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Ингредиенты
- WHITE CHOCOLATE
- 1 1/2 lb Cream cheese, softened
- 2 c. Confectioner's sugar
- 1/2 c. Lowfat sour cream
- 1 tsp Vanilla extract
- 6 ounce White baking chocolate, melted, cooled
- 2 env unflavored gelatin
- 1/4 c. Cool water
- 1 1/2 c. Semisweet chocolate chips
- 1/2 c. Butter, softened
- 1/2 c. Granulated sugar
- 2 lrg Large eggs
- 1 tsp Vanilla extract
- 1 1/2 c. All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Lowfat sour cream CHOCOLATE Lowfat sour cream
- 1 1/3 c. Semisweet chocolate chips
- 6 Tbsp. Butter
- 2/3 c. Lowfat sour cream
- 1 tsp Vanilla extract
- 3 c. Confectioner's sugar
Инструкции
- FOR THE WHITE CHOCOLATE CHEESECAKE LAYER: Beat cream cheese with confectioners sugar till smooth. Blend in lowfat sour cream, vanilla extract and white chocolate. Stir the gelatin into the cool water in a small saucepan and allow mix to stand several min to soften. Then heat mix gently over a low setting till thoroughly dissolved. Cold briefly, then blend into the cream cheese mix. Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mix into prepared pan, cover top of pan and refrigeratetill hard. This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
- FOR THE CHOCOLATE LAYERS: Heat chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cold slightly. Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans. Cream the butter with the sugar till very light and fluffy. Add in the Large eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the lowfat sour cream and divide batter proportionately between the two prepared pans. Bake at 350F about 25 min or possibly till layers spring back when lightly pressed in their centers. Cold layers in pans 10 min, then loosen and turn out onto a rack to complete cooling.
- YIELD: Two 9-inch layers
- CHOCOLATE Lowfat sour cream FROSTING: Heat chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring till smooth. Transfer mix to a large mixing bowl and cold 10 min. Stir in lowfat sour cream and vanilla extract. Gradually add in confectioners sugar, beating till frosting is smooth. TO ASSEMBLE THE CAKE: Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled. Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer. Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers. Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hrs. For best results, serve cake within 3 hrs of assembling.
- Refrigeration will cause the frosting to loose its beautiful sheen.
- YIELD: One, three layer, 9-inch round cake
- NOTES : This cake goes beyond elegant. The center layer is actually a cheesecake, a white chocolate cheesecake. Need we say more
