So it was my fiancé's birthday last week! And when I asked him what he wanted for his cake he said he wanted a flourless chocolate cheesecake.
Okay...whew, that sounded like a loaded commitment, especially since it was going to be eaten by the families. But after hitting my recipes books, I ended up finding the two recipes I needed to make this happen!
I found this recipe book a few weeks ago in a bargain store, and just couldn't resist!
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| image from Amazon |
The recipes were called "Rich Chocolate Torte" and "New York Style Cheesecake".
Ingredients for the "Rich Chocolate Tort":
-1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened, divided.
-8 ounces bittersweet chocolate, chopped (I used Trader's Joes Semi-Sweet Chocolate, Chopped) (which I know is 10 ounces, but I did end up using all of it, because...why not? There is no such thing as too much chocolate ;))
-4 eggs
-1 1/4 cups sugar
1/3 cup cornstarch
-1 tablespoon water
-1 tablespoon vanilla
I made the tort first, because it needed to cool before putting the cheesecake on top. I did not follow the instructions for the recipe exactly, because I didn't want to bake the tort until it was completely done, because it would have been over-baked by the time the cheesecake was baked too.
Tools you will need:
1. Microwave-safe bowl
2. Spatula
3. Mixer (Ever since I started using one, I highly recommend a Kitchenaide, stand mixer, because it does all the mixing for you!, but because I know they are ridiculously expensive, and not everyone has the resources to go out and buy one (I am borrowing the one I use, from my future mother-in-law!), a HAND MIXER works too :).
4. Big Springform pan (I believe I used 9")
5. A roasting pan, for the water-bath
6. Sifter
7. Measuring tools (cups, tablespoons, etc.)
So I ended up making a mistake during my baking...I forgot a step in the instructions, which might turn into a mess for some of you. It ended up working for me...THANK GOODNESS!!!!, but it had me in a panic throughout the reveal of the cake!
I forgot to line the springform with aluminum foil! The Springform is recommended for this recipe, because you get see the beauty unveil when the sides are revealed, and layers of the cake, when you take the side off.
The lining of the outside of the pan with aluminum foil is recommended, because you will baking BOTH recipes in a water-bath, and because Springforms are 99% of the time not waterproof, if you don't use the aluminum foil, water will get into your cake.
It ended up being okay for me, because I think I got lucky! The cake part was so moist and tasted almost like a smooth chocolate moose, because the chocolate had melted so smoothly!
So here is what I did...
PRE-Step One: Set out the butter to soften. Let it get to about room temperature, so that it will be easier to mix, and become more smooth in the mixing process. If the butter is frozen, just leave it in the refrigerator over night, and then take out half-an-hour, to an hour before baking.
Step One:
Preheat oven to 350 degrees (F). Like I mentioned above, if you are using a Springform, wrap the form in aluminum foil to keep the water out later during the water-bath. Then melt the 2 Tablespoons butter; then brush on bottom of the pan everywhere, for a non-stick surface.
Step Two:
Place the chocolate into a microwave-safe bowl. I ended up adding a tablespoon of butter to the chocolate to help with the smooth melting, but this is optional. Microwave at 15 second intervals, STIRRING IN BETWEEN EACH CYCLE!!! If you don't stir, the chocolate will not melt smoothly, and you will get lumps. The stirring is VERY Important!! Use a spatula, and very lightly, but thoroughly stir the chocolate so it does stay all in one place, and melts evenly, and smoothly.
AGAIN STIR!
After the chocolate has melted completely, and it is nice and smooth, set aside to cool a little bit. But do not let it cool so that the chocolate starts hardening again, it just needs to cool a little bit, so steam isn't coming off so much anymore. :)
Step Three:
Next, take the softened butter, and in a medium-sized bowl beat with the electric mixer until smooth and fluffy.
After the butter is beaten, add the melted chocolate, beat together for about another 2 minutes.
Step Four:
In a separate bowl, beat the eggs. After the eggs have been beaten, slowly mix in the sugar, little by little. If you put all the sugar in at once, it might become clumpy, and grainy.
Beat sugar-egg mixture, for about 5 minutes until the mixture thickens and is pale in color.
Using the sifter, sift the corn starch into the mixture, and stir to blend.
