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Sunday, March 31, 2024



            CARAMEL CHOCOLATE CAKE                


For the cheesecake:

2 pkg (8oz each) cream cheese, softened

2/3 cup of granulated sugar

pinch of salt

2 large eggs

1/3 cup of sour cream

1/3 cup of heavy cream

1 teaspoon of vanilla

For the cake:

1 layer chocolate cake recipe (9 inch layers) - homemade or mix cake is good (check chocolate cake recipe in search engine of this group)

For the frosting:

1 cup of unsalted butter, softened

1/2 cup caramel sauce (homemade caramel sauce or pot is fine)

4 cups of powdered sugar

2 c. with milk soup

1/2 teaspoon kosher salt

For the ganache:

4 oz Dark Chocolate

1/3 cup of heavy cream

2 c. with caramel sauce soup

pinch of kosher salt


For the cheesecake:

Preheat oven to 325 degrees. Using a large skillet to roast on the bottom 2/3 of the oven, preheat the skillet too!

Prepping the spring cooker by wrapping the bottom of the cooker (outside) with a double layer of tin foil. Spray pan with non-stick cooking spray and line bottom (inside) with a parchment paper circle. Meanwhile, boil a kettle of water for later use.

Beat the cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.

Dip in sour cream, heavy cream and vanilla. Pour into a prepared 9 inch Spring Skillet. Place the skillet in the center of the preheated skillet in the oven. Slowly pour boiling water into the skillet until there is about an inch of water on the sides of the skillet

Bake Cheesecake for 45 Minutes. Turn off the oven and let the cheesecake rest in the oven for an additional 30 minutes 


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