CHOCOLATE CARAMEL CHEESECAKE
I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.
Provided by -OLIVE-
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
- To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g
CHOCOLATE CARAMEL GATEAU
This very easy and light Chocolate Cake wins hands down over any of the packet varieties - yet takes little more time. The Caramel Filling is so easy and transforms the cake into a real Gateau! Great for a special occasion.
Provided by Karin...
Categories Dessert
Time 40m
Yield 1 Gateau, 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the butter, golden syrup, water, sugar, cocoa and baking soda in a bowl and microwave on HIGH for 3 minutes.
- Stir and leave to stand for 6 minutes.
- Add the flour, baking powder and egg.
- Blend for about 30 seconds or until mixture is smooth.
- The consistency should be like that of batter.
- Pour mixture into a ring mould lined with plastic wrap.
- 'Tap'on the bench to expel any air.
- Microwave on HIGH for 5 minutes.
- Leave to stand for 10 minutes before tipping out.
- CARAMEL FILLING: Empty 1 tin of sweetened condensed milk into bowl and microwave for 6 minutes- stirring well every minute until the mixture forms a golden caramel.
- When the cake is cool, slice in half (an electric knife comes in very handy here!), and spread liberally with the caramel.
- Sift icing sugar (confectioners' sugar) over the top.
- If preferred ice with'CHOCOLATE GANACHE'!
- Break 250g of dark chocolate into small pieces and place in a bowl with 1/3 cup cream.
- Cook on MED for 1 minute only.
- Stir until smooth.
- DO NOT OVERHEAT.
Nutrition Facts : Calories 607.3, Fat 37.3, SaturatedFat 23, Cholesterol 81.1, Sodium 282.1, Carbohydrate 71.4, Fiber 6.7, Sugar 46.9, Protein 11.5
CARAMEL CHOCOLATE CAKE
The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
Nutrition Facts : Calories 506 calories, Fat 18g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 303mg sodium, Carbohydrate 82g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CARAMEL CAKE
This rich cake makes an impressive centrepiece for any summer tea party
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
- Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
- When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.
Nutrition Facts : Calories 597 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.74 milligram of sodium
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