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Old 09-04-2006, 06:27 PM   #11
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You have a Lindt store near by your house!!? Holy cow, lucky you... well maybe it was a good thing there is none around our house... the consequence may not be pretty

Then do try their product on your cakes... it does make a big difference in flavour, compared to some generic chocolate or cocoa powder.
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Old 09-04-2006, 06:28 PM   #12
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LOL MudBug, I can't imagine any oven that could handle a 20 inch tall pan. It blows mah mind to think. The cake ended up between 7 and 8 inches tall.
Shunka is also of mah mind in that flour is important to achieve the quality of texture I strive for.
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Old 09-04-2006, 06:37 PM   #13
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Don't tell Jen, but I did do somethin a lil strange. Before adding the chocolate, I separated out 3 cups of the batter, added lemon juice and 1 tsp of baking soda. I added this as a thin top layer to make a perfect, un-cracked top.
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Old 09-04-2006, 06:42 PM   #14
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if you guys had commented on mah earlier post Chocolate Amaretto Turtle Cheesecake maybe this could have been avoided. All your fault jk
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Old 09-05-2006, 01:01 PM   #15
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I make a cheesecake that uses 6 eight-ounce packages of cream cheese, along with eggs, sour cream, etc. It takes a total of 1 hour and 45 minutes to cook it all the way through in a ten-inch springform pan. I have to cool the final cooking temp to 180 to prevent scorching the graham cracker crust. Your cheesecake is larger than is mine. Yes, I believe the amount of chocolate is excessive, but only from a taste standpoint. It would mask the cheesecake flavor too much for me. But it is my humble opinion that a greater cooking time is required, and at no more than 180 degrees.

And I would think that a more dense cheesecake would be desired, so I would decrease the eggs by two and add 3 tbs. cornstarch. This will make the filling more dense, and remove some of the custard texture, allowing the end result to be more firm and able to hold the garganutan top layer.

These are just suggestions. You are going to have to experiment a bit to get the end result just right.

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Old 09-05-2006, 01:11 PM   #16
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rdcast,
Have you successfully made this cake with one springform pan yet?
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Old 09-05-2006, 01:21 PM   #17
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I think jen might be onto something...
Do reinvent just yet, Go with TNT recipies, that will give you a basic understanding of the components and outcome, then double the recipie if you want the towering cake of goodness. Once you feel comfortable, then experiment.
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Old 09-05-2006, 01:26 PM   #18
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Quote:
Originally Posted by TATTRAT
I think jen might be onto something...
Do reinvent just yet, Go with TNT recipies, that will give you a basic understanding of the components and outcome, then double the recipie if you want the towering cake of goodness. Once you feel comfortable, then experiment.
Also your first tries might look a little ugly if you are poking the middle to test doneness. Just cover it with some fresh fruit or a glaze. Does anyone know where to find 8" toothpicks?
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Old 09-05-2006, 01:33 PM   #19
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Thanx Goodweed(is that pot?) I believe you're right about too much chocolate and reminding me that cornstarch makes it more dense is something I must dwell on. Chocolate is proving to be a noble challenge.

I made some adjustments and these are the results:

INGREDIENTS
7, 8oz cream cheese bars(same)
4, 1oz semisweet Bakers chocolate squares(3 less than first)
3/4cup, flour + 1/4cup cornstarch(1/4cup more flour and the first had no cornstarch)
3, eggs + 3 additional yolks(the first had 7 eggs un-separated)
2cups, sugar(same)
vanilla, splash
(Water pan on bottom of oven)
(Baked 30min @ 350 1hr 15min @ 275)

RESULTS
Growth, raised slightly during first 30mins, fell a little more than usual during cooling outside of the oven.
Cracks, severe, only on left half, right half was perfect
Center of cake, not as bready and light as I like, firm but creamy

Otherwise, not a disaster. Chocolate is so brutal.
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Old 09-05-2006, 01:34 PM   #20
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Quote:
Originally Posted by vagriller
rdcast,
Have you successfully made this cake with one springform pan yet?
Point well taken.
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