Step Five:
Add the chocolate mixture to the egg mixture, beat slowly, adding the water and vanilla. Beat until well blended.
Step Six:
Pour the batter into the prepared Springform pan.
Step Seven:
Place the pan in the large roasting pan. Place that pan in the 350 degree (F), preheated, oven and carefully pour hot water into the roasting pan to reach halfway up side of the springform pan. (Be careful not splash water in the batter).
NOW to the BAKING:
I did not follow the baking instructions as the original recipe, because I still needed to bake the cheesecake on top of this batter. I did not want the bottom part to be over-baked.
So I ended up baking just until the batter was only a tiny bit jiggly in the center, but not jiggly enough to poke your finger through, just by placing on top. In my oven (which is VERY unreliable!, it ended up taking about twenty minutes)
After baking the flourless chocolate cake part, put aside to cool.
Now to the cheesecake part!
Before prepping the cake, remember to leave your cream cheese out of the fridge, so it gets to room temperature.
This is very important, because if the cream cheese is not softened, by getting to room temperature, your cheesecake will have clumps.
I did not let the cream cheese get to room temperature, so I ended up having to beat my cream cheese quite a bit longer, and it had small clumps throughout when done. It turned out okay, but really cheesecake is supposed to be smooth.
Ingredients you will need for the cheesecake mixture:
-1 cup of sugar
-5 packages (8 ounces each) of cream cheese softened
- 3 tablespoons of Bob's Red Mill Gluten Free Flour
-a pinch of xanthan gum
-1 tablespoon of vanilla
-1 cup of sour cream (I recommend Knudsen brand, for this recipe, because it is more liquid than other sour creams)
-4 eggs
Tools you will need:
1. Bowl
2. Electric mixer (I, personally, use a KitchenAid stand mixer, but a hand mixer is perfect too!)
3. Spatula (for scraping down sides)
4. Measuring tools (cups, spoons, etc.)
Prep:
Step One:
Preheat oven to 325 degrees (F).
Beat softened cream cheese, 1 cup of sugar, the Bob's Mill Gluten Free Flour, pinch of xanthan gum, and vanilla with the electric mixer, in a bowl. Medium speed, until well blended. Scrape sides of bowl, as needed.
Step Two:
Add sour cream. Mix well.
Step Three:
Add eggs, one at a time, mixing on low speed. Just mix until blended.
Your cheesecake mixture should be nice and smooth, if you waited for the cream cheese to soften before prepping.
Like I mentioned above, I made the mistake of not letting the cream cheese soften by letting it get to room temperature. I ended up mixing the cream cheese a little longer, which helped a bit, but the cheesecake part was a tiny bit clumpy in some bites. This is not good, because cheesecake is supposed to be very smooth. The cake still tasted good, but it could have been better.
But I am by no means a professional here. I bake and cook for fun. And I am learning from my mistakes, which I hope to help you prevent. As I make these mistakes, I am hoping it will only broaden my skills, and make what I make all that much better the next time I decide to make it!
:)
Step Four:
Pour the cheesecake mixture over the cooled flourless chocolate cake, still in the springform, and surrounded by aluminum foil on the outside. Smooth out with a spatula, if needed.
Step Five:
Place in the water-bath again the springform, and bake for an additional twenty minutes, or until cheesecake it golden brown on top.
Step Six: Let cool completely, in refrigerator, overnight if needed.
Now to the decorating!!
I ended up deciding to decorate the cake, very simple. I used strawberries and gelatin, to hold strawberries in place.
The gelatin is optional, depending on allergies, or whether or not you like to use it. I decided to use it, because it held the strawberries in place nicely, and made it easier to slice the cake later.
You want to slice and place strawberries BEFORE making gelatin, because gelatin cools very quickly and turns solid!
I sliced the strawberries very thin, and placed all over the top of the cake.
Gelatin can be found at most grocery stores in the baking aisle. Make according to package (usually by mixing together the contents of package with water, bringing to a boil, and stirring constantly until becoming a slight jello consistency. Do not let get solid, or clumpy!! You want it to be liquid so you pour over the strawberries.
It will look like this when poured...
After that, the cake is officially done!
I ended up letting my cake be in the refrigerator, and still with the springform around it, overnight, because it made the cake easier to transport to the birthday party the next day!
