Oh, my… tomorrow it will be February!
And in two weeks it will be Valentine’s Day.
Don’t panic... just plan a menu.
February first is National Dark Chocolate Day.
It’s a sign!
It’s still a stressful time, so why not make a cheesecake, preferably a chocolate cheesecake.
Chocolate may not be a scientifically backed aphrodisiac, but it is a traditional favourite.
Gotta love tradition!
We still have to get through another two weeks.
Impossible Brownie Pie is easy to make for supper.
Stay safe and well, everyone!
Not a fan of dark chocolate?
You can substitute sweet or semi-sweet cooking chocolate or chocolate chips.
About the Dark Chocolate Cheesecake…
Due to the high moisture content of this cheesecake, you don’t need to bake it in a water bath to prevent cracks from appearing.
When cutting a cheesecake, clean your knife after each slice with a towel and hot water.
The warm clean knife will give you perfect slices every time.
About the Impossible Pie...
If you’re using a blender have it two minutes on high, stopping blender occasionally to stir.
Preheat the oven to 350° F
Line the bottom of a 9-inch springform pan with parchment paper.
For the crust
Place in a large bowl
20 chocolate wafers, crushed
1 Tablespoon sugar
Stir together, then add
1/4 Cup butter, melted
Stir until evenly distributed.
Press the cookie crumb base into the parchment lined pan.
Bake for 5 to 7 minutes.
Set aside to cool.
For the cheesecake
Reduce the oven temperature to 325° F
10 ounces dark or semi-sweet chocolate, chopped
Place in a large mixer bowl
32 ounces cream cheese
Beat until smooth and creamy.
1/3 Cup unsweetened cocoa powder
1 Cup sugar
Beat until the mixture is well blended.
Gradually add the melted chocolate.
Beat until the mixture is thoroughly blended.
Add one at a time, beating well after each addition
4 large eggs
Pour the chocolate filling over the baked crust.
Bake for 50 minutes, or until the centre is set.
Remove the cheesecake from the oven.
Refrigerate for at least 4 hours.
Once cheesecake has cooled and set, make the ganache.
For the ganache
Place in a saucepan
5 ounces dark or semi-sweet chocolate
1 teaspoon sugar
1/2 Cup heavy cream
Pour and spread over the top of the cheesecake.
Refrigerate the cheesecake another 30 to 60 minutes to let the ganache set.
When ready to serve, run a knife under hot water, then run it around the edges of the cheesecake to loosen it from the pan.
Transfer from the springform pan to a cake stand or plate and serve.
Heat oven to 350°F
Grease a 9-inch pie plate
Melt and cool
4 ounces sweet cooking chocolate
Place in medium bowl
the cooled cooking chocolate
1/2 Cup Original Bisquick™ mix
1/2 Cup sugar
1/2 Cup packed brown sugar
1/4 Cup butter or margarine, softened
Beat all ingredients until smooth.
Pour mixture into the prepared pie plate.
Sprinkle over batter
1/4 Cup chopped nuts
Bake 30 to 35 minutes or until golden brown and knife inserted in the centre comes out clean.
Cool 5 minutes.
Serve with ice cream (optional)