How To make Chocolate Cheesecake Country Living Holidays
1/2 8 1/2-oz package chocolate
-wafers 1 T Butter, softened
4 8-oz packages cream cheese,
-softened 1/2 c Sugar
2 T Cornstarch
4 lg Eggs
1 T Vanilla
3 1-oz squares semisweet
-chocolate, melted & cooled 1 8-oz container sour cream
1. Heat oven to 300'F. Crush chocolate wafers in food processor or in
plastic bag with rolling pin. Add butter and process or knead into crumbs. Pat into bottom of an oiled 9-inch spring-form pan. Bake 10 minutes. 2. In the large bowl of an electric mixer, beat cream cheese until
fluffy. Stir together sugar and cornstarch. Beat into cream cheese mixture. 3. Add eggs to mixture one at a time, beating after each addition.
Fold in vanilla, chocolate, and sour cream until uniformly combined. 4. Turn cheesecake mixture into hot, crumb-lined pan. Carefully
return to oven. Bake until center of cake seems to be almost set when the pan is gently tapped-about 1 hour. Turn off oven and allow cake to sit in oven 1 hour longer. 5. Remove pan from oven; cool to room temperature. Cover without
touching surface of cake. Place in refrigerator overnight. 6. To serve, loosen cake from side of pan with a spatula. Remove side
of pan. Place cake on serving platter. Decorate with whipped cream, if de- sired. Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>
How To make Chocolate Cheesecake Country Living Holidays's Videos
All About Chocolate: Boston Cream Pie and Chocolate Sheet cake with Milk Chocolate Frosting
In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook Erin McMurrer makes the ultimate Chocolate Sheet Cake with Milk Chocolate Frosting.
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Make Our Chocolate Sheet Cake with Milk Chocolate Frosting:
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Tornado Cake | Fast and Easy Recipe | Do Nothing Tornado Cake
Tornado Cake | Fast and Easy Recipe | Do Nothing Tornado Cake
Marie makes her version of this cake. We don't know why they call it a Do Nothing cake, but it is very delicious.
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TORNADO CAKE
INGREDIENTS:
Cake:
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple with juice
Topping:
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
INSTRUCTIONS:
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake
Serve and enjoy !!!
Professional Baker Teaches You How To Make CHEESECAKE LIVE!
Anna Olson bakes Cheesecake live! Come and join her live and ask her all of your sponge cake related questions!
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Classic Cheesecake Recipe:
Flavour Add-Ins for the Basic Recipe:
For chocolate:
Add 1/2 cup (70 g) cocoa powder and 2 oz (60 g) melted dark chocolate
Lemon:
Add 1/4 cup (60 mL) lemon juice and zest of 1 lemon
Marble:
Stir 2 oz (60 g) of melted dark chocolate into half the batter. Dollop and swirl in the pan using a skewer
Pumpkin:
Add 1 1/4 cups (280 g) pure pumpkin puree and 1 1/2 tsp pumpkin pie spice
White Chocolate:
Add 5 oz (150 g) melted white chocolate
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Create a Holiday Masterpiece - Chocolate-enrobed Cheesecake
Eli's Exec Pastry Chef Laurel Boger shows how to create an elegant holiday dessert - Eli's Original Plain Cheesecake with chocolate ganache and homemade chocolate curls.
No-Bake Cheesecake with Chocolate Crust- Martha Stewart
A simple mixture of ground chocolate wafer cookies, sugar, and butter hold this no-bake cheesecake crust together as the base for this delicious cheesecake.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
German’s CHOCOLATE CAKE - Classic American Recipe
German’s (German) Chocolate Cake - Desserts with Violetta
German’s Chocolate Cake is an American classic. Rich, tender chocolate, and melt in your mouth chocolate layers and a beyond delicious coconut-pecan filling - a pure addiction! This cake is often mistakenly called German (after the country), but it is actually named after Samuel German who created a new type of dark sweet chocolate in 1852 for Baker’s Chocolate Company in Dorchester, Massachusetts. This special chocolate gives German’s Chocolate Cake a distinct light brown color unlike any other chocolate cakes. This cake is one of America’s favorite chocolate cakes.
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DESSERTS INSTAGRAM:
PERSONAL INSTAGRAM:
INGREDIENTS:
Cake: *All ingredients at room temperature*
- 115g (4oz) German's sweet chocolate (or chocolate that is close to 48% cocoa)
- 180g (1 ½) cup flour
80ml (⅓) cup hot coffee (or hot water)
- ½ tbsp cocoa powder (optional)
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 160ml (⅔ cup) buttermilk
- 155g (~¾ cup) unsalted butter
- 200g (1 cup) sugar
- 3 egg yolks
- 3 egg whites
- 1 tsp vanilla (extract, paste, or vanilla sugar)
Coconut-Pecan Filling: *Half the ingredients if you don’t want a lot of filling (but the more the tastier and you won't regret!)*
- 300g (3 cups) pecan halves
- 200g (3 cups) coconut flakes (sweetened or unsweetened)
- 350g (1 ¾ cup) sugar
- 720ml (24 oz) evaporated milk
- 6 egg yolks
- 113g (1 cup) unsalted butter, room temperature
- 1 tsp vanilla (extract, paste, or vanilla sugar)
- ¼ tsp salt
PAN SIZE: 3 round pans (7 inches in diameter)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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