TRIPLE LAYER FLOURLESS CHOCOLATE MACAROON CAKE

You need to make 3 flourless chocolate cake layers.  Use the recipe below which will yield one cake.  Triple it or make it three times in 9 inch round pans lined with nonstick foil.  Freeze until ready to assemble cake.
PREHEAT OVEN TO 375. LINE 9 INCH ROUND CAKE PAN WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL COMPLETELY AND THEN FREEZE, WRAPPED WELL.

Make macaroons:  These can be made days ahead of time and frozen.
ADAPTED FROM INA'S RECIPE....
 
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! 

Frosting! 
ELECTRIC MIX ALL UNTIL FLUFFY...

  6 STICKS SOFT BUTTER

  6 1/2 C POWDERED SUGAR

1 cup COCOA POWDER

SPLASH OF VANILLA

Add milk, until you reach a nice consistency!  (approx 1/2c-3/4c. milk)  

ASSEMBLY:

LAY THE FIRST LAYER ON YOUR PLATTER AND FROST. TOP WITH SECOND CAKE AND FROST.  TOP WITH THIRD AND FROST ENTIRE CAKE.  DECORATE TOP WITH MACAROONS AND SIDES WITH CHOCOLATE CHIPS!  CHILL! 

AND....THIS CAKE IS GLUTEN FREE, TOO!!! 

 

QUADRUPLE LAYER CHOCOLATE RASPBERRY CAKE & CHEESECAKE TOPPED WITH CHOCOLATE GANACHE FROSTNG & WHITE CHOCOLATE RASPBERRY BARS

 THIS CAKE WEIGHED IN AT 9.5 POUNDS!

 

 

TO MAKE THE WHITE CHOCOLATE RASPBERRY BARS:

Ingredients for layer one:

• 1/2 cup (1 stick) butter or margarine
• 1 cup white chips
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam

Directions

PREHEAT oven to 325° F. Line 8-inch-square baking pan with nonstick foil.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread into prepared pan and bake about 20 minutes until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust.


Next, Make Top layer:

• 1/2 stick butter
• 1 cup white chips, divided
• 1 large egg
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract

MELT butter in microwave.  Add 1/2 cup chips; let stand. Do not stir.

BEAT egg in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined.  Stir in the xtra 1/2c. chips and drop by tablespoons on top of the jam.  Bake 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into small bars.
FOR A GF VERSION, USE CUP 4 CUP FLOUR OR BETTER BATTER LIKE I DID!!!

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. LINE TWO 9 INCH ROUND CAKE PANS W/NONSTICK FOIL.

IN DOUBLE BOILER MELT: 
8 OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
1 1/2C. SUGAR 
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.  KEEP FROZEN UNTIL DECORATING TIME!
ADAPTED FROM GOURMET MAGAZINE


Make 2 crustless cheesecake layers:

Crustless Cheesecake portion:

2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder

Preheat oven to 325 degrees. Line two 9" pans with nonstick foil. 

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Divide batter evenly between pans. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.  Keep frozen.

Mrs. Millman's Chocolate Frosting

• 24 ounces Nestle semisweet chocolate morsels
• 4 cups whipping cream
• 1 teaspoon light corn syrup

Directions

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. 

TO ASSEMBLE CAKE:

LAY THE CHOCOLATE CAKE DOWN FIRST AND SPREAD ON A LAYER OF RASPBERRY JAM AND 2 SCOOPS OF FROSTING.  SPREAD AND REPEAT ALTERNATING CHOC CAKE AND CHEESECAKE.  FROST ENTIRE OUTSIDE WITH THE CHOCOLATE FROSTING AND DECORATE TOP WITH THE WHITE CHOCOLATE RASPBERRY BARS.  I ALSO ADDED WHITE CHOCOLATE PIECES AND RASPBERRY M AND M'S ALONG THE BOTTOM. DRIZZLE MELTED CHOCOLATE CHIPS ACROSS THE BARS!