Espresso-Flavored Dark Chocolate Cheesec
Source of Recipe
CD Kitchen
List of Ingredients
1/2 cup brewed coffee
2 tablespoons unsalted butter
6 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon vanilla extract
1 tablespoon brandy
2 teaspoons instant espresso powder
12 ounces cream cheese
1/2 cup granulated sugar
1/3 cup light brown sugar
1= cups mascarpone cheese (about 12 ounces)
2 large eggs
4 large egg yolks
Whipped mascarpone cream:
1/2 cup (about 4 ounces) mascarpone cheese
1 cup heavy cream
Confectioners' sugar for dusting
9 chocolate-covered espresso beans (optional)
Recipe
Make the crust: Line two baking sheets with parchment paper. On a work surface
lightly dusted with flour, carefully unfold one of the thawed sheets of puff
pastry dough. Lightly dust the top of the dough with flour. Using a floured
rolling pin, roll out the dough into a 10-inch square. Transfer the dough to one
of the prepared baking sheets. Repeat the rolling process for the second sheet
of dough. Refrigerate until the dough is very firm, at least two hours. If
two ovens are available, position a rack in the center of each oven and preheat
to 375 degrees(F). Otherwise, use one oven and bake each sheet of dough
separately. Have ready two more baking sheets of equal size to those holding the
dough. Prick the pieces of dough very well on both sides with the tines of a
fork and return them to their prepared baking sheets; refrigerate until firm, if
necessary.
Remove one of the pans of dough from the refrigerator and place the dough on a
lightly floured work surface. Using a pastry wheel or a sharp paring knife, trim
the dough into nine 3-inch squares. Place the small squares on the prepared
baking sheet; refrigerate until firm, if
necessary. Before baking, cover each sheet of dough with a piece of parchment
and place another baking sheet over the parchment-covered dough. Bake the dough
for 20 to 25 minutes or until the pastry is golden brown and baked through. The
smaller squares will take less time than the large square. During the baking
process, invert the double-pan assembly at least once to make sure that the
pastry bakes evenly. Allow the baked puff pastry, sandwiched between the pans,
to cool completely on a wire rack.
Make the filling: Reduce the oven heat to 325 degrees(F). Lightly butter the
sides and bottom of the 9-inch square baking pan. Line the bottom with a square
of parchment paper. With a sharp serrated knife, trim the large square of baked
puff pastry to fit the baking pan and place the trimmed square in the bottom of
the prepared pan. Combine the coffee, butter and chopped chocolate in the top
of a double boiler over hot, not simmering, water. Stir the mixture until the
chocolate and butter are completely melted and the mixture is smooth. Remove the
top part of the double boiler from the bottom. Whisk the vanilla extract,
brandy and espresso powder into the warm chocolate mixture to make a smooth
blend; set aside to cool until tepid.
In the 4 1/2 -quart bowl of a heavy-duty electric mixer, using the paddle
attachment, beat the cream cheese on medium- low speed, until creamy
and totally free of lumps, about two minutes. Scrape down the inside
of the bowl and paddle, as needed. Gradually add the granulated and
brown sugars and beat until combined. Mix in the chocolate mixture and
the mascarpone cheese. On low speed, beat in the eggs And yolks, one
at a time, making sure that each is combined before adding the next,
but being careful not to overbeat and incorporate air. Pour the
filling onto the crust.
Put the baking pan in a larger roasting pan. Put the roasting pan in
the oven and fill with enough hot water to come half-way up the sides
of the baking pan. Bake until the top of the cake is set, about 40
minutes. Remove the baking pan from the water bath. Immediately run
the tip of a thin-bladed paring knife between the edge of the cake and
the pan. (This step will reduce the chances of the top of the
cheesecake cracking as it cools). Place the cheesecake on a wire rack
and allow to cool completely.
Cover the top of the pan tightly with plastic wrap and refrigerate for
at least 4 hours or overnight, until cold.
Cover a baking sheet or a 10-inch cardboard square with plastic wrap.
Run a thin, flexible knife between the cake and the sides of the pan
to loosen. Place the baking sheet or cardboard square on top of the
cheesecake and invert. (If the cheesecake does not release, briefly
place the cake pan on a burner, over very low heat, for a few seconds
and invert again). Remove the parchment from the bottom of the
cheesecake.
Make the whipped mascarpone cream:
In a chilled medium-size bowl, mix the mascarpone cheese and heavy
cream until well-blended. Using a hand-held mixer set at medium speed,
whip the mascarpone-cream mixture until soft peaks form; do not
over-whip as the mascarpone cheese may curdle. Refrigerate until
needed.
Assemble the cheesecake:
Spread about 1/2 cup of the whipped mascarpone cream over the top of the
cheesecake. Fill a pastry bag fitted with a medium closed star tip
(such as Ateco #6) with the remainder of the whipped mixture.
Arrange the nine small puff pastry squares over the cream layer and
lightly dust the squares with confectioners' sugar. Pipe out rosettes
of the whipped cream mixture in the center of each square. If desired,
place a chocolate-covered coffee bean in the center of each rosette.
Refrigerate the assembled cheesecake for up to 3 hours.
Remove the cheesecake about 15 minutes before serving. To serve, cut
the cheesecake into the delineated squares, with a sharp thin-bladed
knife, dipping the blade in hot water and wiping it dry after each
slice.
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