Almond Joy Layer Cake
This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration! Recipe:
ALMOND JOY EARTHQUAKE CAKE, Easy Recipe using Box Cake Mix
ALMOND JOY EARTHQUAKE CAKE, Easy Recipe using Box Cake Mix
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NO BAKE CHOCOLATE ORANGE CHEESECAKE
How to make a terry's chocolate orange inspired no bake cheesecake. This easy cheesecake recipe will rock your socks - creamy terry's chocolate orange infused topping sat on a hobnob crunchy buttery biscuit base! ► Subscribe for regular videos
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. I upload 2 recipe videos per week, but some fun is had too on Sunday when it is Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let me know! I try my best to reply to as many comments as possible, but it is hard to as I am busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis
Chocolate Coconut Almond Cheesecake
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CRUST
1 3/4 cups chocolate graham cracker crumbs (I used regular)
1/2 cup finely chopped almonds
1/3 cup C&H sugar
1/3 cup Challenge Butter, melted
CHOCOLATE LAYER
4-ounce bars semisweet chocolate, chopped
6 tablespoons Challenge Butter
1/2 cup C&H sugar
2 tablespoons Bob's Red Mill all-purpose flour
2 large eggs
CHEESECAKE LAYER
4 (8-ounce) packages Challenge Cream Cheese, softened
1 cup C&H sugar
1 teaspoon coconut extract
4 large eggs
1 cup sweetened flaked coconut
GANACHE
1 4-ounce bar bittersweet chocolate, chopped
1/4 cup heavy whipping cream
Garnish: Toasted coconut flakes
CRUST
Preheat oven to 300°. In a medium bowl, combine cracker crumbs, almonds, and C&H sugar. Add melted Challenge Butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch springform pan.
Bake for 8 minutes.
CHOCOLATE LAYER
In a small saucepan, combine semisweet chocolate and Challenge Butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Add sugar and Bob's Red Mill flour, whisking until smooth. Add eggs, whisking until combined. Pour mixture into prepared crust. Bake for 15 minutes or until barely set. Cool for 30 minutes.
CHEESECAKE LAYER
In a large bowl, beat Challenge Cream Cheese, C&H sugar, and coconut extract at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in coconut. Pour mixture over chocolate layer; bake for 1 hour and 10 minutes. Cool for 2 hours on a wire rack.
GANACHE
In a small saucepan, combine bittersweet chocolate and cream. Cook over medium-low heat, stirring constantly, until smooth; spoon over cheesecake. Chill for at least 4 hours. Garnish with coconut, if desired. Store cheesecake, covered, in refrigerator up to 3 days.
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