![]() * Sift the flour onto a piece of parchment or into another small bowl.ġ) Mix the Cocoa and Water In a small bowl, with a silicone spatula, stir together the cocoa and boiling water until smooth.Ģ) Stir in the vanilla, cover tightly with plastic wrap to prevent evaporation, and cool to room temperature, about 20 minutes. * Into separate bowls, weigh or measure the egg yolks and egg whites. * 30 minutes ahead, set the eggs on the counter at room temperature Preheat the Oven Thirty minutes or longer before baking, set an oven rack in the middle of the oven. Lightly coat the parchment with nonstick cooking spray An 8-3/4 inch pot lid or 8-3/4 inch cardboard template One 12 inch round cake pan or a roasting pan to serve as a water bath. Use shortening to coat the overlapping ends to hold them in place. Wrap and press it against the inside walls of the pan. For the sides cut a 30 by 2 inch wide band of parchment. Special Equipment For the Chocolate Biscuit: One 17-1/4 by 12-1/4 by 1 inch half-sheet pan, coated with shortening or nonstick cooking spray, bottom lined with parchment and then coated with baking spray with flour (have the parchment extend one inch past one of the long sides of the pan) One large wire rack One baking sheet or extra half-sheet pan, lightly coated with nonstick cooking spray.įor the Cheesecake Filling: One 9 by 2-1/2 inch or higher springform pan, the sides coated with shortening, placed in a slightly larger silicone pan or wrapped with a double layer of heavy-duty aluminum foil to prevent seepage. Plan Ahead Make the cheesecake at least one day before serving. The cheesecake is baked in a water bath to give it a custardy texture. ![]() You can also use a chocolate or vanilla crumb crust. The crust is a chocolate biscuit (Beesk WEE), which looks almost like patent leather and can be easily cut with dental floss. With us including this recipe in the revised The Cake Bible and after watching Zöe Francois’s video of her making a zebra cheesecake, inspired me to ZEBRA-IZE my marble cheesecake as a variation. ![]() ![]() In this version, I made two separate batters, one with white chocolate and the other with bittersweet chocolate, so that each batter had a perfect flavor and consistency.Īfter seeing how our Marble in Reverse bundt cake turned out with its wavy bands of dark and yellow and looking at postings by others for making zebra styled cakes, I have often thought of doing it for this cheesecake. Traditionally, marble cake recipes call for making a single batter and using part of it to create the darker chocolate batter. Plus 1 hour with oven off, for the cheesecake Oven Temperature: 450˚F/230˚C, for the chocolate biscuit īaking Time: 7 to 10 minutes, for the chocolate biscuit Ĥ5 minutes (50 minutes if using a silicone pan for the water bath) ![]()
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