Viking VSM700SG Use and Care Manual - Page 13

Ganache, Chocolate Mousseline Filling, New York Style Cheesecake

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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

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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
1
1
/
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