Ingredients Weight Measure
Butter, melted 1/4 cup
Oreo cookies, crushed 1-1/2 cups

Chocolate Cheesecake

Ingredients Weight Measure
Coffee, brewed 1/4 cup
Chocolate chips 5 oz.
Cream cheese, soft 8 oz.
Sugar 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Salt 1/2 tsp.
Egg 1 ea.
Vanilla 1 tsp.

Chocolate Cake

Ingredients Weight Measure
Box chocolate cake mix 1 ea.

Chocolate Mousse

Ingredients Weight Measure
Chocolate chips 8 oz.
Confectioners sugar 3 Tbsp.
Coffee 3 Tbsp.
Eggs 3 ea.
Sugar 1 tsp.
Heavy cream 1 cup

Raspberry Glaze

Ingredients Weight Measure
Raspberries, fresh 1/2 pt.
Sugar 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.

Chocolate Ganache

Ingredients Weight Measure
Heavy cream 1-1/2 cups
Butter 4 tsp.
Sugar 1/4 cup
Chocolate chips 12 oz.


Ingredients Weight Measure
Kiwis, thinly sliced 2 ea.
Pineapple, crushed and drained 3/4 cup
Whipped cream as needed


  1. For the Crust, melt butter and mix with crushed Oreos. Press into the bottom of a 9"x3" springform pan. Set aside.
  2. For the Chocolate Cheesecake, place coffee in a small pan and bring to a boil. Add chips and cover with plastic wrap. Remove from heat. Let rest 4 minutes; then stir to melt chips.
  3. In a bowl, mix cream cheese on high to soften. Add sugar, salt, egg and vanilla and whip until light (3-4 minutes). Add chocolate and beat for 10 to 15 seconds. Use a rubber spatula to spread mixture on crust. Bake 30 minutes. Cool until ready to serve.
  4. Follow box directions for Chocolate Cake. Bake in 2 9" round cake pans. Only one cake will be used for the Chocolate Fruit Island, the other can be frozen for use at another time.
  5. For the Chocolate Mousse, melt chocolate chips in double boiler with confectioners sugar and coffee. Remove from heat and separate top from bottom. Separate eggs. One at a time, add yolks to chocolate mixture with a wooden spoon.
  6. Beat egg whites in another bowl, using a handheld mixer, until soft peaks form. Add sugar and beat until stiff. Fold egg whites into chocolate mixture with rubber spatula.
  7. In a separate bowl, beat heavy cream until stiff. Fold into chocolate mixture. Place in cooler overnight until stiff.
  8. For the Raspberry Glaze, puree fruit and sugar in food processor until smooth.
  9. For Chocolate Ganache, bring cream to a boil in a saucepan. Add butter and melt. Remove from heat. Add sugar and chocolate chips. Cover with plastic wrap and let set for 4 minutes. Stir chips to melt and form a sauce.
  10. To assemble, place cheesecake in springform pan on flat surface. Spoon 1-2 Tbsp. Raspberry Glaze over the cheesecake. Next, sprinkle 1-2 Tbsp. Chocolate Ganache. Then, layer 2 thinly sliced kiwis and crushed pineapple.
  11. Cut Chocolate Cake in half, making 2 layers. Lay 1 layer on cheesecake. Place Chocolate Mousse on top. Then sprinkle on 1-2 Tbsp. Raspberry Glaze, followed by 1-2 Tbsp. Chocolate Ganache. Invert second layer of Chocolate Cake and place on top. Gently push down.
  12. Remove from springform pan and place on wire rack over sheet pan. Pour softened Chocolate Ganache over cake and smooth out to cover top and sides. Place into cooler to harden slightly. Garnish with leftover Raspberry Glaze and whipped cream.

Yield: 16 servings