Pasta Sokolatina: Moist Chocolate Cream Cake
Get the exact recipe here:
Ingredients
For the Cake:
2 and 1/2 cups (370g) all-purpose flour
1 and 1/2 cups (160g) unsweetened cocoa powder
2 teaspoons (12g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon salt
3 ounces (90g) semi-sweet baking chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil
1 cup yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
3 cups granulated sugar
3 large eggs
For the Pastry Cream:
2 cups (475ml) whole milk
4 tablespoons (40g) corn starch
3/4 cup (187g) granulated sugar
1/4 teaspoon salt
4 egg yolks
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
For the Chocolate Ganache:
12 oz (340g) semi-sweet chocolate
1 and 1/2 cups (375ml) heavy whipping cream
1/2 teaspoon instant coffee
1/2 teaspoon pure vanilla extract
For the Whipped Cream:
2 cups (500ml) heavy whipping cream
2 teaspoons pure vanilla extract
1/2 cup confectioner's sugar
For the Syrup:
1/2 cup (125ml) water
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee
Instructions
Make the Pastry Cream:
Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.
The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.
Make the Cake:
Preheat the oven to 350 °F, 170 °C.
In a large bowl combine the flour, cocoa, baking soda, baking powder, and salt and whisk together.
In another large bowl, whisk together the eggs, sugar, and oil. Place the chocolate in a medium bowl and pour the hot coffee over it and whisk together until it melts.
Add the yogurt, milk, vanilla and coffee mixture to the large bowl and whisk together until smooth.
Add the flour mixture to the wet ingredients in a few batches until incorporated.
Grease a 9 by 13-inch baking pan and a 9-inch round by 3-inch deep pan or 2 9 by 13-inch pans.
Distribute the cake batter between the 2 baking pans. Fill the 9 by-13-inch cake pan a little bit less than halfway.
Bake the cakes on the center rack for about 35 minutes or until a cake tester that has been inserted in the center of the cake comes out clean.
Note: The cake that is baked in the round pan will take an extra 10 minutes to bake.
As soon as the cake comes out of the oven, poke it all around with a toothpicka nd brush the cooled syrup over top. Allow to cool completely.
Once the round cake has cooled, release it from the pan and wrap it in 2 layers of plastic wrap. The cake can be frozen for up to a month.
Make the Syrup:
Combine all of the syrup ingredients (except the vanilla) in a small saucepan and whisk them together. Place the pot over high heat and as soon as it comes to a boil and the sugar melts remove from the heat and add the vanilla. Set aside to cool.
Make the Ganache:
Add teh chocolate and coffee to a bowl and heat the heavy cream until scalding hot. Pour the cream over the chocolate and add the vanilla. Whisk together until smooth and shiny.
Make the Whipped Cream:
Add all of the whipped cream ingredients to a large bowl and whip until thick and creamy.
Assemble the Pastry:
Add about a quarter cup of the ganache to the pastry cream and whisk together until smooth.
Add 3-4 tablespoons of the ganache to the whipped cream and whisk together until smooth.
To make the Bavarian cream: add about 2 cups of the chocolate whipped cream to the pastry cream and fold together. Spread this topping over the chocolate cake. Chill the cake in the freezer for 15-20 minutes.
Warm the ganache in the microwave for 10-15 seconds. Pour the ganache over the chocolate Bavarian cream and spread it evenly across the top using an offset spatula.
Chill the cake in the freezer for about 20 minutes.
Transfer the remaining chocolate whipped cream into a piping bag that has been fitted with a large star tip.
Cut the cake into 12 large portions or into smaller portions. The better chilled the cake is the easier it will be to slice neat portions.
Pipe rosettes or stars on top of each slice.
Serve with Greek coffee. Kali Orexi!
Notes
Make-Ahead Freezer Instructions:
The chocolate cake can be baked weeks ahead of time and wrapped tightly with plastic wrap and then frozen.
The entire pastry can be assembled and frozen for up to 2 weeks. Thaw overnight in the refrigerator and serve.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Recipe of the Day: No Bake Cheesecake Truffles
Presented by Diana Melton
Ingredients
1 box no-bake cheesecake
1 can cherry pie filling
chocolate or candy melts
Instructions
Use a box of no-bake cheesecake and follow the instructions to make it. I added cherry pie filling to the top. You could choose to add whatever you like: strawberry pie filling, jam, Nutella, or keep it plain. Once you've made the cheesecake, wrap it in plastic wrap and place in the freezer for at least two hours, or overnight.
