PIzza recipes as featured in KANSAS! Magazine: Puck's Peach BBQ Pizza & Bricks & Brew's S'mores Pizza

Traveling the 13.2 miles of Route 66 through Galena, Riverton and Baxter Springs was a culinary adventure with their 19 independent eateries – the route may be short on miles but it is long on flavor. The pizza at Bricks & Brews Woodfire Grill and Pub in Baxter Springs is testament to that. Owner Doug Puckett not only provided the recipes but palso tips on converting them to a regular home oven. I wasn’t sure how the pizza would turn out, but let’s just say that we gobbled up every bite.  

 Puck's Peach BBQ Pizza

There’s never quite enough room to include all the details that I want and even though I cut before I submit, there is always some “good stuff” that has to be omitted, including Doug’s recipe for “Smores Pizza” which is SOOO good. I’ve included it along with the savory pizza that was included in my latest Taste article for KANSAS! Magazine (2026 / v0l. 82, issue 4, pp. 58-63). I’ve also included the unedited copy I wrote about the pizza place.

Bricks & Brew's S\'mores Pizza

RECIPES

Bricks & Brews Woodfire Grill and Pub produces unique pizzas with unusual names such as The Machine, The Firehouse, Sleezy Cheesy, and Puck’s Original. The later is named after its originator and pub owner Doug Puckett. Even without a woodfired oven, you can still create an at-home version of their signature savory, spicy and slightly sweet pizza using the sauce recipe that Puckett provided. He also threw in the directions for making a gooey, melty dessert pizza.

 

PUCK’S PEACH BBQ PIZZA    Yield: One 12-inch pizza

PEACH BBQ SAUCE INGREDIENTS   Yield: 1 cup sauce 

1/2 to 3/4 cup jar peach preserves 

5 ounces peach bourbon (or regular bourbon if peach is not available)

1 tablespoon crushed red pepper

1/2 cup tomato-based BBQ sauce of your choice 

 

PIZZA INGREDIENTS   Yield: one 12-inch pizza 

Pizza dough for one pizza  

Peach BBQ Sauce

1/2 cup cooked chicken, cut into chunks 

1/2 cup diced or shredded mozzarella cheese  

2 teaspoons chopped green pepper

2 teaspoons chopped red onion 

 

DIRECTIONS 

1.   Peach BBQ Sauce: Combine peach preserves, bourbon and crushed red pepper in a saucepan. Over medium heat, bring to a boil; stir and then set off the heat repeat the heat and boil process 3 more times until much of the alcohol has cooked off. Remove from heat and cool slightly.

2.   Pour peach sauce into a blender along with tomato-based BBQ sauce and blend until smooth. 

3.   Pizza: Use your favorite pizza dough to cover a pizza pan.

4.   Cover dough with generous portion of sauce.

5.   Distribute chicken, mozzarella, green pepper and onion evenly over the top.

6.   Bake at preheated oven at a high temperature, 450 degrees F., for 12 to 15 minutes or until crust in brown and toppings are bubbly.  

 

BRICK’S & BREW'S S’MORES’S PIZZA   Yield: one 12-inch pizza

INGREDIENTS — assemble the following and then follow the free-style advice in the directions

Pizza dough for one pizza

Hershey’s Chocolate Syrup

Crushed graham crackers

Mini chocolate chips

Mini marshmallows

 

DIRECTIONS:

1.   Use your favorite pizza dough to cover a pizza pan.

2.   Cover pizza dough with a thin layer of chocolate syrup. 

3.   Cover sauce with a generous layer of crushed graham crackers.  

4.   Scatter pizza with a generous portion of mini chocolate chips.

5.   Add pizza to a preheated 450 degrees F. oven for about 10 minutes or until crust is baked. Remove from oven and distribute a handful or two of mini marshmallows over the top. Return to oven for 1 to 2 minutes until marshmallows are toasted.  

