Kennedy Family Cook Book: Desserts

Showing posts with label Desserts. Show all posts

Friday, December 16, 2022

No Bake Chocolate Cheesecake (gf)

For the crust:

1 1/2 C (225g) crunchy cookie crumbs (use gf cookies to make this gf.) - Teddy Grahams are a good one. Or Oreos.

6T (84g) unsalted butter, melted

For the cheesecake:

6oz bittersweet chocolate, chopped

3T (15g) unsweetened cocoa powder (preferably Dutch-processed)

2 1/2C (20 fl oz) heavy whipping cream, chilled (plus more by the teaspoonful if necessary)

1C (115g) icing sugar

1 8oz pkg full fat cream cheese at room temp.

1/8t kosher salt

shaved chocolate for decorating (optional)

In a large bowl, mix the cookie crumbs and melted butter until well combined. Press into bottom and sices of a 9in springform pan, or deep dish pie plate. Place in the freezer until firm (at least 10mins).

Place the chopped chocolate in a small microwave bowl and melt in short burst at 50% power, stirring in between until melted and smooth. Add cocoa powder, combine, and set aside to cool briefly. In the bowl of a stand mixer with whisk attachment, beat heavy whipping cream on med-high until soft peaks form. Add icing sugar and continue to beat until stiff glossy peaks form. Transfer to large bowl and place in fridge to chill. Switch to paddle attachment and use same bowl to beat cream cheese and salt on med-high until light and fluffy. Add the melted chocolate to the cream cheese in the mixer bowl and beat until well combined. Stop the mixer. Add the chocolate/cream cheese mixture to the whipping cream and whisk together gently by hand. Add more cream if needed to create a smooth mixture.

Remove crust from freezer and pour in the cheesecake mixture. Place in fridge for 2hrs or freexer for 1 hr to chill until set. decorate top as desired, slice and serve chilled.

Friday, February 11, 2022

Brooklyn Blackout Pizza

Note: While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather chocolate chips over the dough base.

Ingredients
2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (optional)
⅔ cup (220 grams) dark chocolate chips

Prepare the dough, pudding, and cake crumbs in advance; remove your cocoa dough from the fridge at least two hours before baking. Preheat your oven to between 800 and 900°F (425 to 490°C).

Stretch your dough ball out to the desired size. Turn the ball out onto a lightly floured surface. Carefully open it as you normally would until you reach the desired size. The chocolate may make the dough slightly more resistant. If that’s the case, let it rest for a few minutes before stretching again.

If you find the edges begin to get ragged, cup the cornicione with your non-dominant hand and use your fingers to press the dough up against the inside of your palm, repeating all the way around.

When ready to bake, place the base on a lightly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on high heat, turning halfway through. Turn off the flame completely and let the pizza cook in the residual heat for 40 seconds to a minute, turning to ensure the crust cooks evenly all the way around.

Remove the pizza to a peel or rack to cool. Use an offset spatula to spread the melted chocolate chips out to the edge of the base, leaving a centimeter or so of bare crust.

Once the pizza has cooled, use the offset spatula to evenly coat the base with a half-centimeter layer of pudding (about 180 grams per pizza).

Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on top of the pudding layer. Avoid pressing down.

Finally, top the pizza with a layer of moist cake crumbs (about 125 grams per pizza).

Cut into 6 slices and serve.

DRIED CAKE CRUMBS

Make a chocolate cake - when done baking, cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C).

Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.

Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture.

Monday, November 23, 2020

The Great Canadian Ketchup Cake

2 cups flour

2 tsp. Magic Baking Powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. each ground ginger and nutmeg

1/2 cup each Heinz Tomato Ketchup and water

2 Tbsp. red food colouring

8 1-1/2 cups butter, softened, divided

1-1/2 cups packed dark brown sugar

2 eggs

175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 tsp. vanilla

4 cups icing sugar

Heat oven to 350ºF.

Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment.

Combine flour, baking powder, baking soda and spices. Mix ketchup, water and food colouring in separate bowl until blended.

Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.

Beat cream cheese, vanilla and remaining butter in separate large bowl with mixer until creamy. Gradually beat in icing sugar until mixture is light and fluffy.

Stack cake layers on plate, filling and frosting with cream cheese icing.