Brownie Swirl Cheesecake - Chocolatey and Creamy!
Calling all cheesecake and brownie fans! This swirled masterpiece combines the best of both worlds, offering a moist brownie bottom with a smooth cheesecake on top!
Ingredients:
1 (8 oz.) brownie mix
2 (8 oz.) packages of cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup chocolate pieces, melted
Grease the bottom of a 9-inch springform pan. Prepare the brownie mix according to the packaging. Pour the brownie batter at the bottom of the pan, and bake at 350 degrees Fahrenheit for 15 minutes. Next, combine the cream cheese, sugar, and vanilla extract. Once the mixture is smooth, add eggs one by one. Ensure the mixture is thoroughly combined. Pour the cream cheese mixture over the brownie.
Add the melted chocolate, and use a butter knife to create a marble effect. Bake at 350 degrees Fahrenheit for 35 minutes, and then let cool. Enjoy!
P.S. As always, thank you for your continued support and patience. It's greatly appreciated!
Forbidden Fruit Dessert Triumph | MasterChef Australia | MasterChef World
Watch as Reynold presents his masterpiece, the Forbidden Fruit dessert, to the MasterChef Australia contestants. A chocolate mousse hides within a cocoa butter-coated raspberry coulis, surrounded by raspberries, strawberries, and chocolate soil. The judges are left speechless as they experience the intense flavors, perfect balance, and stunning presentation of this remarkable dish. Reynold's culinary artistry shines as he secures a top spot in the competition with this breathtaking creation.
#ReynoldPoernomo #ForbiddenFruit #ChocolateRaspberry #ChocolateMousse
???? *MasterChef Australia Videos Straight From the Oven* ????
MasterChef Australia awaits you! Dive into a culinary universe where passionate contestants tackle challenging feats, all under the mentorship of culinary maestros: George Calombaris, Gary Mehigan & Matt Preston. From the enigma of Mystery Boxes to intense cook-offs, taste the essence of true gastronomic talent.
???? *MasterChef Australia Fan Favourites* ????
Welcome to MasterChef World, the premier hub for global culinary excellence. Dive into the best from regions including Australia, Canada, the UK, New Zealand, and South Africa. Experience riveting Mystery Box challenges, ingenious Invention Tests, and intense Pressure Tests that promise to captivate. Plus, don't miss out on exclusive recipes and Masterclasses from renowned chefs, unveiling their culinary artistry and expertise. Join us on this gourmet journey!
If you’re a fan of cooking shows, MasterChef World is the perfect channel for you. Subscribe now to be the first to watch our latest MasterChef content from around the world! Click the link to subscribe
???? *Travel the Culinary World with MasterChef* Explore our regional collections and relish every moment from your favourite MasterChef editions! ????
All content is distributed via Banijay Rights.
#masterchef #masterchefworld #food
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ChocolateCake
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network