Chocolate Cake Covered with Fondant

Ingredients for Cake

Eggs 4
Sugar 4 ounce 

Flour 3 ounce 

Salt 1 pinch
Coco 1 ounce
Baking powder 1/2 tsp
Melted dark or milk chocolate 2ounce
Milk 4tbsp
For frosting 1cup ganache* (u can use Butter cream or ganache i prefer ganache the icing on your cake (under the fondant) should be as smooth and hard as possible. For this reason, many people really like working with ganache under fondant. You can get it as smooth as glass and it sets up as hard as a rock. thats the reason I like ganache)

Method for Cake

Sift flour,baking powder,salt & coco powder together. In large bowl, beat eggs until soft peaks form,(doubles in volume it takes about 12 to 15 mins if using electric hand mixer). Start adding sugar while beating , lasltly fold in all the remaining ingredients very gently with wooden spoon or rubber spatula. pour into greased 8 inch round pan (lined with butter paper and grease it as well),Run spatula through batter to eliminate any large air bubbles; smooth top. Bake in centre of 350°F (180°C) oven for about 12 to 15 mins or until cake springs back when lightly touched, let it cool on wire rack, cut cake into 2 parts,(moist with 1/4 cup of milk)...then spread half of the frosting Cover it with Second part of cake and spread the remaing ganache.at this stage leave it for few hours. then roll out fondant* cover ur cake. its done

For ganache here is the perfect and very easy recipe of Chocolate Ganache

Cream 1 cup(12 grams/4 oz) 2 cups(250 grams/8 oz) Chocolate any (sweet bitter,dark,milk chocolate or even u can make white ganache with white chocolate same recipe) https://www.facebook.com/video.php?v=651283944982913

Fondant*
Recipe for Marshmallow fondant

  http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant

For detailed intsructions to cover your cake with fondant http://www.wilton.com/decorating/fondant/rolled-fondant.cfm

Chocolate Cake Covered with Fondant

CARAMEL CHEESECAKE

Ingredients

BASE

200 grams digestive biscuit crumbs
100 grams butter

CHEESECAKE TOPPING

Cream cheese 200 grams
Whipped cream 200 grams
Castor sugar 3 oz
Vanilla essence 1 teaspoon
Gelatine 1 tablespoons (Soaked in 3tbsps of luke warm water)
Nutella 3 tablespoons
Caramel sauce 1/4 cup

Garnishing/Decorating
Whipped Cream 50 grams
Caramel Sauce 4 tbsp

Method

Press down the biscuit crumb and butter mixture in the base of a loose bottom round pan . Let set in the freezer for half an hour.
Whip cream and set aside.
In another bowl whisk cheese, sugar,gelatine, caramel sauce and Nutella,
Lastly fold in whipped cream
Pour the cheesecake mixture over the base and let set for about 4-5 hours in the fridge,then decorate it with whipped cream and caramel sauce.
Chill & Serve.

CARAMEL CHEESECAKE

Strawberry Cheese CupCakes

Ingredients

Cream Cheese 50 gms
Curd Cheese* 1 cup
Whipped cream 1 1/2 cup
Castor Sugar 4tbsp heaped
Oreo Sandwich cookies 12
Melted butter 50 gms
Red jell-O
Strawberries 15 (Chop 8 to ten strawberries and use remaing for garnishing)
Gelatin powder 1tbsp soaked with 4tbsp of water
Strawberry essence 1tsp (optional)
CupCake casses/liners 12

Method

Crush cookies and add melted butter and mix well,
Place cupcake liners on muffin tray and pour around 1 tsp cookies mixture into each and press and refrigrate to set.
In a mixing bowl add cream cheese and beat ,then add curd cheese,strawberry essense,sugar and beat well,
melt soaked gelatin on double boiler or micro and add into cheese mixture lastly fold whipped cream and chopped strawberries,and divide the mixture equally between the cupcake cases and refrigrate for 1hour before garnishing,
Garnish it with red jell-O and strawberries and refrigrate till it sets.Serve chilled.

note*:how to make curd cheese :hang 250gms  yogurt for minimum 30 minutes in a cloth for all water to drain,discard the water and use curd.

Strawberry Cheese CupCakes

Banana Cake With Cream Cheese Frosting

Ingredients

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

Garnish

chopped walnuts

Method

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting 

cream the butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

Banana Cake With Cream Cheese Frosting

Red Velvet Cheese Cake

Ingredients for crust

Chocolate sandwich cookies crumbs 2 cups
Butter melted ½ cup

Ingredients for filling

Coco powder 1 tbsp
Hot water 2 tbsp
Cream cheese 2 packets of 8 ounces each
Cream 1 cup
Lemon juice 2 tbsp
Fine sugar 1 cup
Eggs 3
Egg yolk 2
Liquid Red food color 1 ounce
Vanilla essence 1 ½ tsp

Ingredients for truffle topping (optional)

Milk chocolate 6 ounces
Cooking chocolate 3 ounces
Chopped unsalted butter ½ cup softened

Method for crust

In a bowl combine 2 cups cookie crumb and ½ cup butter, press into bottom of cheese cake pan and freeze.

Method for filling

Dissolve 1 tbsp coco powder in hot water and keep aside. Beat 2 packets of cream cheese, 1 cup cream, 1 cup sugar on medium speed until smooth for 3 minutes, add 3 whole eggs and 2 egg yolks 1 at a time, beating after each addition, mix in 1 ounce food color, 1 ½ tsp vanilla and dissolved coco, pour over frozen crust, bake in a pre heated oven until top is light brown and centre has a slight jiggle to it for 45 to 50 minutes, let cool in pan on wire rack for 2 hours, cover with plastic pack and refrigerate at least for 6 hours before topping, top each slice with spoon full of truffle topping or simply garnish with whipped cream.