6.   Remove from oven and drizzle with additional chocolate sauce.

Bricks & Brews Woodfire Grill and Pub in Baxter Springs Just across the street they’re firing up their woodfired oven that produces top notch pizzas — smoky flavored, bubbly, charred crusts that are topped with just the right amount of quality ingredients including fresh tasting, made-in-house sauces. According to owner Doug Puckett, the oven maintains a temperature of 650 degrees F. so the turnaround time for pizza, including assembly, is just about 5 minutes. The pizzas are impressive but so is the building that has ties to Puckett’s past. “I worked here when I was in high school,” he said.  An industrial arts major who worked in the industry, he used his creativity and skill to redesign and renovate the brick building that includes an upstairs party room with a stage where musicians often perform on weekends. Auto part gears hold up outside awnings, transmission have been turned into bathroom sinks, and Route 66 memorabilia is evident on both the inside and outside of the building. Puckett says he wanted to create” an experience” and he has achieved that goal.    1531 Military Ave. / (620) 304-2056

RECIPES WITH PHOTOS

PUCK’S PEACH BBQ PIZZA    Yield: One 12-inch pizza

PEACH BBQ SAUCE INGREDIENTS   Yield: 1 cup sauce 

1/2 to 3/4 cup jar peach preserves 

5 ounces peach bourbon (or regular bourbon if peach is not available)

1 tablespoon crushed red pepper

1/2 cup tomato-based BBQ sauce of your choice 

 

PIZZA INGREDIENTS   Yield: one 12-inch pizza 

Pizza dough for one pizza  

Peach BBQ Sauce

1/2 cup cooked chicken, cut into chunks 

1/2 cup diced or shredded mozzarella cheese  

2 teaspoons chopped green pepper

2 teaspoons chopped red onion 

Nephwe Mason West preps the ingredients for the savory pizza.

DIRECTIONS 

1.   Peach BBQ Sauce: Combine peach preserves, bourbon and crushed red pepper in a saucepan. Over medium heat, bring to a boil; stir and then set off the heat repeat the heat and boil process 3 more times until much of the alcohol has cooked off. Remove from heat and cool slightly.

2.   Pour peach sauce into a blender along with tomato-based BBQ sauce and blend until smooth. 

3.   Pizza: Use your favorite pizza dough to cover a pizza pan.

4.   Cover dough with generous portion of sauce.

5.   Distribute chicken, mozzarella, green pepper and onion evenly over the top.

6.   Bake at preheated oven at a high temperature, 450 degrees F., for 12 to 15 minutes or until crust in brown and toppings are bubbly.  

BRICK’S & BREW'S S’MORES’S PIZZA   Yield: one 12-inch pizza

INGREDIENTS — assemble the following and then follow the free-style advice in the directions

Pizza dough for one pizza

Hershey’s Chocolate Syrup

Crushed graham crackers

Mini chocolate chips

Mini marshmallows

 

DIRECTIONS:

1.   Use your favorite pizza dough to cover a pizza pan.

2.   Cover pizza dough with a thin layer of chocolate syrup. 

3.   Cover sauce with a generous layer of crushed graham crackers.  

4.   Scatter pizza with a generous portion of mini chocolate chips.

5.   Add pizza to a preheated 450 degrees F. oven for about 10 minutes or until crust is baked. Remove from oven and distribute a handful or two of mini marshmallows over the top. Return to oven for 1 to 2 minutes until marshmallows are toasted.  

6.   Remove from oven and drizzle with additional chocolate sauce.

Lunch Room (no-bake) Peanut Butter Bars

I don't ever remember having these cookies, either as a student or as a teacher. But, after seeing them on social media, they peaked my interest. Made quickly with readily available ingredients, they were certainly a hit at our house! I did cut the recipe in half for just the two of us. 

Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal)
   
   
   
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
   
   
   
5. Refrigerate for at least 1 hour before cutting into squares.
   
   
   

Recipe without photos . . . Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal.)
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
5. Refrigerate for at least 1 hour before cutting into squares.

 

Old-fashioned Cheese Pie for Virginia's 101st birthday

This recipe from Nina May Gemmill was one of the recipes in Virginia Hoffman’s recipe box, a recipe she’s mentioned many times and that I made in celebration of her 101^st birthday. By the way, Virginia says that Nina May made this for many occasions, including funeral dinners. Mrs. Gemmill guarded her recipe and did not readily share it with others. 

Addition to the original post — Since Virginia had been talking about this recipe, I pulled out the recipe from her recipe box and followed it as instructed. She has mentioned the blueberry topping so I artfully arranged blueberries and fresh mint on the top of the pie. Later she called to thank me and to add more recipe details. “I was a little confused when the blueberries started to roll around,” she confessed. “We always covered it with a can of blueberry filling!” 

