This amazing piece of cake is inspired by the Godiva Chocolate Cheesecake from Cheesecake Factory. As you can probably tell by the numerous cheesecake posts, I *heart* cheesecake. It's my favorite type of cake!! I love cheesecake so much I had a cheesecake as my wedding cake. Before I could make my own cheesecake, I used to like going to Cheesecake Factory for their cheesecakes. The other night while strolling through Waikiki, we decided to stop at Cheesecake Factory for dessert. We decided on the Godvia Chocolate Cheesecake. It was four layers of absolute chocolate decadence. The bottom is a flourless chocolate cake, topped with chocolate cheesecake, topped with chocolate mousse and finish off with a layer of chocolate ganache!!! It was soo good, I knew I had to make it!!!
I found this recipe online for the cheesecake. The first time I made it, I followed the recipe exactly. The recipe tells you to bake the chocolate cake and cheesecake together. When it came out of the oven, the cake enveloped the cheesecake, and it was just a big mess. I smoothed it out, and put the mousse on top. It was very delicious, but I liked having four distinct layers. This time, I decided to bake it separately, and the result was much better!!! It is an incredibly rich cake. If you're a chocolate lover, you will no doubt love it!!!
Here are some things you should know before you make this cake. The flourless chococlate cake listed below makes a very large cake. I wanted the layers to be even, so I ended up dividing the batter between a 9" cake pan and a 7" cake pan. It's a perfect treat for the cook!! I think I put about 2/3 of the batter in the 9" cake pan. I didn't use the original ganache recipe because it looks like way too much ganache for this cake. I ended up using a ganache recipe that's perfect portion for a 9" cake. Okay, now you're ready!! Here's the recipe with my adaptations.
I found this recipe online for the cheesecake. The first time I made it, I followed the recipe exactly. The recipe tells you to bake the chocolate cake and cheesecake together. When it came out of the oven, the cake enveloped the cheesecake, and it was just a big mess. I smoothed it out, and put the mousse on top. It was very delicious, but I liked having four distinct layers. This time, I decided to bake it separately, and the result was much better!!! It is an incredibly rich cake. If you're a chocolate lover, you will no doubt love it!!!
Here are some things you should know before you make this cake. The flourless chococlate cake listed below makes a very large cake. I wanted the layers to be even, so I ended up dividing the batter between a 9" cake pan and a 7" cake pan. It's a perfect treat for the cook!! I think I put about 2/3 of the batter in the 9" cake pan. I didn't use the original ganache recipe because it looks like way too much ganache for this cake. I ended up using a ganache recipe that's perfect portion for a 9" cake. Okay, now you're ready!! Here's the recipe with my adaptations.
adapted from Recipe Secrets.net
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy (whipping) cream, divided use
6 oz. semi-sweet baking chocolate, chopped in small pieces
1. Beat the egg yolks with 1/4 cup of sugar in a small bowl on high speed until thick and lemon colored, about 3 minutes. Set aside.
2. Heat 1 cup heavy cream in saucepan over medium heat just until hot. (Do not boil.) Gradually stir half of the hot cream into egg yolk mixture then combine back into hot cream in saucepan. Cook over low heat about 5 minute, stirring constantly, until mixture is blended and thickens. Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
3. Beat remaining 1 1/2 cups heavy cream in chilled medium bowl until stiff. Mix 1/2 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Allow to chill in the refrigerator until ready to use.
2. Heat 1 cup heavy cream in saucepan over medium heat just until hot. (Do not boil.) Gradually stir half of the hot cream into egg yolk mixture then combine back into hot cream in saucepan. Cook over low heat about 5 minute, stirring constantly, until mixture is blended and thickens. Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
3. Beat remaining 1 1/2 cups heavy cream in chilled medium bowl until stiff. Mix 1/2 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Allow to chill in the refrigerator until ready to use.
For The Flourless Chocolate Cake
7 oz semisweet chocolate, cut into small pieces (45-50 % cocoa)
4/5 cup butter
1 cup sugar, divided use
4 eggs, separated
1. Preheat oven to 350 degrees F. Line a 9 inch and a 7 inch cake tin with grease-proof or other non-stick paper and grease the tins.
2. Melt the butter and chocolate in a medium heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth; remove from the heat.
