*  Exported from  MasterCook  *
 
                   Chocolate Peanut Butter Cheesecake (2)
 
 Recipe By     : jgh@ricnet.pottsville.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes                      Chocolate
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   + 1 1/2 teaspoons dutch process
                         COCOA
    3      tablespoons   boiling WATER
    1 1/2  teaspoons     VANILLA
    3      large         EGGS
    1 1/4  cups          sifted CAKE FLOUR
      3/4  cup           + 2 tablespoons SUGAR
      3/4  teaspoon      BAKING POWDER
      1/4  teaspoon      SALT
   13      tablespoons   unsalted BUTTER (SOFTENED)
 
 PREHEAT OVEN TO 350 DEGREES
 one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)-- most attractive size -- or
any 6 cup loaf or fluted tube pan, greased and floured.  If using a loaf pan,
grease it.
 In a medium mixing bowl whisk together the cocoa and water until smooth. Allowto
cool to room temperature and lightly whisk in the vanilla and eggs.
 In a large mixing bowl combine the remaining dry ingredients and mix on low speed
for 30 seconds to blend. Add 1/2 the chocolate mixture and the butter. Mix on low
speed until the dry ingredients are moistened. Increase to medium speed (high
speed if using hand mixer) and beat for 1 minute to aerate and develop the cake’s
structure. Scrape down the sides. Gradually add the remaining chocolate mixture
in 2 batches, beating 20 seconds after each addition to incorporate the
ingredients and strengthen the structure. Scrape down the sides. Scrape the
batter into the prepared pan and smooth the surface with a spatula. The batter
will be almost 1/2 inch from the top of a 4-cup pan. (If your pan is slightly
smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes (40 to 50
minutes in a fluted tube pan) or until a wooden toothpick inserted in the center
comes out clean. Tent loosely with buttered foil after 20 minutes to prevent
overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY
AFTER REMOVAL FROM THE OVEN.
 Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a
metal spatula and invert onto a greased wire rack. If baked in a loaf pan, to
keep the bottom from splitting, reinvert so that the top is up and cool
completely before wrapping airtight.
 There is a coffee syrup recipe that goes with this for extra moistness and a
subtle coffee accent.... in a small pan, stir together 1/4 cup water & 2
tablespoons sugar. Bring to a full rolling boil. Cover and remove from heat. When
cool, add 1 tablespoon Kahlua.
 When cake is baked, brush half the syrup onto the top. Cool the cake 10 minutes
and invert it onto a lightly greased rack. Brush the bottom and sides with
remaining syrup. Reinvert onto rack, top side up, to finish cooling. Coffee
flavor stays in background, accentuating the chocolate.  Rose Levy Beranbaum
_Cake Bible_
                    
 
 
 
 
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