DEEPEST DARKEST CHOCOLATE CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 14h
Yield One 9-inch cheesecake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
- For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
- For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
- Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
- For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
- Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
DEATH-BY-CHOCOLATE CHEESECAKE BITES
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway; place on the bottom rack in the oven. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that your cheesecakes won't crack.)
- To make the crusts, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt.
- Spoon the chocolate graham cracker mixture into 24 paper-lined mini muffin pan cups. Press crumbs onto bottoms of cups with your fingers or the back of a measuring spoon.
- Melt 4 oz. of the semi-sweet chocolate using the instructions on the package; set aside.
- To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the granulated sugar and beat together for about 1 minute.
- Crack the egg into a separate bowl. Add the egg to the cream cheese mixture; beat until blended. Scrape side of bowl.
- Add the sour cream, heavy cream and melted chocolate and beat until everything is mixed together.
- Spoon equal amounts of chocolate cheesecake batter into mini muffin pan cups. For easier portioning, use a small cookie scoop to evenly distribute the cheesecake batter.
- Place the muffin tins on the middle rack of the oven. The casserole dish with the water should still be on the bottom rack of the oven.
- Bake for 20 to 25 minutes or until done. (The cheesecakes will be done when the sides look set, but the centers still jiggle slightly when nudged.)
- Turn the oven off and prop the door open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven.
- After the 30 minutes have passed, allow the cheesecakes to cool completely outside of the oven before placing the muffin tins in the fridge to cool for at least 2 hours.
- When you're ready to serve, remove the mini cheesecakes from the muffin pan cups. (You may need to run a knife around the edges of the cups to loosen them.)
- Melt 4 oz. of the remaining semi-sweet chocolate; drizzle over the tops of the cheesecake bites.
- To top with chocolate shavings, scrape a vegetable or potato peeler along the edge of the remaining chocolate squares. Sprinkle the shavings over the tops of the cheesecake bites before serving.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.6555 g, Sugar 0 g, Protein 2 g
CHOCOLATE CHEESECAKE - DEATH BY CHOCOLATE!
Make and share this Chocolate Cheesecake - Death by Chocolate! recipe from Food.com.
Provided by Mr. Tom
Categories Cheesecake
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 ½ inches up the sides of a greased 9-inch spring form pan Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325.
- In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Then bake for 45-50 minutes or until center is almost set.
- For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Remove the sides of the pan.
CHOCOLATE TRUFFLE CHEESECAKE (DEATH BY CHOCOLATE!)
If you love chocolate, this is the dessert for you! WORTH the effort! Wonderful served with a cup of coffee! ENJOY!
Provided by WJKing
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter.
- Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
- Bake at 350 for 10 minutes.
- Cool on a wire rack.
- Reduce heat to 325.
- In a saucepan over low heat, melt chocolate chips; stir until smooth.
- Remove from the heat; add cream and mix well; set aside.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add cocoa and beat well.
- Add eggs; beat on low just until combined.
- Stir in vanilla and reserved chocolate mixture just until blended.
- Pour over crust.
- Bake for 45-50 minutes or until center is almost set.
- For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
- Remove from the heat.
- Stir in cream and vanilla; mix well.
- Spread over filling.
- Refrigerate overnight.
- Carefully run a knife around the edge of the pan to loosen.
- Remove the sides of the pan.
- Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.
Nutrition Facts : Calories 538.6, Fat 37.8, SaturatedFat 21.2, Cholesterol 133, Sodium 337.7, Carbohydrate 48.7, Fiber 2.7, Sugar 38.2, Protein 7.6
DEATH BY CHOCOLATE V
A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier.
Provided by Buffy Hyler
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 70.5 g, Cholesterol 49.6 mg, Fat 17.9 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 189.9 mg, Sugar 48.9 g
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