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How To make Marbeled Double Chocolate Cheesecake Squares
1/2 c Butter, softened (1 stick)
1 c Sugar, divided
1/4 ts Salt
1 c A.P. flour
1/4 c Cocoa powder
2 pk Cream cheese(8oz),softened
2 Eggs
2 ts Vanilla extract or flavor
1/2 c Chocolate topping
1/4 c Chocolate chips, melted
Heat oven to 350 F. Line 8" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, 1/2 c. sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1./2 c. of sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring wntil well blended. Pour 1 c. of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 c. at a time, over flavored batter. Drop tablespoonsful of reserved flavored batter ovver top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired. Yield: about 20 squares
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Gluten Free Triple Chocolate Chip Cheesecake Bars Recipe
This triple chocolate chip cheesecake bar recipe is decadent, delicious and of course, gluten free. Fluffy chocolate cheesecake on a cookie base chocolate chips. Try it out today:
How to Make a Chocolate Marble Cheesecake
How to Make a Chocolate Marble Cheesecake
Note: A new version is available with re-editing and voice over -
Pre-heat the Oven(160°C/140°C fan/ 325°F/ Gas 3)
------------------- Ingredients -------------------
700g - Cream Cheese
220g - Caster Sugar
155g - Chocolate Chips
2 Large Eggs
100g - Butter (melted)
1 tsp - Vanilla Extract
200g - Digestive Biscuits (any biscuits)
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Eggless Marble Cheesecake Brownies
Eggless Marble Cheesecake Brownies – This is on top of another level of brownies. This is such a delectable cake, creamy on the top (cheesecake) and gooey on the bottom (brownies). The flavour combination is incredible when it comes to cream cheese and chocolate. Having a slice of this with a glass of milk is heavenly. On top of all these, guys it’s “eggless”. Honestly, I feel not much of difference in terms of taste if I were to make an egg version vs the eggless, because I can’t tell the difference. I hope this will inspire you to give it a try. Enjoy!
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Ingredients:
I’m using 8x8 inch round pan
• Brownie layer
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
180g [¾ cup] plain yogurt
50g [¼ cup] brown sugar
50g [¼ cup] white sugar
1 tsp vanilla extract
½ tsp salt
120g [½ cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
• Cheesecake layer
300g [1⅓ cup] cream cheese, room temp
50g [¼ cup] fine sugar
140g [½ cup + 1 tbsp] plain yogurt
1 tsp vanilla extract
60g [¼ cup] whipping cream
10g [1½ tbsp] cornstarch
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Scoop out 2 tablespoon of the brownie batter into a small bowl. Set it aside for later use.
7. Transfer the remaining batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
8. Set aside for time being while working on the cheesecake layer.
9. In a mixing bowl, add cream cheese (room temperature or softened). Use a spatula to soften by pressing and folding.
10. Add in the sugar, yogurt and vanilla extract. Mix vigorously until well combined.
11. Add in the whipping cream, mix until combined.
12. Sift in the cornstarch. Fold until well combined.
13. Transfer the cheese batter on top of the brownies layer. Even the surface.
14. From the 2 tablespoon scoop of brownie batter just now, add 2 teaspoon of hot water. Mix until well combined. Place the small dollops in random spots on the cheese batter. Use a skewer to draw the floral art.
15. Bake in preheated oven at 160°C/320°F for 35 minutes.
16. Let the cake cool in the pan. Then refrigerate for 1-2 hours to firm up the cheesecake and before slicing.
17. Cake will be ready to serve.
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Philadelphia Marble Brownies
Our delicious Philadelphia Marble Brownies is a generations-old recipe that never loses its appeal mostly because, as one fan says, It's the BEST way to have both a brownie & a cheesecake simultaneously. ... This recipe won't disappoint!
Marble Brownies recipe:
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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
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
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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