Roasted Figs With Chocolate Espresso Ganache Food

CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
• Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
• To make the filling:
• Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
• Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
• For the ganache:
• Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

ESPRESSO-INFUSED POURED CHOCOLATE GANACHE

Steps:

• Place your chopped chocolate in the bowl of your stand mixer.
• Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
• Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. At this point you can pour your ganache or you can cover and store in the refrigerator until ready to use. To reheat, gently heat in the microwave in 20 second bursts, stirring frequently, until fluid again.

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE

Steps:

• Place your chopped chocolate into the bowl of your stand mixer.
• Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
• Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
• Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
• Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.

ROASTED FIGS WITH CHOCOLATE-ESPRESSO GANACHE

Steps:

• Preheat the oven to 300°F.
• To make the ganache, combine the chocolate, espresso, sugar and salt in a double boiler and heat over barely simmering water. Whisk until smooth. Add the heavy cream and transfer to the refrigerator to cool.
• To make the figs, combine the Brown Butter, honey, and Kosher salt in a bowl and toss with the figs to coat. Place the figs on a parchment-lined baking sheet and drizzle with any remaining syrup. Bake for about 1 1/2 hours, or until completely soft and slightly dry. Baste with any remaining juices.
• To serve, puddle about 2 tablespoons ganache on each of 6 plates and smear lightly across the dish. Top with the figs, about 3 per person. Dust with confectioners' sugar. Add a generous sprinkle of fleur de sel, if you like, and garnish with a mint leaf or two.
• Brown Butter
• Place the butter in a cold saucepan and set on the stove over medium heat. It will soon begin to melt and sizzle. After the butter melts completely, 2 to 3 minutes, it will begin to foam as the milk solids separate out. As these solids drop to the bottom of the pan, they will toast and the butter will take on a brownish color and a toasty aroma. Watch the heat carefully during this time to make sure the solids do not burn, lowering the heat if needed. When the butter stops foaming and is a light brown color, remove immediately from the heat and pour through a sieve or a coffee filter to separate out the solids, which you can discard.
• This will make more brown butter than you need for the figs. Try tossing it with vegetables or drizzling over fish. It will keep, covered, in the refrigerator for up to 2 weeks.