How To make Chocolate Marble Praline Cheesecake
CRUST:
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
FILLING:
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese softened
3 Eggs :
lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate -- melted
25 Pecan halves
Caramel flavor topping(opt.)
* For added flavor,toast pecans before chopping.
Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely.
1. Preheat oven to 350 F.
2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. Remove from oven.
3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl.
Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge.
Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve.
4. To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping.
Cut into slices and serve with additional caramel flaovor topping, if desired.
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3 layered chocolate bonbon
Hey guys, in this video I will show you how to make your own shiny molded chocolate bonbons. It's a three layered bonbon with a lemongrass syrup, a mandarin ganache and a white chocolate crispy. It takes a little bit of time, but I think it's a great recipe!
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Enjoy making this recipe!
Ingredients:
For the syrup,
400 grams of tea
150 grams of sugar
100 grams of galangal
4 sticks of lemongrass
12 grams of pectine
20 grams of sugar
For the ganache,
6 mandarins for 230 grams of juice
1 vanilla pod
240 grams of white chocolate
For the white chocolate crispy,
120 grams of white chocolate
50 grams of cornflakes
Cacao butter
Yellow fat soluble pigments
Gold powder or spray
Dark chocolate
Bon appetit!
Dessert plating techniques
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
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Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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