Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Cakes - Dessert

Next Page (15-28)

Marble Cheesecake

June 30th 2010 14:30

Marble Cheesecake

INGREDIENTS
Make a 20 cm round cheesecake

For the cake base

150 gm digestive chocolate biscuits, crushed

60 gm butter

For the filling

1 tablespoon gelatine
30 ml / 2 tablespoons water
250 ml cream
1 egg
80 gm granulated sugar
250 gm cream cheese
1 tablespoon rum
60 gm dark chocolate, melted
Vanilla essence, as needed

To decorate

4 tablespoons chopped hazelnuts (optional)

1. Lightly grease a 20cm / 8in round loose-bottomed cake tin.

2. Melt the butter in a small pan and stir in the crushed biscuits.

3. Press the mixture firmly into the base of the tin using a potato masher. Cover and chill.

4. To make the filling, sprinkle the powdered gelatine over 30ml/2 tablespoons cold water and leave to soften for a few minutes.

5. Place the bowl over a pan of simmering water and stir until the gelatine dissolves and the liquid is clear.

6. Whip the cream in a bowl until soft peaks form. Chill.

7. Meanwhile, whisk the egg and sugar together until light and creamy.

8. Whip the cream cheese in a large bowl until smooth, then gently stir in the egg mixture and whisky until well combined.

9. Stir the gelatine mixture into the cheese mixture, then fold in the whipped cream.

10. Divide in half, add in vanilla essence and the mixture of rum and melted dark chocolate.

11. Pour the vanilla cheese filling into the prepared tin, then the dark chocolate cheese filling, swirling the top layer gently.

12. Chill until you are ready to serve.

13. To serve, scatter over the nuts.

**From “Desserts”**

104

Vote

Comments (1)

Add Comments

[ Link ]

Posted By: Scarlett - Category: Cakes

Email this Post to a Friend

Chocolate Cake with Fruit Filling

December 17th 2008 06:00

Chocolate Cake with Fruit Filling

About Chocolate glazing

Chocolate that will be used for glazing must be thinned so it will have a more fluid consistency when melted and will spread easily, yet set quickly. This could be done by adding cocoa butter or using couverture chocolate, but the high cocoa-butter content would make a brittle coating that would shatter easily when cut. The chocolate glazing that is sold for professional use in France contains vegetable oil, so it doesn’t shatter so easily and stores well. However, for home use we recommend thinning the chocolate with dairy butter, which gives a superior flavour and texture.

INGREDIENTS
Makes a 6-inch round cake

For the base

60 gm plain flour
50 gm sugar
2 eggs
10 gm emulsifier
2 tablespoons chocolate powder
2 tablespoons butter

For the filling

20 gm dried cranberries
20 gm mixed dried fruits
15 gm cornflake
20 gm marshmallow
1 tablespoon butter, dissolved

To garnish

100 gm chocolate glazing
16 white chocolate dices
christmas decorations

1. Preheat the oven to 180ºC. Place paper cup in a 6-inch cake mould.

2. To make the cake base, mix plain flour, sugar, eggs, chocolate powder and emulsifier by eggbeater until looks creamy.

3. Slowly add in the dissolved butter.

4. Pour the batter into the cake mould.

5. Bake for 15 minutes. Leave to cool.

6. Remove the cake from the mould.

7. To make the filling, melt the butter, and then melt the marshmallow in low heat.

8. Add in dried cranberries, mixed dried fruits and cornflake, mix well.

9. Turn the cake upside down, then cut a square in the middle of the cake.

10. Insert the fruit filling and compact.

11. Put the chocolate glazing in water bath, then pour over the cake surface quickly and arrange white chocolate dices.

12. Refrigerate for 5-10 minutes.

13. Garnish with Christmas decorations.

**From “The Next Magazine 929”, “petitepatisserie.com/glossar y.htm” and “Wikipedia, the free encyclopedia” **

Vote

Comments (3)

Add Comments

[ Link ]

Posted By: Scarlett - Category: Cakes

Email this Post to a Friend