Decadence your guests will savor, and creativity they will remember.

INGREDIENTS

3 1/2 lb. Ghirardelli Ultimate Chocolate Cake Mix 732-6120, half batch
18 oz. water
12 oz. eggs
6 oz. vegetable oil
28 oz. dark chocolate ice cream
1 qt. meringue, see recipe below
8 ea. egg whites
2 1/2 C. granulated sugar
1 tsp. cream of tartar

METHOD

Meringue:
Beat egg whites until foamy, add cream of tartar and sugar. Continue beating until the egg whites are very stiff.

Cake:
Combine batter and ingredients in a mixing bowl, scraping the sides to create a homogeneous mixture. Scale the batter into greased or paper-lined 9" pans.
Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cakes and cool on rack.

To Assemble:
Place cakes in the base of a 9" ring mold (or spring-form pan) and top with softened ice cream, spreading evenly across the top of the mold. Freeze until set. Pipe meringue around the entire surface of the cake and lightly caramelize with a torch.

INGREDIENTS

5 C. graham cracker crumbs
1 C. butter (melted)
3 1/2 lb. Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
12 oz. water (heated, 120°F)
12 oz. meringue*
8 ea. egg whites (large)
2 1/2 C. granulated sugar
1 tsp. cream of tartar

METHOD

• 1. Combine graham cracker crumbs with melted butter and press into a lightly greased half sheet pan.
• 2. Place water and brownie mix into a bowl and blend to create homogenous mixture.
• 3. Pour mixture onto graham cracker crust and bake for approximately 30-35 minutes.
• 4. Cool to room temperature.
• 5. Pipe meringue rosettes over the entire surface of the brownie and caramelize with a confectionery torch.

*Sub-Recipe for Meringue: Beat egg whites until foam appears. Add cream of tartar and sugar. Continue beating until the egg whites are very stiff. (Yield=1 Qt.)

 

INGREDIENTS

3 3/4 lbs. Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 oz. water
8 oz. vegetable oil
3 ea. large eggs (slightly beaten)
8 ea. large egg whites (beaten until stiff eggs are formed)
1 qt. heavy cream (whipped with sugar until soft peaks are formed, optional garnish.)
1/4 C. powdered sugar
1 Tbl. cocoa powder (optional garnish)

METHOD

• 1. Add brownie mix and all remaining ingredients in a mixing bowl. Beat to incorporate, scraping periodically.
• 2. Gently fold in whipped egg whites.
• 3. Pour mixture into a lightly greased ramekins and bake at 325°F in a conventional oven (275°F convection oven) for about 22 minutes.
• 4. Garnish with whipped cream and cocoa powder.

INGREDIENTS

Cake:
3 1/2 lb. 1/2 batch. Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 oz vegetable oil


Chocolate Ganache Icing:
3 lb Ghirardelli Semi-Sweet Chips 63116
32 oz heavy cream, chilled.
1 Tbsp vanilla extract


Praline Caramelized Nuts:
3/4 cup granulated sugar
3 Tbsp water
1/2 cup shelled almonds (walnuts, filberts or pine nuts can be substituted.)
4 oz pralines
fresh flowers

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using paddle, mix on low speed 30 seconds. Scale the batter into greased or paper lined 9" pans. Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cakes and rack cool.

Chocolate Ganache:
Place the heavy cream and vanilla in a saucepan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Whip ganache over ice until light and fluffy. Yield: 5 Lb.

Praline Caramelized Nuts:
In a saucepan, bring the sugar, and water to a boil. When the temperature reaches 266˚F, add the nuts and stir until a dark caramel is formed. Pour mixture onto a lightly oiled baking sheet or marble slab. Spread the nuts out evenly. Cool. Break into pieces or puree in a processor. Yield: 11 oz.

For Praline Powder- grind pralines in a food processor until a coarse powder is formed. (uses- cake bases, ganache fillings). For Praline Nut Paste- grind pralines in a food processor until an oily paste is formed (uses- batters, ice cream custard and fillings).

