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Birthday cake 4: Amaretto cheese cake with dark chocolate fig sauce

Making:

Amaretto cheese cake with dark chocolate fig sauce 

Makes 1- 8 inch cake 

Bake at 325° for 70 minutes 

Here's what I have:

Crust:
1 cup sliced almonds - toast
1.5 pkgs Gluten-free Oreo cookie crumbs 
3/4 stick unsalted butter softened 

Batter:
1 tsp Almond extract 
2 vanilla beans - scraped
1/3 cup + 2 tbps Sugar 
16 oz Cream cheese soft 
3 tbsp Amaretto 
4 large Eggs 
1 oz Heavy cream 

Sauce: 
4 oz heavy cream 
2 oz fig syrup 
2 oz dark chocolate chips 

 Fresh figs for garnish 

Preparation:

Day 1
The oven was preheated to 325 degrees bake time was 70 mins

After tossing the almonds they were added to the food processor along with the cookies.  After this was pulverized the butter was added and pulsated until the crumb mixture was set.  

In a lined spring from pan the crust was added and pressed firm.  The pan was put in the fridge to set while the filling was prepared. 

In the stand mixer I added the cream cheese, sugar and vanilla bean paste and mixed on high for 3 minutes.  

**The remains of the vanilla beans were cut into thirds and placed into 4 oz of heavy cream. The cream was placed into the refrigerator to sit overnight and would be used to make the sauce the next day.

The Amaretto, heavy cream and eggs were mixed on together in a separate bowl until frothy. This was then added to the cream cheese slowly. This was mixed until the batter was smooth. 

The pan was wrapped in foil before the cake batter was added. The pan and placed in a hot water bath before putting it into the oven.  Once done the cake was removed from the oven and the water bath and allowed to sit on the counter top for 2 hours before placing into the fridge.

Day 2
The chocolate sauce:

The cream with the added vanilla beans was placed into a saucepan and allowed to heat up. The beans were mixed around and mashed up to get any remaining vanilla paste out of them before removing the pods from the pot.  The chocolate chips minus 2 tbsp worth were added and allowed to melt stirring constantly until the sauce was smooth. Last into the pot was the fig syrup again mixing until smooth.

Most of the sauce was set aside leaving about 2 tablespoons in the pan. The rest of the chocolate chips would go in after and this was melted on low stirring continuously to make the paste for the figs to stick to.  

Dollops of the dark chocolate paste were added to the top of the cake and spread out slightly before adding the halves and quarters of figs to the top.

The cake!



Here is the syrup used for the chocolate sauce. 



- Kris 

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