Nigellissima
The essence of Italian food, like Nigella Lawson's style of cooking, is simplicity and informality. In her new six-part series, Nigellissima, she shows how easy it is to bring the spirit of Italy into the kitchen and onto the plate using ingredients available in any supermarket. With her passion for Italy and Italian cooking -- she lived and worked in Florence before reading Italian at Oxford University -- Nigella's mouthwatering dishes have their roots in tradition but take us into fresh territory; light of touch but bursting full of taste. While Nigellissima is true to the spirit of Italian cooking, the recipes are always quick and easy, designed to elevate everyday eating into no-fuss feasts for those days when supper needs to be on the table pronto. This release also features a Christmas special, bringing a truly Italian festive feast to the table, with big fresh flavours and a sumptuous spread, as only Nigella can provide. As seen on ABC1.
Triple Chocolate Cheesecake Recipe Made From Scratch
Triple Chocolate Cheesecake Recipe Made From Scratch
Crust:
• 5 tablespoons melted butter
• 1 1/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 teaspoon cocoa powder
Filling:
• 4 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 4 eggs
• 1/2 cup all-purpose flour
• 1 tablespoon vanilla extract
* 1 tablespoon cocoa powder
• 4 oz. melted bittersweet chocolate
• 2 tablespoons whipping cream
Topping:
• 8 oz. melted semisweet chocolate
• 2 tablespoons shortening
• 1/4 cup whipping cream
• 1 cup milk chocolate morsels
Preparation:
Combine ingredients for crust. Place in 9 coated spring form pan
Whip room temperature cream cheese
with sweetened condensed milk
Add cocoa powder
Add flour and vanilla
Combine until creamy
Add melted bittersweet chocolate
Add eggs one at a time
Pour over crust in pan
Bake for 1 hour at 325 degrees with a pan with 1/2 inch water on bottom of oven
Cool and refrigerate cake overnight
Drizzle melted semisweet chocolate over cake then add milk chocolate morsels. Refrigerate at least 4 hours before serving.
Note:
For filling:
To melt 4 oz unsweetened chocolate, chop chocolate thoroughly and melt about 50% done on medium heat.
Remove from microwave and stir in whipping cream and melt until creamy.
For topping:
To melt chocolate, chop 8 oz semisweet chocolate thoroughly, add shortening and melt about 50% done on medium heat.
Remove from microwave and stir in whipping cream and melt until creamy.
Baker Style Black & White Cake Slices: Moist & Creamy!
Tools used to make this recipe (Amazon affiliate links):
Baking Pans:
Icing Spatulas:
Pastry Bag:
Star Tip:
Mixer:
Ingredients
For the Cake:
2 and 1/2 cups all-purpose flour
1 and 1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 ounces semi-sweet chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil or vegetable oil
3 cups granulated sugar
3 eggs
1 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking soda
The Pastry Cream:
4 cups whole milk
8 tablespoons (1/2 cup) cornstarch
1 and 1/2 cups granulated sugar
1/4 teaspoon salt
8 egg yolks
1/2 cup heavy cream
3-4 teaspoons pure vanilla extract
For the Ganache:
6 ounces semi-sweet chocolate
3/4 cup heavy whipping cream
1/2 - 1 teaspoon pure vanilla extract
For the Coffee Syrup:
1 cup granulated sugar
1 cup water
1-2 teaspoons instant coffee
1 teaspoon pure vanilla extract
For the Vanilla Buttercream:
1 pound unsalted butter, softened
1 cup confectioner's sugar
2 teaspoons pure vanilla extract
2 cups of pastry cream
Instructions
Make the chocolate cake:
Preheat the oven to 350 °F, 180 °C.
Combine the cocoa powder, flour, salt, and baking powder in a bowl. Whisk together and set aside.
Combine the chocolate together with the hot coffee in a bowl or pitcher. whisk together until the chocolate melts. Set aside.
In a large mixng bowl, combine the eggs, sugar, oil and whisk together. Add the yogurt, baking soda, vanilla, milk, and coffee mixture. Whisk together until smooth.
Add the flour mixture in a few batches until incorporated.
Grease 2- half sheet (17.88 x 12.88 x 1.06 inches) baking pans and line them with parchment paper.
Divide the cake batter equally between the two pans and bake for 22-25 minutes. The cakes are ready when a toothpick that has been inserted in the center comes out clean or with a few moist crumbs attached.
Cool the cakes, remove the parchemnt paper and wrap them with plastic wrap. The cakes can be stored in the freezer for 2 months.
Make the Pastry Cream:
Add the milk, salt, and 1 cup of sugar to a pot and heat until steaming hot. Combine the yolks, remaining sugar, cream, and cornstarch together in a bowl and whisk together until smooth.
Add some of the hot milk to the egg mixture and whisk together. Pour the egg mixture into the pot with the milk and whisk together until it comes to a boil and thickens.
Remove from the heat and add the vanilla extract. Whisk together. Transfer the pastry cream to a bowl and cover with plastic wrap. Allow the cream to cool and refrigerate up to 3 days.
Make the Coffee Syrup:
In a small saucepan, combine the sugar, coffe, and water and bring to a boil. Once the sugar has dissolved remove from te heat and add the vanilla and stir together. Allow the syrup to cool completely. It cn be stored in the refrigerator for up to a week.
Make the Ganache:
Heat the cream until scalding hot. Place the chocolate in a bowl and pour the hot cream over it along with the vanilla extract. Whisk together until smooth and glossy. Set aside.
Make the Vanilla Buttercream:
In the bowl of a tabletop mixer that has been fitted with teh whisk attachment, add the butter, confectioner's sugar, and vanilla extract. Beat on low speed until smooth and then increase the speed to high and beat for anothe rminute until fluffy.
Allow the pastry cream to come to room temperature and add it in a few batches to the butter while the machine is running on medium speed. beat until smooth and fluffy. Make sure to scrape down teh sides of the mixing bowl. Transfer some of the buttercream into a pastry bag that has been fitted with a large open star tip.
Assemble the Cake:
Note: it is best to work with the cake while it is frozen.
Cut the cake into 2 equal portions. Place one portion onto a board or the back of a baking pan taht has been covered with parchment paper.
Brush the cake with a generous amount of coffee syrup.
Pipe a vanilla buttercream border with the icing.
Spread a thin layer of ganache in the center and top with pastry cream. Spread the pastry cream over the ganache and top with the other half of the cake.
Brush the cake with coffee syrup. Frost the cake with the vanilla buttercream and drizzle ganache on top to create a decorative pattern.
Chill the cake in the freezer for 30 minutes.
Cut into serving portions and decorate each slice with a swirl of buttercream and a strawberry slice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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