Bytes to Bites


Three Cities of Spain Cheesecake
May 20, 2012, 4:50 am
Filed under: Desserts - Cakes | Tags: ,

Introduction:

Delicious! Good on it’s own or served with a fruit topping.

Ingredients:

For Crumb Cake Base:

1 1/2 cups finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps

5 tbspns unsalted butter, melted

1/3 cup sugar

1/8 tsp salt

For Cake:

3 (8 oz) packages cream cheese, softened

4 large eggs

1 tsp vanilla

1 cup sugar

For Topping:

16 oz sour cream

1 tbsp sugar

1 tsp vanilla

Instructions:

1. Crumb Cake Base: Stir together crust ingredients and press onto bottom and 1 inch up the side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

2. Preheat oven to 350 degrees F.

3. Cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.

4. For Topping: Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Comments:

I’ve made this twice before and for a cheesecake newbie, it’s pretty easy and has turned out great both times. My husband raved about it!

Our Home Rating? 5/5 bites

Source: http://www.epicurious.com

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Double Chocolate Brownie Cake
February 12, 2012, 6:03 pm
Filed under: Desserts - Cakes | Tags: , , ,

Introduction:

I was looking for a quick and easy dessert recipe to take to a friends house for dinner. I located this recipe on http://www.allrecipes.com. I was a little unsure of how it would turn out, but it turned out to be a delicious, moist cake. Worked great! I expected some “chunks” from the chocolate chips, but they seemed to melt into the cake very well and there were very few chips left in the cake itself.

Ingredients:

1 (18.25 oz) package devil’s food cake mix

1 (3.9 oz/113 g) package instant chocolate pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water

2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F/175 degree C. Grease and flour a10 inch Bundt pan. Have all ingredients at room temperature.

2. In a large bowl, stir together cake mix and pudding mix. Make a well in the centre.

3. In a separate bowl, whisk eggs to break up the yolks and mix. Add the sour cream, oil and water. Pour the egg mixture into the well of the cake/pudding mixture. Beat on low speed until blended.

4. Scrape bowl and beat 4 minutes on medium speed. Stir in the chocolate chips. Pour batter into prepared pan.

5. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

6. If desired, add a glaze (see comments below).

Comments:

First of all, as I was typing this recipe out I noticed the comment about having all ingredients at room temperature. I didn’t do this, so I’m not sure what difference it will make.

Second, when baking, be careful not to overcook. Because of the pudding and chocolate chips, this cake is pretty moist and the toothpick almost always comes out chocolatey. It makes it hard to estimate when it’s done. I left mine in for another 5 minutes, just to be sure (total: 65 minutes) and it turned out fine. You’ll have to take some care in figuring out whether the toothpick is “gooey” (undone) or just chocolatey.

Finally, the original recipe did not have a glaze mentioned. I melted appoximately 1 cup of white chocolate chips and drizzled/smeared them over the top of the cake. I thought it might be a bit overwhelming (I’m not a huge white chocolate fan), but it actually wasn’t as sweet as I expected.  Next time, I might be tempted to try either a quick icing sugar glaze or a chocolate glaze of some type.

Our Home Rating? 3/5 bites

Source: Blog – http://www.allrecipes.com (posted by ECHOSZERO)