To Assemble:
Spread icing between layers of cake. Spread icing on the exterior until a 2 layer cake is assembled. Pipe a shell border on the edges of the cake and garnish with praline pieces and fresh flowers.

INGREDIENTS

Cake:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


Chocolate Ganache:
24 fl oz (3 cups) heavy cream
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
Raspberry White Chocolate Filling:
16 fl oz (2 cups) heavy cream
36 oz (6 cups) Ghirardelli Classic Vanilla White Chips 64104
12 fl oz (1 1/2 cups) heavy cream, whipped to firm peaks
16 oz (1 1/2 cups) seedless raspberry preserves, stirred until smooth
red food color (optional)


Mocha Cream Filling:
12 fl oz (1 1/2 cups) heavy cream
1/3 oz (3 Tbsp) espresso powder
18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
40 fl oz (5 cups) heavy cream, whipped to firm peaks

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #40 scoop (1 oz), fill prepared mini muffin pans. For standard oven, bake at 350°F 14 - 15 minutes; for convection oven, bake at 300°F 12 -13 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes before removing from pan. Cut each cupcake horizontally. Set aside.

Chocolate Ganache:
Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth.

Raspberry White Chocolate Filling:
Bring 16 oz cream just to a boil and pour over white chocolate chips. Using a whisk, mix gently until chips are melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the white chocolate mixture to lighten; then gently fold in the remaining whipped cream. Fold in raspberry preserves and food color, if desired. Chill until ready to assemble.

Mocha Cream Filling:
Combine 12 oz cream with espresso powder. Bring mixture just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the mocha mixture to lighten; then gently fold in the remaining whipped cream. Chill until ready to assemble.

To Assemble:
Using a pastry bag, pipe desired filling onto bottom half of split cupcake. Place top of cupcake over filling. Place filled slider on wire rack. Drizzle each with warm ganache. Chill until ready to serve.

INGREDIENTS

Cake:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/2 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


Dark Chocolate Mousse:
4 fl oz (1/2 cup) heavy cream
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
2 fl oz (1/4 cup) heavy cream, whipped to soft peaks


White Chocolate Mousse:
4 fl oz (1/2 cup) heavy cream
6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
2 fl oz (1/4 cup) heavy cream, whipped to soft peaks
8 oz Kirsch Cherries
18 Chocolate Feather Scrolls (optional)

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 350°F 30-35 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 2 inch rounds.

Dark Chocolate Mousse:
Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

White Chocolate Mousse:
Bring cream just to a boil and pour over white chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

To Assemble:
Pipe white chocolate mousse into the base of a shot glass, top with chocolate cake round and cherries; alternate with dark chocolate mousse until glass is full. Top with white chocolate mousse and garnish with chocolate scroll.

INGREDIENTS

Brownie:
3 3/4 lb (1 pouch) Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 fl oz (1 cup) water
7 1/2 fl oz (1 cup) vegetable oil
6 oz (3) eggs


Hazelnut Mousse:
16 oz (2 cups) sweet hazelnut base or Nutella®
8 fl oz (1 cup) heavy cream, whipped to soft peaks


Hazelnut Brittle:
7 oz (1 cup) granulated sugar
4 oz (1 cup) hulled hazelnuts

METHOD

Brownie:
Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 325°F 40-45 minutes; for convection oven, bake at 275°F 40-45 minutes. Cool completely. Cut 36, 2 inch rounds.

Hazelnut Mousse:
Whip hazelnut base until soft. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the hazelnut base to lighten; then gently fold in the remaining whipped cream.

Hazelnut Brittle:
Place sugar in a heavy sauce pan and cook over medium heat until a brown caramel is formed. Add in the hazelnuts and stir until combined. Spread onto parchment-lined baking sheet. Cool completely, then break into desired pieces. (Store the unused hazelnut brittle in an air-tight container.)

