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This past week continues to be completely crazy! I flew to NY to meet up and cook with Bobby Flay at his cafe! Whattt?! I understand! My dessert was selected by Fage Total Greek Yogurt to become offered at their event. They transformed Bobby's cafe Mesa Grill right into a beautiful Pop-up Plain Kitchen restaurant. I'm so content that I was able to be apart of it! I can't express how blessed Personally i think. I fulfilled some fabulous food editors, Fage's PR group (Mullen!), and of course, Bobby. He was extremely sweet and complimented me on what delicious this cheesecake was. We also made a spice-crusted lamb, which was by far my favorite entree from the evening! BUT THE CHEESECAKE?! Can we simply discuss it? From the dense, simple, chocolate-wasted cheesecake that I want to live in for the others of my life. I'm SERIOUS. Oh and not to mention it includes a creamy, rich chocolate hazelnut butter (Nutella) ganache, toasted hazelnuts, and ocean salt. Please prepare yourself to drool. Coming up with this recipe was a significant process. I understood that I wanted to make use of greek yogurt, but also that I needed to make a dessert that may be presented inside a restaurant or made for a special occasion like a vacation party. It had to be decadent, wealthy, and basically all you could ever desire in the mouth area. Now here's the funny part: I'm not really a cheesecake female. I typically choose pie during the vacations, but I wanted to challenge myself into crafting something beautiful and unique. And in my opinion, there's really nothing better than chocolates and sea sodium. OBVIOUSLY. goodness. I must say i can't even cope with how incredible that is. The crust is made with hazelnuts and chocolates sandwich cookies as well as the filling up from cream cheese, greek yogurt, dark chocolate, cocoa powder, eggs, and sugar. The topping is an assortment of chocolate hazelnut butter, dark chocolate, and heavy cream, then it's finished with toasted hazelnuts along with a sprinkle of coarse sea salt. There are not enough happy adjectives to describe this cheesecake. You can find simply no phrases. But I think that when Bobby says it's great, well then… you know it's GOOD. Hope you guys had an excellent weekend! Enjoy! Dark Chocolate Cheesecake with Chocolate Hazelnut Ganache, Toasted Hazelnuts, & Sea Salt Ingredients 24 oz . cream parmesan cheese, softened at room temperature 3 large eggs 10 ounces (1 1/4 cup) granulated sugar 1/4 cup unsweetened cocoa natural powder (use dark cocoa for more intensity) 10 ounces 72% dark chocolate, chopped 25 chocolate sandwich cookies (Oreos are good) 1 cup hazelnuts 4 ounces (1/2 glass) large cream 2 ounces 72% dark chocolate, chopped 1/4 cup toasted hazelnuts, chopped 1 teaspoon coarse sea salt, plus much more if desired Instructions Place chocolate sandwich cookies and hazelnuts in a food processor and pulse until finely surface; add melted butter and pigs feet legs process once again until well mixed and cookie crumbs resemble moist sand. Scrape into prepared pan and use fingers to press in to the bottom and up the side of the pan, making certain the crust is even. Bake in oven for 10-12 minutes. Place on cable rack to cool. Keep oven temp. Prepare cheesecake filling by placing 10 oz. of chopped chocolate inside a two times boiler until simple and creamy. Remove from heat and let great for a few minutes. In an electrical or stand mixer, beat cream cheese and FAGE Total 2% Greek Yogurt until even and fluffy. Add glucose and cocoa natural powder and beat again until smooth, after that add eggs and egg yolks; blending until there's a silky consistency. Flip in melted chocolate until well combined. Pour chocolates cheesecake filling on the cooled crust and even the top with a spatula. Tap several times to release any air within the batter. Bake until center is just collection and appears dry out, about 1 hour and a quarter-hour, but check in 1 hour. Usually do not worry when the cheesecake breaks while baking; this can be covered with ganache. Great the cheesecake 10 minutes, then operate a knife round the crust to loosen it. Chill the cheesecake a minimum of 4 hours in refrigerator, although overnight is most beneficial. To help make the Delicious chocolate Hazelnut Ganache: In a moderate saucepan, heat cream over medium-low heat. Add chocolates hazelnut butter and stir until smooth. Add in 2 ounces of chopped chocolates and mix until melted. Pour or drizzle over the center from the chocolate cheesecake and spread to outer edges to greatly help cover any splits. Top with toasted hazelnuts and sprinkle with ocean salt. Serve while ganache is warm or place in refrigerator to cool. Cut into 12-16 pieces and enjoy! 3.1.09 Donna Suitable adjectives because of this creation?…“ORGASMIC” comes to brain… This is exactly the type of dessert that has men (and women) rocking back on their chairs and eliciting non verbal moans… Talk about partner/men magnet“ fare…I'm sure that anyone faithfully following and executing your offering will have a rock on the finger within the week!!