Speaking of recipes, Virginia gifted me with her recipe box – A TRUE TREASURE!  I interviewed Virginia in 2008 (cooking column in Abilene Reflector-Chronicle). In that article, I referred to her recipe box,  saying, “It’s  an old safety deposit box from the Dickinson County Bank in Enterprise (the bank owned by the Hoffman family).  After being painted and antiqued, it now houses an extensive recipe card collection with categories, ranging from the standards to one labeled 'Whatever',  all neatly sorted into small sealable bags."

Virginia turned a safe deposit box into her recipe box. The faded and
split recipe on top is her copy of Nina May's Cheese Pie. 

Nina May’s (Old-fashioned) Cheese Pie    Makes one 9” pie

2 eggs

1/2 cup granulated sugar

12 –ounces (1 1/2 blocks of 8 oz. pkg.) cream cheese @ room temperature or softened (remove wrapper, place on microwave safe dish and blast in 30-second intervals until desired softnessis reached.)

1 (9-inch) graham cracker crust (purchased & ready to fill or make your own usingrecipe that follows)

With hand mixer or egg beater, thoroughly mix eggs, sugar and cheese. 

Pour mixture into prepared crust and bake in preheated oven (350°) for 15 minutes or until the center of the pie is only slightly jiggles; the pie filling will also be slightly puffed. (The recipe calls for 15 minutes baking; I baked mine for 30 minutes plus—it was still quite “soupy” at the 15 min. mark.)

 

Remove pie from oven and gently spoon the following mixture over the surface of the pie.

1 cup dairy sour cream

1/4 cup granulated sugar

1 teaspoon vanilla

Return to oven for 5 minutes at 350°.

 

Cool pie and chill well before serving.  

May be eaten unadorned or served with sugared fresh fruit such as strawberries, raspberries, blueberries, blackberries, peaches, etc. But, according to Virginia, “IT SHOULD BE COVERED WITH BLUEBERRY PIE FILLING!”   

Note: This pie freezes well in case you’d like to keep one in reserve.  

 

To make your own Graham Cracker Crust, mix . . .

1 1/4 cups*graham cracker crumbs

1/4 cup granulated sugar         

1/4 cup softened butter or margarine

 

Pour crumb mixture into 9-inch pie pan and press crumb mixture firmly against bottom and sides of pan. (The easy way is to press crumbs into place using an 8-inch pie pan.)

Bake in preheated oven (375°) for 8 minutes. Cool.

*Graham cracker crumbs can be purchased or you can make your own by placing crackers in a plastic bag.  Seal bag and roll with rolling pin, tall glass or similar cylindrical object.  

Note: A one-pound box of graham crackers yields about 4 cups of crumbs.

No-Bake Nutella Lover's Cheesecake

For my Nutella loving husband, a cheesecake that he can’t stop eating! (The only difficult thing about this recipe is trying to extract every bit of Nutella from the jar!)

No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
   
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
   
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
   
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
   
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
   
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled.

Recipe without photos . . . No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled!

Easy Caramel Dip with Toffee Bits

Sometime a person just needs a fast and easy treat during the hustle and bustle of the holidays and Kathy Gruber’s Easy Caramel Dip with Toffee is a definitely a holiday hit — delightfully delicious!  (It takes about 7 minutes to prepare!) I cut the recipe in half for a smaller group. This would be great for tailgating, too.

Easy Caramel Dip with Toffee Bits   12 to 16 serving

2 blocks (8 oz. each) cream cheese, softened

1/4 cup lightly packed brown sugar

1 container caramel dip or sauce (about 16 ounces and then use as much as preferred)

1/2 cup toffee bits (Heath®)

Dippers: Apples slices, purchased butter cookies, graham sticks, etc. 

1. In a large mixing bowl, beat together cream chees and brown sugar until combined and creamy.
2. Spread cream cheese across the bottom of a serving dish. I made a slight well for the caramel sauce. (At this point I covered it and set in the fridge and then added the caramel and toffee right before serving.)
3. Pour caramel sauce into the well.
4. Sprinkle toffee bits evenly over the top of dip.
5. Serve with apples slices, purchased butter cookies, graham sticks, etc.
   
