cakepusher

Chocolate marble cheesecake

This decadent baked chocolate marble cheesecake is a chocoholics dream: incredibly rich , so take only a small serving!!  (Baking credits for this one go to my son Nicholas, a promising patissiere at just 12!)

Serves 10

BASE

• 100g butter
• 2 tablespoons brown sugar
• 250g finely crushed choc-covered biscuits - digestive type (e.g. choc wheatens)
• melted butter

Preheat oven to 180C (350F).  Grease the base of a springform cake tin. 

Stir 100g butter with the brown sugar in a saucepan until melted.  Stir in the crushed biscuit crumbs.

Press mixture over base of prepared tin (use a flat-bottomed glass for an even surface).

Bake in preheated oven for 15 mins.  Remove and allow to cool completely.  Once cold, wipe sides of cake tin with a little melted butter and chill until required. Reduce oven temperature to 160C (325F) ready for next stage.

FILLING

• 150g quality dark chocolate, chopped
• 750g cream cheese, softened to room temperature
• 250g caster sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 50ml water

Melt the chocolate with 50ml water together (do not add the water later, after the chocolate melts, as it will turn into 'choco-crete') in a bowl double-boiler, or a heat-proof bowl placed over a small saucepan of very gently simmering water (ensuring the base doesn't touch the water).  Stir with a dry fork until smooth.  keep warm.

In a large bowl mix the cream cheese and sugar until soft and creamy.  Whisk the eggs and vanilla in a small bowl.  Gradually beat the eggs into cheese mixture.

Reserving aside 1 cup (250ml) of mixture, pour the remainder onto your prepared base.

Stir in well the warm chocolate mixture into the reserved 250ml of cheese mixture.  Pour the chocolate mix in stripes over the mix in the tin. 

Draw a chopstick or wooden spoon handle through the cheesecake using a wide 'S' pattern from edge to edge, opposite to the chocolate lines.  (Don't swirl too much, or you'll blend and lose the marbling effect).  Experiment with your own pattern!

Bake for 20-25 mins @ 160C (325F) or until the cheesecake looks cooked about the edges, but still a little wet in the center.  Turn of oven and allow cheesecake to cool with door ajar.

When completely cold, chill in fridge for at least 3 hours.  Run a flat-bladed knife around the inside of tin to carefully loosen edges before removing from tin.  

 

 

MOCHA CHOCOLATE FUDGE

Light and easy to make, this coffee-infused mocha chocolate fudge is silky smooth and perfect with after-dinner coffee.

• 1 1/2 cups white sugar

• 2/3 cup evaporated milk (e.g. "Carnation")

• 2 tablespoons butter or margarine

• 1/4 teaspoon salt

• 2 cups small marshmallows

• 1 1/2 cups dark chocolate, chopped into small pieces.

• 1 tablespoon instant coffee

• 1 teaspoon vanilla extract

Line a square baking tin with aluminum foil, so the sides have some overlapping.

Combine the sugar, evaporated milk, butter and salt in a medium size, heavy-weight saucepan.

Bring to a full boil over a medium heat whilst stirring constantly.  Continue to boil mixture for 4-5 minutes further, stirring all the while.  Remove saucepan from heat.

Stir in the coffee, marshmallows, chocolate pieces and vanilla extract.  Stir thoroughly until all the chocolate and marshmallows have melted and blended together smoothly.

Pour into the prepared tin and refrigerate for approx 2 hours or until the fudge is firm.

Lift fudge from the pan by the foil edges.  Turn upside down and peel away the foil.  Slice into small rows of squares.

Makes approx 48 squares.

CHOCOLATE ORANGE SPICE CAKE

• 2 1/4 cup self-raising flour (280g)

• 1 3/4 cups caster sugar (390g)

• 1 teaspoon bicarb soda

• 2/3 cup cocoa (75g)

• 1 teaspooon cinnamon

• 3 medium ripe bananas (300g mashed banana required)

• 1 cup orange juice

• 1 teaspoon rum

• 3 eggs, lightly beaten

Preheat oven to 190 celsius - (180 fan-forced). 

