Sunday, April 21, 2013

This might be worth the headache . . .

I've been doing some dietary experiments recently to figure out what are migraine triggers for me. Oh so sadly, I have discovered two of them are chocolate and caffeine (and it's probably the caffeine in chocolate, but I haven't put it to the test.) Which really breaks my heart, because there is nothing I love better than a venti mocha latte from Starbucks. I also experimented with cutting some other foods out of my diet and then added them back in one at a time and found that gluten gives me a little bit of trouble, too. Grreeaatt . . . just what I wanted to hear. No chocolate, no coffee and now no bread? This is getting really bad!

But I just saw the most delicious looking recipe online that makes me think it might be worth the headache - what do you think?

Hershey's Special Dark Truffle Brownie Cheesecake

Ingredients for Brownie Layer:
6 tablespoons melted butter or margarine
1-1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Truffle Cheesecake Layer:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 9-inch springform pan.

2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.

3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.

4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter.

5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

If you give this recipe a try, be sure and let me know how delicious it is. I'm not above enjoying these things vicariously. Of course, Pepper would be ALL OVER something like this, too - she doesn't know chocolate is just as bad for her as it appears to be for me!

1 comment:

  1. This recipe sounds absolutely sinful. So you know it has to be good. But who needs a migraine when you are in the middle of doing so many good things for yourself. I agree, 5K is just perfect if it makes you feel this good about your accomplishments! No need to be feel pressured by others to do more. You said it yourself - you run your race and let them run theirs. Remember to think about all the painless joys life has to offer when you're craving that chocolate and caffeine! Keep up the great work, and run on...


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