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Chocolate Caramel Torte

16 Jan

1-1/2 cups semi-sweet chocolate chips

2 (3 oz) packages ladyfingers

1 (13 oz) jar Nutella

20 Kraft caramels

2-1/2 cups whipping cream, divided

1-1/2 cups chopped pecans

1/3 cup confectioner’s sugar

1 ( 8 oz) package cream cheese, softened

3 ( 1 oz) semi-sweet baking squares

2 TBSP confectioner’s sugar

 

In a microwave safe bowl, melt chocolate chips on high 90 seconds or until melted; stirring at 30 second intervals. Cool 5 minutes and set aside. Split ladyfingers, and stand halves around the edge of a 9 inch springform pan, placing rounded sides against pan. Line the bottom of pan with remaining ladyfinger halves. Spread Nutella evenly on ladyfingers on bottom of pan.

Cook caramels and 1/3 cup cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon evenly over nutella spread.

Beat 1/3 cup confectioner’s sugar and cream cheese in a medium bowl at medium speed until fluffy. Beat in melted chocolate until blended.

Beat remaining 2 cups cream in a medium bowl at medium speed until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking chocolate squares with a vegetable peeler evenly on top. Sprinkle with 2 TBSP confectioner’s sugar. Chill 1 hour

 

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Rich Chocolate Cake

11 Jan

2-2/3 cups (16 oz) semisweet chocolate chips

1 cup butter, softened

1 cup sugar

8 eggs

2 TBSP vanilla

 

GLAZE:

1 cup (6 oz) semi-sweet chocolate chips

3 TBSP half-and-half

1 cup sugar

2 TBSP butter, softened

2 TBSP light corn syrup

 

Grease a 10 inch springform pan and wrap the bottom of pan with heavy-duty foil; set aside.

In a large saucepan, combine chocolate chips, butter, cream, and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl and set aside to cool.

In another large bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture adding one-third at a time, until well blended. Stir in vanilla.

Pour into prepared pan; place on a baking sheet. Bake at 350 for 45 to 50 minutes or until a toothpick comes out with moist crumbs.(the top will crack) Cool on a wire rack. Cover and chill for 1 hour. Run a knife along edge to loosen; remove sides.

In a large saucepan, combine chocolate chips, butter, cream, and corn syrup; cook over low heat until chocolate is melted; stirring often. Remove from heat; stir until smooth.

Spread enough glaze over top and sides to cover. Chill 10 minutes. Repeat. Chill overnight. refrigerate leftovers.

White Chocolate Lemon Cheesecake

11 Jan

1-1/4  cups all-purpose flour

2 TBSP powdered sugar

1 tsp lemon zest

1/2 cup cold butter, cubed

 

FILLING:

4 (8 oz) packages cream cheese, softened

1-1/4 cups sugar

2 TBSP all-purpose flour

2 TBSP lemon juice

2 TBSP heavy cream

2 tsp vanilla

4 eggs, lightly beaten

10 squares (1 ounce each) white baking chocolate, melted and cooled

2 tsp lemon zest

 

Place a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around bottom of pan; set aside

in a small bowl, combine flour, powdered sugar, and lemon zest; cut in butter until crumbly. Press on the bottom and 1 inch up the sides of prepared pan.. Place on a baking sheet and bake at 325 for 25 to 30 minutes. or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low-speed just until combined. Stir in white chocolate, and lemon zest.. Pour into crust.

Place in a deep baking pan and add enough hot water to come half way up the sides of pan.. Bake at 325 for 65 to 85 minutes or until top looks set and dull. Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; Cool 1 hour. Refrigerate overnight. Remove sides of pan before serving.

 

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