Method for truffle topping

In top of double boiler melt 6 ounce milk chocolate and 3 ounce cooking chocolate string until smooth, let cool in a bowl beat ½ cup butter and melted chocolate on medium speed about 3 minutes. Put in fridge for 10 minutes to firm the frosting, beat again till fluffy for 2 minutes. Place truffle topping in a pastry bag fitted with star nozzle, decorate as required. Serve chilled.

Red Velvet Cheese Cake

Oreo Cheesecake ( NO - BAKE )

Ingredients

For the Crust:
2 Cups Oreo cookie crumbs (28 whole oreo cookies)
4 to 5 tbsp. butter, melted

For the Filling:
2 1/4 cups heavy whipping cream
16 oz. cream cheese, room temperature (equals 32 cream cheese triangles)
2/3 cup castor sugar (or grind and powder 2/3 cups of granulated sugar)
1/4 tsp. salt
2 tsp. vanilla extract
1 tbsp. lemon juice
2 Cups Oreo chunks (28 oreo cookies or less) - save some for garnishing on top
Gelatin Powder 2tbsp soaked in 1/4cup water (before adding into cake micro it for 30sec)

Chocolate Sauce for topping (opitional):

1 1/2 cup milk
2 tbsp butter
4 tbsp sugar
4 tbsp cocoa powder
1 tbsp corn flour (or more for thicker sauce)
1 tsp vanilla essence

Method

1) For the crust, take 28 Oreo cookies and place them in a food processor. Pulse the cookies until they turn into fine crumbs. This should give you about 2 cups of Oreo cookie crumbs.

2) Take a 9 inch deep Spring-form pan and spray it with non stick baking spray, if you have. Place the cookie crumbs in the pan along with the butter and stir until well incorporated. Press down with the help of a flat-bottomed glass until the crust is even. Refrigerate for 15 mins.

3) In a separate bowl, pour the heavy whipping cream inside. Beat the whipping cream with a standing mixer or a hand held mixer until medium peaks form. Set aside.

4) In another bowl, cream the cream cheese until smooth with clean beaters. Add the sugar, salt, vanilla extract, and lemon juice. And mix just until everything is formed together. Don't over-beat the cream cheese mixture.

5) Combine the cream cheese mixture with the heavy whipping cream a

nd gelatin and gently fold with a rubber spatula until all ingredients are will formed and mixed. Take another 28 cookies of the Oreos and place in a large Ziploc Bag and beat with a rolling pin just until the cookies have turned into chunks. Now, fold the Oreos into the cream cheese mixture. (I used a few light brown ones milk oreo cookies along with original oreo cookies to make it a little colourful.

6) Pour all the cream cheese mixture on top of the oreo crust and smooth the top.

7) Garnish with crushed Oreos on top if not topping with chocolate sauce and place in the refrigerator overnight to set.

8) To make chocolate sauce, combine milk, butter, vanilla in a saucepan on medium heat, until the better has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until a little thick and smooth. Let it cool. Pour a thin layer of chocolate sauce over the cheesecake after it has been refrigerated for 4 to 5 hours. Return back to the fridge to set overnight. Refrigerate the remaining sauce.

Oreo Cheesecake

Toblerone cheese cake

Ingredients

Cornflakes or digestive biscuits crushed 2 cups
Butter 4 ounces melted
Honey 4 tbsp

Ingredients for filling

Cream cheese 8 ounces
Fresh cream whipped 8 ounces
Gelatin 2 tbsp heaped + ¼ cup water
Toblerone chopped 8 ounces
Eggs 3 separated
Vanilla essence ½ tsp
Sugar 5 ounces

Method for base

Crush cornflakes/biscuits finely mix with melted butter and honey, press in a bottom of spring foam pan, bake on 10 minutes for 180 degree C

Method for filling

Cook yolks and half quantity sugar for 2 minutes on a very slow flame,
dissolve gelatin in ¼ cup water, add in yolks, and beat cream keep aside. Beat egg white stiff with remaining sugar, beat cream cheese and fold altogether with essence, chopped chocolate, put over cornflakes base, decorate with tobelrone and whipped cream.

Toblerone cheese cake

Two Tone Chocolate CheeseCake

Ingredients for base

Any chocolate biscuit crushed 2 cups
Butter melted 3 ounces

Ingredients for filling

Curd cheese 8 ounce
Condensed milk half cup
Lemon juice 2 tbsp
Fresh cream whipped 8 ounces
Dark chocolate melted 4 ounce
White chocolate melted 4 ounces
Gelatin 2 tbsp leveled dissolved in ¼ cup milk
Whipped cream for decoration
Chocolate decorations for garnishing

Method

Mix biscuit crumbs and butter cover base of spring foam tin with biscuit crumbs, chill for 30 minutes, beat cream cheese, lemon juice, condensed milk, gelatin and whipped cream until smooth, divide mixture into 2 bowls, stir dark chocolate into one bowl and white chocolate into 2nd bowl drops spoon full of both filling over biscuit base, use knife to swirl mixture, chill until set, decorate with whipped cream and  Chocolate decorations .

Two Tone Chocolate CheeseCake

New York Cheesecake

Crust:

2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (907 grams) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon purevanillaextract

Topping:

1 cup (240 ml) sour cream(not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon purevanillaextract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.  Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet.  Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools. New York Cheesecake