To Assemble:
Pipe mousse onto a brownie round and top with brownie round. Alternate until the tower has three layers. Garnish with hazelnut brittle. Drizzle with melted milk chocolate, if desired.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Raspberry Mousse Bombes:
8 fl oz (1 cup) heavy cream
12 oz (2 cups) Ghirardelli Classic Vanilla White Chips 64104
2 oz (3 Tbsp) raspberry preserves
4 fl oz (1/2 cup) heavy cream, whipped to soft peaks


Chocolate Mousse:
24 fl oz (3 cups) heavy cream
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
12 fl oz (1 1/2 cups) heavy cream, whipped to soft peaks


Chocolate Cocoa Butter Spray (optional):
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116, tempered
6 oz cocoa butter, tempered
2 sheets gold leaf (optional)
3 oz raspberry coulis (optional)
3 oz chocolate sauce (optional)

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 3 inch rounds.

Raspberry Mousse Bombes:
Bring cream and raspberry preserves just to a boil and pour over white chips. Using a whisk, mix gently until chips are melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream. Pipe 1 1/2 oz raspberry mousse into 1 1/2 inch half-sphere flex-molds and freeze.

Chocolate Mousse:
Bring cream, just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.

Chocolate Cocoa Butter Spray:
Combine melted chocolate with the melted cocoa butter and whisk gently to incorporate. Place mixture in the reservoir of a paint sprayer. Keep warm to prevent crystallization of mixture.

To Assemble:
Pipe 3 oz chocolate mousse into 4 inch half-sphere flex-molds. Place frozen, mini raspberry mousse bombs into the chocolate mousse and top with torte rounds, pressing down gently but firmly to remove air gaps. Freeze mousse bombs until firm, remove from mold and return to freezer. Spray mousse bombs with chocolate-cocoa butter mixture. Garnish with gold leaf, raspberry coulis and chocolate sauce, if desired.

INGREDIENTS

Cake:
3.5 lb Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz water
12 oz (6) eggs
6 oz vegetable oil


White Chocolate Mousse:
12 oz Ghirardelli Classic Vanilla White Chips 64104
8 oz heavy cream
4 oz heavy cream, whipped to soft peaks


Chocolate Ganache:
30 oz Ghirardelli Semi-sweet Chips 63116
20 oz heavy cream
1 tsp vanilla extract
12 oz milk chocolate, melted (optional)

METHOD

Cake:
Sift cake mix to remove chocolate chips. Combine cake mix, water, eggs and oil in a mixing bowl, scraping the sides to create a homogenous mixture. Scale the batter into greased or paper 1/2 sheet pan. Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cake and rack cool.

White Chocolate Mousse:
Place 8 oz heavy cream in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Combine 4 oz whipped cream in a two stage mixing process. Yield: 1.5 lb.

Chocolate Ganache:
Place the heavy cream and vanilla in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Yield: 3.125 lb.

To Assemble:
Cut out 3"x3" rounds of cake and pipe approximately 1 oz of white chocolate mousse into the center. Place cakes on a wire rack and glaze with chocolate ganache. Chill the cakes until the ganache is firm. Garnish the top of each cake by piping milk chocolate in a thin stream.

INGREDIENTS

Torte:
18 oz (2 pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
4 oz (2) eggs
4 oz butter, melted.


Ganache:
1 ea ganache fudge topping, slightly heated
16 oz fresh raspberries, optional garnish
2 oz mint, optional garnish
10 ea chocolate lattice garnish, optional

METHOD

Torte:
Place torte mix, eggs and butter in a bowl and blend thoroughly, scraping the bowl as needed. Scoop 3 oz. of torte batter into two butter-greased MaryAnn pans. Bake at 300˚F for approximately 12 minutes. Cool to ambient temperature and remove from pan and continue cooling on a wire rack.

