When You Need a Chocolate Fix…

July 1, 2018 at 8:34 pm | Posted in Food, Recipes, Toeses and Noses | Leave a comment
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I’ve been looking for the ultimate Brownie recipe, one like I had at the Sheraton in Saskatoon.  It was fudgy, chewy, chocolatey and had a great crust and insanely satisfying. If you’re ever out that way, I recommend trying one.

It’s hard to find a recipe like that when you don’t know what end result tastes like.  I found a few that I may try and will let you know if I’m sucessful.

What I did find though, was a yummy Flourless Chocolate Torte.  The great thing about this recipe is you don’t need a mixer and it takes no time to make.

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Pre-heat oven to 375°F.  Spray an 8” pan well with Vegetable Spray, cut a circle of Parchment paper and place on the bottom of the pan and then spay the Parchment paper.  If you don’t have an 8” cake pan, you can use a 9-9.5” Springform pan like I did but the cake will be thinner.

Ingredients:

1 cup (about 175g) Bittersweet Chocolate, chopped

1/2 cup (1 stick) unsalted Butter

Pinch of Salt

1/2 cup Cocoa

3 Eggs, lightly beaten

1/2 Tsp Vanilla

3/4 cup granulated Sugar

Ganache:

1/2 cup Whipping Cream

1 cup chopped Bittersweet Chocolate

Pinch of Cinnamon (optional, I love Cinnamon flavoured Chocolate)

In a microwave-safe bowl, combine butter and chocolate and microwave for 1 to 1 1/2 minute(s) at 30 second intervals, until the Chocolate is melted.  Microwaves can scorch Chocolate easily, so be careful.

Beat the eggs lightly in a separate bowl.

Add Sugar and stir until combined.  Add Salt, Vanilla and Eggs, stir until combined.  The mixture will have a really weird consistency, kind of gooey, but that’s what you want.

Add the Cocoa Powder and stir until combined. Pour into prepared pan.  Bake for 20-25 minutes until a thin crust forms and it is slightly gooey in the centre.  A baking thermometer should read 200°F when inserted in the centre of the cake.  With the 9.5” Springform pan, it was done after 22 minutes.  The texture was almost ‘Brownie-like’.  Cooking it a minute or so less would leave the centre softer, more like a lava cake.

Cool the cake on the counter and run a knife around the sides after 10 minutes.  Let cool completely, then remove from pan and refrigerate.  When the cake is complete cool, heat the Whipping Cream to almost boiling (it should be steaming and small bubbles will form around the edge), remove from heat.  Add Cinnamon if using and the chopped Chocolate.  Stir until smooth.  If the Ganache seems too thin, add some extra Chocolate.  When the Ganache has thickened and cooled slightly, pour on the top of the cake.  If you have any spare Chocolate, use a veggie peeler to make shavings and place on top of the Ganache, because as Lexy said, you can never have too much Chocolate 🙂  Refrigerate for several hours or overnight.

Serve with Summer ripe Berries (wish I had some) and Whipped Cream.  Happy Canada Day 🙂 Enjoy!

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More Cheesecake…

July 3, 2016 at 4:57 pm | Posted in All Things Doodle, Caityisms, Family Ties, Food, Recipes, Toeses and Noses | Leave a comment
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It seems like I bake a lot more than I do.  I created this blog originally to capture the crazy antics my kids were doing.  My blog evolved over time to include family recipes – so that my girls would always have them for when the are older.  Hopefully some day they’ll make some of my recipes for their kids…

Ingredients (Crust):

  • 1½ Cups Graham Cracker Crumbs
  • 1/3 Cup Granulated Sugar
  • 4 Tbsp (half a stick) Unsalted Butter, melted
  • 1/8 Tsp Cinnamon
  • 1 Tbsp Shredded Coconut

Ingredients (Cake):

  • 3 Packages (8 Ounces each) Philadelphia Cream Cheese
  • ¾ Cup Sugar
  • 1 Tsp Vanilla
  • 3 Eggs
  • 1 Package less 1 cup (reserve for the Ganache topping) Semi-Sweet Chocolate Chips (PC Decadent Brand if you can find them, otherwise Nestle Tollhouse will do)

Ingredients (Ganache Topping):

  • 3/4 Cup Whipping Cream
  • 6 Squares Baker’s Semi-Sweet Baking Chocolate
  • 1 cup reserved Chocolate Chips
  • Scant 1/8 Tsp Cinnamon

Let all ingredients come to room temperature.

Preheat oven to 350°F.

Place a cake pan filled with warm water on the bottom rack, just below the rack where you will put your cheesecake. This will create a humid environment and can prevent cracking.

IMG_1673Method (Crust):

In a separated 9” Springform pan, place a piece of non-stick foil over the bottom plate before putting the two pieces of the pan together.  Crumple any excess foil up over the edge.

Spray the entire inside of the pan with non-stick vegetable spray.

Place Graham Cracker Crumbs into the prepared pan

Melt Butter and add to Graham Cracker crumbs.

Add Cinnamon, Sugar and Coconut.

Mix by hand for best results.

This mixture should feel like damp sand and should hold a shape if you were to press it in your palm.

Press into the bottom the Springform pan using your hand or the bottom of a metal measuring cup.  There should be enough crumbs to go up the sides of the pan by about a ¼”.

Bake for 10 minutes then remove from oven.

