Recipe Talk

Chocolate Swirl Cheesecake

Amount Ingredient

Crust:

1 1/4 cups vanilla wafer crumbs

1/4 cup butter, melted

2 tablespoons Equal Spoonful

Filling:

3 packages (250 g each) light cream cheese, at room temperature

3/4 cup Equal Spoonful

2 eggs

2 egg whites

2 tablespoons cornstarch

1 teaspoon vanilla

1 cup light sour cream

1/2 cup semi sweet chocolate chips, melted

Preparation Instructions:

Crust: combine all crust ingredients. Press into bottom and 1/2 inch up sides of 9 inch springform pan. Bake at 325 degrees minutes. Cool.

Filling: beat cream cheese and 3/4 cup Equal until fluffy. Beat in eggs, egg whites and cornstarch until well blended. Stir in sour cream and vanilla. Remove 1/2 cup cheesecake mixture. Pour remaining mixture into crust in pan.

Add melted chocolate to reserved cheesecake mixture; mix well. Spoon dollups of chocolate mixture on top of cheesecake. Using spatula or knife, gently swirl chocolate mixture into cheesecake.

Bake for 40 to 45 minutes until almost set in center. Run knife around edge of cheesecake to release from sides of pan. Turn oven off and let cheesecake cool in oven with door ajar. Refrigerate 4 hours or overnight. Serves 16.

Per serving: 236 calories, 17.4 g fat, 5.6 g protein, 15.1 g carbohydrate, 0.4 g dietary fiber.

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Chocolate Temptation Cake

McCall's Best Recipes - 1990

INGREDIENTS

GANACHE

1 cup heavy cream

4 squares (1-ounce each) semisweet chocolate, finely chopped

CAKE

1 (18-ounce) box Chocolate Cake Mix

1 cup water

2 large eggs, at room temperature

1/2 cup salad oil

1/2 cup dark rum

FILLING

1 (3.5-ounce) package chocolate-flavored pudding-and-pie filling mix

1/2 cup half-and-half

3 tablespoons dark rum

1/4 cup créme fraiche or sour cream

GARNISH

1/2 cup heavy cream

2 tablespoons confectioners' sugar

Candied Violets

MAKE GANACHE - In a heavy 2-quart saucepan, heat 1 cup cream over medium-high heat, until simmering. Remove from heat; add chocolate. Whisk until chocolate melts and mixture is smooth. Pour into small bowl of electric mixer; refrigerate at least 2 hours.

MEANWHILE, MAKE CAKE - Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round or hexagonal-sided cake pans. In large bowl of electric mixer, mix as package label directs, using water, eggs, oil and 1/2 cup rum. Pour batter into prepared pans; bake as package label directs. Cool layers on wire racks for 1 hour.

MAKE FILLING - In a 1-1/2-quart saucepan, over medium heat, combine pudding mix, half-and-half and 3 tablespoons rum. Bring to boiling, stirring constantly; simmer for 1 minute or until thick. Cool to room temperature; whisk in créme fraiche. Refrigerate for 1 hour, or until mixture is cool.

With electric mixer at medium-high speed, beat ganache for 5 minutes, or until thick enough to spread. Refrigerate.

MAKE GARNISH - In small bowl of electric mixer, combine heavy cream and confectioners' sugar. At high speed, beat until stiff peaks form. Place mixture in pastry bag fitted with 1/2-inch star tip. Cover tip with plastic wrap; refrigerate until ready to use.

ASSEMBLE CAKE - Invert 1 cake layer onto serving plate; spread with filling. Top with second cake layer. With broad spatula, spread ganache over top and sides of cake. Pipe whipped cream on cake. Decorate with Candied Violets.

Makes 10 servings