My home was filled with gorgeous music on Saturday evening. The eleventh annual Piano and Pinot Fun-Raiser brought together three musicians, 16 guests, and wine and dessert. I don’t play my piano much these days, so it’s nice to hear it played by someone else. For this event, I’m in charge of the venue, a freshly tuned grand piano, and dessert.
We had two intermissions; the first one featured this simple dessert:
Mini blueberry cheesecake shooters. I adapted The Pioneer Woman’s Cherry Cheesecake Shooters recipe, and topped it with my blueberry compote. These mini wine tasting glasses hold just enough, and look fabulous. Updated recipe is at the bottom of this post.
The second intermission featured a buffet of lemon bars, shortbread, fruit salad, and my favorite sensational dessert, a flourless chocolate cake with chocolate glaze.
This cake is so good that the gluten free status is just a bonus. This is easy, elegant, and delicious! Recipe is also at the bottom of this post.
Biscuit was very well behaved.
Yadi wanted lemon bars. I had to put him in the back room where he sang along(!).
It was a lovely evening among friends.
Blueberry Cheesecake Shooters
adapted from the Pioneer Woman’s Cherry Cheesecake Shooters
Make the blueberry compote the night before, and refrigerate.
For the blueberry compote:
2.5 cups frozen blueberries, unthawed
1/3 C sugar
1/3 C water
1 T fresh squeezed lemon juice
1 tsp pectin plus 1 tsp sugar
Combine 1.5 C berries with the sugar and water in a medium saucepan. Simmer over medium heat, stirring often, until berries burst, about 10 minutes. Add remaining berries and lemon juice. Continue stirring; cook until compote thickens, about 8 minutes. That wasn’t thick enough for me, so I stirred in a tsp of pectin combined with a tsp of sugar at the very end and cooked for another minute. Perfect. Cool, then cover and refrigerate.
For the cheesecake (same day, or night before):
1.5 cups finely crushed graham crackers (12 whole crackers, crushed)
4 Tablespoons butter, melted
2 8 ounce packages cream cheese
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup sliced almonds
I used graham cracker crumbs, already crumbly, which is a great time saver.
Place graham cracker crumbs in a large mixing bowl. Gradually add the melted butter and mix until crumbs begin to cling together. Spoon this “crust” into serving dishes: mini wine glasses, wine glasses, whatever you’d like.
Combine cream cheese,sweetened condensed milk, and vanilla extract in the bowl of an electric mixer. Whip until fluffy. Place mixture into a resealable plastic bag, cut off a corner and pipe mixture over graham cracker crumbs.
Spoon blueberry compote over the cheesecake mixture. Top with sliced almonds just before serving. Enjoy!
Yield: 24 servings in mini wine glasses, fewer if you’re using larger dishes. I used two sets of Libbey’s mini wine tasting glasses. They’d also be cute in little half cup canning jars.
Flourless Chocolate Torte with Chocolate Glaze
Prep Time: 20 minutes
Cook Time: 19 minutes
6 ounces coarsely chopped semisweet chocolate
1/2 cup (1 stick) butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
2 ounces coarsely chopped semisweet chocolate
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk
1 1/2 teaspoons Agave syrup or honey
1/8 teaspoon vanilla
Fresh raspberries for garnish, 1/2 pint (about 30 berries)
Preheat oven to 350°F
Line the bottom of a 9 inch round cake pan with parchment paper and spray the paper with non-stick cooking spray.
Melt 6 ounces chopped chocolate and butter in a saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. Whisk in vanilla.
Use a mesh sieve to sift cocoa into mixture. Whisk until batter is smooth.
Pour batter into prepared pan and bake in preheated oven for about 19 minutes. (I check mine at 15, first.) The center of the cake should be just firm to the touch; do not overbake.
Cool in the pan on a wire rack for 15 minutes. Invert cake onto serving plate.
Melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in a small saucepan. Remove pan from heat. Add milk, agave syrup OR honey, and vanilla and stir until smooth. Cool glaze for about 5 minutes.
Pour glaze in the middle of the cake. Spread over the cake, allowing glaze to run down the sides of the cake. Garnish with raspberries around the edge.