Truffle Torte with a Spiked Blackberry Coulis

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Line one 9 inch spring form pan with parchment paper, spray lightly with non stick spray. Cover outside of spring for pan with heavy duty aluminium foil and place in a deep roasting pan, set aside. Preheat oven to 350 degrees

TRUFFLE TORTE

8 ounces Dark chocolate (roughly 1-1/3 cups) chopped

8 ounces bittersweet chocolate (roughly 1-1/3 cups) chopped

3/4 cup unsalted butter, chopped into 1/4 inch pieces

1-1/3 cups sugar

2/3 cups water

1/2 tsp salt

7 large eggs

1/4 cup dark rum

Chop the chocolate and the butter and set in a medium size bowl. Pour sugar and salt into a saucepan and add water, bring to a boil, stirring occasionally to make sure sugar dissolves. Remove the sugar water from the heat and pour over the chocolate and butter. Stir until completely melted and smooth. Let cool for about 10 minutes so that you don’t scramble your eggs when you add them. Lightly beat eggs and add dark rum stirring till combined. Add egg mixture to cooled chocolate mixture and blend with rubber spatula till combined, you want you torte to be dense so don’t over mix and add too much air. Pour into prepared pan.

Boil water in a sauce pan for your water bath. You will need as much water as it takes to fill roasting pan and half way up your spring form pan. Place roasting pan with your torte on oven rack and slowly pour boiling water into roasting pan. Carefully push back the oven rack you do not want to splash and bake at 350 degrees for 45-50 minutes center should be set and torte edges should be starting to pull away from the sides of pan. Remove torte from oven and let cool on rack for 1 hour. Cover and place in fridge for 3 hours-overnight before removing from pan. Once cake has been “set” in the fridge carefully remove sides of your spring form pan, tip over on to a cake board carefully remove the pan bottom and then peel off parchment paper.

SPIKED BLACKBERRY COULIS

1 pound frozen blackberries, thawed

1 cup red wine

4 Tbsp sugar

1/2 tsp cinnamon

1 tsp dark rum

Place berries, wine and sugar in a blender, puree. Pour into a sauce pan. Add Cinnamon. Bring to a simmer, turn down heat and simmer 8 minutes, covered.

Strain into a medium bowl, discard the solids in your strainer. Whisk in rum and place into a squeeze bottle and chill before using.

GARNISH

whipping cream

fresh blackberries

Slice each piece top with whipping cream and a couple blackberries and then drizzle with your blackberry coulis. ENJOY!!

 

 

Blackberry Swirl Cheesecake

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Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.

CRUST

In a small bowl combine….

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.

 

FILLING

4-8 ounce blocks cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp berry extract

3 eggs, room temperature

1 cup heavy whipping cream

1 small jar blackberry jam

In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.

By hand gently fold in heavy cream with a rubber spatula.

Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.10406415_855312187854452_535880761938434274_n

Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.

GARNISH

1 can blackberry pie filling

1 tsp almond extract

12 ounces fresh blackberries

Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! 🙂

Grandmas Triple Berry Freezer Jam

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12- 8 oz jars with lids

3 cups sugar

10 Tbsp Instant pectin (30 minute pectin)

1/4 tsp nutmeg

Place sugar, pectin and nutmeg in a medium bowl stir till combined well and set aside

2 lbs of fresh strawberries

24 ounces fresh raspberries

24 ounces fresh blackberries

Place berries in a large bowl and smash with a potato masher until you get your desired consistency. Stir sugar and pectin mixture in to berry mixture. Stir for about 3 minutes.
Ladle berry mixture into jars. Place lids on and let stir on counter for 30 minutes. After 30 minutes place jam jars into the freezer. When ready to use place jam in fridge for about 30 minutes prior. Once in the fridge jam is good 7-10 days.
ENJOY!!:)

Double Berry Pie

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Preheat oven to 400 degrees. Make sure you oven rack is placed in the middle of your oven.

1 pie dough recipe for top and bottom crust

18 ounces Blackberries

18 ounces Raspberries

1/2 cup sugar plus some for sprinkling on top

1 tsp lemon juice

Pinch of nutmeg

3 Tbsp quick cook instant tapioca

Milk to brush on top crust

In a large bowl place berries, sugar, lemon juice, nutmeg and tapioca. Gently fold together until berries are covered with sugar and let set on counter for 30 minutes.

Place berries into bottom crust. Cover with top crust pinching together. Brush top of crust with milk and sprinkle with sugar. Cut slits in top crust.

Place pie on a foil lined baking sheet and place in preheated 400 degree oven for 30 minutes. Turn down oven to 350 degrees and continue to bake for 30 minutes.

Remove from oven and let cool completely before serving or else the filling will be runny! Serve with a scoop of ice cream and ENJOY! 🙂

Berry Italian Chantilly Cream Cake

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It was recently my Mom’s 65th Birthday, so here is what I came up with…….

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

CAKE

4 cups cake flour (not all-purpose flour)

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp pure vanilla

1/2 cup Grand Marnier

8 large egg whites, room temperature

Sift the cake flour, baking powder and salt together in a bowl and set aside.

In bowl of mixer place butter and beat on medium until butter is light in color and creamy, about 4 minutes.

Slowly add the sugar and continue to beat until completely combined and very light in color.

In a measuring cup combine milk, vanilla and grand marnier.

Add flour mixture to mixing bowl in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of egg whites into batter and then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already greased and floured 9 inch round pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven when baked and place on cooling racks still in pans. Let cool for 10 minutes.

Turn out of pans onto cooling racks and let cool completely.

 

BERRIES

In a bowl…

1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blackberries

3 ounces grand marnier

1/4 cup of orange juice

Let marinate for about 30 minutes

 

CHANTILLY CREAM/FROSTING

2- 8 ounce blocks Cream Cheese, room temperature

2- 8 ounce tubs Mascarpone cheese

1 Tbsp vanilla

1 tsp orange extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl and whisk attachment in the fridge/freezer for at least 30 minutes

In cold bowl place cream cheese and mascarpone. Whisk until fluffy.

Add vanilla, orange extract and powdered sugar. Whisk until completely combined.

With mixer on low slowly add Whipping cream. Whisk until stiff peaks.

 

TOPPING

1/2 cup fresh strawberries sliced

1/2 cup fresh raspberries

1/2 cup fresh blackberries

mix in a small bowl to place on top of your finished cake. 🙂

 

ASSEMBLY

Place on layer of cake on cake board. Fill with chantilly cream and then add 1/2 of marinated berries on top of cream.

Place 2nd layer of cake on top and fill with chantilly cream and the rest of your marinated berries.

Add third layer of cake.

Frost and decorate with chantilly cream

Top with fresh berries

ENJOY:)