GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE
The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 13h5m
Yield 16
Number Of Ingredients 17
Steps:
- Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
- Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
- Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
- Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
- Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
- Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
- Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
- Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
- Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
- Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 53 g, Cholesterol 191.7 mg, Fat 45.4 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 26.6 g, Sodium 398.2 mg, Sugar 37.8 g
GHIRARDELLI CHOCOLATE FROSTED CUPCAKES
We love cupcakes! Celebrate the spring season with delicious Ghirardelli chocolate frosted cupcakes with a bunny on top.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
- Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
- In a separate bowl, mix together the vanilla, oil, and buttermilk.
- With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
- Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
- In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
- To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 33.6 g, Cholesterol 40.9 mg, Fat 21 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 9.2 g, Sodium 182 mg, Sugar 17.6 g
CHOCOLATE GANACHE FROSTING
This amazing chocolate ganache frosting is decadent, versatile, and made with only 2 ingredients! This easy recipe can be used as-is or whipped for a fluffy finish.
Provided by Lily Ernst
Categories dessert
Time 15m
Number Of Ingredients 2
Steps:
- - You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
- on the stovetop- Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
- - Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it's steaming or JUST starts to boil.
- - Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
- - Slowly whisk the cream and melted chocolate together until smooth.
- - Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
- - Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.
Nutrition Facts : Calories 129 calories, Sugar 11.1 g, Sodium 2.7 mg, Fat 9 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 12.4 g, Fiber 1.4 g, Protein 1.6 g, Cholesterol 11.3 mg
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
CHOCOLATE GANCHE CUPCAKES
Chocolate Ganache Cupcakes are homemade chocolate cupcakes filled with a rich chocolate ganache and topped with a silky chocolate buttercream frosting.
Provided by Julianne Dell
Categories Cupcakes
Time 45m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
- Allow it to sit for about 1 minute before stirring and then stir until it's completely smooth.
- To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache.
- In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
- Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
- Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.
Nutrition Facts : ServingSize 1 cupcake, Calories 449 calories, Sugar 42.6g, Sodium 136.7mg, Fat 24.9g, SaturatedFat 16g, Carbohydrate 47.1mg, Fiber 2.4g, Protein 3.4g, Cholesterol 47.1mg
GHIRARDELLI CHOCOLATE FROSTING
Provided by Global Cookbook
Number Of Ingredients 6
Steps:
- DIRECTIONS: In heavy saucepan on low heat, heat broken chocolate with butter, stirring constantly. Beat sugar with lowfat milk, vanilla, and salt till smooth. Add in melted chocolate and beat till thick sufficient to spread on cake.
Nutrition Facts : ServingSize 83 g, Calories 309, Fat 7.87 g, TransFat 0.0 g, SaturatedFat 4.96 g, Cholesterol 21 g, Sodium 110 g, Carbohydrate 60.53 g, Fiber 0.0 g, Sugar 59.55 g, Protein 0.54 g
BUTTERMILK CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting - Moist chocolate cupcakes topped off with a decadent Ghirardelli dark chocolate ganache frosting.
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 2h40m
Number Of Ingredients 13
Steps:
- To make ganache frosting, pour baking chips into a large, heat-safe bowl. Bring heavy cream to a simmer in a small saucepan over medium-low heat, stirring frequently. Once cream begins to bubble and steam, remove from heat and pour over baking chips. Place a clean kitchen towel over the bowl, and allow to sit undisturbed for five minutes.
- After five minutes, remove towel and begin to stir ganache slowly with a whisk. Continue whisking until smooth and velvety.
- At this point, you can use the ganache right away if you want a simple glaze. If you want a whipped frosting, however, the ganache needs time to cool and thicken. Allow the ganache to thicken on the counter at room temperature, and after about 2 hours it should come out looking like this.
- While ganache is cooling, begin making cupcakes. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
- Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
- Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
- Once ganache has thickened, beat over medium speed with an electric mixer until frosting is lighter in texture and color, about 3-4 minutes.
- Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!
Nutrition Facts : Calories 254 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 157 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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