Muddy Toblerone Cake Recipes

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MUDDY CHOCOLATE CHEESE CAKE



Muddy Chocolate Cheese Cake image

The special thing about this cheese cake is the hole in the center of it which you fill with melted chocolate . That's why it is called "Muddy Chocolate Cheese Cake." Enjoy it while its hot.

Provided by Murooj Ibraheem

Categories     Milk Chocolate Desserts

Yield 12

Number Of Ingredients 13

1 cup white sugar
⅓ cup butter
1 cup yogurt
1 ½ cups all-purpose flour
3 eggs
¼ teaspoon vanilla extract
2 teaspoons baking powder
12 (1.5 ounce) bars milk chocolate candy
2 cups cream cheese
3 eggs
¼ teaspoon vanilla extract
¾ cup white sugar
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch round pan.
  • In a large bowl, cream the butter or margarine and 1 cup sugar. Beat in 3 eggs. Blend in yogurt. Combine the flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.
  • Bake for 30 minutes, or until the cake tests done. Allow to cool for 10 minutes in the pan.
  • Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.
  • Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth. Pour over the cake. Bake for 20 minutes.
  • Sprinkle confectioners' sugar on the top of the cake. Return to oven. Bake until the sugar melts and browns. Serve.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 73.2 g, Cholesterol 160.5 mg, Fat 34.8 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 20.9 g, Sodium 307.2 mg, Sugar 58 g

MUDDY TOBLERONE CAKE



Muddy Toblerone Cake image

This cake it pretty heavy but needs a bit of love just like a sponge - so don't open the oven during cooking unless you're looking for a sunken middle in your cake. I decorate it with chocolate ganache and crushed honey almond praline - YUM!

Provided by starcie

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

175 g butter
150 g caster sugar
3 eggs
100 g milk Toblerone chocolate bars, melted
100 g self-rising flour
1/2 teaspoon baking powder
50 g cocoa powder
1 tablespoon skim milk

Steps:

  • Cream butter and sugar. Add eggs and melted toblerone, mix thoroughly.
  • Sift flour, baking powder and cocoa into the creamed ingredients. Stir, then add milk, stir again.
  • Bake in greased or lined 20cm springform tin 30-40 minutes.

Nutrition Facts : Calories 210.6, Fat 13.7, SaturatedFat 8.2, Cholesterol 84.1, Sodium 223.6, Carbohydrate 21.2, Fiber 1.6, Sugar 12.7, Protein 3.4

MUDDY MISSISSIPPI CAKE



Muddy Mississippi Cake image

Make and share this Muddy Mississippi Cake recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time P1D

Yield 8 serving(s)

Number Of Ingredients 23

nonstick cooking spray
16 ounces chocolate, sandwich cookies such as oreos crushed (35 to 40 cookies)
5 tablespoons unsalted butter, melted
4 tablespoons unsalted butter
6 ounces good-quality dark chocolate, chopped (60 to 70 percent)
2 tablespoons instant espresso powder
1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar
3/4 cup sugar
1/2 cup dark unsweetened good-quality cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60 to 70 percent)
1 1/4 cups heavy cream
2 tablespoons granulated sugar

Steps:

  • Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.
  • Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
  • Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
  • Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
  • Make the Flourless Chocolate Cake: Increase oven temperature to 350 degrees.
  • Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.
  • Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.
  • Make the Chocolate Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.
  • Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.
  • Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
  • Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Nutrition Facts : Calories 1073.7, Fat 86.6, SaturatedFat 52, Cholesterol 367.9, Sodium 272.6, Carbohydrate 86, Fiber 16.5, Sugar 52.5, Protein 22.2

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