Ganache:
Fill indented portion of tortes with heated ganache and garnish with raspberries and mint.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Cappuccino Mousse:
24 oz (4 cups) Ghirardelli Semi-Sweet Chips 63116
16 oz (2 cups) heavy cream
2 oz (1/4 cup) cappuccino base or strongly brewed espresso, cooled
6 oz (3/4 cup) heavy cream, whipped to soft peaks


Topping:
6 small pouches ganache fudge topping (enclosed)
8 oz chocolate covered espresso beans (optional)

EQUIPMENT

Two, 16x12x1-inch nonstick half sheet pans

Two, 20x3 1/2x2–inch half pipe molds

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.

Cappuccino Mousse:
Place the heavy cream and cappuccino in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).

To Assemble:
For each torte, slice cake into one, 16x3 1/2-inch strip and one, 16x5 1/2-inch strip. Place the 16x5 1/2 inch cake strip in a lined 1/2 pipe mold. Fill the mold with 24 oz Cappuccino Mousse and place the 16x3 1/2-inch cake strip on top to seal the cake. Cover with plastic wrap and freeze until set. Remove torte from mold. Warm six ganache fudge topping pouches unopened in hot tap water 4-5 minutes. Knead pouches to soften ganache and pour over torte. Garnish with espresso beans.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
36 oz (9 pouches) ganache fudge topping (enclosed), divided
24 oz (3 cups) cream cheese, softened
7 oz (1 cup) sugar
6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
1 Tbsp vegetable oil

EQUIPMENT

Three, 9" cake pans

METHOD

Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between three, generously greased 9-inch round pans

(34 oz batter each pan). (Paper-lining not recommended.) Place cream cheese in separate mixer bowl. Using a wire whip, mix on medium speed 2 minutes. Scrape bowl and paddle. Add sugar; mix 2 minutes on medium speed or until smooth. Scale cream cheese mixture over torte batter in pans (10 oz mixture each pan). Swirl with knife for marbled effect. Bake in convection oven at 300°F for 43-47 minutes or until center does not jiggle when gently shaken and center is slightly firm to the touch. Cool in pan on wire rack 20 minutes. Run knife around edge and invert onto
serving plate.

Topping:
Warm the remaining ganache fudge topping pouches by placing unopened in hot tap water 4-5 minutes. Remove from water and knead pouches 6-8 times to soften ganache. Cut top off pouches and squeeze two pouches of ganache fudge topping onto each warm torte allowing it to drip down sides. Gently smooth top and sides. Place white chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or just until chips are melted. Stir until smooth. Place in piping bag with fine tip. Before ganache sets, pipe white chip mixture onto ganache making designs as desired. Cool completely before serving.

INGREDIENTS

Brownie Base:
7 1/2 lb (2 pouches) Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
16 fl oz (2 cups) brewed coffee
12 oz (6) eggs
7 1/2 fl oz (1 cup) vegetable oil


Cheesecake:
96 oz (12 cups) cream cheese, softened
56 fl oz (7 cups) sweetened condensed milk
54 oz (9 cups) Ghirardelli Semi-Sweet Chips 63116, melted
24 oz (12) eggs
24 oz (3 cups) vanilla yogurt
2 Tbsp instant coffee granules

EQUIPMENT

Four, 16x12x1-inch half sheet pans

METHOD

Brownie Base:
Place brownie mix, coffee, 12 oz (6) eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. Scale batter into four, prepared 16x12x1-inch pans (38 oz batter each pan). Bake in convection oven at 300°F for 12 minutes.

