. Using a rubber spatula, stir about 1 cup of the beaten egg whites into chocolate mixture to lighten it. Then fold chocolate mixture into egg whites. Fold in flour in 3 additions. Spread mixture in prepared pan. 7. Bake for about 40 minutes or until the cake begins to come away from the sides of the pan. Cool cake in pan on wire rack. 8. Invert cooled cake on a wire rack. Carefully remove the round of parchment from the bottom of the cake. Place cake, bottom-side-up, on a cardboard round, slightly smaller than the cake and place on a wire rack set over a baking pan. Dust off any excess crumbs from the cooled cake. Make the raspberry glaze: 1. Combine raspberry jam and water in a small saucepan and heat to a low boil over medium heat, stirring constantly. Cook for 1 minute. Remove the pan from the heat and let the glaze cool until tepid, about 25 to 30 minutes. 2. Using a pastry brush, apply the tepid glaze to the top and side of the cake. Allow the glaze to come to room temperature before frosting the cake. Make the chocolate ganache frosting: 1. Heat cream in small saucepan until it comes to just under the boil. Remove the pan from the heat and add chopped chocolate. Let stand for about 3 minutes to melt the chocolate. Gently whisk the ganache until it is well blended and smooth. Allow to cool slightly. 2. Pour ganache over the top of cake and use an offset metal cake spatula to spread the ganache evenly over the top and side of the cake, allowing any excess to drip off. If desired, pipe small dots of ganache around edge of cake. Assembly: 1. Combine heavy cream, confectioners' sugar and raspberry liqueur in a large chilled bowl. Using a hand-held mixer set at medium speed, whip the cream until soft peaks form. Refrigerate until needed. 2. An hour or less before serving, spoon or decoratively pipe whipped cream on top of the cake. Refrigerate until serving time. 3. To serve, cut cake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Garnish each serving with a few raspberries.

Godiva Chocolate Coconut Sensation

Yield: 16 servings or 27 cupcakes Difficulty: ** (Intermediate) Preparation: 1 hour plus baking and standing times Chocolate Cake: 2 bars (1.5 oz. each) Godiva Dark Chocolate, broken up 1 cup water 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup butter, at room temperature 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 1 cup buttermilk, or 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup Coconut Filling: 1 egg 2/3 cup light cream 2/3 cup sugar 2 tablespoons butter 1 1/2 cups flaked coconut Easy Chocolate Glaze: 1/3 cup light corn syrup 3 tablespoons butter 2 tablespoons water 4 bars (1.5 oz. each) Godiva Dark Chocolate, coarsely chopped Make the cake: 1. Preheat oven to 350 F. Line two 9-inch round cake pans with parchment or waxed paper. 2. Place chocolate and water in microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Cool to room temperature. 3. Sift together flour, baking soda and salt. Set aside. 4. Beat butter in large mixing bowl until softened, using an electric mixer on medium to high speed. 5. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Add vanilla. Combine buttermilk and melted chocolate. Alternately add flour mixture and chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans. 6. Bake 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks. Make the coconut filling: Slightly beat egg in a medium saucepan. Stir in light cream, sugar and butter. Cook

Godiva Chocolate Indulgence

Yield: Serves 12 to 16 Difficulty: ** (Intermediate) Preparation: 2 hours plus baking, cooling and chilling times Dense Chocolate Cake: 10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 10 tablespoons butter, cut into pieces 4 large eggs, at room temperature 1 tablespoon sugar 1 tablespoon all-purpose flour Dark Chocolate Glaze: 4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 3/4 cup heavy cream 2 tablespoons light corn syrup 1 teaspoon vanilla extract Decorating (optional): 1 bar (1.5 ounces) Godiva Solid Ivory, coarsely chopped Godiva Milk Chocolate Praline or Ivory Praline Chicks Godiva Fold-Wrapped Eggs To make the cake: 1. Preheat oven to 400F. Line bottom of 8-inch springform pan with baking parchment or waxed paper. 2. Place chocolate and butter in double boiler top. Heat over hot, not simmering water, stirring until mixture is smooth. Remove from heat and let cool 15 minutes or until lukewarm. 3. Mix eggs and sugar in large heatproof bowl. Place bowl over saucepan of barely simmering water. Whisk egg mixture 2 to 3 minutes or until warm and sugar is dissolved. Remove from heat. 4. Beat egg mixture for 5 minutes or until it triples in volume and forms soft peaks, using electric mixer at medium-high speed-high speed for 5 minutes or until it triples in volume and forms soft peaks.