3. Beat the yolks with 1/2 cup of sugar. Beat until the yolks turn a lemony yellow color and the volume nearly triples. Gently fold in the yolk mixture to the chocolate mixture.
4. Using a standing mixer or a handheld mixer, beat the egg whites until it becomes frothy. Gradually add the remaining 1/2 cup of sugar. Continue beating until stiff peaks form. Fold in the egg white mixture to the chocolate mixture. Gently fold the egg and flour into the chocolate until the mixture is a uniform color.
5. Pour the mixture into the prepared cake tins. Bake for 20 to 25 minutes (the 7 inch cake make be done in about 15 to 20 minutes). The top of the cake will be dry and it will have doubled in size. Let cool on a rack. The cake will deflate slightly when it comes out of the oven. Once cool, put into the refrigerator until ready to assemble.
2. Melt the butter and chocolate in a medium heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth; remove from the heat.
3. Beat the yolks with 1/2 cup of sugar. Beat until the yolks turn a lemony yellow color and the volume nearly triples. Gently fold in the yolk mixture to the chocolate mixture.
4. Using a standing mixer or a handheld mixer, beat the egg whites until it becomes frothy. Gradually add the remaining 1/2 cup of sugar. Continue beating until stiff peaks form. Fold in the egg white mixture to the chocolate mixture. Gently fold the egg and flour into the chocolate until the mixture is a uniform color.
5. Pour the mixture into the prepared cake tins. Bake for 20 to 25 minutes (the 7 inch cake make be done in about 15 to 20 minutes). The top of the cake will be dry and it will have doubled in size. Let cool on a rack. The cake will deflate slightly when it comes out of the oven. Once cool, put into the refrigerator until ready to assemble.
1 lb cream cheese, softened
1/2 cup sugar
3 eggs
4 oz. semi-sweet baking chocolate, melted
1. While the chocolate cake is baking, begin on the chocolate cheesecake. Melt the chocolate in a heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth. Remove from heat.
2. Using a standing mixer or a handheld mixer, beat the cream cheese with 1/2 cup sugar until it's light and fluffy. Add eggs, one at a time, waiting for each egg to be incorporated before adding the next egg. Add the melted chocolate and beat until everything is incorporated.
3. Bake in a 350 degree preheated oven for 30 to 35 minutes until the middle is jiggly, but set. Allow the cheesecake to cool for two to three hours before putting it in the refrigerator. Allow to chill in the refrigerator for at least two hours.
2. Using a standing mixer or a handheld mixer, beat the cream cheese with 1/2 cup sugar until it's light and fluffy. Add eggs, one at a time, waiting for each egg to be incorporated before adding the next egg. Add the melted chocolate and beat until everything is incorporated.
3. Bake in a 350 degree preheated oven for 30 to 35 minutes until the middle is jiggly, but set. Allow the cheesecake to cool for two to three hours before putting it in the refrigerator. Allow to chill in the refrigerator for at least two hours.
from Epicurious
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1. Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
9" portion of the Flourless chocolate cake
Chocolate cheesecake
Chocolate mousse
Chocolate ganache
1. After the cheesecake has completely cooled and chilled in the refrigerator, gently remove from the pan and place in the pan with the flourless chocolate cake.
2. Pour the chocolate mousse on top of the cheesecake and level off with a offset spatula.
3. Pour the warm chocolate ganache on top of the chocolate mousse and spread with the offset spatula. Allow the entire cake to cool in the refrigerator. Enjoy
2. Pour the chocolate mousse on top of the cheesecake and level off with a offset spatula.
3. Pour the warm chocolate ganache on top of the chocolate mousse and spread with the offset spatula. Allow the entire cake to cool in the refrigerator. Enjoy
2 comments:
Hi, Just saw this amazing cake and would love to make it.
My only question is, "how do the cheesecake and flourless chocolate cake stay together when cooked separately?" It would seem to me that they would fall apart when cut into slices.
Any help would be appreciated.
Regards, Angela from Australia
Hi Angela,
I didn't have any problems with the two layers coming apart when I cut the cake. After the cheesecake layer completely cooled, I put it right on top of the flourless cake in its cake pan. The two just meshed together while it chilled. Let me know how it goes!
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