Trying out this new cocoa powder. It has 4x the fat compared to Hershey’s. 2g per tablespoon compared to 0.5g.

Trying it in my favorite application:

Chocolate Orange Chocolate Chip Cheesecake

  1. Float 2 pounds of cream cheese in warm water for 15 minutes.

  1. Mix with 1 1/2 cups of sugar until smooth.

  1. Add 3/4 cup cocoa, 2 tablespoons vanilla, 2 teaspoons orange extract, 1/4 cup Grand Marnier, and 5 eggs. Mix until smooth.

  1. Add an ENTIRE BAG of MINIATURE chocolate chips. IMPORTANT - full size chips won’t melt all the way and leaves a weird texture.

  1. Take a 9" springform pan, spray it with cooking spray, and coat the inside with another 1/4 cup of cocoa powder.

Pour the batter in the pan and bake at 200° F for EIGHT DAMN HOURS.

  1. Cool to room temp, 2+ hours.

  2. Flip upside down onto a plate, remove the pan and refrigerate as long as you can stand it. ;) Colder the better.

  3. Flip right side up onto another plate, garnish with candied orange slices, and serve.

  • KittenBiscuits@lemm.eeEnglish
    5·
    26 days ago

    2 questions:

    • what is the size of the bag of mini chips?
    • would you recommend baking it in a water bath if it’s going to be in the oven that long?

    P.S. damn, that looks tasty!

    • jordanlund@lemmy.worldOP
      3·
      26 days ago

      Recipe calls for 12 ounces, bags are generally 10, 11 or 20 ounces.

      The bath isn’t necessary because it’s only 200°.