WARM FLYER CHOCOLATE CHEESE CAKE by Chef Jen Neil Provence Restaurant, Cape Coral, FL Number of Servings: 12 Preparation Time: 45 minutes 5 eggs 2/3 C sugar 10 oz. Flyer Gold Plane 4 Fine Dark Chocolate with a Touch of Milk 2/3 C butter 1/3 C sifted flour 2 tbs bittersweet cocoa powder 2 oz. favorite liquor Pinch of salt Raspberries 1. Using a Kitchen Aid type appliance or egg beaters, combine eggs and sugar in a bowl and whip for approximately 20-30 minutes. 2. Over a double-boiler melt chocolate and butter together. 3. Once egg/sugar mixture is ready, slowly add the flour. Mix thoroughly. Turn machine off and scrape all sides and bottom of the bowl. 4. Mix again and add the cocoa powder, liquor and salt. 5. Spray individual mold, soufflés or muffin tins with a heavy coating of Pam. 6. Fill molds half way; add two raspberries, then continuing to fill the rest of the way. 7. Bake in a 375 oven for approximately 8-10 minutes 8. To serve, invert the cake onto a plate, garnish with fresh raspberries and whipped cream.

FLYER CHOCOLATE MOUSSE by Chef Claude-Alain Solliard Seppi's Restaurant, New York, NY Number of Servings: 8 Preparation Time: approximately 45 minutes, allow at least three hours in refrigerator before eating 16 oz. Flyer Gold Plane 4 - Fine Dark Chocolate with A Touch of Milk 1 pt. of heavy cream 4 egg whites 1 oz. orange liqueur double boiler, whisk, spatula, individual serving cups or one large bowl 1. Slowly melt the chocolate in a double boiler and stir as needed to prevent burning. Turn heat down or off after initial melting and continue to stir until smooth. 2. Whip the cream to a soft, thick peak. 3. Whip the egg whites to soft peak. 4. Add one-half of the egg whites to the chocolate using a whisk until the egg whites are evenly mixed into the chocolate. 5. Using the spatula, fold in the remaining egg whites and the whipped cream into the chocolate until well-mixed and very smooth. The mixture should now be all the same color and filled with air. 6. Place the mixture into serving cups or the large bowl and then into the refrigerator for at least three hours until it has cooled and set.

FLYER DOUBLE CHOCOLATE CHEESECAKE! (Flyer Chocolate Cheese Cake With Chocolate Mousse) by Chef Claude-Alain Solliard Seppi's Restaurant, New York, NY Number of Servings: 8 Preparation Time: 45 minutes + baking and cooling time The Cake 8 oz. Philadelphia cream cheese ¾ lb. cottage cheese ¼ cup sugar 2 whole eggs 4 oz. Flyer Gold Plane 4 Dark Chocolate 2 tsp. vanilla extract The Crust 1 oz. butter 8 oz. Graham cracker crumbs The Mousse 4 oz. Flyer Gold Plane 4 Dark Chocolate 6 oz. heavy cream 1. To make the crust, melt the butter in a pan and thoroughly mix in the Graham cracker crumbs. 2. Place the butter and cracker mixture evenly in a 9 in. spring-form or cake pan. 3. To make the cake, slowly melt the chocolate in a double boiler. 4. While the chocolate is melting, add the cream cheese, cottage cheese, sugar, eggs, and vanilla to a mixing bowl and thoroughly blend with an electric mixer until smooth. 5. Quickly add the melted chocolate and mix in very quickly to avoid clumping. 6. Place the batter in the baking pan with the crust and bake in a preheated oven at 350 degrees for 40 minutes. 7. Remove the cake from the oven and let cool for 30 minutes. 8. Place in the refrigerator for 2 hours or until cold and top with the mousse. 9. To make the mousse, slowly melt chocolate in a double boiler and stir as needed to prevent burning. Turn heat down or off after initial melting and continue to stir until smooth. 10. Whip the cream to a soft peak. 11. When the chocolate has cooled but not begun hardening, fold in the whipped cream, 1/3 of the cream at a time. 12. Smoothly and evenly spread the mousse over the cooled cheesecake and place in the refrigerator until the mousse has set.