Not only do I love watching movies but I also love reading about them (I am a very curious person, I’ll admit it), and when a guy I’d never heard of before won the best director prize in Cannes in 2011 I knew I would watch that movie as soon as possible (Ryan Gosling being the leading actor wouldn’t hurt either). ;) I did, and it became one of my all-time favorites, and up to this day I still
Showing posts with label flourless. Show all posts
Showing posts with label flourless. Show all posts
Flourless chocolate and hazelnut cake + "Bronson"
Not only do I love watching movies but I also love reading about them (I am a very curious person, I’ll admit it), and when a guy I’d never heard of before won the best director prize in Cannes in 2011 I knew I would watch that movie as soon as possible (Ryan Gosling being the leading actor wouldn’t hurt either). ;) I did, and it became one of my all-time favorites, and up to this day I still
TRIPLE LAYER CHOCOLATE DIPPED STRAWBERRY CHEESECAKE
This cake was made for my hubby's 40th birthday! He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake. In between the layers you find a delicious caramel layer! The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!
Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.
IN MICROWAVE, MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER
ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.
ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.
CRUSTLESS CHOCOLATE CHEESECAKE:
8 ounces dark chocolate chips, melted and cooled
3 eggs
1 cup sugar
Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil.
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended. Pour into pan and bake 45-55 mins. Cool completely and freeze layer.
For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.
Assembly:
Lay a frozen flourless cake layer on a plate. Top with half of the caramel sauce. Next, put the cheesecake on top. Add the rest of the caramel on top of the cheesecake. Place your second flourless cake layer on next. Chill while you make ganache.
Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools. Can speed this in the fridge for a few mins.
Strawberries:
Melt Dark chocolate chips and dip your berries. Lay on wax paper to set up.
Pour cooled ganache over the cake and place in fridge just to set the chocolate. Decorate with the strawberries on top!
Line 9 inch cake pan with nonstick foil.
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended. Pour into pan and bake 45-55 mins. Cool completely and freeze layer.
For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.
Assembly:
Lay a frozen flourless cake layer on a plate. Top with half of the caramel sauce. Next, put the cheesecake on top. Add the rest of the caramel on top of the cheesecake. Place your second flourless cake layer on next. Chill while you make ganache.
Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools. Can speed this in the fridge for a few mins.
Strawberries:
Melt Dark chocolate chips and dip your berries. Lay on wax paper to set up.
Pour cooled ganache over the cake and place in fridge just to set the chocolate. Decorate with the strawberries on top!
TRIPLE LAYER FLOURLESS CHOCOLATE MACAROON CAKE
You need to make 3 flourless chocolate cake layers. Use the recipe below which will yield one cake. Triple it or make it three times in 9 inch round pans lined with nonstick foil. Freeze until ready to assemble cake.
PREHEAT OVEN TO 375. LINE 9 INCH ROUND CAKE PAN WITH NONSTICK FOIL.
IN MICROWAVE, MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER
ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.
ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL COMPLETELY AND THEN FREEZE, WRAPPED WELL.
Make macaroons: These can be made days ahead of time and frozen.
ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!
Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.
Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!!
Frosting!
ELECTRIC MIX ALL UNTIL FLUFFY...
6 STICKS SOFT BUTTER
6 1/2 C POWDERED SUGAR
1 cup COCOA POWDER
SPLASH OF VANILLA
Add milk, until you reach a nice consistency! (approx 1/2c-3/4c. milk)
ASSEMBLY:
LAY THE FIRST LAYER ON YOUR PLATTER AND FROST. TOP WITH SECOND CAKE AND FROST. TOP WITH THIRD AND FROST ENTIRE CAKE. DECORATE TOP WITH MACAROONS AND SIDES WITH CHOCOLATE CHIPS! CHILL!
AND....THIS CAKE IS GLUTEN FREE, TOO!!!