Frangelico Cheesecake - MY3 FOODS - EASY TO LEARN - MY3 FOODS - EASY TO LEARN
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Ferrero Roche Frangelico New York Cheesecake
Ferrero Roche Frangelico shot of espresso New York Cheesecake
with a chocolate swirl, a crispy chocolate plate on top & raspberry preserve. Ferrero Roche chocolate inside and out.
Start with making your shell and setting aside
1 & 1/3 cup or so of any kind of crumbs can be
wafer, cookie, etc. you can choose chocolate cookies
or biscotti as well melt a 1/2 stick unsalted butter
mix together and press into the spring form pan, then
chill the shell until ready to fill and surround the
spring form pan with aluminum foil to prevent any
water from getting in when your ready to cook the
cheese cake in a bain marie
Lets work on the chocolate disk on the top of the cake
you will need 4 oz of melted chocolate, cap full of Frangelico
and rice Krispy cereal and some ground and chopped roasted hazelnuts.
Some raspberries, whole hazelnuts to decorate and
set in the chocolate while we work on the rest.
Ferrero Roche Chocolates to garnish as well.
For the Cake
1 Cup Heavy Cream
4 oz semisweet chocolate
4 Lg Eggs separated (room temp)
1 1/2 pounds of Cream Cheese
2 Tsp cornstarch
Pinch of Slat
Pinch of Cream of tartar
3/4 Cups of sugar
1/2 demi cup of espresso
1/2 demi cup of Frangelico
2 Tbspn of Lemon zest
Scald the heavy cream, remove the pan from the heat and let cool 5 minutes .Now take half of the cream add the semisweet chocolate & stir it. In a bowl with a mixer beat the chocolate cream until cooled and light texture.
In a large bowl with a mixer beat the yoks with 1/2 cup of the sugar until
mixture is thick & lemon colored and falls in a ribbon when beater is lifted.
Blend the cream cheese, sour cream, cornstarch and half shot of expresso, & a shot of Frangelico until smooth 1/2 cup of the heavy cream.
Now add the cream cheese mixture to the egg mixture and stir the batter well. Then take the chocolate cream mixture and swirl it in to the batter to give a marble or design to the cheese cake.
Preheat the oven to 300F degrees
In a bowl with mixer beat the egg whites with salt and the cream of tarter and beat until the eggs hold a stiff peaks, now add remaining 1/4 cup of sugar and beat the whites till they hold stiff peaks. Now fold whites to the mixture. Pour the batter into the spring form pan that is covered well with aluminum foil. Put the spring form pan in a baking pan, add enough hot
water to baking pan to reach 1/2 way up the sides of the spring form pan. Bake cake in the middle of the oven for 1 1/2 hours then turnoff the oven ( DO NOT OPEN THE OVEN DOOR) let the cake stand in the oven for an hour while the door is pride open with a towel. Completely cool, then chill
over night or at least 6-8 hours (I leave mine over night).
You can decorate it after 6-8 hours or so and place back in the refrigerator.
Italian buttercream Icing take some of it and add Frangelico a shot.
You can either put the Italian butter cream Icing around the cheese cake or not up to you.
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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