Newsflash: I am no longer caramel-impaired!!! Our local Chocolate festival was on 2/12/10, & I made

W

wigs

Well-known member
several desserts with caramel--tackled both the wet and dry methods--not a single flop so you CAN teach an old dog new tricks. ha!

I made 2 each of the following 7 recipes for a total of 189 dessert portions. I will list them in the order in which they disappeared:

1) Caramel-Pecan Black Bottom Pie (from charlie)

2) Srawberry and White Chocolate Mousse Tart (also from charlie!)

3) Chocolate Irish Cream Cheesecake (Mary Crownover's I LOVE CHEESECAKE COOKBOOK--2005)

4) Chocolate-Caramel Trifle with Raspberries (myrecipes.com)

5) Chocolate Toffee Cheesecake (Mary Crownover's CHEESECAKE EXTRAORDINAIRE)

6) Chocolate Fantasy Cheesecake (Ditto)

7) Triple Fudge Cake (from Janice Fisher, a neighbor of mine)

 
Chocolate Irish Cream Cheesecake REC

Chocolate Irish Cream Cheesecake from Mary Crownover's I LOVE CHEESECAKE cookbook.

Mocha Cookie Crust:
18 chocolate sandwich cream filled cookies, with fillings intact (I use Keebler brand.)
2 tsp. instant coffee, dissolved in 2 tsp. boiling water
5 Tbsp. butter, melted (I used 8 Tbsp and used some of this larger amount to brush the pan.)

Crush cookies to make crumbs. Place crumbs in a mixing bowl and add dissolved coffee and melted butter; mix well. Press crumb mixture evenly onto bottom of greased 9-inch cheesecake pan. Set aside.

Have all filling ingredients at room temperature. Preheat oven to 350 degrees.

Chocolate Irish Cream Filling:
24 ounces Philadelphia cream cheese
3/4 cup sugar
3 Tbsp cornstarch
4 large eggs
1/2 cup whipping cream
1/2 cup Irish cream liqueur
2 tsp. vanilla extract
2 tsp. instant coffee, dissolved in 2 tsp boiling water
12 ounces milk chocolate chips, melted

In a large bowl, beat cream cheese, sugar, and cornstarch with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in cream, Irish cream liqueur, vanilla extract, and coffee. Add melted chocolate and gently, but thoroughly, mix together. Pour filling onto crust. Bake at 350 degrees for 15 minutes.

Reduce heat to 200 degrees and bake for 2 hours, or until center is firm and no longer looks wet or shiny. Remove cake from oven and carefully run a knife around the inside edge of pan. Turn oven off and return cake to warm oven for an additional 2 hours. Chill overnight.

Powdered sugar topping:
Place a decorative stencil over the top of the cheesecake. Sift powdered sugar over the stencil. Carefully remove stencil. Chill until serving time.

Notes from Caryn: I always bake all my cheesecakes in a bain marie using the following procedure I learned about from Cook's Illustrated magazine, Nov of 2003:

5) Place pan into a Large Size Reynolds Oven Bag (fold down sides). Wrap outside of bag with 2 large pieces of heavy-duty aluminum foil and fold edges up the sides of the pan. Set wrapped cheesecake pan into a larger sized roasting pan. Pour batter into the crust-lined pan. Pour boiling water into the roasting pan (on the outside of the cheesecake pan) until it comes halfway up the outside of the cheesecake pan. Place all into a preheated 325-degree F oven, and bake approximately 50 minutes OR until the center of the cheesecake registers between 145 and 150 degrees F on an instant-read thermometer.

6) Remove cheesecake from oven and leave it sitting in the water bath. Set all on a large cake rack and allow to cool for 45 minutes. Then remove the cheesecake from the water bath and unwrap and allow to cool, sitting on a cake rack, an additional 2 to 4 hours until the cheesecake reaches room temperature. Cover and refrigerate at least 6 hours before decorating and serving.

 
Oh My! what a list. I wonder if it's the time of year and the weather? less humid=better caramel?

