Cheesecake Factory Godiva Chocolate Cheesecake
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FOR THE FLOURLESS CHOCOLATE CAKE
7 oz semisweet chocolate (45-50% cocoa)
4/5 cup butter
1 cup sugar, divided use
4 eggs, separated
FOR THE CHOCOLATE CHEESECAKE
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
3 eggs
4 oz. semi-sweet baking chocolate, melted
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CHOCOLATE MOUSSE
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream, divided use
6 oz semi-sweet baking chocolate, chopped in small pieces
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CHOCOLATE GANACHE
12 oz semi-sweet or bittersweet chocolate, chopped finely (or use chips)
1/2 pint heavy whipping cream
2 tablespoons unsalted butter
1/4 teaspoon vanilla
DIRECTIONS
1. Preheat oven to 350 degrees. Line a 9-inch cake tin with greaseproof or other non-stick paper, and grease the tin.
2. To make the flourless chocolate cake:
Break the chocolate into small pieces, and melt it with butter over hot water.
Beat the egg yolks with 1/2 cup sugar. Fold in the melted butter and chocolate mixture.
Beat egg whites until frothy by using an electric mixer; gradually add the remaning 1/2 cup sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Set aside.
Break the chocolate into small pieces, and melt it with butter over hot water.
Beat the egg yolks with 1/2 cup sugar. Fold in the melted butter and chocolate mixture.
Beat egg whites until frothy by using an electric mixer; gradually add the remaning 1/2 cup sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Set aside.
3. To make the cheesecake:
Blend cream cheese with 1/2 cup sugar; add eggs.
Add melted chocolate, beating until thick and smooth.
Blend cream cheese with 1/2 cup sugar; add eggs.
Add melted chocolate, beating until thick and smooth.
4. To assemble and bake:
Pour flourless chocolate cake mixture into prepared pan.
Very carefully spread cheesecake mixture over batter.
Bake at 350 degrees for 40 minutes or until cheesecake is firm in center.
Cool completely.
Pour flourless chocolate cake mixture into prepared pan.
Very carefully spread cheesecake mixture over batter.
Bake at 350 degrees for 40 minutes or until cheesecake is firm in center.
Cool completely.
5. To finish the cheesecake:
After cheesecake has completely cooled and chilled for about 30 minutes, spread a layer of mousse over cheesecake and let it set in refrigerator or freezer.
After mousse has firmed, spread a layer of ganache over that and let it firm in the refrigerator or freezer.
After cheesecake has completely cooled and chilled for about 30 minutes, spread a layer of mousse over cheesecake and let it set in refrigerator or freezer.
After mousse has firmed, spread a layer of ganache over that and let it firm in the refrigerator or freezer.
6. For chocolate mousse:
Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat. Set aside.
Heat 1 cup heavy cream in saucepan over medium heat just until hot. (Do not boil.) Gradually stir half of the hot cream into egg yolk mixture then conbine back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.
Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
Beat remaining 1 1/2 cups heavy cream in chilled medium bowl until stiff. Mix 3/4 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended.
Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat. Set aside.
Heat 1 cup heavy cream in saucepan over medium heat just until hot. (Do not boil.) Gradually stir half of the hot cream into egg yolk mixture then conbine back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.
Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
Beat remaining 1 1/2 cups heavy cream in chilled medium bowl until stiff. Mix 3/4 of the whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended.
7. For chocolate ganache:
Pour chopped chocolate (or chocolate chips) into a metal mixing bowl. Stirring constantly, heat whipping cream, butter and finally in a small saucepan to just about boiling, but don't let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you're using a thermometer, heat it to about 180 degrees. Immediately pour hot cream mixture over chocolate and use a small whisk to mix until completely smooth.
Pour chopped chocolate (or chocolate chips) into a metal mixing bowl. Stirring constantly, heat whipping cream, butter and finally in a small saucepan to just about boiling, but don't let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you're using a thermometer, heat it to about 180 degrees. Immediately pour hot cream mixture over chocolate and use a small whisk to mix until completely smooth.
