Chocolate Coconut Almond Cheesecake
Makes 1 (10-inch) cake
Crust:
1¾ cups chocolate graham cracker crumbs
½ cup finely chopped almonds
⅓ cup sugar
⅓ cup unsalted butter, melted
Chocolate layer:
1½ (4-ounce) bars semisweet chocolate, chopped
6 tablespoons unsalted butter
½ cup sugar
2 tablespoons all-purpose flour
2 large eggs
Cheesecake layer:
4 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon coconut extract
4 large eggs
1 cup sweetened flaked coconut
Topping:
1 (4-ounce) bar bittersweet chocolate, chopped
¼ cup heavy whipping cream
1 cup chopped almonds
1. Preheat oven to 300°.
2. For crust: In a medium bowl, stir together all ingredients until well combined. Press mixture into bottom and up sides of a 10-inch springform pan.
3. Bake for 8 minutes. Leave oven on.
4. Meanwhile, for chocolate layer: In a small saucepan, heat chocolate and butter over medium-low heat, stirring constantly, until melted and smooth. Remove from heat, and whisk in sugar and flour until smooth. Whisk in eggs until combined. Pour mixture into prepared crust.
5. Bake until barely set, about 15 minutes. Let cool for 30 minutes. Leave oven on.
6. Meanwhile, for cheesecake layer: In a large bowl, beat cream cheese, sugar, and coconut extract with a mixer at medium speed until creamy. Add eggs, one at a time, beating just until combined after each addition. Stir in flaked coconut. Spread mixture onto chocolate layer.
7. Bake for 1 hour and 10 minutes. Let cool on a wire rack for 2 hours.
8. For topping: In a small saucepan, heat chocolate and cream over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth. Spread onto cheesecake, and sprinkle with almonds. Refrigerate for at least 4 hours before serving or for up to 3 days.
Lady Baltimore Cake
Makes 1 (9-inch) cake
1 cup unsalted butter, softened
2 cups sugar
4 tablespoons orange liqueur, divided
3½ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1¼ cups whole buttermilk
6 large egg whites
¾ cup chopped dried cranberries
¾ cup chopped golden raisins
½ cup chopped dried figs
½ cup chopped pecans
Fluffy Meringue Frosting (recipe follows)
Garnish: fresh cranberries, currants, kumquats
Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking
