Jody Vasey of Greenwood took first place in the Delaware State Fair Culinary Department’s 2010 Chocolate Temptation Competition. Second place went to Michael Gates of Greenwood and third place to Susan Simpson of Harrington.

Jody Vasey of Lincoln took first place in the Delaware State Fair Culinary Department’s 2010 Chocolate Temptation Competition. Second place went to Michael Gates of Greenwood and third place to Susan Simpson of Harrington.

The following are the winning recipes:

First-place winner: Jody Vasey of Lincoln

X-Rated Chocolate Cheesecake


Crust bottom:

1 batch prepared brownies for a 9x13-inch pan (1/2 of this used for the crust)


2 1/2 pounds cream cheese, softened {5 (8-ounce) bricks}

1/2 cup granulated sugar

1 (14-ounce) can sweetened condensed milk

5 large eggs

1/3 cup whipping cream

2 tablespoons all-purpose flour

1 tablespoon vanilla extract

1/8 teaspoon salt

1 cup white chocolate, chopped coarsely

1 cup semisweet chocolate, coarsely chopped

2 cups chocolate caramel bars (Snickers), coarsely chopped

1 1/2 cups coarsely chopped chunks of remaining brownies

3/4 cup caramel topping


1/3 cup melted milk chocolate

1/3 cup melted white chocolate

1/3 cup melted semi-sweet chocolate

Chocolate curls

Confectioners sugar


Once brownies have been prepared, cool and place in freezer for 1 hour. Cut brownie slab into halves. Cut one half into strips to use for bottom crust. Cut the other half into large chunks for the filling (you will need 1 1/2 cups coarsely chopped).

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Lightly spray a 10-inch spring form pan with cooking oil. Line the bottom and sides with parchment paper. Arrange strips of brownies to fit snugly into bottom of pan.

Filling: In a large mixer bowl, blend cream cheese with sugar until smooth. Add sweetened condensed milk, eggs, cream, flour, vanilla and salt. Mix on low speed for 5 minutes until smooth. Combine 1/3 of this batter with the chopped white chocolate. Pour onto brownie crust in the spring form pan. Add remaining ingredients to the remaining batter in the mixing bowl except for caramel topping. Pour remaining batter into spring form pan on top of the white chocolate batter.

Drop spoonfuls of the caramel topping all over the batter. Run a knife through the topping to create a swirl design. Place spring form pan onto the prepared baking sheet and bake for 50 minutes until set. Turn off oven, open door and let cheesecake cool in the oven for 1 hour.

Refrigerate for several hours or overnight. Remove from pan by running a knife carefully around the edge and unmold onto a serving plate. Just before serving, drizzle melted chocolate (white, milk and semi-sweet) over the cheesecake. Garnish with chocolate curls. Dust with confectioners sugar.


Second-place winner: Michael Gates of Greenwood

Chocolate Cheesecake



7-ounces chocolate cookies, finely ground

6 tablespoons butter, melted

1 teaspoon ground cinnamon


4 tablespoons Paramount crystals

4-ounces baking chocolate unsweetened

3-ounces semi-sweet chocolate

2-ounces 85% unsweetened cocoa

4 tablespoons Paramount crystals

4 (8-ounce) bricks cream cheese, room temperature

1 cup granulated sugar

2 teaspoons imported vanilla extract (Dominican Republic)

4 eggs, room temperature

3/4 cup sour cream

1 tablespoon black cocoa powder

Chocolate mousse:

2 egg yolks

1 cup milk

1/8 cup granulated sugar

1/8 teaspoon sea salt

2 teaspoon unflavored gelatin

3 (1-ounce) squares semi-sweet chocolate, ground fine

1 (1-ounce) square 85% unsweetened cocoa, ground fine

1/2 teaspoon vanilla extract

1 C. heavy whipping cream

Dark chocolate ganache:

1/2 cup heavy cream

2 1/2 ounces dark chocolate

2 1/2 ounces bittersweet chocolate


Cheesecake Crust: Preheat oven to 350-degrees. Lightly spray a 9-inch spring form pan with flour and oil spray.  Mix all ingredients together and press onto bottom of pan evenly to make crust. Bake for 10 minutes.

Cheesecake: In double boiler melt chocolate on low heat, stirring frequently; set aside. Beat cream cheese until smooth then add sugar and vanilla, mixing thoroughly. Add eggs one at a time, mixing after each egg. Stop mixing to scrape bowl evenly. Add in sour cream and cocoa powder. Mix thoroughly.

Turn off mixer and pour in chocolate mixture. Slowly mix until thoroughly combined. Pour into spring form pan. Bake for 1 hour at 350 degrees. Cool in pan. Remove pan and put cheesecake on a plate.

Prepare White Chocolate Cheesecake using same ingredients as for Chocolate Cheesecake except substitute 5-ounces of white chocolate and 3 tablespoons Paramount crystals instead of the chocolates and use regular vanilla instead of imported. Set prepared cheesecake aside.

Chocolate mousse: In heavy saucepan with wire whisk beat egg yolks, milk, sugar and salt until mixed thoroughly. Evenly sprinkle gelatin over mixture. Let stand for 1 minute to soften gelatin. Stir in chocolate. Cook over medium heat, stirring frequently, until gelatin completely dissolves, chocolate melts and mixture thickens and coats a spoon nicely. Do not boil or it will curdle.

Stir in vanilla extract and refrigerate until mixture mounds when dropped from a spoon. (About 1 1/2 hours, stirring occasionally.)

In small bowl with mixer on medium speed, beat whipping cream until stiff peaks form. With rubber spatula, fold whipped cream into chocolate mixture. Cover and refrigerate.

Dark chocolate ganache: Break chocolate into pieces and put in bowl. Set aside. Bring heavy cream to a boil. Pour cream over chocolate and stir until chocolate is melted and smooth. Cool until room temperature and thickened. Use to decorate side of cake and decorate more to your own liking.

To assemble cheesecake: Put Chocolate Cheesecake on a decorative plate. Put a layer of Mousse on top of Cheesecake. Take a cake cutting wire and cut off the bottom of the White Cheesecake. Place White Cheesecake on top of the Mousse layer. Spread the Chocolate Ganache around the sides of both layers. Put a bead of mousse around the bottom of the cheesecake. Decorate as desired.


Third-place winner: Susan Simpson of Harrington

Triple Chocolate Peanut Butter Bars


1 (18.25-ounce) box dark chocolate fudge cake mix

1 (4-ounce) package instant chocolate pudding

1/2 cup butter, softened

1/2 cup cold milk

1 cup chocolate chips, divided usage

1 cup white chips, divided usage

1 cup crunch peanut butter


Preheat oven to 350 degrees. Grease a 9x13-inch pan. Stir together dry cake mix and dry pudding mix. Stir in butter and then milk with a wooden spoon until blended. Mixture will be very thick.

Spread half of mixture into pan and bake for 10 minutes. Remove from oven and sprinkle with half of the chocolate chips and half of the white chips. Spread the peanut butter on top. Spoon the remaining chocolate mixture on top and spread.

Top with remaining chocolate chips and white chips. Press chips in slightly with a spatula. Bake an additional 15 minutes. Serve warm with ice cream or cool, cut into bars. Refrigerate leftovers.