I have worked with some great pastry chefs in the past and here are some of there recipes that I have tried and let me tell you they are great! Chocolate Chocolate Pudding Cake with Chocolate Ganache Ingredients For the cake 8 eggs 1 cup plus 2 tablespoons granulated sugar 1/3 cup unsweetened cocoa powder 1 cup bleached all-purpose flour 1 teaspoon baking powder 2 tablespoons unsalted butter 3/4 cup Grand Marnier or other orange-flavored liqueur For the pudding 4 cups heavy cream 1/2 cup cornstarch 1 cup granulated sugar 5 ounces semisweet chocolate chips 2 teaspoons pure vanilla extract For the ganache 2 cups heavy cream 1/2 pound semisweet chocolate squares, chopped For the garnish or decoration of the cake 11 ounces semisweet chocolate chips confectioners sugar Directions STOCKING TIP: Tempering is a technique by which chocolate is stabilized through a melting and cooling process, thereby making it more malleable and glossy. Tempering chocolate isn't necessary for most recipes, but it is often done when the chocolate is used for icing a cake such as this one. 1. Preheat the oven to 350 degrees F. For the Cake 2. Put the eggs and 1 cup of the sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes, using the mixer. 3. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly so the mixture is smooth. 4. Grease two 9-x-2-inch round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes. 5. Let cool for about two minutes. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. Let cool completely. For the Pudding 6. Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine the paste with the remaining 3 1/2 cups cream, the sugar, the chocolate chips and the vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Put the saucepan over medium-low heat and whisk constantly until the chocolate melts thoroughly. Cook the mixture, stirring often, until it becomes very thick, like pudding, about 25 minutes. Pour the mixture into a bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature. To Assemble the Cake 7. Line a baking pan with parchment or waxed paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 cup of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of pudding evenly over it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. To Make the Ganache 8. Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly. It should be glossy and slightly thick. This is the tempering process. 9. Spoon the mixture onto the top of the chilled cake, allowing the overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours. For the Garnish 10. Melt the semisweet chocolate chips in a stainless-steel bowl set over simmering water. Stir until the chocolate has melted and is smooth. 11. Line a baking sheet with parchment or waxed paper. Pour the chocolate onto the baking sheet and spread evenly. Let cool, then chill until it sets. Break the chocolate into pieces, like brittle. Mound the pieces on top of the cake, sticking them in at various angles. Sprinkle with confectioners sugar. Slice and serve. Yield: Makes one 9-inch layer cake, 10 servings Jane's Oatmeal Cookies (Preheat oven to 350 degrees) Sift together and set aside: 1 Cup Flour 1 teaspoon Baking Soda 1/2 teaspoon Salt In mixing bowl add one ingredient at a time and blend 1 Cup White Sugar 1 Cup Brown Sugar 1 Cup Vegetable Oil 2 Eggs Mix well and then add: 1 Cup Coconut 3 Cups Oatmeal 1 teaspoon Vanilla Add dry ingredients a little at a time to creamed mixture. Optional, add 1 Cup of Walnuts or Pecans. Drop by teaspoonful on ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Milk Chocolate Cheesecake With Mascerated Berries Ingredients 2 cups crushed chocolate wafers 1 stick melted butter 3 pounds cream cheese, at room temperature 1 1/2 cups sugar 6 eggs, at room temperature 1 cup heavy cream 1/2 cup flour pinch of salt 1 teaspoon vanilla 1 cup melted milk chocolate 2 pints, assorted fresh berries, such as raspberries, blackberries, blueberries, etc. 1/4 cup Grand Mariner 2 cups sweetened whip cream 12 sprigs of fresh mint Directions 1. Preheat the oven to 350 degrees Fahrenheit. 2. Combine the crumbs and the butter together. Mix well and press into a 10 inch spring-form pan. 3. In a food processor, with the metal blade, process the cream cheese until smooth. 4. Add 1 cup of the sugar and blend. 5. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. 6. In a steady stream, pour in the melted chocolate. Pour mixture into the prepared pan and bake for 1 hour and 15 minutes or until the cake is set. 7. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. 8. Completely cool the cake before cutting. 9. In a mixing bowl, combine the remaining sugar, berries, and Grand Marnier, mix well. 10. Cover with plastic wrap and refrigerate for 2 to 3 hours. 