BetterMealRecipes

Mint Chocolate Cheesecake Cake

Ingredients:

For the Cake:

• 4 large eggs, separated

• 3/4 cup granulated sugar, divided

• 1 tsp vanilla extract

• 1/2 cup cake flour

• 1/4 tsp salt

• 1/2 tsp baking powder

• 2 tbsp cocoa powder

• Green food coloring (optional)

• Powdered sugar, for dusting

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream

For the Mint Chocolate Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

• 1/2 tsp peppermint extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan. Line it with parchment paper and grease the parchment paper.

2. In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Add vanilla extract and green food coloring if desired.

3. Sift together cake flour, salt, baking powder, and cocoa powder in a separate bowl. Gradually mix into the egg yolk mixture until smooth.

4. In a clean bowl, beat egg whites until stiff peaks form. Gradually add remaining 1/4 cup of granulated sugar.

5. Gently fold beaten egg whites into the egg yolk mixture until smooth.

6. Spread the batter into the prepared pan and bake for 12-15 minutes until the cake springs back when touched.

7. Invert the cake onto a powdered sugar-dusted towel and roll it tightly while still warm. Let cool completely.

8. Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.

9. Make the mint chocolate ganache by pouring hot cream over chocolate chips and peppermint extract. Stir until smooth.

10. Unroll the cooled cake and spread the cheesecake filling evenly. Drizzle the mint chocolate ganache over the filling.

11. Roll the cake again and refrigerate for at least 1 hour to set.

12. Before serving, dust with cocoa powder or powdered sugar if desired. Slice and enjoy!

This delicious Mint Chocolate Cheesecake Cake serves 8-10 people and is a perfect treat for any occasion. Enjoy the blend of mint and chocolate flavors in every bite!

Ingredients:

• 200g (7 oz) dark chocolate (70% cocoa or higher)
• 1 cup whole almonds
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup shredded coconut (optional)
• A pinch of sea salt

Instructions:

1. Prepare the Ingredients:
   • Preheat your oven to 350°F (175°C).
   • Spread the almonds on a baking sheet and roast them in the oven for about 10 minutes or until they are fragrant. Let them cool.
   • Line a baking sheet with parchment paper.
2. Melt the Dark Chocolate:
   • Break the dark chocolate into small pieces and place them in a heatproof bowl.
   • Melt the chocolate using a double boiler method: place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir until the chocolate is fully melted and smooth.
3. Mix in the Ingredients:
   • Remove the melted chocolate from the heat.
   • Add the roasted almonds, dried cranberries, and pumpkin seeds to the melted chocolate. Stir well to ensure all the ingredients are evenly coated.
4. Form the Bark:
   • Pour the chocolate mixture onto the prepared baking sheet. Spread it out evenly with a spatula to your desired thickness.
   • Sprinkle the shredded coconut (if using) and a pinch of sea salt over the top.
5. Set the Bark:
   • Let the chocolate bark set at room temperature or place it in the refrigerator to speed up the process. It should take about 1-2 hours to fully harden.
6. Break into Pieces:
   • Once the chocolate is set, break it into irregular pieces.
7. Store and Enjoy:
   • Store the dark chocolate almond bark in an airtight container at room temperature or in the refrigerator for a crunchier texture.

Enjoy your homemade dark chocolate almond bark as a delicious and healthy treat! 🍫🌰