Seville Chorizo And Manchego Savory Cakes Recipes

CHOCOLATE PECAN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350ºF.
• Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
• Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
• Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
• Add the brown sugar and water, stir and bring to a boil.
• Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
• Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
• Add the remaining pecans and mix well.
• Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
• Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
• Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
• Bake for 45-50 min or until tested clean.
• Let stand in pan on a wire rack for 30 minute.
• Run a knife around the inside and outside edges of the cake.
• Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
• Remove pan and replace any pecans that have come off the cake.
• Cool completely, and serve.

SALTED CARAMEL AND VANILLA CHEESECAKE

Steps:

• To Make the Cheesecake: Preheat oven to 325 degrees. Line the bottom of the 8" springform pan with parchment paper. Lightly grease bottom (parchment) and sides. In a bowl combine the ground cookies, ground almonds (almond meal) and the melted butter. Stir to thoroughly combine. Firmly press the cookie mixture into the base and sides of the prepared pan. Refrigerate for 1 hour.
• Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell.
• Place the springform pan in a baking dish and pour in enough boiling water to come halfway up the sides of the pan. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
• To Make The Caramel Sauce: Place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened and becomes the color of caramel. Set aside and allow to cool completely.
• To Make The Whipped Topping: Place the cream, sour cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.
• To Assemble: Serve topped with sweetened whipped cream and drizzled wtih caramel sauce.

RAINBOW CHEESECAKE

Steps:

• Before getting started with the crust, make sure your springform pan is water tight. You may do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it.
• Mix together the graham cracker crumbs, sugar and cinnamon together in a bowl. Add the melted butter until thoroughly blended.
• Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan.
• Press the crust down firmly in the pan. You may use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
• Bake the crust in a preheated 350 degree Fahrenheit oven for 10 minutes on a low rack.
• Remove from the oven and cool completely before continuing.
• Turn oven temperature down to 325 degrees Fahrenheit.
• To make filling, add the cream cheese to a mixing bowl.
• Beat until smooth, 4 to 5 minutes.
• Add sugar and continue to beat until smooth again, another 4 to 5 minutes.
• Add salt, vanilla and one egg at a time, beating briefly between each egg. Do not overbeat for it may cause cracks.
• Finally, beat in the sour cream and heavy cream until just incorporated.
• Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
• Pour colored mixtures into prepared and cooled crust.
• Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color. I have seen others that have just dolloped (by about 1/4 cupfuls) of the colored filling by overlaping colors and it still came out fine, just a different look.
• Place cheesecake into a baking dish filled with boiling water about 1 inch up the side of the springform pan.
• Bake at 325 degrees Fahrenheit in the water bath for 1 hour and 45 minutes.
• Turn off the oven, crack the door to the oven open.
• Let the cake cool in the oven for one hour. The slow cooling will help it not crack.
• Loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
• When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring and carefully lift off the outer ring.
• Slice to serve.

SEVILLE CHORIZO AND MANCHEGO SAVORY CAKES

Steps:

• 375F. Cut out 8 6" squares from parchment paper. Place 1 square atop each of 8 4.5" diameter tartlet pans w removable bottoms and 3/4" high sides. Whisk first 6 ingredients in lge bowl. Add green onions, chorizo, and Manchego cheese; toss to distribute evenly. Whisk ricotta cheese, buttermilk, eggs, oil, and mustard in med bowl. Add buttermilk mixture to flour mixture; stir just to blend. Press parchment paper into pans. Spoon batter into parchment. Using damp knife, spread batter evenly in pans. Sift 1/4 t paprika over each. Bake cakes until deep golden brown and centers spring back when touched lightly, about 30 minutes. Serve slightly warm or at room temp. Can b made 8 hrs ahead. cool completely and store airtight at room temp.