 
Chocolate-Caramel Trifle with Raspberries REC

This was delicious! I was able to taste the dregs in the bottoms of my 2 large trifle bowls. There is a nice photo of this at the link site.

Notes: Make and cool pastry cream while cake bakes and cools. For a nonalcoholic version, substitute a hazelnut- or raspberry-flavor syrup (such as Torani, available in most well-stocked supermarkets) for the liqueur; the trifle will be somewhat sweeter.

Yield: Makes 8 to 10 servings


Ingredients
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or coffee-flavor liqueur (see notes above)
Caramel Pastry Cream (recipe follows*)
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

Preparation
1. Butter and flour a 9-inch square baking pan.

2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.

3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.

4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.

5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.

6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.

7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

*CARAMEL PASTRY CREAM

This recipe goes with Chocolate-Caramel Trifle with Raspberries

Yield: Makes about 5 cups

Ingredients
1 1/2 cups sugar
2 2/3 cups milk
4 large egg yolks
1/4 cup cornstarch
1 1/2 cups whipping cream

Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes. Pour onto a sheet of foil (about 12 by 18 in.) and let cool to room temperature, about 20 minutes. Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.

2. Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.

3. In a small bowl, beat egg yolks to blend. Add cornstarch and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.

4. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.

5. In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks. Gently stir the whipped cream into the cool pastry cream.

NOTES from Caryn: I baked 3 of the 9x9" cakes and used 1-1/3 of the square chocolate cakes in each of my 2 trifles--kept all other ingredient amounts the same. As a result, I got 13 servings from each of my trifles. (DH and I polished off the remaining third of the extra cake!)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=682521

 
Chocolate Toffee Cheesecake REC

This sophisticated cheesecake boasts a shortbread cookie crust, a rich mocha filling and a hot fudge topping and comes from Mary Crownover's CHEESECAKE EXTRAORDINAIRE, page 42.

Pecan Shortbread Crust
1-1/4 cups pecan shortbread cookie crumbs
1/4 cup chopped pecans
1/4 cup butter, melted (I used 1 stick and brushed the pan with part of the larger amt.)

In a small bowl stir together crumbs and pecans. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

Chocolate Toffee Filling
19 ounces cream cheese (I used 24 oz.)
1-1/4 cups sour cream
4 eggs
1-1/4 tsp vanilla extract
1/2 tsp instant coffee
1/2 tsp hot water
1/4 cup dark brown sugar
1 cup milk chocolate chips, melted
1 cup semisweet chocolate chips, melted
1/2 cup sugar

In a large bowl combine cream cheese and sour cream. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

Stir together coffee and hot water. Stir in brown sugar. Remove half of the cream cheese mixture and put into a small bowl; stir in coffee mixture and melted milk chocolate. Set aside. Stir melted semisweet chocolate and sugar into the remaining cream cheese mixture.

Pour the semisweet chocolate mixture over the crust. Top with the milk chocolate mixture.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight.

NOTE from Caryn: I bake using the bain marie method from Cook's Illustrated described in the Chocolate Irish Cream Cheesecake recipe in the post above this one.

Hot Fudge Topping:

3/4 cup semisweet chocolate chips
1/4 cup butter
2/3 cup sugar
1 5-ounce can (2/3 cup) evaporated milk
1/4 cup chopped chocolate-covered toffee candy bar

In a small saucepan melt chocolate and butter over low heat, stirring constantly. Add the sugar. Gradually stir in milk. Bring to a boil; reduce heat. Simmer, uncovered, for 8 minutes, stirring frequently. Remove from heat. Serve warm with cheesecake. Garnish with chopped toffee bars. Makes 12 to 18 slices.

 
I have absolutely no idea since I am a caramel-maker rookie. I was especially keyed to tackle my

1st time employing the dry method, but I thoroughly reviewed all caramel hints from charlie, GayR and Joe prior to diving in and both wet and dry methods went as smooth as silk OR as smooth as a good caramel as the case might be! ha!