IMG_1672Method (Cake):

In a mixing bowl, beat Cream Cheese, Sugar and Vanilla together on medium speed until combined.

Add Eggs one at a time, mixing well after each addition – careful to not over beat.

By hand, gently stir in Chocolate Chips.

Pour batter into the pan and tap several times on the counter to bring any air bubbles to the surface.

 

Bake for 50 minutes, turning after the first 30 minutes.

At the end of baking, turn the oven off, but keep the Cheesecake in the oven for another 1/2 hour – don’t open the door! Don’t even peak! Just let it be…

When the 30 minutes are up, take the cake out of the oven and allow the cake to cool for an hour on the stove top or counter.

At the end of the hour, run a knife around the edge of the cake, but don’t take the ring off.

Place the cake, uncovered, in the fridge to cool for two hours.

Remove the cake and cover with either foil or plastic wrap.

Chill at least eight hours or overnight keeping the ring attached.

IMG_1677Method (Topping):

Remove the cake from the fridge but don’t take off the ring.

Heat the cream in a small saucepan over medium heat.  Bring just to a boil.

Remove from heat and stir in Cinnamon.

Add the baking squares and reserved chocolate chips and continue to stir slowly until incorporated (this takes a minute or two).

 

The sauce should be very thick when all of the chocolate has completely melted.

Pour over the top of the Cheesecake.

Chill at least 2 hours for best results, run a knife around the edge to loosen the cake.

When you’re ready to unmold the cake for serving, remove the Springform ring and place a piece of paper towel on the top of the cake, invert the cake in your hand and remove the bottom Springform plate.

While the cake is still upside down, place a cake plate or serving platter on the bottom of the cake and invert carefully.

To serve, use a hot, dry knife to slice each piece.

Sometimes, depending on my mood, before the ganache sets, I’ll sprinkle the top with roasted, slivered almonds.  Or mini chocolate chips.  Or toasted, chopped hazelnuts … or … fresh, ripe raspberries!

For an extra treat, serve with some fresh Whipped Cream and sliced Strawberries.  Yum Yum!

Chocolate Cheesecake!

September 11, 2014 at 2:02 pm | Posted in Food, Recipes | Leave a comment
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I’m in a cooking mood lately and I thought I’d share this classic.  This is quite possibly my most favourite cheesecake.  Ever.  That’s quite a statement considering how many cheesecakes I’ve sampled in my life.  It’s also quite easy to make, surprisingly.

It’s like eating a really big Truffle.  So rich, easy, but soooo good!  Great with Coffee or just a big glass of Milk.  My husband prefers the chocolate chip version, so I haven’t made this one in a while.  I’m hoping when he reads it, it will make him want this one! 😉

Ingredients (Crust):

  • 1½ Cups Oreo Cookie Crumbs
  •  2 Tbsp Butter or Margarine, melted

Ingredients (Cake):

  • 3 Packages (8 Ounces each) Philadelphia Cream Cheese, softened
  • ¾ Cup Sugar
  • 1 Tsp Vanilla
  • 1 Package (8 squares) Baker’s Semi-Sweet Baking Chocolate, melted, slightly cooled
  • 3 Eggs

Ingredients (Topping):

  • 3/4 Cup Whipping Cream
  • 6 Squares Baker’s Semi-Sweet Baking Chocolate
  • 1 cup semi-sweet chocolate chips or PC Brand Decadent Chocolate Chips
  • 1 Tsp Instant Coffee or Espresso Powder (optional for “mocha” flavouring)

Let all ingredients come to room temperature.  Preheat oven to 325°F.  Place a cake pan filled with warm water on the rack below the rack where you will put your cheesecake.  This will help create a humid environment and can prevent cracking.

Method (Crust):

  1. Melt Butter and combine with cookie crumbs.  This mixture should feel like damp sand.
  2. Press into the bottom of a 9″ spring form pan which was sprayed with non-stick vegetable spray (i.e., Pam).
  3. Bake for 10 minutes and remove from oven.

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Method (Cake):

  1. In a bowl, mix Cream Cheese, Sugar and Vanilla until combined.
  2. Add Eggs one at a time, mixing well after each addition, but do not overbeat.
  3. Melt Chocolate in a bowl in the microwave (start with 1 minute, stir, add 15 seconds more time if needed – be careful, Chocolate burns easily).
  4. Stir Chocolate and let stand for about a minute.  Add Chocolate to batter and mix until incorporated.
  5. Bake for 50 minutes.  Cake will still be loose in the centre when you remove it from the oven.
  6. Allow cake to cool before putting in the fridge.  Chill at least 8 hours or overnight before removing spring form ring (leave the bottom under the cake).

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Method (Topping):

  1. To make the topping, in a small saucepan, heat whipping Cream to almost boiling.
  2. Remove from heat and stir in Coffee if using.
  3. Add the Chocolate and continue to stir slowly until incorporated (takes a minute or two).
  4. Once the sauce has come together, let it stand for a couple of minutes then pour over cake, allowing excess to drip over the side.
  5. Chill at least 2 hours for best results. Use a hot, dry knife to slice each piece.

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Sometimes, depending on my mood, before the ganache sets, I’ll sprinkle the top with roasted, slivered almonds.  Or mini chocolate chips.  Or toasted, chopped hazelnuts … or … fresh, ripe raspberries!

For an extra treat, serve with some fresh Whipped Cream and sliced Strawberries.  Yum Yum!

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