Saturday, February 9, 2013

Happy chocolate day ...

Okay, you may call it Valentine's Day, but let's be real. It's all about the chocolate! Dark, indulgent, swoon-inducing chocolate. Seriously, there is only one way to satisfy this addiction, and that calls for deep, dark chocolate in an OMG level cheesecake.

Image via Bon Appetit.

I'd like to thank Bon Appetit for introducing me to this plated seduction. My husband is going to love this.

RECIPE: DEEP DARK CHOCOLATE CHEESECAKE

INGREDIENTS:

Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted

Filling
1 9.7-ounce bar of 70% cocoa bittersweet chocolate, chopped
4 8-ounce packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping
3/4 cup whipping cream
70% cocoa bittersweet chocolate, chopped
1 tablespoon sugar
Bittersweet chocolate curls

PREPARATION:

Crust
Preheat oven to 350°F. Butter 9 inch springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

Filling
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

Topping
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.



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