Grease a large round cake tin, or lighty flour a large silicone cake pan. Do not line with baking paper, as the low-fat content will cause the paper to stick to the finished cake!! 

Sift dry ingredients into large bowl and set aside.

In a medium size bowl, mash the bananas well with a fork until smooth. Stir in the juice and rum.

Pour liquid mixture into dry ingredients and combine .  Beat with electric mixer for 3 minutes on medium speed, scraping down sides as needed.  Add the lightly beaten eggs, increase speed slightly and beat for a further 3 minutes.

Pour mixture into prepared tin and bake for approx 50 mins, or until centre is still slightly "fudgy and sticky" when tested with a knife or skewer.  If your oven seems to be cooking a little 'slow' you might cover the cake tightly with aluminum foil (shiny side down) for the last 10 minutes or so. 

Remove cake and allow to cool before icing.

CHOC-ORANGE ICING

Warm 3/4 CUP ORANGE MARMALADE in a medium saucepan over a low heat. 

Stir in 1 1/2 CUPS  DARK CHOC-CHIPS, stirring well until smooth.

Spread over the cake with a spatula and place in fridge to set for a few minutes. Decorate with shreds of candied orange peel and chocolate curls.

 

Chocolate Brownies

Chocolate brownies are an alltime favourite with the kids - for baking and eating!  This fudgylicious slice is best eaten within 3-4 days of baking, and should be stored in an airtight container....although chocolate brownies don't usually last that long.....

• 200g butter

• 200g good quality dark chocolate or milk chocolate, chopped

• 3 eggs

• 1 cup brown sugar

• 1/2 cup self-raising flour

• 1/4 cup plain flour

• 1/4 cup cocoa powder

• Optional: 3/4 cup of chopped nuts (walnuts, almonds,hazelnuts)

Preheat oven to 170c (150c fanforced).  Grease a 18x28cm slice tin and line with non-stick baking paper, allowing enough paper to overhang the long sides of tin.

Melt together butter and 150g of the chocolate (reserving 50g of chocolate for later) in a heatproof bowl over a small saucepan of simmering water.  Stir mixture occasionally until smooth and melted.  Remove bowl from saucepan and cool slightly.

In a large bowl beat together the eggs and sugar for 3 minutes (until light and foamy).  Add the melted chocolate/butter mixture, beating until combined.

In a separate bowl sift together the flours and cocoa.  Fold this into the mixture.  Lastly fold in the remaining chopped chocolate (and nuts, if desired).

Pour into the prepared tin and level the surface lightly with spatula.  Bake for 30 mins.  Allow to cool in tin, then refrigerate for 4 hours (until firm).

Lift slice carefully from tin using overhanging paper ends.  Cut into squares with a large serrated knife (for neater edges).

NEW YORK CHEESECAKE - the best baked cheesecake recipe!

One of the most popular baked cheesecakes in the world is the New York Cheesecake, made with either cream cheese or ricotta.  Real "New York cheesecake", according to New Yorkers, and as we know it in patisseries, is made from cream cheese.    Baked cheesecakes are prone to cracking on the surface, mostly caused by over-beating (especially at high speed) or over-baking (drying out). See the Tips'n'Tricks section Tips for Baked Cheesecakes for advice on flop-free cheesecake baking!

NOTE: This recipe can easily be tailored for gluten-free baking by using gluten-free sweet biscuits in the crust.

CRUST:

• 250g (approx 8oz) Plain sweet biscuits
• 125g / 4oz / 1/2 cup Butter

Preheat oven to 350 degrees F (180 degrees C/ 160 deg C fan-forced) with rack in center of oven. 

Grease a 9 inch (24 cm) springform pan. 

Process biscuits in blender until fine.  Add melted butter and process until combined.  Press the crumbs evenly over the bottom and sides of the springform pan, using a flat-bottomed glass to make even surfaces. 

