During many past Superbowl Sundays I have made an extravagant dessert, then during half-time shared it with my neighbors. There are definite perks to being my neighbor.
Due to my long and life-changing cancer battle and the fact that in Minnesota it is usually very slippery and cold outside on Superbowl Sunday, this tradition has been curtailed for the past several years. One of my neighbors has suffered greatly from the loss of these desserts and has been vocal about me getting back into the kitchen.
I hope to revive this tradition tomorrow. I have been debating between making a German Chocolate Pie or a Touchdown Triple Chocolate Cheesecake. As I was leaning towards the cheesecake, my neighbor Susie came over and told me to go with the cheesecake. Cheesecake it is!
I’ll have to save the German Chocolate Pie recipe for another special occasion, but will blog both recipes so you can choose which one is tastier.
Touchdown Triple Chocolate Cheesecake
Preheat oven to 350 degrees
24 whole Oreo cookies
6 Tablespoons butter, melted
Pinch of kosher salt
Crush cookies until fine. Blend the cookie crumbs with butter and salt until well mixed. Spray a 9-inch springform pan with cooking spray and press cookie crumbs firmly into the bottom and 1/3 of the way up the sides. Set aside.
Chocolate Cheesecake Filling:
4-8 ounce packages of cream cheese, room temperature
3/4 cup of granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1/4 cup cocoa powder
1/4 teaspoon kosher salt
9 ounces of bitter-sweet chocolate chips, melted
In a large mixing bowl, with an electric mixer, combine cream cheese, sugars, cocoa and salt until smooth. Add eggs one at a time, beating for a least one minute between each egg. Gently fold in melted chocolate. Mix until there are no more streaks of chocolate.
Pour filling into pan on top of crust. Drop the pan a few times on a flat surface to remove any large air bubbles. Bake on the middle rack in the oven for an hour to an hour and 15 minutes. When done the cheesecake will be slightly jiggly in the center.
Remove from oven and cool. When room temperature refrigerate for at least four hours to overnight.
1-1/2 cups of chocolate chips
3/4 cups heavy cream.
Put chocolate chips in a medium-sized, heatproof bowl. Over medium heat, heat heavy cream in a small saucepan until bubbles begin to appear at the sides of the pan, turn off heat. Pour hot cream over chocolate chips. Stir constantly until ganache is smooth.
Remove thoroughly chilled cheesecake from pan. Place on serving plate. Pour warm ganache on top of cheesecake. Let it drizzle down the sides. Return to refrigerator for 10 minutes to set ganache.
Garnish the top of cake with chocolate shaving and curls.
Chocolate shaving and curls. Use a potato peeler and a block or bar of chocolate to make curls. Use a grater to make shavings.
Slice and serve.
German Chocolate Pie
Preheat oven to 350 degrees
1 1/3 cups of all purpose flour
1 1/4 cups of butter, very chilled and sliced into small chunks
1 Tablespoons of shortening
1 teaspoon salt
1/3 cup water, ice cold
In a medium-sized bowl add flour and salt. Mix. Using a pastry cutter, cut butter and shortening, into flour until mixture has pea-sized chunks. Add water and stir until dough forms. Cover with plastic wrap and chill for a hour.
Roll chilled dough out on lightly floured surface until large enough for an 9 inch pie. Pinch up pastry edges to make nice border. Set aside.
1/2 cup of milk chocolate chips
1/4 cup of dark chocolate chips
1 can of sweetened condensed milk
4 egg yolks, beaten
1 teaspoon vanilla
1 cup of pecans, finely chopped
In a small dish separate eggs. With a fork beat the eggs yolks together. Set aside.
In a medium-sized saucepan on low-medium heat add chocolate and condensed milk, heat until chocolate is melted. While constantly whisking, pour about 1 cup of the hot chocolate mixture into the eggs. Continue constantly whisking while pouring egg/chocolate mixture into the hot chocolate mixture. Stir until combined. Add vanilla. Mix thoroughly. Add pecans. Mix.
Pour the chocolate filling into the pie shell and bake at 350 degrees for about 40-45 minutes. The filling should be set and look sort of like pecan pie. Remove from oven.
1/2 cup brown sugar
1/4 cup butter
1/2 cup heavy cream
2 egg yolks, beaten
1 teaspoon vanilla
1 cup of coconut, shredded
1/4 cup pecans, chopped
In a small saucepan on low heat melt butter, add brown sugar and cream. Stir until mixture comes to a boil. Remove from heat. Whisk a small amount of hot mixture into the egg yolks. Return all to a pan, whisking constantly. Bring to a gentle boil; cook and stir for two minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
Cool pie for 30 minutes. Cover and refrigerate at least three hours. Cut and serve with vanilla ice cream.
I hope tomorrow’s Superbowl game is just as fantastic as these desserts!