   
   
   

Quick & Easy Graham Cracker Toffee or Nelda Horan's Hot Rods - 2 similar recipes

Just five ingredients in this quick and easy version of toffee but it tastes a lot like  traditional homemade toffee. This tasty, stress-free toffee can be whipped up in no time, which makes it the perfect treat for the holidays. 

This recipe reminds me on Nelda Horan’s Hot Rods. Back in the 1960s and 70s Nelda, the area representative for KPL (Kansas Power and Light), used to schedule periodic visits to my Home Economics classes at Abilene High School to demonstrate the wonders of the electric range and oven. Her Hot Rods recipe was a favorite of the students and is posted below the Quick & Easy Graham Cracker Toffee. Her recipe is quite similar but uses much less butter.

 

Quick & Easy Graham Cracker Toffee

15 sheets honey graham crackers

1 cup (2 sticks) butter

1 cup packed brown sugar

1 1/2 cups+ chocolate chips (I used dark but semi-sweet or milk chocolate will work)

1 cup chopped nuts (I used chopped pecans on one end and almonds on other)

1. Preheat oven to 350° F. Line a large half  sheet  baking pan with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet, cutting crackers to fit as needed. Set aside.
   
2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. 
   
   
   
   
3. Pour mixture evenly over graham crackers. 
   
   
4. Bake for 8 minutes.
5. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. 
   
   
   
   
6. Sprinkle almonds or pecans on top.
   
7. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. 
8. When chocolate is set up, break the toffee into pieces. 

Nelda Horan’s Hot Rods    48 bars    Recipe from KPL Electric Kitchens.   

24 honey graham crackers

1 cup packed light brown sugar

1/2 cup butter or margarine

1 cup chopped pecans 

1. Grease a 15 1/2 x 10 1/2 x 1” jelly roll pan.
2. Line pan with whole graham crackers.
3. Place brown sugar and butter in small saucepan.  Bring to a rolling boil and 
4. cook for 1 1/2 minutes.
5. Remove from heat and add nuts. Spread mixture over graham crackers.
6. Bake at 350° F. for 8 minutes. Cool and cut into bars.

Recipe without photos . . .

Quick & Easy Graham Cracker Toffee

15 sheets honey graham crackers

1 cup (2 sticks) butter

1 cup packed brown sugar

1 1/2 cups chocolate chips (I used dark but semi-sweet or milk chocolate will work)

1 cup chopped nuts (I used chopped pecans on one end and almonds on other)

1. Preheat oven to 350° F. Line a large half  sheet  baking pan with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet, cutting crackers to fit as needed. Set aside.
2. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. 
3. Pour mixture evenly over graham crackers. 
4. Bake for 8 minutes.
5. Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. 
6. Sprinkle almonds or pecans on top.
7. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. 
8. When chocolate is set up, break the toffee into pieces.

Chocolate Mousse Cake

Betty Krenger discovered this recipe years ago and we both made it quite often for awhile. But, as with many recipes, we both forgot about it until recently. Seemed to me that it had appeared in a Bon Appetit magazine so I goggled the recipe and found it – the online version is just slightly different. The link said it was the cover recipe for a late 1970’s issue of Bon Appetit. 

It is a creamy, delicious dessert that can be made ahead and frozen but some CAUTIONS apply: 

RAW EGGS – since there is always a chance of food poisiting from uncooked eggs, buy pasteruized eggs.

EGG WHITE FOAM – You’ll need to separate the whites from the yolks and this is easiest to do when eggs are cold. However, to achieve the maximum amount of egg foam, the eggs should be at room temperature. Hence, separate the eggs and then let them set for awhile.

Also egg whites will not whip if there is any fat present —SO —make sure you don’t allow any yolk to mix in with the white; use a clean bowl with no traces of fat, stainless, glass or ceramic bowls are ideal; also make sure your beaters are fat free – in other words, don’t whip the cream and then add the beaters to the egg whites!

GRAHAM CRACKER CRUST – if you’re not careful, a thick triangle of crust can form at the intersection of the bottom and sides of the springform pan. To avoid – use your thumb or fingers to pssh and thin out the excess crust that tends to form at the intersection.

