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  • Wikibooks:Cookbook:New York Cheesecake

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  • Flourless chocolate cake

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    A flourless chocolate cake is a dense "fallen" cake made from an aerated chocolate custard. Whole eggs are whipped to a foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix. The resulting batter contains only the starch naturally present in the chocolate, and is baked in a bain-marie. Flourless chocolate cake is a popular dessert in gluten-free diets. A similar cake with little or no flour in which the egg matrix is allowed to collapse is known as "fallen" or "molten" chocolate cake and was popularized by, among others, Jean-Georges Vongerichten's restaurants. Torta caprese, originating from the Italian island of Capri, is a traditional flourless chocolate cake popular in that region.

  • Cheesecake

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    Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, vanilla and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake. It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, lemon, chocolate, Oreo, chestnut, or toffee.

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