Chocolate Cheesecake
I made this especially for MC.
DD came back from school earlier this week crying with acute pain and stiffness in her right shoulder. She was moving stiffly with her head bent to an angle. I brought her to the doctor immediately and luckily it was only a neck muscle sprain.
When MC knew about this, she came to DD with her Chinese medicine and plaster from Beijing and plastered her neck shoulder area. DD and I were so touched. The same night DD felt much better.
Today DD is a happy girl, she is back to her normal self.
Thank you MC and this is for you and your family!
Recipe for this cake.
Chocolate Ganache:
95g chocolate (I used Valrhona 66% dark chocolate)
25g butter
55g skim milk
Method:
1. Warm butter and chopped chocolate over a basin of hot water and stir till a smooth chocolate paste is formed.
2. Stir in milk a third at a time.
3. Stirring the ganache constantly till it is slightly warm, smooth and runny, pour this ganache over the chilled and set cake from above. Tilt pan left and right gently to even out the ganache. Chill till set.
Labels: Cakes
posted by Florence @ 5:50 PM
12 Comments:
VERY VERY GOOD !!! CONGRADULATİONS...
Florence, thank you so much for the recipe!! It looks gorgeous and I'm planning to make it soon. Do you mind if I use the picture to show some people? :)
Will update you on how it goes!!
hi florence! could I know whether you baked the cheese here?
thanks!!
egeli and eunice,
Thank you!
eunice,
Yes, the cheese is baked as part of the whole cake.
That is put in 1/2 portion of choc batter followed by the cheese batter and then top up with the rest of the choc batter. Pop into oven to bake.
When the cake is cooked and cooled, top with choc ganache if desired. :)
Hi Florence,
Can you give me some advice on baking? So far I don't seem to get much success in chiffon and sponge cakes. Can you teach me?
Also I intend to make an ice cream cake for Mothers' Day. Do you know what type of cake should i use in between the ice cream? Sponge, pound, chiffon? I do not have your email, so I am writing to you via the comment route. :)
Hi Florence,
For this Chocolate Cheesecake you are using chocolate ganache. Do you need to reduce any sugar for the cake?
Thanks & regards,
Michelle
Hi Florence,
Great to c u active again, miss your blog while your helper was on holiday.
Any particular type of chocolate that u use?
U're good, all those bread that u make looks great, seems so easy to you. I tried making Polo bun (Ball Low Bau) last night, I tell u it was disastrous and something went very wrong coz it looked like pizza instead of bread (I'm not joking). I think I'll stick to your 65 dec bread recipe, it seems easier for beginner! I just bought a new mixer and will try again.
wendy,
For ice cream cake, I will use chiffon in between.
Michelle,
Do not need to reduce sugar anymore as I have reduce it in my recipe.
Shira,
I used Valrhona 66% dark chocolate for the ganache. This is my favourite choice of choc.
Shira,
Glad you found the 65C bread recipe nice and useful.
I do enjoy this bread too!
Florence,
I would like to share a good news with you. Yesterday I tried to make your mocha chiffon and it was a success! I am so happy!
by the way, my ice cream cake is the freezer now. :) The chiffon seems hard when it is frozen....don't know how my ice cream cake will turn out.
Hi Florence,
Thanks for sharing your recipe.
Your chocolate cheesecake looks yummy, I must try out soon.
Thump Up!
Monica
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