(Mocha Fudge Truffle)
With Cajun Ganache
12 oz. Pkg. Oreo cookies
1/3 cup melted butter
24 oz. Soft cream cheese
1 can sweetened condensed milk
1 ½ cups melted semi sweet chocolate chips
2 tsp. Vanilla
1 tsp. Strong instant coffee granules
Cajun Ganache Ingredients
12 ozs. semi sweet chocolate chips
1/2 tsp cayenne pepper,or to taste
1 tsp. New Mexico chili powder
1/2 cups heavy cream
1/2 stick unsalted butter
Basic Cajun Ganache Preparation
Bring the cream and butter to a boil. Remove from the heat and Stir in the chocolate chips, chili powder, and cayenne pepper.Stir until smooth. Pour Ganache into a squeeze bottle and hold for presentation.
Basic Cheese Cake Preparation
Place the Oreo cookie crumbs in a large bowl and combine with the melted butter. Press the mixture into the bottom of a 9 inch spring form pan. Cover the outside of the pan with foil to form a protective moisture barrier. Set aside while you prepare the ganache and cheese cake batter.
Place the chocolate chips in the top container of a double boiler and melt over boiling water. Once melted, shut off the burner and allow the melted chocolate to remain over the hot water until you are ready to incorporate it into the mixture.
Next, place the cream cheese in a large mixing bowl and mix using a power mixer. Mix until light and fluffy. Slowly add the sweetened condensed milk as the mixer is running on low speed. Now, add the eggs , one at a time, and continue to mix. Next add the melted chocolate slowly as you turn the mixer speed up to medium. Mix until well incorporated.
In a small bowl, mix the vanilla, kahlua, and instant coffee. Once completely mixed, add the mixture to the batter and continue to mix until well combined. Pour the batter into your prepared spring form pan. Place the foil wrapped spring form into a water bath and place into a 350 degree oven. Bake for one hour. Turn off the oven, crack the door, and allow to set for an additional 30 minutes . Remove to a cooling rack and allow to come to room temperature. Remove the foil and run a sharp knife around the inside of the spring form to insure no sticking. Remove the spring form and refrigerate for 8 hours before serving.
Cut a moderate wedge and place it on a plate. Drizzle the cake with the Cajun ganache and garnish with whip cream and fresh berries. Happy Valentine’s Day!
Prep time:30 minutes
Cook time:1 hour,30 minutes