Ingredient: powdered sugar

Chocolate Cheesecake

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 Chocolate Cheesecake
This thing is AMAZING!! Thanks to Chelsea's Messy Apron for sharing! Unbelievably rich & insanely chocolaty!
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Rating: 4
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  3. In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.
  4. In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract. Beat on low speed until JUST combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of BOILING water to the pan surrounding the springform pan.
  5. Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
  6. For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
  7. When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices. Place a GODIVA Masterpiece on top of the whipped cream on each piece of cheesecake.
Recipe Notes

Here are some tips to make the perfect chocolate cheesecake:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is no good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • Use a SPRINGFORM pan: a springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for cheesecakes. Because of the final texture of the cheesecake it can’t be inverted from a pan (like your typical cake) and so the removable sides of the springform pan make it easy to keep the form and shape of the cheesecake. (Still make sure to generously grease your springform pan first).
  • Line your springform pan with FOIL: since this cheesecake bakes in a water bath (I promise it’s still easy!) you’ll want to line the outside in foil (I line it twice in heavy duty foil) to ensure absolutely NO water from the water bath seeps into your cheesecake.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Bake this cheesecake in a WATER BATH: the water bath is simply putting your cheesecake into a larger baking pan that is filled with about an inch of water. Why use a water bath? The water helps to evenly disperse the heat which will help to ensure your cheesecake is evenly baked. You’ll also be able to avoid the cracks in the cheesecake.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of a cheesecake and put it in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.
  • Slice the cheesecake with a very sharp and HOT KNIFE: To get the perfect slices, you’ll want to use a large and very sharp knife. Run the knife under very hot water, quickly (but still completely) dry it off, and then make quick cuts to get a perfect chocolate cheesecake slice.
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Nutrition Facts
Chocolate Cheesecake
Amount Per Serving
Calories 1843 Calories from Fat 747
% Daily Value*
Total Fat 83g 128%
Saturated Fat 34g 170%
Polyunsaturated Fat 0.0005g
Monounsaturated Fat 0.0003g
Cholesterol 85mg 28%
Sodium 1337mg 56%
Potassium 629mg 18%
Total Carbohydrates 260g 87%
Dietary Fiber 11g 44%
Sugars 174g
Protein 12g 24%
Vitamin A 10%
Calcium 106%
Iron 83%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Honey Buttercream Frosting

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 Whipped Honey Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.
  2. Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
  3. Add another cup of powdered sugar, again mixing on low speed to incorporate.
  4. Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth.
  5. You may need to add additional powdered sugar as needed for desired consistency.
  6. Makes enough to frost approximately 12 cupcakes. Great as a topping for everything from plain old vanilla to peanut butter cupcakes. Get creative and try it with your favorite!
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Nutrition Facts
Whipped Honey Buttercream Frosting
Amount Per Serving
Calories 748 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 68mg 23%
Sodium 3mg 0%
Potassium 16mg 0%
Total Carbohydrates 135g 45%
Sugars 133g
Protein 0.1g 0%
Vitamin A 18%
Vitamin C 0.03%
Calcium 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Bourbon Maple Bacon Chocolate Cake

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 Ultimate Bourbon Maple Bacon Chocolate Cake
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Servings
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Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

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Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

Bohemian Braid

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 Bohemian Braid
The Bohemian Braid uses the Sweet Roll Dough as it's base.
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Course Dessert
Cuisine American
Prep Time 5 5 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 5 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Begin with the Sweet Roll Dough, and add the first 4 ingredients after the original mix when additional flour is added.
  2. After the first rise and punch down, divide dough into 4 parts. Shape 3 of the parts into 14" strands. Place on lightly greased baking sheet (or baking sheet with parchment paper?). Braid loosely, fastening strands at one end, then tucking under. Make an indentation on the top for the second, smaller braid.
  3. Divide fourth part into 3 pieces and shape into 3 strands each 12" long. Braid these 3 strands and place this small braid on top of large braid.
  4. Cover and let rise until double, 45 to 60 minutes. Brush with egg yolk glaze, if desired.
  5. Heat over to 350F. Bake 30 to 40 minutes, or until golden brown.
  6. While baking, whisk powdered sugar with a little milk - use only enough to wet sugar enough to make the icing. Cut the cherries.
  7. Ice while warm, then place cherries and sprinkle almonds on top. Enjoy!
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Nutrition Facts
Bohemian Braid
Amount Per Serving
Calories 66 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.003g
Cholesterol 0.01mg 0%
Sodium 2mg 0%
Potassium 47mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 7g
Protein 1g 2%
Vitamin A 0.02%
Vitamin C 0.2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.