Cheesecake:
Place cream cheese in separate mixer bowl. Using a paddle, mix on medium speed 3 minutes or until smooth. Add sweetened condensed milk, melted chocolate chips, 24 oz (12) eggs, yogurt and coffee granules. Change to low speed and mix 1 minute. Scrape bowl and paddle. Continue to mix 2 minutes or until mixture is smooth. Scale cream cheese mixture over baked crust (63 oz mixture each pan). For standard oven, bake at 350°F 35 – 40 minutes; for convection oven, bake at 300°F 35 - 40 minutes or until the center of the pan does not jiggle when pan is gently shaken. Chill completely before cutting. Garnish with whipped cream and chocolate shavings, if desired.

INGREDIENTS

Cake:
7 lb (full box) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
36 oz (4 1/2 cups) water
24 oz (12) eggs
12 oz (1 1/2 cups) vegetable oil
36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116 (optional)


Ganache Icing:
3 lb Ghirardelli Semi-Sweet Chips 63116
1 qt heavy cream

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into eight, lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan). Bake in a convection oven at 300°F 20-25 minutes. Cool completely.

Ganache Icing:
Place the heavy cream in a saucepan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature.

To Assemble:
For each four-layer cake, spread 1 cup icing on one cake layer. Place second cake layer over iced layer. Repeat until four layers are assembled. Spread icing over top and sides of cake. Press chocolate chips into sides of cake, if desired. Garnish by piping with additional icing.

INGREDIENTS

Ganache Filling:
18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
12 fl oz (1 1/2 cups) whipping cream


Cake:
7 1/2 lb (2 pouches) Ghirardelli Triple Chocolate Chip Brownie Mix 732-6116
16 fl oz (2 cups) water
15 fl oz (2 cups) vegetable oil
12 oz (6) eggs

EQUIPMENT

36, 6 oz ramekins

METHOD

Ganache Filling:
Place chocolate chips in medium bowl. Heat whipping cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth. Place in refrigerator until firm.

Cake:
Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix. Using #20 scoop, scale cake batter into 36 prepared, six ounce ramekins (2 1/4 oz batter). Using #60 scoop (1 rounded Tbsp), scale chilled ganache filling over cake batter layer. Using #20 scoop, scale remaining cake batter over ganache filling in ramekins. Place ramekins on baking sheets. Bake in convection oven at 275°F for 30-35 minutes. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired. Serve warm.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
3 small pouches ganache fudge topping (enclosed)


Filling:
12 oz (1 1/2 cups) heavy cream
18 oz (3 cups) Ghirardelli Classic Vanilla White Chips 64104
6 oz (3/4 cup) heavy cream, whipped to soft peaks
8 oz (1 cup) raspberry puree or melted raspberry preserves


Topping:
6 small pouches ganache fudge topping (enclosed)
1 lb fresh raspberries (optional)

EQUIPMENT

Two, 16x12x1-inch nonstick half sheet pans

METHOD

Torte:
Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.

Filling:
Place the heavy cream in a saucepan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the white chocolate mixture to lighten; then gently fold in the remaining cream). Fold in raspberry puree.

To Assemble:
Slice each cake into three, 16x4-inch strips. Spread 11 oz filling onto top of cake strip. Repeat with remaining cake strips (one completed cake is three cake layers and two layers of filling). Wrap with plastic wrap and freeze two hours or until set. Warm six ganache fudge topping pouches unopened in hot tap water 4-5 minutes. Knead pouches to soften ganache and pour over torte. Garnish with raspberries.

INGREDIENTS

Cake*:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 oz (2 1/4 cups) water
12 oz (6) eggs
6 oz (3/4 cup) vegetable oil


Mousse:
12 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
8 oz (1 cup) heavy cream
8 oz (1 cup) heavy cream, whipped to soft peaks


Chocolate Cocoa Butter Spray (optional):
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
6 oz cocoa butter


Chocolate Orb Flower (optional):
16 oz (2 1/2 cups) Ghirardelli Semi-Sweet Chips 63116

EQUIPMENT

Four, 9-inch cake pans
Two, 9-inch ring mold
Sphere molds
Thick plastic sheet
Industrial paint sprayer

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into four,* lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.