5. Sift flour over egg mixture and gently fold in. Gently stir one-fourth of egg mixture into the chocolate mixture to lighten it. Then fold chocolate mixture into remaining egg mixture. Evenly spread in prepared pan. 6. Bake for 20 to 25 minutes or until toothpick inserted in center of cake comes out slightly moist and cake is puffed on top. Cool completely in pan on wire rack. Remove side of springform pan and invert cake onto 8-inch cardboard cake circle. Carefully remove paper. Wrap cake in plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Make the glaze: 1. Place chocolate in 1-quart glass measuring cup. 2. Heat heavy cream and corn syrup in saucepan over medium heat to a boil. Pour over chocolate and let stand 30 seconds. Stir until smooth. Stir in vanilla. Assemble the cake: 1. Place cake with cardboard circle on wire rack over baking sheet. 2. Pour warm chocolate glaze over cake, coating completely. Gently tap rack to remove excess glaze. Chill in refrigerator 10 minutes or until glaze is set. 3. Slice cake and let stand at room temperature at least 20 minutes before serving. Decorate the cake (optional): Place chopped solid ivory in microwave-safe bowl. Microwave at 50% power for 1 minute. Let stand 30 seconds. Stir until smooth. Drizzle over chocolate glaze, using a fork or spoon. (Or use a pastry bag fitted with a small plain tip.) Chill in refrigerator 1 hour or until glaze is set. Decorate cake with milk chocolate chicks and foilwrapped eggs.

Godiva Chocolate Tres Leches Cake

Yield: 10-12 servings Difficulty: *** (Advanced) Preparation: 2 hours and 15 minutes, plus baking, cooling, freezing and chilling times Special Equipment: 9-inch round cake pan; 9-inch springform pan Creamy Tres Leches Center: 2 cups whole milk 2 cups heavy cream 3/4 cup granulated sugar 1 1/2 cups toasted chopped pecans 9 large egg yolks 1 large egg Chocolate Cake: 2 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 1/2 cup (1 stick) unsalted butter 1 3/4 cups all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup brewed coffee 1/2 cup buttermilk 2 large eggs 1 teaspoon vanilla extract Tres Leches Sauce: 1/4 cup sweetened condensed milk 1/4 cup evaporated milk 1/4 cup heavy cream Pinch of ground nutmeg Pinch of ground ginger 1/4 cup dark rum

Kahlua Raspberries: 1/4 cup plus 2 tablespoons water, divided 1/4 cup Kahlua or other coffee flavored liqueur 1 1/2 teaspoons cornstarch One 6-ounce container fresh raspberries 1/4 cup granulated sugar Make the tres leches center: 1. Preheat oven to 300F. Butter bottom and sides of 9-inch round cake pan and set aside. 2. In medium saucepan, combine milk, cream, sugar and pecans and bring to boil. Reduce heat to low and simmer for 20 minutes. Cool completely, then strain into bowl (discard pecans). 3. Whisk egg yolks and egg into cooled mixture and pour into prepared cake pan. Bake 18-22 minutes or until set. Transfer to wire rack and cool for 20 minutes. 4. Place pan in freezer for 10 minutes. Run paring knife around edge of pan and invert custard onto plastic wrap-lined plate. Cover with plastic wrap and freeze until firm, at least 2 hours. Make the chocolate cake: 1. Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool. 2. Preheat oven to 350F. Butter bottom and sides of 9-inch springform pan. Line bottom of pan with round of parchment paper and butter paper. Place on baking sheet. 3. Sift together dry ingredients in large bowl. Whisk until blended. Make well in center of dry ingredients. 4. In medium howl, whisk together coffee, buttermilk, eggs and vanilla extract. Gradually stir liquid into dry ingredients, using wooden spoon stir until blended. Stir in chocolate mixture. Turn batter into prepared pan and smooth top. Bake for 50 minutes or until toothpick inserted into center of cake comes out clean. Transfer cake to wire rack and cool for 15 minutes. Remove side of pan and cool completely. Make the tres leches sauce: In medium saucepan, combine condensed milk, evaporated milk and heavy cream and cook over medium heat until warm. Remove from heat and stir in nutmeg, ginger and rum. Make the Kahlua raspberries: 1. In small saucepan, combine 1/4 cup water and Kahlua and bring to boil. Remove from heat. In small cup, stir together remaining water and cornstarch. Return Kahlua mixture to boil and whisk in cornstarch mixture. Boil, whisking, for 1 minute or until thickened. Remove from heat and cool completely. 2. In bowl, toss raspberries with sugar and Kahlua mixture. Assemble the cake: 1. Invert cake onto rack and peel off parchment paper. With long, serrated knife, cut cake horizontally into 2 layers. Place 1 layer in bottom of 9-inch spring-form pan. Remove tres leches center from freezer and peel off top layer of plastic wrap. Invert center onto cake layer and peel off other piece of plastic wrap. Top with second cake layer. Gradually pour tres leches sauce evenly over top cake layer. Refrigerate cake for at least 1 hour before serving. 2. Serve cake topped with Kahlua raspberries.

