Triple Chocolate Delight
So I've worked on the beta version of Out of Body Experience
Chocolate Cupcake ver1.0. for Caryne - The Chocolate Fiend's
Birthday and added on another thick layer of semi-sweet chocolate
ganache, topped with Hundreds and Thousands! It was very with the
program of Birthday Delight! She named the cakes Triple Chocolate
Delight!
This is the richest and cocoa bountiful cake I've had in my
existence. Warning :
This can burst your artery. And I think
it has come to the point where I am thinking... I've been having
too much chocolate. This is suicide by Chocolate.
Triple
Chocolate Delight
Makes 30+
Brownie
Base
200g Quality chocolate
165g Butter
½ cup Brown sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
½ cup sliced almonds
Cheesecake
middle
3 pkg Cream Cheese, softened at room temp
200ml Crème Fraîche
⅔
cup
Sugar
1½ Tsp Vanilla Extract
1 Vanilla Bean, seeds scraped from inside of pod and reserved
3 Tbsp All Purpose Flour
3 Eggs
200gm Melted Quality chocolate, cooled slightly
Chocolate Ganache
Chopped Almonds
Hundreds and Thousands
Pre-heat your oven at 175°C
Brownie
Base
In a metal bowl set over a pan of barely simmering water melt the
bittersweet chocolate and the unsweetened chocolate with the
butter, stirring until the mixture is smooth, remove the bowl from
the heat, and let the mixture cool until it is lukewarm. Stir in
the sugar and the vanilla and add the eggs, 1 at a time, stirring
well after each addition. Stir in the salt and the flour, stirring
until the mixture is just combined, and stir in the chocolate
chips. Pour the batter into cupcake cups until about ⅛ full, just
covering the base, smooth the top, and bake the mixture in the
middle rack for 15 minutes. Let the mixture cool completely on a
rack.
Cheesecake
middle
In a large mixing bowl with an electric mixer, combine cream
cheese, sugar, vanilla extract and vanilla bean seeds and beat
until light and creamy. Add the flour to the cream cheese mixture
and beat until smooth. Add the melted chocolate and crème fraîche
and mix well. Add the eggs, 1 at a time, mixing on low speed after
each addition until just blended. Pour batter into prepared cupcake
cups until ¾ full and bake for 25 minutes, until the center is
almost set. Allow cupcakes to cool completely on a wire rack.
Spread ganache with a spatula onto cupcakes and dip (chocolate side
down) into a bowl or plate full of hundreds and thousands or
almonds or preferred topping.
Refrigerate at least 4 hours or overnight before serving.
Cheesecake may be made up to 2 days in advance before serving and
will keep for up to 1 week in the refrigerator.