Cover and refrigerate (for approx 30 minutes) while preparing the filling.

 

FILLING:

• 750g cream cheese, softened

• 3 teaspoons finely-grated citrus rind (lemon, orange or lime)

• 1 cup caster sugar(220g)

• 3 eggs

• 3/4 cup sour cream(180g)

• 1/4 cup lemon juice

In a medium bowl beat the cream cheese, citrus rinds and sugar with electric beaters until smooth.  Beat in the eggs one at a time, followed by the sour cream and lemon juice.

Take the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking tray (to catch any spills while cooking)  and place in the oven.

Bake for approx 1 1/4 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack, allowing to cool slightly, while you are preparing the topping.

SOUR CREAM TOPPING: 

• 1 cup (240g) sour cream

• 2 tablespoons caster sugar

• 2 teaspoons lemon juice

Meanwhile, in a small bowl combine the sour cream, sugar, and lemon juice.  Spread the topping over the warm cheesecake and return to oven to bake for 20 minutes.  Turn off oven and leave cheesecake to cool with door left ajar.

Remove from oven and carefully run a flat bladed knife or spatula around the inside edge to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Allow cheesecake to cool to room temperature before refrigerating (to prevent sweating).  Cover and refrigerate for several hours, or preferably overnight before serving.

Serve with a dollop of cream and a few blueberries or raspberries.

 

GLUTEN-FREE FLOUR MIXES

 

Gluten-free flours are readily available in the supermarket and health food stores, but it's easy to mix up your own blends at home for various baking purposes.

These flour mixes are ideal for biscuits, cakes and slices.

GENERAL PURPOSE GLUTEN-FREE FLOUR

• 175g rice flour

• 100g maize flour (cornflour) or dry polenta

• 175g sorghum flour

SWEET GLUTEN-FREE FLOUR

• 175g rice flour

• 175g cornflour

• 100g fine potato flour

SWEET GLUTEN-FREE FLOUR (VARIATION)

• 250g rice flour

• 250g ground almonds

Tips for Baked Cheesecakes

Baked cheesecakes are prone to cracking on the surface, mostly caused by overbeating (especially at high speed) or overbaking (drying out).  Below is some advice for flop-free baking!

 Flop-free tips for perfect baked cheesecakes:

• Don't make any substitutions to the recipe
• Grease your cake pan carefully (cracking can occurr if the cake sticks to the tin during cooling).
• Preheat oven for 15 minutes beforehand, and place cheesecake on the middle rack of the oven.
• Correct baking temperature is important. Try using an oven thermometer.
• Add the cheesecake ingredients in the exact order given.
• Beat cream cheese or ricotta at low speed until smooth, to avoid air bubbles. This can cause puffing during baking that results in cracking.
• Add the other ingredients slowly, beating or stirring gently.
• After pouring the mixture into the pan, raise the pan about an inch off the bench and 'drop' it (not too hard, mind!) onto the bench to expell any air bubbles, or try running a knife through the mixture in 's' patterns. 
• Do not open the oven door during the first 30 minutes of baking.  Cheesecakes need even heat.
• When cooked, the cake should be firm but still wobble slightly when gently shaken.  The centre may look slightly uncooked, but this will firm up on cooling.
• Partially cool the cheesecake in the oven with the oven door ajar to help avoid cracking.
• Leave the cheesecake to finish cooling at room temperaure before refrigerating for several hours or overnight priorto serving (Patience is a virtue, remember!).
• Cheesecakes store well, and can be frozen for several months. To freeze, place cooled cheesecake on baking tray and chill uncovered in freezer until firm. Then wrap in foil, and seal inside a large freezer bag.
• Thaw cheesecakes on a plate in fridge, uncovered.
• If your carefully-prepared creation developed cracks, do not despair, cammouflage the crevaces with strategically-placed blueberries and cream, and know it happens to the best of them!

Rum and Raisin Ice cream

This Sumptuous, velvety homemade Rum and Raisin ice cream recipe is easy to prepare and won't last long on a hot day!  You may have to hide this one from the kids!

