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This is just a two recipe column this week featuring two of my favorite chocolate desserts. They are great, rich, decadent desserts and I love them both in the summer. The tiramisu has a nice, light whipped topping and the German chocolate cake has that sweet, sweet coconut topping that I love!

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NO BAKE GERMAN CHOCOLATE PIE

OREO COOKIE CRUST

1 pkg. Oreo cookies, crushed into crumbs (see post for more info on this)

8 tbsp. unsalted butter, melted

CHOCOLATE

GANACHE FILLING

16 oz. semi-sweet chocolate, finely chopped

2 1/4 c. heavy cream

1/2 c. (1 stick) unsalted butter, at room temperature, cut into cubes

COCONUT TOPPING

1/2 c. packed light brown sugar

1/2 c. half and half

2 oz. SALTED butter, cut into tiny pieces

2 large egg yolks

1 7 oz. bag sweetened shredded coconut

1 tsp. vanilla extract

1/4 c. pecans, chopped

For the Oreo Cookie Crust:

In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.

For the Chocolate Ganache Filling:

Add chopped chocolate to a large heatproof bowl; set aside.

In a small saucepan over medium-heat, bring the cream to a low simmer then remove from heat. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the melted chocolate and cream are completely combined; about 2 minutes.

Add the butter and use a spatula to stir until the butter is completely melted.

Pour into chilled crust and place in the refrigerator to chill for least 2 hours.

For the Coconut Topping:

In a small saucepan, combine brown sugar, half and half and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.

Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly.

Cook 2-3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla; cool 15 minutes. 

Remove pie from the refrigerator and spoon the mixture over chocolate filling, then sprinkle with pecans.

Refrigerate for at least 1 hour before cutting into slices and serving

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TIRAMISU CAKE

FOR THE CAKE:

Baking spray with flour

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. kosher salt

5 large eggs, separated

1 c. granulated sugar, divided

1/3 c. whole milk

1 tsp. vanilla extract

FOR THE COFFEE SOAK:

1/4 c. hot strong-brewed coffee or espresso

1/4 c. granulated sugar

2 Tbsp. marsala wine

FOR THE WHIPPED MASCARPONE CREAM:

1 (3.2-oz.) box instant vanilla pudding

1 3/4 c. whole milk

1 (8-oz.) container mascarpone, softened

1/4 c. granulated sugar

1 tsp. vanilla extract

2 c. cold heavy whipping cream

Cocoa powder, for dusting

For the cake: Preheat oven to 350. Spray 2 (8-inch) cake pans with baking spray with flour liberally until coated.

In a large bowl, sift together the flour, baking powder, and salt.

In a medium bowl, beat the egg yolks with 3/4 cup of sugar on high speed until the yolks are pale yellow, 1 to 2 minutes. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir, very gently, until combined.

Beat the egg whites on medium-high speed until soft peaks form, about 1 minute. With the mixer on, add the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry, 3 to 4 minutes more.

Gradually fold the egg white mixture into the batter, very gently, until just combined. Divide the batter between the prepared pans and spread to even out the surface.

Bake until golden brown and a toothpick comes out clean, 30 to 35 minutes. Allow the cakes to cool for 10 minutes before turning them out onto a wire rack to cool completely.

For the coffee soak: In a measuring cup, whisk together the hot coffee or espresso, sugar, and marsala wine until the sugar is dissolved.

For the whipped mascarpone cream: In a large bowl, whisk together the pudding mix and milk until well combined and thick.

In the bowl of a stand mixer fitted with the whisk attachment, mix the mascarpone, sugar, and vanilla on medium-low speed until well combined. With the mixer running, slowly add the heavy whipping cream, mixing until well combined. Scrape the bottom and sides of the bowl and beat the mixture on medium-high until stiff peaks form, 3 to 4 minutes. Gradually fold the whipped cream mixture into the pudding mixture until well combined, being careful not to over mix the cream.

Cut both cakes in half horizontally to form 4 layers. On a serving plate, place one layer, cut-side up, and brush with 2 tablespoons of the coffee soak. Evenly spread with 1 cup of the whipped mascarpone cream. Repeat twice. Brush the fourth cake layer with coffee soak and place it on top. Refrigerate the cake until set, 1 hour, or freeze for 20 minutes. Cover and refrigerate the remaining whipped mascarpone cream.

Spread about 1 ½ cups of whipped mascarpone cream on the tops and sides of the cake until covered. Dollop the remaining 1 to 1 ½ cups on top. Allow the cake to chill until set, 1 hour, or freeze for 20 minutes.

Dust the top of the cake with cocoa powder. Slice and serve. Store leftover cake in the refrigerator for up to three days.

TFD: A man says a lot of things in summer he doesn't mean in winter.

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