Tilbake til oppskriften på norsk !
Already when I woke up this morning I realized that this was one of those days when I hunger for sweets , again!
So instead of raiding my cupboards for sweets and biscuits to eat, I have started to put the «hunger» into system and transform it into recipes for cakes or desserts.
Sometimes I succeed and sometimes I totaly fail, but I’m not talking to lough about that . The last time I had such a sweet hunger, I created the Chocolate and Hazelnut bomb cake, a huge success. I’ve baked it several times since for a number of occasions. The recipe you will find HERE!
Today I found graham crackers, Oreo’s, Philadelpia cream cheese, chocolate and heavy whipping cream in my kitchen drawers, with this ingredients I was all set for baking. It is not very hard to find good stuff in my kitchen, it is usually fully loaded
The cake turned out great, a feast for the palate and it will also be deliciouse serves as dessert .
- 7 oz (200 gr) crushed biscuits *
- 2.6 oz (75 gr) melted butter **
- 2 teaspoons vanilla / vanilla exstrakt (optional)
- o.7 oz (20 gr) butter
- 1.8 oz (50 gr) brown sugar
- 1.7 fl oz (0.5 dl) heavy whipping cream
- 1 tsp vanilla (optional)
- 0.5 tsp salt
- 1.7 oz (50 gr) chocolate (I used milk chocolate)
- 1.7 oz (50 gr) heavy whipping cream
- 4 tbsp hot water
- 2 tsp gelantin powder
- 10.7 oz (300 gr) cream cheese natural (Philadelphia)
- 1.7 oz (50 gr) sugar (I)
- 1 tsp lemon juice
- 6.9 fl oz (2 dl) heavy whipping cream
- 3 tsp sugar (II)
* I used one pack of 5.5 oz (155 gr) Oreo`s and 1.6 oz (45 gr) graham crackers. You choose whether to mix or use only one sort of crackers.
** If you only use graham crackers, increase the amount of butter to 3.5 oz (100 gr).
Attention! If you for some reason do not want to make both sauces, just double the portion of the one you want.
Then, most is said now, so lets get started !
Both the butterscotch and chocolate sauce can be made a day ahead.
Melt the butter on medium heat.
Add the brown sugar. Let simmer while stirring until the sugar is dissolved. Brown Sugar has a very strong and bitter taste if it is overheated , so do not be tempted and increase the heat to speed up the process. Then the sauce will most likely not taste very good.
Pour in the cream …
… while constant stirring.
The sugar will clump when the cold cream is poured in, but it will dissolve while stirring for a few minutes.
Strain the sauce into a small bowl and let it cool a few minutes before adding the salt and vanilla.
Cover and let cool in roomtemperature.
Chop the chocolate into smaller pieces. I chose milk chocolate for my sauce, because butterscotch has a strong taste and using dark chocolate would maybe be to mush flavours combined.
Boil the heavy whipping cream and pour into the chocolate . Let it rest for a moment beforte mixing it to smooth sause.
Cover and let cool in roomtemperature.
While the sauces cools I will make cake crust:
Crush the biscuits into crumbs.
Melt the butter over low heat and pour into the biscuit crumbs. Stir until everything well combined.
I used this pie pan, but it is more advisable to use a spring form 8″ (20 cm) with high sides ..
Bake the crust at 350 F (180 C) degrees for 10 minutes.
You can also just put the crust in the fridge, without baking, but I think it holds better together after baking.
Cool the crust in the pan.
Start by adding 2 teaspoons gelantin powder and 4 tablespoons hot water in a small bowl. Set aside and allow to swell for 8 minutes.
Whip the heavy cream and sugar (II) to the soft peaks cream. Put the cream in the fridge.
Then cream the cream cheese, sugar (I) and lemon juice until light and fluffy. It is easiest if the cream cheese is not too cold.
Feel free to use the same bowl as you whipped heavy cream, and there is no reason to wash the bowl in between , it’s all supposed to be mixed together in the end any how!
Then pour in gelantin mixture and blend well .
Finaly add the whipped cream and mix gently to well combined.
I put the cake crust on a serving plate and enters the ring from the springform.
Pour in half the cream cheese mixture and sprikle on half of the butterscotch and chocolate sauce.
Swirl, using a tool as a knife, fork or BBQ sticks, in a circular motion.
Poure in the remaining cream cheese mixture and level.
Sprinkle on the remaining sauces …
Swirl the top again to blend and make a nice finishing toush…
Doesen`t it look good?
Put the cake cool in the fridge for 3 hours before serving and enjoy!
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