Monday, April 21, 2014

Chocolate Cheesecake



Chocolate Cheesecake

Chocolate cheesecake is time consuming yet decadent dessert. It has a smooth and creamy, literally melt in mouth texture. It has three layers- an easy to make chocolate crust,creamy center and smooth ganache topping. If you like a more delicate taste,use white chocolate instead of semi sweet or bitter chocolate.


Ingredients
For the crust
Chocolate graham crackers crumbs- 1 1/3 cup
melted butter- 3 tbs

For the filling
Full fat cream cheese- 2 packages(16 oz)
Sugar- 3/4 cup
Semi sweet/ bitter sweet chocolate-  5 oz
Unsweetened Cocoa -2 tbs
Vanilla extract- 1 tsp
Eggs- 2
Sour cream- 3/4 cup

Ganache topping
Semi sweet chocolate- 3 oz
Heavy cream- 1/4 cup




To make the crust process chocolate graham crackers in a food processor into fine crumbs (or put them in plastic bag and crush them very fine with a rolling pin). Add 3 tbs of melted butter and mix well till the mixture resembles wet sand.
Grease 8 inch spring form pan with butter and evenly  press down the cracker butter mixture on the base of the pan. Use back of a spoon or using your fingers. Bake for 10 minutes 325 degree f till it is set. Let it cool down completely.

To make the cheese cake filling first melt chocolate on a double boiler on medium heat. When the chocolate melts whisk till it is smooth and allow to cool.
Using a mixer beat softened room temperature cream cheese with sugar till it is smooth and creamy.Beat in eggs one at a time and finally cocoa and vanilla,scraping the bowl occasionally. Beat until it is smooth.
Gradually fold in the melted chocolate and the sour cream and pour this filling into the cool crust. Line the outside of the spring form pan with aluminum foil. This will protect it from the water bath.Take a roaster pan and add 4-5 cups of hot steaming water. Gently place the spring form pan inside the roaster pan and place in the oven to bake. Bake for about an hour or until the edges are down and the center of the cake is slightly set and still moist. Switch off the oven and leave the oven door slightly ajar and allow the cheese cake to cool in the oven for one hour. Chill in refrigerator for 4-5 hours. When chilled run knife around the edge of the pan and loosen the spring form pan and release the cake from the pan.
To make the topping heat heavy cream,remove from heat and add chopped chocolate. Whisk and stir quickly until chocolate melts and the mixture is smooth Allow it to cool and pour over the cheese cake. Slice and serve.

Try this
Hope you will all enjoy!

Wednesday, April 16, 2014

Cinnamon Chocolate Babka Muffins



Cinnamon Chocolate Babka Muffins

Baking partners challenge for April is Babka Muffins and Carrot cake. This reecipe is suggested by Tamy of www.threesidesofcrazy.com. It is yeast dough rolled and baked in muffin tin with chocolate filling.Thanks Tamy and  Swathi for this recipe.

Ingredients
Source: http://www.portuguesegirlcooks.com/2013/12/chocolate-babka-swirl-buns/ 
For the dough
Whole milk, warmed 110 degrees-1/2 cup
Sugar-1/4 cup
Instant rapid rise yeast- 2 tsp
Egg-1
All purpose flour-2 cups
Salt- 1/2 tsp
Unsalted butter room temperature- 3 tbs

Filling
Milk chocolate chips- 3/4 cup
Brown sugar- 1/4 cup
Ground cinnamon- 1 tsp
pinch of salt
Butter- 3 tbs
Egg white

Topping
Brown sugar- 1/3 cup
All purpose flour- 1/4 cup
Butter- 2 tbs


Mix milk,sugar and yeast till it is blended. Using a stand mixer combine yeast mixer,egg,salt and flour until a sticky dough begins to form. Mix in butter and using a dough hook,knead the dough for 10 minutes on low speed. The dough will be sticky and loose. Butter a clean bowl and place the dough in it. Cover with a tea towel and allow it to raise till it is double in size. This will take one to two hours.

To make the filling, chop chocolate pieces in a food processor until small coarse pieces.Add brown sugar, cinnamon and salt and pulse until coarse crumbs and set aside.
Preheat oven to 350 degrees.Butter 12 muffin tins or line with muffin paper.
Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
Dust the work surface with flour and gently roll out the dough into a 12x20 rectangle. Spread the chocolate mixture filling evenly on top.
Roll the dough into a tight log. Cut the dough into 12 equal pieces.
Place each piece into the muffin tin, cover and let it rest for 30 minutes.   After 30 minutes, brush tops with the egg wash.

In a small bowl combine the brown sugar and flour. Cut the butter in with a pastry blender until it resembles coarse crumbs. Sprinkle this over each muffin.
Bake for 15-20 minutes or until puffed and brown around the edges. Cool completely on wire racks in the tin. Serve with coffee.


Try this
Hope you will all enjoy!

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