CHOCOLATE LEAVES – make extras as not all will come out perfect!

Chocolate Mousse Cake    1 ten-inch springform;  serves 10 to 14 

Crust

2 1/3 cups chocolate wafer crumbs or chocolate graham crackers  

6 tablespoons unsalted butter, melted 

1. Combine crumbs and butter.  
   
2. Press on bottom and up sides of 10” springform pan.  
   
3. Refrigerate 30 minutes (or chill in freezer)

Filling

1 lb. semisweet chocolate (I used chocolate chips)

2 eggs

4 egg yolks

2 cups whipping cream 

6 tablespoons powdered sugar

4 egg whites, room temperature 

1. Soften chocolate in top of double boiler over simmering water or in microwave on 50% power.  Let cool to lukewarm (95°).  
2. Add whole eggs and mix well.  
   
3. Add yolks and mix until throughly blended.
   
4. Beat egg whites until stiff but not dry. 
5. Whip cream with powdered sugar until soft peaks form.  
6. Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.  
   
   
   
   
7. Turn into crust and chill at least 6 hours or, preferably, overnight OR freeeze; if frozen, move to the refrigerator about an hour prior to serving.

   

   I had a few leftover crushed graham crackers that I sprinkled over the top.

Leaves

8 oz. (about) semisweet chocolate (I used chips)

1 tablespoon (scant) vegetable shortening (or use oil)

Camellia or other waxy leaves

1. Melt chocolate and shortening in top of double boiler or in microwave at 50% power.
   
2. Using a pastry brush, generously coat underside of leaves. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of chocolate -- if it's too thin, the chocolate leaf will crack when you to remove it.  Don’t let it drip on the underside or it will be difficult to pull the chocolate off. 
   
3. Place leaves on a tray lined with waxed paper or parchment paper.
4. Chill leaves for at least 20 minutes. When chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate. 

Topping

About 2 cups whipped cream (about 1 cup unwhipped)

Powdered sugar to taste

1 teaspoon vanilla

Whip cream, adding sugar and vanilla, until quite stiff.

Loosen crust on all sides using sharp knife; remove springform.  

Pipe rosettes of whipping cream on top of cake or spread evenly over top., or simple serve whipped cream on the side.

Top with chocolate leaves.

Recipe without photos . . .

Chocolate Mousse Cake    1 ten-inch springform;  serves 10 to 14 

Crust

2 1/3 cups chocolate wafer crumbs or chocolate graham crackers  

6 tablespoons unsalted butter, melted 

Combine crumbs and butter.  
Press on bottom and up sides of 10” springform pan.  
Refrigerate 30 minutes (or chill in freezer)

Filling

1 lb. semisweet chocolate (I used chocolate chips)

2 eggs

4 egg yolks

2 cups whipping cream 

6 tablespoons powdered sugar

4 egg whites, room temperature 

Soften chocolate in top of double boiler over simmering water or in microwave on 50% power.  Let cool to lukewarm (95°).  
Add whole eggs and mix well.  
Add yolks and mix until throughly blended.
Beat egg whites until stiff but not dry. 
Whip cream with powdered sugar until soft peaks form.  
Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.  
Turn into crust and chill at least 6 hours or, preferably, overnight OR freeeze; if frozen, move to the refrigerator about an hour prior to serving.

Leaves

8 oz. (about) semisweet chocolate (I used chips)

1 tablespoon (scant) vegetable shortening (or use oil)

Camellia or other waxy leaves

Melt chocolate and shortening in top of double boiler or in microwave at 50% power.

Using a pastry brush, generously coat underside of leaves. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of chocolate -- if it's too thin, the chocolate leaf will crack when you to remove it.  Don’t let it drip on the underside or it will be difficult to pull the chocolate off.

Place leaves on a tray lined with waxed paper or parchment paper.

Chill leaves for at least 20 minutes. When chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate. 

Topping

About 2 cups whipped cream (about 1 cup unwhipped)

Powdered sugar to taste

1 teaspoon vanilla

Whip cream, adding sugar and vanilla, until quite stiff.

Loosen crust on all sides using sharp knife; remove springform.  

Pipe rosettes of whipping cream on top of cake or spread evenly over top., or simple serve whipped cream on the side.

Top with chocolate leaves.