CUPCAKE WITH FILLING INSIDE RECIPES

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CHOCOLATE LOG | CHOCOLATE RECIPES - JAMIE OLIVER



Chocolate log | Chocolate recipes - Jamie Oliver image

This Yule log brings back loads of happy memories for me – it was one of the first desserts I ever made as a kid, at Christmas time, of course! This is my slightly more grown-up version, which is really good fun to make and decorate.

Total Time 1 hours

Yield 12 to 14

Number Of Ingredients 14

4 large fre--range eggs
75 g icing sugar plus extra for dusting
75 g self-raising flour
2 tablespoons quality cocoa powder
2 teaspoons vanilla bean paste
2 tablespoons sugar
1 x 250 g tin of sweetened chestnut purée
1 pinch of ground cinnamon
200 ml double cream
1 tablespoon runny honey
1 Crunchie bar
150 g quality dark chocolate (70%)
150 g unsalted butter (at room temperature)
150 g icing sugar

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
    2. Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
    3. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
    4. Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
    5. Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
    6. While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
    7. With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
    8. For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
    9. To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
    10. Re-roll and pop into the fridge. Meanwhile, make your buttercream.
    11. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
    12. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
    13. Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
    14. Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!

Nutrition Facts : Calories 397 calories, FatContent 25 g fat, SaturatedFatContent 14.7 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 39.7 g carbohydrate, SugarContent 31.3 g sugar, SodiumContent 0.2 g salt, FiberContent 2.3 g fibre

LOAF PAN NEW YORK-STYLE CHEESECAKE RECIPE - PILLSBURY.COM



Loaf Pan New York-Style Cheesecake Recipe - Pillsbury.com image

The humble loaf pan can be used for so many more dishes besides quick bread, and this genius recipe for small-batch cheesecake proves it! Making only 8 servings (opposed to the traditional 16), this simple cheesecake is perfect for when you want a little something sweet after family dinner without being left with a ton of leftovers. The combination of the delicious graham cracker crust, creamy filling with just a hint of lemon, and any decadent topping of your choice makes this dessert totally irresistible!

Provided by Pillsbury Kitchens

Total Time 5 hours 10 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

1 1/4 cups graham cracker crumbs (about 10 whole graham crackers)
1/4 cup butter, melted
1 tablespoon sugar
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons heavy whipping cream
1 teaspoon vanilla
2 eggs

Steps:

  • Heat oven to 325°F. Line 9x5-inch loaf pan with cooking parchment paper, leaving enough hanging over sides to easily remove cheesecake from pan.
  • In small bowl, stir Crust ingredients until well mixed. Firmly press mixture in bottom of loaf pan.
  • In large bowl, beat cream cheese, 3/4 cup sugar, the flour and grated lemon zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream, vanilla and eggs just until blended. Pour filling into crust, and smooth top.
  • Place loaf pan inside 13x9-inch baking pan. Pour very hot water into baking pan around loaf pan until water is about halfway up sides of filling in loaf pan, to create water bath.
  • Carefully place in oven. Bake 55 to 65 minutes or until cheesecake is set at least 1 inch from long edge of pan but center of cheesecake still jiggles slightly when moved. (Cheesecake will become firm during refrigeration.) Turn off oven; leave cheesecake in oven with door closed 15 minutes. Carefully remove from oven; cool in pan (with water) on cooling rack 30 minutes. Remove pan from water bath.
  • Refrigerate about 3 hours, or until completely chilled. Using parchment ends, carefully remove cheesecake from pan. Carefully pull sides of parchment paper away from cheesecake. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning off with paper towel. Serve topped with your favorite toppings, if desired. Store cheesecake loosely covered in refrigerator.

Nutrition Facts : Calories 430 , CarbohydrateContent 35 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 26 g, TransFatContent 1 g

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