Molten Lava Cake

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4 oz. Baker’s Semi-Sweet Chocolate
1/2 cup butter
1 cup icing sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
8 tsp. thawed Cool Whip Whipped Topping

HEAT oven to 425°F.

BUTTER 4 (3/4-cup) custard cups or ramekins. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1 cup sugar; mix well. Blend in whole eggs and egg yolks. Stir in flour. Pour into custard cups.

BAKE 13 to 14 min. or until sides are firm but centres are still soft. Let stand 1 min. Carefully run small knife around edges of cakes to loosen. Invert cakes onto dessert plates. Remove cups. Cut in half. Top with Cool Whip. Serve warm.

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Chocolate Caramel Cheesecake

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CHOCOLATE CARAMEL CHEESECAKE

Oreo Cookie Crust

300 grams Crushed Oreos or 1 and 1/2 cups

100 grams butter, melted or 1/2 cup butter

Cheesecake

600 grams cream cheese or 3 blocks of cream cheese

1 can condensed milk (397gms)

50 ml sugar

4 to 5 TBSP lemon juice (approx 1 lemon)

2 tsp vanilla extract

3 large eggs

100 grams dark chocolate (70%)

Grease 7 to 9 inch springform pan.

Combine oreo crumbs and melted butter in a bowl. 

Press mixture onto the bottom of the pan and up the sides of the pan.

Cover the bottom and halfway up the sides of the springform with aluminum foil.

Put in fridge while you prepare the cheesecake.

Preheat oven to 320 degrees F.

In  bowl beat cream cheese and condensed milk until smooth.

add sugar, lemon juice, eggs and vanilla extract.

beat until fully mixed.

melt chocolate and let cool.

scoop 1/3 of the cheesecake batter and add melted chocolate and pour into the oreo crust.

add the rest of the batter on top of the chocolate batter.

Boil water for the water bath.

Prepare waterbath in a  large pan. I used 3 custard bowls to sit my cheesecake.

If your springform pan is leakproof, you can have the water sit halfway of the pan.

Bake for 1 and 15 minutes or until cheesecake is set. It should move slightly. 

Let cool completely and cover the pan with aluminum foil and place in fridge overnight or over 6 to 8 hours 

NEXT DAY:

Prepare Caramel and chocolate ganache.

CARAMEL:

I just bought the jarred Caramel Sauce

250 ml heavy cream

100 ml sugar

2 Tablespoon butter softened

Heat sugar in sauce pan without stirring until it turns amber, swirl a few times until sugar has melted. Set aside.

Heat cream in another saucepan, add diced butter.  Remove from heat.

Put caramelized sugar back in heat and add cream slowly.  Let cool.

GANACHE:

100  gms of Chocolate or 4 squares

100  ml heavy cream

OR

1/2 cup Semi Sweet Chocolate Chips

1 cup heavy cream

Chop chocolate squares . Heat thick cream until it slighty bubbles on the sides. Add chocolate and let it sit for a few seconds.  Stir until well blended and shiny.

Remove cheesecake from springform pan.

Drizzle caramel over the top.

Put back in fridge. to cool and set.

Remove cheesecake from fridge.

Pour chocolate ganache over the caramel topping.

Toast pecans in toaster oven until golden brown, let cool.

Then decorate over chocolate ganache.

Banana Cake

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BANANA CAKE

MIX:

1 and 1/2 flour

1 cup sugar

1 tsp baking soda

MIX:

3 medium very ripe Bananas

1/2 cup mayonnaise

1 egg

Optional: Walnuts

Mix dry ingredients to wet ingredients.

Butter or spray round pan. Pour mixture.

Top with wanuts if desired

Bake at 350 degrees F for 45 minutes.

Let it cool.

Sprinkle with confectioner’s sugar.

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To make Chocolate Ganache:

100 ml Heavy Cream

100 grams Choclate OR 4 Chocolate Squares (I used Baker’s Secret), chopped

Simmer the heavy cream on stove. Remove from heat. Add chocolate and slowly mix until smooth and shiny.

Let cool.

Pour over cake.