Godiva Mississippi Mud Cake

Yield: 12 Servings Difficulty: ** (Intermediate) Preparation: 45 minutes plus baking and cooling times Chocolate cake: 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1 3/4 cups granulated sugar 2 large eggs 2 bars (1.5 ounces each) Godiva Dark Chocolate, melted and cooled 1 teaspoon vanilla extract 1 1/4 cups milk 1 bar (1.5 ounces) Godiva Dark Chocolate, chopped 1/2 cup chopped pecans Chocolate Frosting: 1/4 cup (1/2 stick) unsalted butter, at room temperature 2 cups confectioners' sugar 2 tablespoons milk 1 bar (1.5 ounces) Godiva Dark Chocolate, melted and cooled 1 teaspoon vanilla extract 1/2 cup coarsely chopped pecans, toasted* Make the cake: 1. Preheat the oven to 350F. Butter and flour 13-inch by 9-inch baking pan. 2. Mix together flour, baking powder, baking soda and salt in a medium bowl; set aside. 3. Place butter in the 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat 30 seconds. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating after each addition. Beat in melted chocolate and vanilla extract. Add the dry

4. Make 1. 2.

ingredients alternately with milk, beating just until combined after each addition. Stir in pecans and chopped chocolate. Spread in prepared pan. Bake for 40 minutes or until a toothpick comes out clean when inserted in the center. Cool cake in the pan on a wire rack. the chocolate frosting: Combine butter, sugar, milk, chocolate and vanilla extract in mixing bowl. Stir until smooth. Frost cake and sprinkle with pecans. Cut into 3-inch squares. *To quickly toast pecans, spread them on a microwave-safe plate. Microwave on high (100% power) for 1 minute. Stir. Microwave 30 seconds more or until toasted.

Godiva Ultimate Chocolate Layer Cake

Yield: 12 servings Difficulty: * (Easy) Preparation: 1 hour 30 minutes plus baking and chilling times Cake: 2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped 2 cups sifted all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 1 1/3 cups sugar 3 large eggs, at room temperature 1 cup buttermilk 1 cup Godiva Liqueur, divided Buttercream: 1 cup (2 sticks) butter, softened 2 cups sifted confectioners' sugar 1 cup sifted unsweetened cocoa powder 1/3 cup Godiva Liqueur 1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely grated for garnish Make the cake: 1. Preheat oven to 375F. Butter and flour three 9-inch round cake pans. 2. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

3. Sift together flour, baking soda and salt. 4. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. 5. Alternately add flour mixture and buttermilk and 1/2 cup Godiva Liqueur, beating until smooth at low speed. Divide batter among prepared cake pans. 6. Bake for 25 minutes or until a toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks. Chill cake layers in freezer for about 30 minutes or until firm. Make the buttercream: Beat butter in bowl until smooth, using electric mixer at medium speed. Sift sugar and cocoa over butter and add Godiva Liqueur, beating until smooth, using low speed. Assembly: 1. Brush chilled cake layers with remaining Godiva Liqueur. Place one layer on serving plate. Spread with 3/4 cup buttercream. Repeat with second layer. Top with third layer. Spread remaining buttercream over top and side of cake. 2. Cut into wedges and serve immediately. Or refrigerate until needed. Remove 1 hour prior to serving. Garnish with grated chocolate.

