cakes – Page 2 – My Whisk and I

Chocolate-Brownie Cheesecake

July 23, 2021July 16, 2021by Karen ClaassenLeave a Comment

The best of two worlds!! A delicious chocolatey brownie base with a velvet baked cheesecake topping!

For the brownie base:
115g butter
115g dark chocolate, chopped
200g caster sugar
2 eggs
50ml milk
115g flour

For the cheesecake topping:
500g cream cheese, room temperature
125g caster sugar
3 eggs
5ml vanilla
125ml Greek yoghurt

Preheat your oven to 180℃ and grease a 22cm loose-bottom cake tin.
Add the butter and chopped chocolate to a heatproof mixing bowl and place it over a saucepan of barely simmering water. Stir every now and then until melted.
Remove the bowl from the head and add the sugar. Whisk until the ingredients are amalgamated.
Add the eggs and milk and whisk to mix.
Add the flour and stir through until the mixture is just blended.
Scrape the mixture into the prepared cake tin and even it out with a spatula.
Place in the oven and bake for 25 minutes.
Remove and set aside.
Lower the oven temperature to 160℃.
Add the cream cheese, sugar, eggs and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat together on high speed until you have a smooth mixture. Scrape the bowl down once or twice in between mixing.
Remove the bowl from the mixer and add the yoghurt. Stir the yoghurt through the cheesecake mixture.
Pour the mixture onto the baked brownie base.
Place in the oven and bake for 55 minutes.

Remove the cake from the oven and place it on a cooling rack to cool completely.
Cover with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight.
Run a knife around the edge of the cake before removing the sides of the cake tin.
Cut into slices and drizzle with melted chocolate to serve.

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Lemon-Glazed Ricotta Cakes

June 11, 2021June 4, 2021by Karen ClaassenLeave a Comment

These tiny ricotta cakes with their zesty glaze are on my top 5 list of favourite eats!! The ricotta gives the cakes a fluffy, light, melt-in-the-mouth feel and the glaze adds a citrus punch that draws all the flavours together! Makes about 18 cakes/biscuits.

625ml flour
5ml baking powder
5ml salt
100g butter, room temperature
500ml sugar
2 eggs
420g ricotta cheese (you can make your own by following my recipe for Homemade Ricotta)
45ml lemon juice
the zest of one lemon

Lemon glaze:
375ml icing sugar
45ml lemon juice
the zest of one lemon

Preheat your oven to 190℃ and line two baking sheets with baking paper.
Add the flour, baking powder and salt to a bowl and stir to combine. Set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on a high speed for 3 minutes.
Turn the mixer speed down to medium and add the eggs one at a time.
Add the ricotta, lemon juice and lemon zest.
Turn the mixer onto its lowest speed and add the flour mixture, a few tablespoons at a time. Keep going until you have added all the flour.
Spoon about 30ml (one large tablespoon) of the mixture onto the prepared baking sheet. The dough is very sticky but use your finger to shape/mould the dough into what resembles a circle/round mound – do not flatten it! Space the dough mounds about 5 cm apart as it will flatten slightly and spread during baking.
Bake for 15 minutes.
Remove the cakes from the oven and allow to cool on the baking sheets for 30 minutes.

For the lemon glaze:
Sift the icing sugar into a bowl.
Add the lemon juice and zest and mix until smooth.
Spoon about half a teaspoon of the glaze onto each cooled cake.
Allow to become hard – about 2 hours.

Keep the cakes in a sealed container at room temperature.

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Chocolate Orange Syrup Cakes

May 28, 2021by Karen ClaassenLeave a Comment

These cakes are like little jewels of chocolate and orange that explode in your mouth. This is an easy dessert when you are entertaining friends and want to impress.

Orange syrup:
200ml sugar
200ml water
zest from one orange

For the cake:
320g De Villiers Chocolate: orange and vanilla, 70% dark or any other dark chocolate
250g butter, cubed
300g brown sugar
5 eggs
100g cake flour
100g self-raising flour
30ml orange liqueur or brandy

For the orange syrup:
Strip the zest from the orange with a vegetable peeler.
Put the strip of zest flat onto a chopping board and slice into needle-wide strips with a sharp knife. Cut all of the zest into these needle strips. Put aside.
Add the sugar and water to a small saucepan and place on a high heat.
Stir the mixture until all the sugar has dissolved. DO NOT stir again.
Add the zest-needles to the mixture and bring the mixture to a boil, FOR ONE MINUTE.
Take the saucepan from the heat and set aside to cool.

For the cake:
Preheat your oven to 160℃.
Grease 12 small baking moulds or a 12-hole standard muffin tin.
Chop the chocolate. Melt the chocolate in a heatproof bowl over a saucepan with simmering water. Stir every now and then until all the chocolate has melted and the mixture is completely smooth.
Remove from the heat and put aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Cream the butter and sugar until light and fluffy.
Turn the mixer down to a medium speed and add the eggs one at a time, waiting for each to be incorporated.
Turn the mixer to its lowest speed and add the slightly cooled chocolate, liqueur and flour.
Scoop the batter into the prepared mould and bake for 30 minutes.
Remove the cakes from the oven.
Cut the cakes flush with the moulds you baked them in while still very warm. This will leave you with a flat surface to stand the cakes once you plate them.
Spoon about 20ml of the cold syrup onto the cut-side of the warm cakes.
Remove each cake from the mould (stand them up – the way you will serve them) and spoon the rest of the orange syrup over.
Serve slightly warm or at room temperature.