Use a melon baller to scoop out balls of frozen cheesecake. The key is to scoop a little bit of crust, cheesecake, and topping in each bite.
Melt some candy melts according to the package. Use a spoon to carefully dip the frozen cheesecake balls in the melted chocolate. If your bites get too warm pop them back in the freezer for ten minutes. They are much easier to dip if they are frozen.
Top with a drizzle of white chocolate or sprinkles. Chill until you're ready to eat.
Raspberry Millefeuille Gordon Ramsay
Millefeuille literally translates to a thousand layers - this is an amazing dessert combining puff pastry with raspberries and a vanilla and orange cream.
#GordonRamsay #Cooking
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Making NYC Vanilla Cheesecake at Home!
Recipe HERE
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Instructions:
CHEESECAKE CRUST
To start of we will need 160 grams of Graham Crackers, finely crushed. Add in your crackers, 30 grams of granulated sugar, half a tea spoon of salt and some nutmeg. Mix and stream in around 56 grams of melted and cooled unsalted butter. Mix with a Fork. Once the mixture is soaked in butter, get a 9 inch springform pan and grease it generously with canola oil or a non stick spray. Pour in your buttery cracker mixture and using a cup or any other dish that has a flat bottom spread it out evenly . Now place your crust in to a preheated 175 degree celsius oven for 8 to 9 minutes. Then remove it and let it cool until its cooled completely
CHEESECAKE FILLING
Add in 900 grams of softened cream cheese. Mix and add in around 190 grams of granulated white sugar . Keep mixing your cream cheese and add in 4 whole eggs and one egg yolk one by one. Then mix in 60 milliliters of heavy whipping cream, 50 grams of creme frieche or Sour cream, 7 grams of vanilla extract or around same amount of vanilla sugar, 20 grams of corn starch and a pinch of salt. Mix that cheescake filling.
FINAL ASSEMBLY
Get some aluminum foil and cover your pans bottom with a few layers until about half way. Pour in your cheesecake filling inside the pan. Shake it a tiny bit to fall into place. Place the cheesecake in the sheet pan. Then boil a bunch of water and cover the springform pan until about half way. Place the whole thing into a preheated 160 degree cescius oven for 1 and a half hours to the bottom rack of your oven, until its still jiggly and a little bit browned inside. Now once the CAKE is done, LISTEN UP, this is the important part! Open the oven and let it cool in the oven for 45 minutes. After that let the cake cool on a wire rack with tinfoil removed until its room temp. Then Cover it with plastic wrap and set it in a fridge to cool overnight or even more. Remove it from the fridge, open the springform pan and slice this magnificent cake of cheese.
Recipe:
Crust Ingredients:
1 1/4 cup (160 g) Graham Crackers, finely crushed
2 Tbsp (30 g) Granulated Sugar
1 tsp (2 g) Kosher Salt
Fresh Ground Nutmeg, optional
1/4 cup (56 g) Unsalted Butter, melted
Cheesecake Filling Ingredients:
32 oz (900 g) Cream Cheese, softened
1 cup (195 g) Granulated Sugar
4 Whole Eggs
1 Egg Yolk, separate
1/4 cup (60 ml) Heavy Cream
1/4 cup (57 g) Crème Fraîche
2 tsp (7 g) Vanilla Extract
Pinch of Salt
2 Tbsp (20 g) Cornstarch
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3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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Elevate Your Dessert Game with a Strawberry Patisserie Topped with Delicious Dough Toppers!
Looking for a dessert that's both visually stunning and deliciously satisfying? Look no further than our Strawberry Patisserie with Dough Toppers! This decadent pastry features juicy, fresh strawberries nestled in a delicate puff pastry shell and topped with irresistible dough toppers made from leftover puff pastry. Our easy-to-follow recipe will help you create a dessert masterpiece that will impress your family and friends. Perfect for any occasion, from an intimate dinner party to a fun get-together with friends. Try it out today and watch as your taste buds dance with delight! #dessert #dessertideas #foodporn #thingsilove #foodstyling #comfortfood #simplefood #delicious #foodstagram #lovefood #recipes #easyrecipes #easytomake #yum #dessert #dessertideas
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