New (to me) cocoa powder!
New (to me) cocoa powder!
Trying out this new cocoa powder. It has 4x the fat compared to Hershey's. 2g per tablespoon compared to 0.5g.
Trying it in my favorite application:
Chocolate Orange Chocolate Chip Cheesecake
- Float 2 pounds of cream cheese in warm water for 15 minutes.
- Mix with 1 1/2 cups of sugar until smooth.
- Add 3/4 cup cocoa, 2 tablespoons vanilla, 2 teaspoons orange extract, 1/4 cup Grand Marnier, and 5 eggs. Mix until smooth.
- Add an ENTIRE BAG of MINIATURE chocolate chips. IMPORTANT - full size chips won't melt all the way and leaves a weird texture.
- Take a 9" springform pan, spray it with cooking spray, and coat the inside with another 1/4 cup of cocoa powder.
Pour the batter in the pan and bake at 200° F for EIGHT DAMN HOURS.
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Cool to room temp, 2+ hours.
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Flip upside down onto a plate, remove the pan and refrigerate as long as you can stand it. ;) Colder the better.
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Flip right side up onto another plate, garnish with candied orange slices, and serve.
this brand also has the most genius opening and closing mechanism for a paper and cardboard box i've ever seen!
Also the self-referential box art is I believe the first ever example of that. It’s often called the “Droste Effect.”
I think 20 Mule Team Borax has the same effect on their box.
NGL, it took me a second to figure it out!
2 questions:
- what is the size of the bag of mini chips?
- would you recommend baking it in a water bath if it's going to be in the oven that long?
P.S. damn, that looks tasty!
Recipe calls for 12 ounces, bags are generally 10, 11 or 20 ounces.
The bath isn't necessary because it's only 200°.
Er.....Mer........Gerd!!!!! Yer wreckin my diet here. Pics of finished product mayhaps?
Still in the oven... 5 hours, 15 minutes to go!
Still needs to cool, but done in the oven!
Believe it’s also dutched coco powder, in my experience, Hersheys is natural. I prefer dutched coco powder but it depends on your preference and the recipe you’re working with.
Hershey's makes a dutched version, I should have specified, but yes, the fat content is much higher in the Droste.
This looks really tasty. Have you ever tried adding a chocolate graham or Oreo cookie (minus the filling) type crust to it?
I have! I've also swapped out the Grand Marnier and orange extract for Frangelico and hazelnut extract.
