For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. Blend in chocolate and extract; pour over crust. Let cake cool to room temperature in the oven. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Add the buttermilk, oil and vanilla. Garnish with whipped cream and maraschino cherries with stems, if desired. Blend in … Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs … Strain the mixture. Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Reduce heat to low; cook until chocolate melts. 16 %. Add eggs, one at a time, beating well after each addition. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Total Carbohydrate In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Place chocolate in top of a double boiler; bring water to a boil. for 10 minutes and then at 200 degrees F for 1 hour. Beat in eggs one at a time. Remove the pan from heat. Mix in cocoa. Spread chocolate mixture evenly over top. 48 g Top cheesecake with pie filling and whipped topping just before serving. Mix in eggs until blended. 51 g Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch springform pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Beat cream cheese with electric mixer until light and fluffy. Combine ingredients and press into an ungreased 10 inch springform pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Loosen cake from rim of pan; cool before removing rim of pan. DIRECTIONS. Add the coffee and mix well. Slowly add whipping cream and vanilla and beat Stir until just combined. Total Carbohydrate Beat … 17 %, ounces semi-sweet chocolate chips (Chocolate Chips should be melted.). Add eggs, one at a time, mixing well after each addition. Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Beat for 5 minutes more. DIRECTIONS Combine crumbs and margarine, press onto bottom of 9-inch springform pan. For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes. Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Add eggs, one at a time, mixing well after each addition. Chill. A family favorite, chocolate and cherries always go over well! Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
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