Chocolate Cheesecake

This is fabulously rich and delicious and is especially decadent topped with whipped cream.

1 9-inch graham cracker crust
2 (8-0z) packages cream cheese
2 c. semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 eggs
1 tsp. vanilla

1. Preheat oven to 325 degrees. Melt chocolate chips in double boiler or microwave, stirring occasionally until smooth. Set aside.

2. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.

3. Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

Mocha Torte

This is a recipe that's been in my family forever. I clearly remember eating it as a young child. Mom made it often and I remember requesting as a birthday cake on a few occasions.

The cake came from Grandmommy, my mom and Sixty-five's mom, though whether she got it from a friend or invented it, I have no idea. Apparently Grandmommy made it often too.

It is so, so easy, fantastically delicious and people always think it must be more complicated than it really is.

I made it this afternoon for an after school snack for the kids. It was a hit.

Mocha Torte

5 eggs, separated and beaten
1 c. sugar
1 c. flour
2 tsp. baking powder
3 tbsp. very strong coffee*
2 tbsp. water

Bring eggs to room temperature. Beat whites until thick. Add 1/4 c. of sugar, gradually. Set aside.

Beat yolks well. Add water and coffee. Beat. Add remaining 3/4 c. sugar by degrees and beat more.

Fold in flour and baking powder, mixed together. Then fold in egg whites.

Bake in 2 ungreased 9" pans about 30-40 minutes and 350 degrees. Top with whipped cream sweetened with powdered sugar and strong coffee*.

* make by adding about 5 tbsp. of boiling water to about 3 tbsp. instant coffee.