Now before you run away… let me just say that I wanted to start the year by challenging myself to come up with a new recipe using an ingredient you wouldn’t normally think of using to make a dessert.
Well, just a few weeks ago Real Women of Philadelphia announced a new video challenge using Philadelphia’s newest product, Philadelphia Cooking Cream.
Not being able to resist, I signed up for the challenge and received a few samples of the following flavors: Original, Santa Fe, Italian Cheese and herb, and Savory Garlic. Of course I could have very well taken the easy route and made something with the Original flavor, but what fun would that be?
Before we jump into the details of how to make these. I have to give a big shout out to a dear blogger friend of mine The Baking Barrister whom I met in San Francisco this past November, for she was the inspiration source of these babies.
Now, you may possibly be asking yourself where is my entry for said “video” challenge? Well, there isn’t one yet. Since I decided to start making these late last night while in my PJ’s; which is probably not best outfit choice for a video challenge submission (although that may be debatable) and I was too lazy to change, guess I’ll just have to make them again for the camera.
adapted from Stories and Recipes from Mia Famiglia Cake Boss by Buddy Valastro
1 1/2 cups cake flour
1 1/2 cups granulated sugar
4 ounces (1 stick) unsalted butter, room temperature
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup unsweetened Baker’s chocolate, melted
1/2 cup hot water
2 extra large eggs, room temperature
1/2 cup buttermilk
Wilton Bake Easy Non-Stick Cooking Spray
Spray 2 – 9″ round cake pans with the non-stick cooking spray.
Preheat oven to 350 degrees F.
Add flour, sugar, butter, cocoa powder, baking soda and baking powder to the bowl of a stand mixer and mix on low for 30 seconds to 1 minute.
Add melted unsweetened chocolate and mix to incorporate. Add water and mix on medium-low speed for 1 minute.
Add eggs one at a time continue to mix on low 30 for seconds before adding the second egg. Add buttermilk and mix on medium-low for 1-2 minutes until all ingredients have been incorporated.
Divide batter equally between the two cake pans and bake for 20-25 minutes, until a toothpick comes out clean when inserted into the center of the cakes.
Remove from oven and allow to cool completely in pans approx 1 hr.
Chocolate Garlic Cheesecake Truffles
Buddy’s Chocolate Cake
4 ounces Philadelphia savory garlic cooking cream
4 ounces Philadelphia cream cheese
1 1/2 cups powdered Sugar
1/2 cup Nestle’s cocoa powder
3 sheets graham cracker, ground into fine crumbs
14 ounces bittersweet chocolate chips
Transfer cooled chocolate cake to a bowl and crumble with hands.
In a medium bowl whisk together savory garlic cooking cream, cream cheese powdered sugar, cocoa powder.
Add whisked cream cheese mixture to the crumbled chocolate cake and blend together with hands.
Using a 1″ cookie scoop create 1″ balls and place on a baking sheet lined with parchment paper.
Roll truffles in graham cracker crumbs and place back on the lined baking sheet.
Melt bittersweet chocolate using the double broiler method. Dip cheesecake truffles in chocolate then place on baking sheet lined with parchment paper and top with a sprinkle of graham cracker crumbs.
What is the craziest flavor combination you’ve experimented with?