Ferrara Orange Caramel Chocolate Cheesecake

Ferrara Orange Caramel Chocolate Cheesecake

A cheesecake based on the Ferrara Chocolate Orange Candy. We went a step further adding caramel. A step beyond that as well, because the Ferrara Chocolate Orange Candy doesn’t have a crust, but our Ferrara Cheesecake does. The crust is prepared of oats, almonds, and pecans. Then brought together with real butter and sweetened with sugar.

You can use orange zest or as we did real orange extract to mix into the cake. Real oranges are used to top the cake. They include their peel as well. Are you aware of the benefits of the orange peel? Most of the vitamin C is found there.The peel also is rich in vitamin A, B-complex vitamins, and minerals such as calcium, selenium, manganese, and zinc (read more here: Benefits of the Orange Peel). Selenium works hand in hand with CoQ10 to provide the energy your heart needs to keep pumping.

The Ferrara Orange Caramel Chocolate Cheesecake, a delectable dessert to enjoy any time of the day or week!!

Download Cheesecake tips here


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Chocolate Mexican Coffee Cake

Chocolate Mexican Coffee Cake

The process for making chocolate and cocoa powder is made by first grinding cacao nibs into a cocoa mass, which is then liquefied into a paste known as chocolate liquor. After the cocoa butter is forced out of the chocolate liquor by either a press or a special technique known as the Broma method, the remaining cocoa solids are processed to make fine unsweetened cocoa powder. Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor.

Coffee: Has been proven to reduce risk for diabetes and Parkinson’s. It also stimulates enzymes that protect against colon cancer. It is Chlorogenic acid and it is one of the main caffeic acids found in coffee that has antioxidant properties. It’s also found in sunflower seeds, carrots, tomatoes and artichokes. Its ability to lower blood glucose levels may benefit those who have diabetes.

For more information on the benefits of coffee link here: Benefits of Coffee

So now we can have some confidence that the Chocolate Mexican Coffee Cake, even though a dessert does have benefits for Your health.
Here is what you will need…

First ingredients needed  for Chocolate Mexican Cake

¼ cup of dark cocoa powder
½ cup of butter or 1 stick, soften
½ cup of olive oil

brewing coffee

One cup strong brewed coffee

steps to mixing coffee-butter-cocoa powder for Chocolate Mexican Coffee Cake

Pre-heat the oven to 350 degrees.
Over a med-high burner using a medium sauce pot mix all 4 ingredients and bring to a boil and remove from heat.

stiring in marshmallows to coffee mixture for the Chocolate Mexican Coffee Cake

Add  the one cup of small marshmallows or the 24 large (depending which you are using at the time) allow marshmallows to melt; stirring to incorporate well. Then set side.

2nd ingredients for the Chococlate Mexican Coffee Cake

Here are the dry ingredients…
2 cups of  flour
2 cups of  sugar
1 tsp. baking soda
1 tbsp. cinnamon
2 large eggs
1 tsp. vanilla
½ cup buttermilk

mixing ingredients for Chocolate Mexican Coffee Cake

In a large bowl sift the flour. What is the purpose of sifting flour? Flour will compact during storage and handling. Sifting will allow for no air pockets in the cake and will prevent the cake from being lumpy. The cake will also be a lot fluffier.

If you don’t have a flour sifter you can substitute for a stainless mesh colander as is shown here in the first image. Next mix in the sugar, soda and cinnamon. Beat the eggs in a small bowl then add to dry mixture along with the vanilla and buttermilk.

mix cake batter with coffee-chcolate mixture

Add first batter mixture into the sauce pan containing the coffee-chocolate mixture. Mix until well incorporated.

pouring batter on to a lined jelly roll pan and spreading batter out evenly

Line a jelly roll pan with parchment paper and pour the contents of the sauce pan over the lined jelly roll pan and evenly spread out the batter.

Bake in heated oven for approximately 17 minutes. Allow to cool completely and add icing.

Here is what you will need…

8 oz. Cream cheese, room temperature
16 oz. powdered sugar
¼ cup cocoa powder
1 tsp. cinnamon
1 tsp. vanilla
6 tbsp. strong brewed coffee

In a food processor, combine cream cheese and powdered sugar. Next add 5 remaining ingredients. Process well. Spread icing over cooled cake. Top with chopped pecans or toasted chopped almonds.

presenting a Chocolate Mexican Coffee Cake

What Others are Doing With Chocolate and Coffee

Cheesecake Tips

Cheesecake tips

  1. Avoid over-beating the batter as this can incorporate additional air and tends to cause cracking on the surface of the cheesecake. To avoid the additional air or cracking be sure to eliminate all possible lumps in the cream cheese before you add the eggs. It is the eggs that will hold air in the batter, beat them in one at a time and mix as little as possible once they are added. It is best to add the eggs last. Just reverse steps 2 and 4 in the previous image.
  1. Avoid over-baking the cheesecake. Baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.
  1. Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise the eggs will overcook and constrict when cooled, resulting in an undesirable split in your smooth cake. Quick changes of temperature upset the structure of the cake, which can also cause cracks. It is advised once placing cheesecake in the oven; do not open the oven door for any reason, except after it has reached the minimum 45 minutes baking time. Cheesecakes are baked in a water bath (a pan of water) to moderate the temperature. The water bath remains at a constant temperature, the cake sets slowly, resulting in a well-cooked cheesecake.
  1. Upon removing the cake from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This will allow the cake to pull away freely from the pan as it cools and also avoid cracking the center of the cake.
  1.  Baked cheesecakes freeze well. But cheesecakes with high water content, such as fresh fruit mix into the cheesecake, may become icy, so freezing is not advised. To freeze the cake cool completely and wrap it securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings. The cake will keep its quality in frozen form for up to 1 month. When ready to serve remove cake from freezer and allow thawing to room temperature. Remove the wrapping place on a dessert plate. Top with your desired garnish, plate and serve.
  1. If cracking does accrue, fill the cracks with soft cream cheese or sour cream.  The image below shows a cheesecake cracked and was filled with sour cream. Cracks will happen time to time, even if you did everything right.
  1. Always use one egg per 8 ounces of dairy.
  1. fill cracks on a cheesecake with sour cream

What Other’s are Saying about Chesecake

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