Tiramisu Cake with Strawberry Coulis

Yield: 10 servings Difficulty: * (Easy) Preparation: 1 hour plus baking and cooling times Spongecake: 3 large eggs, at room temperature 6 tablespoons granulated sugar, divided 3 large egg whites, at room temperature 1/3 cup plus 3 tablespoons all-purpose flour 1 1/2 tablespoons butter, melted and cooled Mascarpone Filling: Two 8-ounce containers mascarpone, at room temperature 1/2 cup superfine sugar 1 tablespoon Kahlua 1 tablespoon brewed espresso or strong coffee Strawberry Coulis: 1 pint strawberries, hulled and halved 1/4 cup Grand Marnier 1/4 cup granulated sugar 2 tablespoons red wine Assembly: 4 bars (1.5 ounces each) Godiva Dark Chocolate, divided 1/2 cup brewed espresso or strong coffee Make the spongecake: 1. Preheat oven to 375F. Butter the bottom only of an 8-inch cake pan and line with parchment paper. 2. Whip eggs with 3 tablespoons of the sugar in mixer bowl until doubled in volume and pale yellow, using electric mixer at high speed.

3. Whip whites in another mixer bowl until frothy, using electric mixer at high speed. Gradually add remaining sugar and continue to beat until medium peaks form. 4. Gently fold flour into egg yolk mixture with a wire whisk. Fold in 1/3 of the egg white mixture, using a wire whisk. Then fold in remaining egg white mixture. Add melted butter and whisk until smooth. 5. Spread batter in prepared pan and bake for 15 to 18 minutes or until the cake is golden and springs back when lightly pressed. Cool completely. Make the mascarpone filling: In a medium bowl, combine all ingredients. Be careful not to overmix or the mixture will curdle. Make the strawberry coulis: Combine all ingredients in a medium saucepan over high heat. Bring to a boil, remove from heat and allow to cool. Strain through a mesh sieve. Assemble the cake: 1. Split the cake horizontally into three even layers. Shave 1 bar chocolate and reserve for garnish. Chop remaining chocolate. 2. Place chopped chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. 3. Spread one sponge layer with 1/3 of the chocolate. Repeat with a second sponge layer and another 1/3 of the chocolate. Allow sponge layers to firm up in the refrigerator. 4. Place the remaining sponge layer on a plate. Using a pastry brush, brush cake with espresso. Spread 1/3 of the mascarpone filling on top. Place one of the chocolate-coated sponge layers, chocolate side down, on top. Brush with espresso. Repeat with another 1/3 of the mascarpone and the remaining chocolate-coated sponge layer. Spread the remaining mascarpone mixture on top and sides of the cake. Drizzle the remaining melted chocolate on top of the cake. Pat the shaved chocolate on the sides of the cake and chill for 1 hour. 5. Using about 3 tablespoons per serving, drizzle a random design of the coulis on the plate and place a slice of the cake in the center of the sauced plate.

Chocolate Truffle Cake

Ingredients: 1 cup butter (no margerine) 14 squares (14 ounces) semi-sweet chocolate 2 squares (2 ounces) unsweetened chocolate 9 large eggs, separated 1/2 cup granulated sugar 1/4 teaspoon cream of tartar Confectioners' sugar for garnish Heat oven to 300 degrees. Cover bottom of springform pan with foil, replace, and grease and flour foil and sides of pan. In a heavy 2-quart pan, melt butter with all the chocolate over low heat, stirring frequently. Pour chocolate mixture into large bowl. In a small bowl, beat egg yolks on high speed and sprinkle in granulate sugar. Beat until very thick and lemoncolored (about 5 minutes). Fold egg yolk mixture into cooled chocolate mixture until blended. In another large bowl (use clean beaters), beat egg whites with cram of tartar until soft peaks form. Fold into chocolate mixture, 1/3 at a time. Spread batter evenly in prepared springform pan. Bake for 35 minutes (do not overbake, cake will firm on chilling). Cool cake on rack in pan; place in refrigerator overnight. Remove sides of pan, then lift off bottom of pan. Garnish with confectioners' sugar. May serve with whipped cream. Serves: 12 to 16