Chocolate Cheese Cake

Chocolate cheese cake tops as my favorite in the list of deserts. I would call a chocolate cheese cake as triple dose of chocolate. Chocolate is used in the crust , filling and over the top. The crust is made of chocolate wafers and melted butter. The middle layer is the main attraction. The sinful combination of chocolate, cream cheese and sour cream gave it a creamy texture. The final chocolate layer is made of cream and chocolate. Now you know Why I call it as a triple dose chocolate. I had a cousin who is coming by and I thought the cheese cake would be the perfect way to finish our weekend dinner. The best cheese cake I had was from a restaurant in vegas. Nothing can beat the taste of it. From then on the baker inside me was not giving me piece of mind. I was waiting for a reason to bake it. The chocolate cheese cake is a real showstopper. It hits you at the right spot.

Let me share a few tips in the baking of a cheese cake:

It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least! You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tap the side of the pan. It should not move in waves as if it were liquid. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water. 

Recipe Source : joyofbaking.com

Ingredients :

Chocolate Cheesecake Crust:

1 1/2 cups (150 grams) chocolate wafer crumbs

1/3 cup (75 grams) unsalted butter, melted

Filling:

12 ounces (340 grams) semi-sweet chopped

24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:

4 ounces (115 grams) semi-sweet  chopped

1/3 cup (80 ml) heavy whipping cream

1 teaspoon unsalted butter, room temperature

Method :

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

I am sending this across to Crazy for Cakes

I am also sending this over to Sweets for a Saturday, hosted by Sweet As Sugar Cookies

Madeleines

Madeleine's are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment no special tools are required to make madeleines.The flavour is similar to, but somewhat lighter than, sponge cake. I have never heard about Madeleines while I was in India. When I first came to U.S I came across the shell shaped beauties. After that I got addicted to these yummilicious treat. From then, the thought of making it at home started haunting me. During one of my regular visit to the baking store with my friend I was able to get the pan. I was very much excited to get the pan and from then I am searching for a reason to bake it.

I was planning to make it this weekend but was so tied up with several other things. I had a nice get together with my fellow bloggers on saturday. It was so nice of 'A' to drop me and wait for me while I  hang out with my blogger friends. And ofcourse after reaching home he started fishing for compliments. Now let's get back to the recipe.

Recipe Source : joyofbaking.com

Ingredients :

1/2 cup (113 grams) unsalted butter

1 cup (130 grams) all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 large eggs, at room temperature

2/3 cup (133 grams) granulated white sugar

1 teaspoon pure vanilla extract

Method :

First, melt the butter and allow it to cool while you make the batter. In a small bowl place the flour, baking powder and salt and whisk until well blended.

In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes).  Add the vanilla extract and beat to combine. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it.  Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate. 

Whisk a small amount of the egg mixture into the melted butter to lighten it.  Then fold in the cooled melted butter in three additions.  Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).  Generously butter two 12-mold Madeleine pans.  Dust the molds with flour and tap out the excess.  (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)

Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.  (This will result in the classic "humped" appearance of the madeleines.)

Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched.  Do not overbake these cookies or they will be dry.

Remove the pans from the oven. Transfer the madeleines, smooth sides down, to wire racks to cool.  The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.

I am sending this across to Crazy for Cakes

Have a look at my Madeleine pan

Chocolate Butter Cake

February calls for a month of celebration for me. V - Day is fast approaching and my hubby is celebrating his B'day today. Its very special to us because this is the first b'day we are celebrating together after we got married. I wanted to make everything special for him. He is not a person who is so keen on celebrating birthday's and anniversaries. Infact there are several times where he forgets and asks me about the important days of our dear ones. He always says I am a store house of remembering such things. I can't express how important to me those little things in life. I always cherish such moments. I have a huge collection of birthday cards which I got from my childhood days onwards. Whenever I get time I go through the old photo albums and B'day cards. A peak to the b'day celebration.

Recipe Source: joyofbaking.com


Ingredients

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Method :

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting:  Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Sending to BEST WESTERN DESSERT EVENT

Also sending to Delicious Desserts - An Annoucement and Giveaway