Daily life - Cooking
- The Cooking Blog - - Desserts

SELECT PAGE

- JAPANESE COTTON CHEESECAKE -



Servings: 6 // Preparation time: 1hour



NECESSARY EQUIPMENT:

- 15cm (6inch) round cake pan
- Electric mixer


INGREDIENTS:

- 3 eggs
- 120g (4.3oz) white chocolate
- 120g (4.3oz) cream cheese *softened

DIRECTIONS:

1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them.

2. Break the chocolate and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.

3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.

4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well. The movements should be slow.

5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.

6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.

7. When it is done, place the cake pan on a wire rack to cool completely.




This cake is a very popular dessert in Japan, you can garnish it with anything you like and eat it with a cup of coffee or tea.
- GERMAN CHOCOLATE CAKE -



Servings: 12 // Preparation time: 3 hours

INGREDIENTS:

- Parchment paper
- 2 (4-oz.) packages sweet chocolate baking bars*
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Coconut-Pecan Frosting
- Garnish: chocolate-dipped toasted pecan halves


DIRECTIONS:

1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

3. Combine flour and next 2 ingredients in a medium bowl.

4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.




I'm planning in baking this cake for Christmas dinner, it is super moisty, so be careful because it can crumble into little parts. Also, it is very sweet, so be prepared for it! ( ´∀`)



| Home | No bake desserts | Desserts | Drinks ~ | Meats | Snacks |

- The Cooking Blog - - Desserts (Daily life - Cooking)    -    Author : Kyu - Mexico



2334 visitors since 2015-08-17
Last update : 2015-12-27

Blog-City.info >> Daily life >> Blog #27532

Create your own
WEBSITE !
PICTURES OF FRANCE


Visit France !

website author area
Password :
Forgot password? - unpublish