11. Slice the cake into twelve slices and garnish each slice with the berries, sweetened whip cream and fresh mint sprigs. Yields: 12 servings Cheese Cake (Serves 16-20) (Preheat oven to 350 degrees) Graham Cracker Crust: 1/2 Stick Butter 3 Tablespoons Sugar 1 teaspoon Cinnamon 1/2 package Graham Cracker Crumbs Combine together for crust and press into bottom and half way up sides of spring form pan. Cheesecake Filling: 3 Large packages Cream Cheese 1 1/2 Cups Sugar 1 Quart Sour Cream (4 cups or 32 oz.) 2 teaspoons Vanilla 6 Eggs Cream together Cream Cheese and Sugar. Beat in Eggs one at a time until combined. Add vanilla and blend in Sour Cream. Pour into crust in pan. Bake 45 minutes - then turn off oven, but DO NOT OPEN OVEN DOOR for 1 hour. Cool at room temperature for 5 hours, then refrigerate for 24 hours. Before serving, remove from pan and add Cherry Pie filling or favorite fruit topping. If you want to use pre-made graham cracker crust or Oreo cookie crust pie shells (recipe fills 2-3 shells depending on size), bake 30 minutes, then turn off oven and leave 30 minutes. Old Fashioned Fudge Chocolate Sheet Cake Combine in bowl and set aside: 2 Cups Flour 1 teaspoon Baking Soda 1 teaspoon Salt Let boil in pan or melt in microwave in microwavable bowl: 2 Sticks Margarine 1 Cup Water 5 Tablespoons Cocoa Add to above mixture and blend by hand, then... Add: 2 Eggs 1/2 Cup Buttermilk (or 1/2 Cup Milk plus 1 tsp vinegar) 1 teaspoon Vanilla 1 Cup Walnuts Bake for 25-30 minutes or until done. Fudge Frosting Let boil in pan or melt in microwave: 1/2 stick margarine 5 Tablespoons Milk 3 Tablespoons Cocoa Add approximately 2/3 box of powdered sugar a little at a time. Mix well. Add milk or powdered sugar for proper consistency. Ebony And Ivory Chocolate Truffles 7 1/2 oz. white chocolate, chopped into 1/4-inch pieces 8 oz. semisweet chocolate, chopped into 1/4-inch pieces 3/4 c. heavy cream 5 tbsps. unsweetened cocoa Place the white and dark chocolates in separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 cup of boiling cream over the white chocolate and the remaining 1/2 cup over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth, and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes. Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds on the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered. Make about 3 dozen. Blonde Brownies 1 1/3 sticks margarine, melted 1 lb. light brown sugar 3 eggs 2 3/4 cups flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1 8 oz. pkg. Nestle chocolate bits Mix ingredients in order given and bake in 1 x 13" pan at 325 degrees for 25 to 30 minutes. Butterfinger Cake 1 angel food cake, crumbled 1 stick butter 4 egg yolks 2 c. confectioners sugar 1 tsp. vanilla 1 ( 16 oz. ) Cool Whip 8 large Butterfinger bars Two or more hours ahead, freeze candy bars in wrappers. Crush bars ( while still in wrappers ) using a rolling pin. Cream butter, egg yolks, sugar and wanilla and add Cool Whip. Layer 9 x 13 - inch pan with 1/2 angel food cake; next layer 1/2 creamed mixture; next layer 1/2 Butterfingers. Repeat and serve. Lemon Brownies 1 box lemon supreme cake mix 1/2 cup oil 3 eggs 1 small box lemon jello Mix all ingredients together well. Bake in 9x13'' pan for 25-30 minutes at 325 degrees. Remove from oven; while still hot punch holes in top of cake with toothpick & pour this mixture over cake: 1 cup powdered sugar & 1/2 cup real lemon juice well mixed. Cool & cut in squares; powdered sugar may be sprinkled over brownies. Peanut Butter Fudge 2 cups sugar 1/2 cup milk 3/4 cup peanut butter 1 tsp. vanilla Put sugar and milk in pan and bring to a boil. Boil two and a half minutes. Remove from heat and add peanut butter and vanilla. Stir just until mixed well. Pour into greased pan. Cool and cut. MANGO MOUSSE WITH KIWI KOOL-EE, TOFU WHIPPED CREAM, AND FRIED PHYLLO GARNISH 2 mangos, diced (use all scraps of mango as it will be pureed) 1 mango, finely diced for garnish 2 cups of mango juice 3 tablespoons of agar flakes or arrowroot mixed with some mango juice to make a slurry 2 tablespoons of maple syrup Juice of 1/2 of a lime Pinch of sea salt Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled 1/2 cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up. Kiwi Kool-ee: 4 kiwis, peeled and diced 2 kiwis finely diced for garnish Juice of 1/2 a lime 2 tablespoons maple syrup Pinch of sea salt Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired. Tofu whipped cream: 1/2 pound of low fat firm silken tofu 2 tablespoons a maple syrup, or more to taste 1 tablespoon of vanilla extract Pinch of sea salt 1 tablespoon of water or soy milk to blend In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes). Fried phyllo garnish 2 cups canola oil, or any high quality oil 1 package shredded phyllo dough greek name kataifi thawed (if shredded variety is unavailable use sheets and julienne before use) 2 tablespoons maple syrup 1 cup toasted almonds, chopped Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired. Presentation Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces. Red Velvet Cake 1/2 cup Shortening 1 1/2 cup Sugar 2 Egg 2 oz Red food coloring 2 tbsp Cocoa -- heaping 1 cup Buttermilk 2 1/4 cup Cake flour 1 tsp Salt 1 tsp Vanilla 1 tsp Baking soda 1 tsp Vinegar FROSTING 3 tbsp Flour 1 cup Milk 1 cup Sugar 1 tsp Vanilla 1 cup Butter (MUST be butter!!) Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar (foams!!!), and blend in. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350 F. for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. COOL IT COMPLETELY!! Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.