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Using ingredient diameter springform with

Chocolate Cake With Chocolate Almond Brittle

Chocolate Cake With Chocolate Almond Brittle
  • 9 diameter springform with (pan)
  • 6 eggs
  • 2 instant espresso powder
  • 2 baking with foil (pan)
  • 3/4 high sides
  • 600 gr bittersweet
  • 130 gr sugar
  • 100 gr butter (unsalted)
  • 32 gr almonds (sliced)
  • 8 gr cornstarch

Chocolate Decadence Cake

Chocolate Decadence Cake
  • 10 diameter springform with (pan)
  • 6 eggs
  • 2 high sides
  • 3/8 brewed espresso (freshly)
  • 220 gr dark brown sugar
  • 170 gr bittersweet chocolate
  • 130 gr butter (unsalted)
  • 100 gr sugar
  • 65 gr all purpose flour
  • 60 gr unsweetened chocolate (chopped)

Elodie's Chocolate Cake

Elodie's Chocolate Cake
  • 1995 bittersweet (not)
  • 10 diameter springform with (pan)
  • 5 eggs
  • 3/4 high sides
  • 300 gr bittersweet chocolate
  • 250 gr sugar
  • 130 gr butter (unsalted cut into pieces)
  • 50 gr sugar in bowl until well blended
  • 40 gr all purpose flour
  • 6 gr baking powder

Eggnog Cheesecake With Cinnamon Graham Cracker Crust

  • 9 graham crackers (whole)
  • 9 diameter springform with (pan)
  • 3 eggs
  • 3/4 up sides (inches)
  • 3/4 high sides
  • 350 ml sour cream
  • 700 ml cream cheese
  • 150 gr sugar
  • 34 gr butter (unsalted)
  • 30 gr dark rum

Peanut Butter Cup Cheesecake

  • 9 diameter springform with (pan)
  • 4 eggs
  • 3/4 high sides
  • 1/2 up sides of (pan)
  • 475 ml sour cream
  • 700 ml cream cheese
  • 325 gr golden brown sugar
  • 270 gr reeses peanut butter
  • 240 gr cho wafer cookie crumbs
  • 120 ml creamy peanut butter do use (not freshly ground)
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