Which meant having to wait over 24 hours for the reveal! Which let me tell you, made me very antsy. I ended up revealing the cake in front of my family and my fiancé, the birthday boy, and so of course I wanted it to be perfect!
While maybe not perfect, I think it ended up turning out pretty good, and I was very proud of it!
So it may not be Top Chef material here, but I think it turned out pretty dang good for a beginner baker!
If you decide to make this recipe, let me know how yours turns out! :)
-1 1/4 cups sugar
1/3 cup cornstarch
-1 tablespoon water
-1 tablespoon vanilla
I made the tort first, because it needed to cool before putting the cheesecake on top. I did not follow the instructions for the recipe exactly, because I didn't want to bake the tort until it was completely done, because it would have been over-baked by the time the cheesecake was baked too.
Tools you will need:
1. Microwave-safe bowl
2. Spatula
3. Mixer (Ever since I started using one, I highly recommend a Kitchenaide, stand mixer, because it does all the mixing for you!, but because I know they are ridiculously expensive, and not everyone has the resources to go out and buy one (I am borrowing the one I use, from my future mother-in-law!), a HAND MIXER works too :).
4. Big Springform pan (I believe I used 9")
5. A roasting pan, for the water-bath
6. Sifter
7. Measuring tools (cups, tablespoons, etc.)
So I ended up making a mistake during my baking...I forgot a step in the instructions, which might turn into a mess for some of you. It ended up working for me...THANK GOODNESS!!!!, but it had me in a panic throughout the reveal of the cake!
I forgot to line the springform with aluminum foil! The Springform is recommended for this recipe, because you get see the beauty unveil when the sides are revealed, and layers of the cake, when you take the side off.
The lining of the outside of the pan with aluminum foil is recommended, because you will baking BOTH recipes in a water-bath, and because Springforms are 99% of the time not waterproof, if you don't use the aluminum foil, water will get into your cake.
It ended up being okay for me, because I think I got lucky! The cake part was so moist and tasted almost like a smooth chocolate moose, because the chocolate had melted so smoothly!
So here is what I did...
PRE-Step One: Set out the butter to soften. Let it get to about room temperature, so that it will be easier to mix, and become more smooth in the mixing process. If the butter is frozen, just leave it in the refrigerator over night, and then take out half-an-hour, to an hour before baking.
Step One:
Preheat oven to 350 degrees (F). Like I mentioned above, if you are using a Springform, wrap the form in aluminum foil to keep the water out later during the water-bath. Then melt the 2 Tablespoons butter; then brush on bottom of the pan everywhere, for a non-stick surface.
Step Two:
Place the chocolate into a microwave-safe bowl. I ended up adding a tablespoon of butter to the chocolate to help with the smooth melting, but this is optional. Microwave at 15 second intervals, STIRRING IN BETWEEN EACH CYCLE!!! If you don't stir, the chocolate will not melt smoothly, and you will get lumps. The stirring is VERY Important!! Use a spatula, and very lightly, but thoroughly stir the chocolate so it does stay all in one place, and melts evenly, and smoothly.
AGAIN STIR!
After the chocolate has melted completely, and it is nice and smooth, set aside to cool a little bit. But do not let it cool so that the chocolate starts hardening again, it just needs to cool a little bit, so steam isn't coming off so much anymore. :)
Step Three:
Next, take the softened butter, and in a medium-sized bowl beat with the electric mixer until smooth and fluffy.
After the butter is beaten, add the melted chocolate, beat together for about another 2 minutes.
Step Four:
In a separate bowl, beat the eggs. After the eggs have been beaten, slowly mix in the sugar, little by little. If you put all the sugar in at once, it might become clumpy, and grainy.
Beat sugar-egg mixture, for about 5 minutes until the mixture thickens and is pale in color.
Using the sifter, sift the corn starch into the mixture, and stir to blend.
Step Five:
Add the chocolate mixture to the egg mixture, beat slowly, adding the water and vanilla. Beat until well blended.
Step Six:
Pour the batter into the prepared Springform pan.
Step Seven:
Place the pan in the large roasting pan. Place that pan in the 350 degree (F), preheated, oven and carefully pour hot water into the roasting pan to reach halfway up side of the springform pan. (Be careful not splash water in the batter).
