Viking VSM500 - Manual (Page 13)

GANACHE
1 cup Heavy Cream
6 oz semi-sweet Chocolate, chopped small
Makes 14 oz
• Chop chocolate into very small pieces and place into the mixer bowl
• Bring Cream to a boil and pour hot cream over chocolate and mix till
incorporated
• shape and refrigerate until firm or pour over dessert
CHOCOLATE MOUSSELINE FILLING
4 oz plain chocolate chopped
1 cup heavy cream
Makes enough to fill one chocolate cake or 3 dessert portions
• Place chopped chocolate in a bowl and melt the chocolate very
slowly using a double boiler
• Place the heavy cream in the mixer bowl and whisk till soft peaks
• Once chocolate has melted, gently fold the chocolate into the
whipped cream until thoroughly mixed
NEW YORK STYLE CHEESECAKE
3 – 8 oz packages of cream cheese softened
2 T of cake flour
1
1 /
8
cup granulated sugar
4 eggs
5 T heavy cream
1 T vanilla extract
Yields one 10 inch cake
• Pre heat the oven to 300ºF or 150ºC
• Butter one 10 inch spring-form pan
• Beat the cream cheese until smooth using the “V” paddle
• Add in the flour and sugar
• Add the eggs one at a time
• Add the cream and the vanilla
• Pour into the buttered spring-form pan and bake for 1 to 1
1 /
2
hours
• Let cool completely before removing the sides
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