Mousse:
Place the heavy cream in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).

Chocolate Cocoa Butter Spray:
Temper chocolate. Temper cocoa butter. Pour tempered chocolate and tempered cocoa butter into paint sprayer.

Chocolate Orb Leaves:
Temper chocolate and pour into 1/2 sphere molds. Remove when set and assembled into whole spheres. Using an off-set metal spatula spread chocolate on plastic sheet, resembling a leaf. Set and assemble to the base of the chocolate orb.

To Assemble:
Cut one cake in half, horizontally to make 2 layers. For each cake, place one half of the cake in the base of a ring mold. Pour 14 oz chocolate mousse evenly over cake, freeze until set. Unmold cake and spray with chocolate cocoa butter mixture to create a velvet finish. Garnish top of cake with the chocolate orb flower.

*NOTE: This will make four, 9-inch cakes. Use one, 9-inch cake to make two mousse
cakes. Reserve and freeze the other three cakes for future use.

INGREDIENTS

Cake:
3 1/2 lbs (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/2 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


Icing Filling:
1 1/2 lb Ghirardelli Semi-Sweet Chips 63116
16 fl oz Heavy Cream


Ganache:
18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
12 fl oz (1 1/2 cups) heavy cream


Topping:
4 oz (2/3 cup) Ghirardelli Classic Vanilla White Chips 64104
4 tsp vegetable oil

EQUIPMENT

Four, 9"round cake pans

METHOD

Cake:
Place cake mix, water, eggs and 6 fl oz (3/4 cup) vegetable oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scale batter into four lightly greased or paper lined, 9-inch round pans. Bake in convection oven at 300°F for 20-25 minutes.

Icing Filling:
Place the heavy cream in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature.

Ganache:
Place chocolate chips in medium bowl. Heat cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Using a whisk, stir until chocolate is melted and mixture is smooth.

Topping:
Place white chips and 4 teaspoons oil in microwave on HIGH 45 seconds or just until chips are melted. Stir until smooth. Place into piping bag with fine tip.

To Assemble:
Use 1 cup icing filling for each double layer cake. Spread ganache over top and sides of cake (15 oz ganache each cake). Before ganache sets, pipe white chip mixture onto ganache, making designs as desired. Cool completely before serving.

INGREDIENTS

Cake:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil


White Ganache:
18 oz (3 cups) Ghirardelli Classic Vanilla White Chips 64104
12 fl oz (1 1/2 cups) heavy cream
Chocolate Ganache:
6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
4 fl oz (1/2 cup) heavy cream

EQUIPMENT

Four, 9"round cake pans

METHOD

Cake:
Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #8 scoop, scale batter into 20, well-greased mini bundt pans (4 1/2 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 22-26 minutes. Let cool 10 minutes, then remove from pan and cool completely.

White Ganache:
Place white chips in medium bowl. Heat 12 fl oz (1 1/2 cups) cream in heavy saucepan over low heat until low boil. Pour cream over white chips. Stir until chips are melted and mixture is smooth. Set aside.

Chocolate Ganache:
Place chocolate chips in medium bowl. Heat 4 fl oz (1/2 cup) cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth.

To Assemble:
Spoon white ganache over mini bundt cakes and let drizzle down side. Pipe chocolate ganache over white ganache.

INGREDIENTS

Brownies:
7.5 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
16 oz brewed coffee
15 oz vegetable oil
12 oz (6) large eggs, slightly beaten
To Assemble:
9 lb coffee ice cream, softened
12 oz coffee ganache, melted (optional)
1 oz cocoa powder
1 oz powdered sugar

METHOD

Brownies:
Add brownie mix, coffee, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Chill and cut into 96 square pieces.

To Assemble:
Scoop 3 oz. of coffee ice cream on a brownie square and top with another brownie square. Place in freezer until firm. Drizzle with coffee ganache and dust with cocoa powder and powdered sugar.