NOW to the BAKING:
I did not follow the baking instructions as the original recipe, because I still needed to bake the cheesecake on top of this batter. I did not want the bottom part to be over-baked.
So I ended up baking just until the batter was only a tiny bit jiggly in the center, but not jiggly enough to poke your finger through, just by placing on top. In my oven (which is VERY unreliable!, it ended up taking about twenty minutes)
After baking the flourless chocolate cake part, put aside to cool.
Now to the cheesecake part!
Before prepping the cake, remember to leave your cream cheese out of the fridge, so it gets to room temperature.
This is very important, because if the cream cheese is not softened, by getting to room temperature, your cheesecake will have clumps.
I did not let the cream cheese get to room temperature, so I ended up having to beat my cream cheese quite a bit longer, and it had small clumps throughout when done. It turned out okay, but really cheesecake is supposed to be smooth.
Ingredients you will need for the cheesecake mixture:
-1 cup of sugar
-5 packages (8 ounces each) of cream cheese softened
- 3 tablespoons of Bob's Red Mill Gluten Free Flour
-1 cup of sour cream (I recommend Knudsen brand, for this recipe, because it is more liquid than other sour creams)
Tools you will need:
1. Bowl
2. Electric mixer (I, personally, use a KitchenAid stand mixer, but a hand mixer is perfect too!)
3. Spatula (for scraping down sides)
4. Measuring tools (cups, spoons, etc.)
Prep:
Step One:
Preheat oven to 325 degrees (F).
Beat softened cream cheese, 1 cup of sugar, the Bob's Mill Gluten Free Flour, pinch of xanthan gum, and vanilla with the electric mixer, in a bowl. Medium speed, until well blended. Scrape sides of bowl, as needed.
Step Two:
Add sour cream. Mix well.
Step Three:
Add eggs, one at a time, mixing on low speed. Just mix until blended.
Your cheesecake mixture should be nice and smooth, if you waited for the cream cheese to soften before prepping.
Like I mentioned above, I made the mistake of not letting the cream cheese soften by letting it get to room temperature. I ended up mixing the cream cheese a little longer, which helped a bit, but the cheesecake part was a tiny bit clumpy in some bites. This is not good, because cheesecake is supposed to be very smooth. The cake still tasted good, but it could have been better.
But I am by no means a professional here. I bake and cook for fun. And I am learning from my mistakes, which I hope to help you prevent. As I make these mistakes, I am hoping it will only broaden my skills, and make what I make all that much better the next time I decide to make it!
:)
Step Four:
Pour the cheesecake mixture over the cooled flourless chocolate cake, still in the springform, and surrounded by aluminum foil on the outside. Smooth out with a spatula, if needed.
Step Five:
Place in the water-bath again the springform, and bake for an additional twenty minutes, or until cheesecake it golden brown on top.
Step Six: Let cool completely, in refrigerator, overnight if needed.
Now to the decorating!!
I ended up deciding to decorate the cake, very simple. I used strawberries and gelatin, to hold strawberries in place.
The gelatin is optional, depending on allergies, or whether or not you like to use it. I decided to use it, because it held the strawberries in place nicely, and made it easier to slice the cake later.
You want to slice and place strawberries BEFORE making gelatin, because gelatin cools very quickly and turns solid!
I sliced the strawberries very thin, and placed all over the top of the cake.
Gelatin can be found at most grocery stores in the baking aisle. Make according to package (usually by mixing together the contents of package with water, bringing to a boil, and stirring constantly until becoming a slight jello consistency. Do not let get solid, or clumpy!! You want it to be liquid so you pour over the strawberries.
It will look like this when poured...
After that, the cake is officially done!
I ended up letting my cake be in the refrigerator, and still with the springform around it, overnight, because it made the cake easier to transport to the birthday party the next day!
Which meant having to wait over 24 hours for the reveal! Which let me tell you, made me very antsy. I ended up revealing the cake in front of my family and my fiancé, the birthday boy, and so of course I wanted it to be perfect!
While maybe not perfect, I think it ended up turning out pretty good, and I was very proud of it!
So it may not be Top Chef material here, but I think it turned out pretty dang good for a beginner baker!
If you decide to make this recipe, let me know how yours turns out! :)
Mandy @The Romance Bookie :)
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