Viking VSM500SG Use and Care Guide - Page 13

GANACHE 1 cup Heavy Cream 6 oz semi-sweet Chocolate, chopped small Makes 14 oz • Chop chocolate into very small pieces and place into the mixer bowl • Bring Cream to a boil and pour hot cream over chocolate and mix till incorporated • shape and refrigerate until firm or pour over dessert CHOCOLATE MOUSSELINE FILLING 4 oz plain chocolate chopped 1 cup heavy cream Makes enough to fill one chocolate cake or 3 dessert portions • Place chopped chocolate in a bowl and melt the chocolate very slowly using a double boiler • Place the heavy cream in the mixer bowl and whisk till soft peaks • Once chocolate has melted, gently fold the chocolate into the whipped cream until thoroughly mixed NEW YORK STYLE CHEESECAKE 3 - 8 oz packages of cream cheese softened 2 T of cake flour 11/8 cup granulated sugar 4 eggs 5 T heavy cream 1 T vanilla extract Yields one 10 inch cake • Pre heat the oven to 300ºF or 150ºC • Butter one 10 inch spring-form pan • Beat the cream cheese until smooth using the "V" paddle • Add in the flour and sugar • Add the eggs one at a time • Add the cream and the vanilla • Pour into the buttered spring-form pan and bake for 1 to 1 1/2 hours • Let cool completely before removing the sides 13