this post was submitted on 30 Nov 2024
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Trying out this new cocoa powder. It has 4x the fat compared to Hershey's. 2g per tablespoon compared to 0.5g.

Trying it in my favorite application:

Chocolate Orange Chocolate Chip Cheesecake

  1. Float 2 pounds of cream cheese in warm water for 15 minutes.

  1. Mix with 1 1/2 cups of sugar until smooth.

  1. Add 3/4 cup cocoa, 2 tablespoons vanilla, 2 teaspoons orange extract, 1/4 cup Grand Marnier, and 5 eggs. Mix until smooth.

  1. Add an ENTIRE BAG of MINIATURE chocolate chips. IMPORTANT - full size chips won't melt all the way and leaves a weird texture.

  1. Take a 9" springform pan, spray it with cooking spray, and coat the inside with another 1/4 cup of cocoa powder.

Pour the batter in the pan and bake at 200° F for EIGHT DAMN HOURS.

  1. Cool to room temp, 2+ hours.

  2. Flip upside down onto a plate, remove the pan and refrigerate as long as you can stand it. ;) Colder the better.

  3. Flip right side up onto another plate, garnish with candied orange slices, and serve.

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[–] KittenBiscuits@lemm.ee 5 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

2 questions:

  • what is the size of the bag of mini chips?
  • would you recommend baking it in a water bath if it's going to be in the oven that long?

P.S. damn, that looks tasty!

[–] jordanlund@lemmy.world 3 points 3 weeks ago* (last edited 3 weeks ago)

Recipe calls for 12 ounces, bags are generally 10, 11 or 20 ounces.

The bath isn't necessary because it's only 200°.