Thanks to the above 3 posters for all their past help and advice regarding the "Caryn Makes Caramel" endeavors.

 
Chocolate Fantasy Cheesecake REC

CHOCOLATE FANTASY CHEESECAKE from Mary Crownover's CHEESECAKE EXTRAORDINAIRE, p. 43.

This ultimate cheesecake is a chocolate lover's dream come true. Make it when you really want to impress someone.

Chocolate Cookie Crust

11 chocolate sandwich cream cookies, crushed (I used 12.)
3 Tbsp butter, melted (I used 6 Tbsp, and some of that amount greased my pan.)

In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

Double Chocolate Filling

19 ounces cream cheese (I used 24 oz.)
2/3 cup sugar
5 eggs
1/2 cup sour cream
1/2 cup whipping cream
1/3 cup creme de cacao
1-1/4 tsp vanilla extract
10 ounces semisweet chocolate, melted
3 ounces German sweet chocolate, grated (I used Callebaut milk chocolate.)

In a large bowl combine cream cheese and sugar. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, whipping cream, creme de cacao, and vanilla extract. Stir in melted semisweet chocolate and the grated German chocolate. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F for 15 min. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. Makes 12 to 18 slices.

Notes from Caryn: I piped a chocolate whipped cream over the top of this cheesecake using a large star tip. I also baked my cheesecake in a bain marie using the Cook's Illustrated method described in detail inside the Chocolate Irish Cream Cheesecake recipe posted above.

 
Triple Chocolate Cake

Triple Chocolate Cake (recipe from a neighbor, Janice Fisher)

1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix (use ONLY Betty Crocker brand)
1 cup sour cream
1 cup Crisco oil
4 eggs
1/2 cup water
1 small pkg. dry instant chocolate pudding mix
1 (12 oz) pkg. chocolate chips

Combine all ingredients except chocolate chips; mix well. Add chips and stir to mix in. Bake in a lightly greased Bundt pan at 350 degrees F for 50 minutes. (Notes from Caryn: Do NOT overbake--I will bake from 50 to 55 minutes, but no longer than 55. The usual wooden skewer or toothpick test will NOT come out clean.) Cool cake in pan and then turn out onto serving plate. (If your cake won't easily release, simply dip the bottom half of the cake pan into HOT water and let it 'soak' a minute or two, and then turn cake out of pan.)

I have adapted this recipe make the above Triple Chocolate Cake into a Quadruple Chocolate Cake by drizzling it with the following chocolate glaze before serving:

Chocolate Glaze
3 (1-ounce each) squares semisweet chocolate
1 Tbsp light corn syrup
2 Tbsp. butter
3/8 cup sifted powdered sugar
1 Tbsp water
1/2 tsp vanilla extract

Combine chocolate and butter and corn syrup in top of a double boiler; cook over simmering water until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Let sit a few minutes on counter to cool slightly and spread over cake when glaze is lukewarm. Enjoy!

I made this cake to appeal to the small fry at A Taste of Chocolate, and both cakes had disappeared by the end of the evening.

 
I just realized that Meryl originally posted this Trifle recipe at 16684. Many thanks, Meryl!

 
WOW wigs congrats! You should be proud of your accomplishment!...

And, that is quite a list of caramel desserts. Thanks for posting the recipes.

 
Yep, made a total of 3 batches of caramel--2 w/ the wet method & 3 w/ dry method. You have NEVER

seen anyone scrub and dry a saucier pan with more careful attention to detail than this kid since charlie told me to beware of using spotless cooking utensils. I used a brand new dish cloth, a brand new drying towel and wore latex gloves even! My husband sauntered through the kitchen during one of my cleaning frenzies in between caramel batches and suggested maybe I should also wear a surgeon's mask! He's always one to throw a straight-faced dry witticism in my direction. It WAS awfully funny, though--even I had to laugh at myself.

 
You must log in or register to reply here.
Back
Top