* PHOTOS IN POST 7 *
My birthday is tomorrow, the 29th. I decided if I'm going to have a birthday cake, I'm going to go all out! So I invented my own combination cake.
The bottom layer is going to be a flourless chocolate cake with a creamy ganache.
FLOURLESS CHOCOLATE CAKE
4 oz bittersweet
1/2 c butter
3/4c sugar
3 eggs
1/2c cocoa powder
1. Preheat oven to 375 degrees. Butter and line 8" pan with parchment paper.
2. Melt chocolate and butter in double boiler, remove from heat.
3. Whisk in sugar, add eggs, whisk well.
4. Sift in 1/2c cocoa powder and whisk until just combined.
5. Fill pan.
6. Bake 25 minutes. Cool 5 minutes then invert pan.
GANACHE
8 oz semi-sweet chocolate (chopped)
3/4c heavy whipping cream
2T butter
1. Place chocolate in a metal bowl.
2. Heat cream and butter over medium heat. Bring just to a boil.
3. Pour over chocolate. Let stand 5 minutes then whisk until smooth.
Along the Ganache I'm going to be decorating it with chocolate curls.
The second layer is going to be a new york style cheese cake.
NEW YORK CHEESE CAKE
4 (8 ounce) packages cream cheese - room temp
1 1/2 cups white sugar
3/4 cup milk
4 eggs - room temp
1/4c flour
1 cup sour cream - room temp
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (175 degrees C). Grease a 9 inch springform pan. Make crust if desired and press into bottom. In a large bowl, mix cream cheese with sugar until just blended, don't over beat. Mix by hand from here on out. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in flour, Mix in sour cream, vanilla until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 1/2 hours. Use a water bath. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
On top of that I am placing truffles and chocolate curls.
TRUFFLES
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.
2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
Now I'm doing the cheesecake in 8" pans so I can have 2. My kids are allergic to soy, so they'll be getting a cheesecake with truffles on top and Me and my husband will be getting the full package.
What do you think? I'll have pictures tomorrow.
My birthday is tomorrow, the 29th. I decided if I'm going to have a birthday cake, I'm going to go all out! So I invented my own combination cake.
The bottom layer is going to be a flourless chocolate cake with a creamy ganache.
FLOURLESS CHOCOLATE CAKE
4 oz bittersweet
1/2 c butter
3/4c sugar
3 eggs
1/2c cocoa powder
1. Preheat oven to 375 degrees. Butter and line 8" pan with parchment paper.
2. Melt chocolate and butter in double boiler, remove from heat.
3. Whisk in sugar, add eggs, whisk well.
4. Sift in 1/2c cocoa powder and whisk until just combined.
5. Fill pan.
6. Bake 25 minutes. Cool 5 minutes then invert pan.
GANACHE
8 oz semi-sweet chocolate (chopped)
3/4c heavy whipping cream
2T butter
1. Place chocolate in a metal bowl.
2. Heat cream and butter over medium heat. Bring just to a boil.
3. Pour over chocolate. Let stand 5 minutes then whisk until smooth.
Along the Ganache I'm going to be decorating it with chocolate curls.
The second layer is going to be a new york style cheese cake.
NEW YORK CHEESE CAKE
4 (8 ounce) packages cream cheese - room temp
1 1/2 cups white sugar
3/4 cup milk
4 eggs - room temp
1/4c flour
1 cup sour cream - room temp
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (175 degrees C). Grease a 9 inch springform pan. Make crust if desired and press into bottom. In a large bowl, mix cream cheese with sugar until just blended, don't over beat. Mix by hand from here on out. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in flour, Mix in sour cream, vanilla until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 1/2 hours. Use a water bath. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
On top of that I am placing truffles and chocolate curls.
TRUFFLES
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.
2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
Now I'm doing the cheesecake in 8" pans so I can have 2. My kids are allergic to soy, so they'll be getting a cheesecake with truffles on top and Me and my husband will be getting the full package.
What do you think? I'll have pictures tomorrow.
Last edited:
! Not flourless, but it's non-caloric and no side effects. 