INGREDIENTS

Brownies:
7.5 lb Ghirardelli Double Dark Chocolate Brownie 732-6114
16 oz water
15 oz vegetable oil
12 oz (6) large eggs, slightly beaten


Caramel:
8 oz granulated sugar
4 oz brown sugar, packed
4 oz light corn syrup
4 oz evaporated milk
16 oz heavy whipping cream
8 oz butter
1.25 tsp vanilla extract


Chocolate Ganache:
6 oz Ghirardelli Semi-sweet Chips 63116
4 oz Heavy Cream, whipped to soft peaks
Topping
3 Tbsp vanilla ice cream

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture (2/3 full) into a lightly greased, individual 6 oz. ramekins and bake at 325˚F in a conventional oven (275˚F convection oven) for about 30 minutes. Cool.

Caramel:
Combine sugar, brown sugar, corn syrup, milk, whipping cream and butter in a heavy sauce pan. Stir gently and cook until the temperature of the mixture reaches 250˚F. Remove from heat and stir in vanilla. Transfer caramel onto a lightly greased pan. Cool completely before cutting. Store caramel pieces wrapped in wax paper.

Chocolate Ganache:
Bring cream, just to a boil and pour over chocolate chips. Blend to incorporate mixture with a whisk, stirring gently. Emulsify blended mixture with a small burr-mixer. Cool until solid.

To Assemble:
Stuff 1 oz caramel pieces and 1 oz ganache pieces into the center of the brownie. Microwave individual desserts for service and top with vanilla ice cream, caramel and fudge sauce.

INGREDIENTS

Cupcakes:
3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
18 fl oz (2 1/4 cups) water
12 oz (6) eggs
6 fl oz (3/4 cup) vegetable oil
2 teaspoons almond extract
4 oz (1 cup) sliced almonds
melted butter
turbinado sugar


Icing:
2 1/2 lb (8 1/4 cups) Krusteaz Creamy Fudge Icing Mix 732-0740
7 1/2 fl oz (scant 1 cup) hot water
1 1/4 teaspoons almond extract
sliced almonds (optional)
toasted coconut (optional)

METHOD

Cupcakes:
Place cake mix, water, eggs, oil and almond extract in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Add sliced almonds and continue to mix on low speed 15 seconds. Using #20 scoop (2 1/2 oz batter), scale batter into well-buttered, cupcake pans. For standard oven*, bake at 350°F 18-23 minutes; for convection oven, bake at 300°F 15-20 minutes or until toothpick inserted into center comes out clean. Let cool 3 minutes, then remove from pan and cool completely. Brush cupcakes sides with melted butter and dip in turbinado (raw) sugar to coat the cupcake sides.

For Icing:
Prepare icing mix as directed on package, adding almond extract. Ice cupcakes. Sprinkle with sliced almonds and toasted coconut, if desired.

*For presentation, bake cupcakes in standard oven.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie 732-6114
8 oz water
8 oz vegetable oil
6 oz (3) large eggs


To Assemble:
64 oz cream cheese, softened
28 oz sweetened condensed milk
12 oz sour cream
6 ea large eggs, slightly beaten
8 oz Ghirardelli Semi-Sweet Chips 63116, melted
8 oz heavy cream, whipped (optional)

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased 1/2 inch sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 4" round pieces.

To Assemble:
Place brownie rounds in the base of a lightly greased 4" spring form pan or muffin tin. Combine cream cheese, condensed milk and cream cheese in a large bowl and mix until smooth, scrape the bowl. Add eggs, melted chocolate and mix until a homogenous mixture is formed. Pour over baked brownie rounds and bake for 35 minutes or until center of cheesecake does not move. Chill before cutting and garnish with whipped cream and shaved chocolate.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 oz water
8 oz vegetable oil
6 oz (3) large eggs


Topping:
72 oz fresh banana, sliced into thin pieces
1 qt Krusteaz Belgium Waffle Batter 731-0360, prepared
4 cup Japanese bread crumbs
12 oz chocolate fudge sauce
12 oz caramel sauce
72 oz vanilla ice cream

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased 1/2 inch sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 6"x2" pieces.