• 120g (3/4 cup) Raisins, chopped
• 100ml (5 Tablespoons) Rum
• 250ml (1 cup) Full-cream milk
• 100g sugar
• 2 eggs
• 450g liquid cream (30% fat)

1. Pour rum onto raisins, cover and leave to stand overnight.
2. Heat the milk in small saucepan, while beating the eggs and sugar in a jug separately.
3. Slowly  pour the hot milk onto the mixed eggs and sugar while stirring.
4. Pour all the mixture into the saucepan and heat it without boiling but stirring all the while until it starts to thicken like smooth custard. (Use a whisk to do this - no lumps!!)
5. Allow to cool at room temperature.
6. Mix in the cream and put the mix in the fridge for at least 12 hours.
7. Turn on your icecream maker and pour in the prepared mixture. As it starts to thicken, add the rum-soaked raisins and leave it mixing until appliance beeps and stops automatically.
8. Use supplied spatula (strong plastic) to scrape icecream into sealable storage container for freezing. 

TIP!  Make a low-fat ice cream by replacing the liquid cream with a thick, vanilla low-fat yoghurt. 

Don't have an ice cream maker yet?  Take a look at the Krups model below, which I personally own myself, and have made many a successful batch with.  They're easy and fun to use and cleaning up is simple.

"=""Nothing spells gourmet like chunky & colourful homemade ice cream. Do it the easy way with this fabulous Krups Ice Cream Maker, complete with recipe book so you can get cooking � or freezing � immediately! With stylish brushed stainless steel aesthetics as well as LCD and countdown timer � it's the perfect summer accessory!"""

Fruity Bread and Butter Pudding

Oranges, almonds and fresh cream combine with fruit-bread to create a lusciously-zesty variation on a home-cooked favorite!

• 1 loaf sliced fruit bread
• 150g melted butter
• 3 eggs
• 200g orange marmalade
• 500ml cream
• 100g caster sugar
• 3 oranges, peeled and segmented
• 1 orange, rind zested
• A handful of flaked almonds

Preheat oven to 350deg F/180deg C

Remove crusts from bread and interweave across a greased casserole dish.

Beat together eggs, orange rind, cream and sugar. Pour over bread.

Heat the marmalade lightly on a stove and gently stir in orange segments. Interweave segments through bread.

Spoon this over bread, sprinkle with brown sugar and place in oven for 30-40 minutes until golden. Sprinkle with almonds in the last 10 minutes of cooking.

Serve warm with fresh cream or vanilla icecream.

                   

Cake inspiration from the bookshelf

Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight

By Carol Walter (Hardcover)

With twenty years of experience teaching baking classes and three award-winning cookbooks to her name, Carole Walter is renowned for her meticulous directions, foolproof recipes, and scrumptious results. In Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight, Carole turns her attention to the types of treats that are perfect for breakfast, an afternoon snack, or dessert—the sweets people most like to make at home to enjoy with family and friends.

From pound cakes, coffee cakes, muffins, and other quick breads to scones, sweet biscuits, Bundt cakes, and buckles, Great Coffee Cakes, Sticky Buns, Muffins & More features more than two hundred recipes for America’s favorite baked goodies. Carole guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Country Cherry Honey Scones, and Raspberry Buttermilk Muffins with Streusel Topping. A bevy of old-world classics such as Almond Croissants, Double Chocolate Walnut Babka, and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Crystallized Ginger Pound Cake, Glazed Orange Ricotta Cookies, and Pumpkin Pecan Loaf.

To ensure success, Carole’s signature “At-a-Glance” boxes outline baking pan sizes, oven temperatures, baking times, and any special equipment you might need. In addition, Carole includes extensive general information on outfitting your own kitchen for baking, common ingredients, and techniques. With straightforward directions and enticing recipes, Great Coffee Cakes, Sticky Buns, Muffins & More will have you baking up a storm of treats for every occasion.