Chocolate Orange Mini Cakes (Print Version)
# Ingredients:
→ Cocoa Shortbread Base
01 -
Softened unsalted butter (113g/8 tablespoons)
02 -
½ cup powdered sugar (56g)
03 -
½ teaspoon pure vanilla extract
04 -
¼ teaspoon salt
05 -
1 cup all-purpose flour (120g)
06 -
¼ cup Dutch process cocoa powder (21g)
07 -
1 tablespoon black cocoa powder (5g)
→ Choco-Orange Filling Mix
08 -
Softened cream cheese (681g/24 oz)
09 -
½ cup white sugar (100g)
10 -
Zest from one whole orange
11 -
½ teaspoon salt
12 -
½ cup room temp sour cream (113g)
13 -
3 eggs at room temperature
14 -
Melted dark chocolate (255g/9 oz)
15 -
3 tablespoons fresh orange juice (36g)
16 -
1 tablespoon vanilla extract
17 -
Sifted Dutch cocoa powder (5g/1 tablespoon)
→ Chocolate Topping
18 -
⅔ cup heavy cream (150g)
19 -
Dark chocolate chunks (85g/3 oz)
# Instructions:
01 -
Cover mini cheesecake pan bottoms with aluminum foil. Set on a baking sheet that has a 1-inch edge for the water bath. Put bottom circles back in place.
02 -
Whip butter till fluffy, add powdered sugar, vanilla and salt. Mix in flour and both cocoa powders. Divide into pan cups, push down firmly, and cool for 20 minutes. Pop in 325°F oven for 12 minutes.
03 -
Rub sugar and orange zest together. Add cream cheese and sour cream, beat until completely smooth. Drop in eggs one by one, then stir in the melted chocolate, orange juice, vanilla, and cocoa powder.
04 -
Pour mixture into cups about ¾ full. Put in water bath and bake about 25-30 minutes until the tops aren't shiny anymore. Cool slowly with oven off, then at room temp before sticking in fridge overnight.
05 -
Warm cream until it just bubbles (190°F), pour it over chocolate, and stir until it's totally smooth. Drizzle over cold cheesecakes, letting it run down the sides.
# Notes:
01 -
You'll need a water bath for smooth tops
02 -
Don't skip bringing ingredients to room temp
03 -
Slow cooling keeps the tops from splitting