Cooking Recipe for CRT's Chocolate Buckle

[jenseib]

Anyone know where I can find a recipe for this. I looked on all ears and it's not there, and I'm hoping someone can point me to the right direction of finding it and I can attempt to make this! It was so good!

 

[greeneeyes]

Have you checked our HUGE recipe thread? I believe we have some that even allears has missed.

Click here for Index

 

[jenseib]

Thanks. It's not there either. Only the blueberry one, which I don't want. Darn it all! LOL!

 

[mel63]

Not the recipe, but a description & recipes or suggestions for the parts. You might have to test and adjust the recipes/suggestions to make it. I have never tried it, or seen it to be able to be sure. I am working from the description and picture. Post any thing that you make or come up with.

Chocolate Cream Cheese Buckle - a single layer of chocolate cake stuffed with cream cheese topped with Cremé Chantilly and finished with Cremé Anglaise Sauce...

There is a picture on one of the other threads, the second post down.
http://www.disboards.com/showthread.php?p=30728736

Cake: Chocolate cake. Recipe or box that you prefer. From the picture, it might be baked with the cream cheese filling dropped into the batter, or maybe mixed with a cup of the cake batter. Pour more than half the cake batter in pan. Drop cream cheese mixture. And then top by dropping remaining batter on top.

Stuffing: I would mix/cream together cream cheese with some sugar to get a "cheesecake" flavor. Maybe not as sweet.

Cremé Chantilly: Cremé Chantilly is just sweetened whipped cream flavored with vanilla or brandy. http://www.marthastewart.com/recipe/chantilly-cream
Makes about 2 1/4 cups

1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar

Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.


Cremé Anglaise: Is a cooked custard sauce. http://www.marthastewart.com/recipe/perfect-creme-anglaise?autonomy_kw=anglaise7
Makes about 2 cups.

4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved

Prepare an ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.
Put milk, cream, vanilla bean, and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot-milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.

Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes. Creme anglaise can be refrigerated in an airtight container up to 4 days.

Chocolate Sauce: Good purchased chocolate sauce, or recipe using better quality chocolate.

1 cup semisweet chocolate chips
3/4 cup whipping cream
1 teaspoon vanilla

In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla.