marble cake Atefeh Asadbighi

INGREDIENTS

The cake dough:

200 g butter (at room temperature)

220 g of sugar

6 g of salt

150 g of egg (3 eggs)

320 g flour type 55

7 g of baking powder

300 g of liquid cream

60 g cocoa powder (unsweetened)

6 g vanilla powder

 For syrup:

60 g of sugar

150 g of water

9 g brown rum (optional)

For the chocolate coating:

200 g of dark chocolate (Caribbean 66% of Valrhona)

35 g of grapeseed oil (or any other oil that is neutral in taste)

50 g ground almonds (or praline)

Instructions 

The cake dough:

Place the soft butter in the stand mixer recipient...

, or by hand with a wooden spoon, mix the butter with the sugar and the salt.

Add the eggs then mix roughly

Add the flour and baking powder and mix again,

Finally, add the liquid cream and mix this time until you have a smooth and homogeneous paste.

Dough into two parts

In the first bowl, add the vanilla powder and mix.

In the second, add the sifted cocoa powder and mix as well.

Preheat your oven to 150 ° C rotating heat.

Slightly grease a loaf cake tin.

Pour some vanilla preparation at the bottom of the mold.

Cover with the cocoa paste.

Alternate the vanilla and cocoa paste. A roll of dough is enough for each pass, the whole thing will then mix and occupy the space.

Do not try to put too much at once, it is the succession of many layers that will give the marble effect cake.

bake at 150 ° C for 1h30. It seems very long but I assure you that this cooking is perfect. 

Check the cooking by planting the blade of a knife in the middle of the cake, it must come out without trace dough.

Make syrup:

Make the syrup while baking the cake.

Bring the water and sugar to a boil and remove from the heat. 

Soak all the cake without waiting, it must totally be hot, using a brush.

You do not necessarily use all the syrup, it depends a lot on the cooking (if the cake too much dried or not). If the syrup does not enter the cake it is simply that there is enough. Remember to soak the sides and not just the top.

Leave your cake at room temperature for about 12  hours (or overnight) to absorb the syrup perfectly.

For the chocolate coating:

When your cake has matured overnight, place it in the freezer for an hour.

Prepare the coating by melting the chocolate first.

Add the oil.

Add the roasted almonds. You can replace them with praline.

Mix everything with a spatula.

Take out your cake from the freezer and place it on a rack, even on a plate or a large plate (to get the excess of frosting) then pour the hot Chocolate coating.

making sure the whole surface and sides are coated

When the icing has set, after a couple of minutes, 

Move the marbled cake on a dish by a large spatula. 

Reserve in the fridge until ready to serve. Enjoy this delicious cake.

Butter cheesecake Shahin Afshari

BUTTERFINGER CHEESECAKE

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This Butterfinger Cheesecake is a thick and creamy peanut butter cheesecake filled with chopped Butterfingers in an Oreo crust!

Author: LindsayPrep Time: 45 minutesCook Time: 2 1/2 hoursTotal Time: 3 hours, 15 minutes, plus cooling timeYield: 12-14 slicesCategory: DessertMethod: OvenCuisine: American

INGREDIENTS

CRUST

2 1/4 cups (302g) Oreo crumbs

4 tbsp (56g) salted butter, melted

FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all-purpose flour

3/4 cup (173g) sour cream, room temperature

1/2 cup (140g) peanut butter

1 tsp vanilla extract

4 large eggs, room temperature

1 1/2 cups (12 fun sized bars) chopped Butterfingers

CHOCOLATE GANACHE

6 oz semi sweet chocolate chips

1/2 cup heavy whipping cream

PEANUT BUTTER WHIPPED CREAM

3/4 cup heavy whipping cream

1/2 cup (58g) powdered sugar

2 tbsp (35g) peanut butter

1/4 tsp vanilla extract

Chopped butterfingers

INSTRUCTIONS

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

3. Bake the crust for 10 minutes, then set aside to cool.

4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

CHEESECAKE

1. Reduce oven temperature to 300°F (148°C).

2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

3. Add the sour cream, peanut butter, and vanilla extract and mix on low speed until well combined.

4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

5. Stir in the chopped Butterfingers.

6. Pour the cheesecake batter evenly into the crust.

7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

8. Bake for 1 hour 25 minutes. The center should be set, but still jiggly.

9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

12. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

13. To make the chocolate ganache. Put the chocolate chips in a heatproof bowl.

14. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

15. Pour the ganache onto the cheesecake and spread into an even layer.

16. To make the whipped cream, add the heavy whipping cream, powdered sugar, peanut butter, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

17. Pipe the whipped cream around the edge of the cheesecake, then sprinkle with additionally chopped butterfingers.

18. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days.

Keywords: cheesecake recipe, how to make cheesecake, Butterfinger dessert recipe