Saturday, July 6, 2013

Dark Chocolate Truffle Cheesecake

Ingredients for Brownie Layer

5 tablespoons melted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
2 eggs
1 cup plus 2 tablespoons flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer

3 packages (8 ounces) cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (10 ounces) Ghiradelli 60% Cacoa Bittersweet Chocolate
1/2 teaspoon shortening (do not use butter or margarine)


Heat oven to 350 degrees.  Grease 9 inch springform pan.

For Brownie Layer: Stir all incredients together, blend well.   Spread in prepared pan.  Bake 25-30 minutes or until brownie layer pulls away from sides of the pan.

While brownie layer is cooking, prepare truffle layer.  Blend all ingredients except bittersweet chocolate and shortening together well.  Reserve 2 tablespoons of chocolate chips.  Take the rest of the chips and melt for 90 seconds in the microwave at 50% power.  Stir melted chocolate into the truffle layer.

Remove brownie layer from oven and immediately cover with truffle layer.  Return to oven and bake for an additional 45-50 minutes or until center is almost set.  Remove from oven to a wire rack.  With knife loosen cake from side of pan.  Cool to room temperature.  Remove from pan.

Place remaining 2 tablespoons chocolate chips and shortening in a small microwave safe bowl.  Microwave at 50% power for 30 seconds or until chips are melted and mixture is smooth when stirred.  Drizzle over top of cheesecake.  Cover. Refrigerate several hours until cold.

Brownie Layer Mixed Together

Truffle Layer Before Adding Melted Chocolate

Truffle Layer after adding chocolate

Finished Cheesecake

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