angqsout: How to Make Tasty Little Individual Cakes: Chocolate Molten or Fruity Topped Tiny Cheesecakes

It is always fun to serve individual cakes to family and friends. These
little cakes are great for brunches, or dessert bars. And the kids, both
the little ones and the big ones, love their own little cakes. The
Chocolate Molten Cakes are turned upside down on serving plates and served
warm. The little Fruit Topped Cheesecakes are very portable in their own
little paper cups. Whether you prefer the warm chocolate or the cool
cheesecake, you are sure to enjoy your own mini cake.

INDIVIDUAL MOLTEN CHOCOLATE CUSTARD CUP CAKES

1/3 cup butter, cubed
1/3 cup cocoa powder
3 squares (1-oz each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/2 tsp vanilla extract
1/3 cup flour
1/8 tsp salt

Preheat oven to 450 degrees.

Place the butter, cocoa, and chocolate in a microwave-safe bowl. Microwave
the mixture at 50% power for 20 seconds; stir until smooth. Add the eggs,
egg whites, confectioners' sugar, brown sugar, and vanilla. Stir the
mixture to mix well. Stir in flour and salt until blended. Pour into seven
6-ounce custard cups that have been coated with nonstick cooking spray.
Place custard cups on a baking sheet. Bake at 450 degrees for 10 to 12
minutes or until a thermometer inserted near the center reads 160 degrees.
Remove from the oven and let stand for 1 minute. Run a knife around the
edge of the custard cups and invert onto individual dessert plates. Serve
immediately.

FRUIT TOPPED TINY CHEESECAKES

CRUST:
1 cup Graham cracker crumbs
2 tbsp sugar
4 tbsp butter, melted

FILLING:
1 cup sugar
2 tbsp lemon juice
3 pkgs (8-oz)cream cheese, softened
3 eggs
2 tsp vanilla

TOPPING:
1 can (21-oz) fruit pie filling of your choice ie cherry, peach,
strawberry, blueberry

Preheat oven to 350 degrees. Line a 12-cup muffin tins with cupcake
liners; set aside.

In a mixing bowl, combine the Graham cracker crumbs, the 2 tablespoons of
sugar, and the butter. Divide the mixture evenly among the lined muffin
tins and press the crumbs to form a solid layer in each cupcake liner.
Bake for 3 to 5 minutes at 350 degrees. Cool completely.

Reduce oven heat to 325 degrees.

In the bowl of an electric mixer, beat cream cheese on medium-high speed
until light and fluffy. Add the 1 cup of sugar and continue to beat until
smooth. Scrape the inside of the bowl to be all the mixture is in the
bowl. Reduce the speed to low and add the eggs, lemon juice, and vanilla;
mix just to incorporate. Fill cupcake liners 2/3 full with the cream
cheese mixture. Bake 20 to 25 minutes or until a knife inserted in center
comes out clean. Cool completely on a wire rack. Top with the fruit
filling and refrigerate until ready to serve.

angqsout

วันจันทร์ที่ 10 สิงหาคม พ.ศ. 2552

How to Make Tasty Little Individual Cakes: Chocolate Molten or Fruity Topped Tiny Cheesecakes

ไม่มีความคิดเห็น:

แสดงความคิดเห็น

ผู้ติดตาม

คลังบทความของบล็อก

เกี่ยวกับฉัน