To Assemble:
Place sliced bananas in between two layers of cut brownies. Dip into batter and dredge in bread crumbs. Place on parchment lined sheet pan and freeze until firm. Deep-fry until golden brown. Serve with ice cream, chocolate and caramel sauce.

INGREDIENTS

Torte:
54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Batter 732-6122
24 oz (12) eggs
12 oz (1 1/2 cups) butter, melted
36 oz (9 small pouches) ganache fudge topping (enclosed)
1 1/2 tsp almond extract

METHOD

Torte:
Place torte mix, eggs, melted butter and almond extract in mixer bowl. Add 3 pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #8 scoop, scale batter into 27, generously buttered and floured, six ounce ramekins (3 1/2 oz batter each). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool in ramekins on wire rack 15 minutes. Run knife around edge and invert onto sheet pan.

Ganache:
Warm remaining six pouches ganache fudge topping by placing unopened in hot tap water 4-5 minutes. Remove from water and knead pouches 6-8 times to soften ganache. Cut top off pouches and squeeze ganache fudge topping onto warm individual tortes, allowing it to drip down sides. Gently smooth top and sides. Cool completely before serving. Garnish top with sliced almonds, if desired.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie mix 732-6114
8 oz. water
8 oz. vegetable oil
6 oz (3) large eggs, slightly beaten
Caramel:
8 oz granulated sugar
4 oz brown sugar, packed
4 oz light corn syrup
4 oz evaporated milk
16 oz heavy whipping cream
8 oz butter
1.25 tsp. vanilla extract


To Assemble:
72 ea Phyllo sheets
16 oz butter, melted
36 oz caramel, chilled and cut into 1 oz pieces
72 oz fresh banana, sliced into thin pieces
12 oz chocolate fudge sauce
12 oz caramel sauce
72 oz vanilla ice cream (optional)

METHOD

Brownies:
Add brownie, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 3 oz pieces.

Caramel:
Combine sugar, brown sugar, corn syrup, milk, whipping cream and butter in a heavy sauce pan. Stir gently and cook until the temperature of the mixture reaches 250˚F. Remove from heat and stir in vanilla. Transfer caramel onto a lightly greased pan. Cool completely before cutting. Store caramel pieces wrapped in wax paper.

To Assemble:
Lightly baste Phyllo sheet with melted butter and place a second sheet on top. Place 3 oz. of brownie, caramel and bananas in the center of the sheet. Encapsulate ingredients with the sides of the Phyllo, folding evenly. Roll Phyllo into cylindrical form and baste exterior lightly with butter. Chill until firm and pan-fry or bake until golden brown. Serve with ice cream and chocolate a caramel sauce.

INGREDIENTS

Brownies:
3.75 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
8 oz water
8 oz vegetable oil
6 oz (3) large eggs, slightly beaten


Toppings:
64 oz cream cheese, softened
28 oz sweetened condensed milk
12 oz sour cream
12 oz (6) large eggs, slightly beaten
4 Tbsp raspberry preserves, slightly diluted with water
16 oz fresh raspberries (optional)
8 oz heavy cream, whipped (optional)

METHOD

Brownies:
Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes.

To Assemble:
Place brownie rounds in the base of a lightly greased 4" spring form pan or muffin tin. Combine cream cheese, condensed milk and sour cream in a large bowl and mix until smooth, scrape the bowl. Add eggs and mix until a homogenous mixture is formed. Pour over baked brownie rounds and drizzle with raspberry mixture, swirling in with a knife point. Bake for 35 minutes or until center of cheesecake does not move. Chill before cutting and garnish with whipped cream and fresh raspberries.