elisa Profile - Allrecipes.com (11505347)

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Home Town: Madrid, Madrid, Spain
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Member Since: Apr. 2010
Cooking Level: Beginning
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Recipe Reviews 3 reviews
Chocolate Ganache
I made this lactose-free, substituting the heavy cream for soy creamer. I changed the proportions a bit, because the soy creamer has only 10% fat compared to the 36% in heavy cream. I used 10 ounces of 60% chocolate, and 8 ounces of creamer. The result had a very good consistency. I whipped part, as a filling; I didn't add margarine, so it didn't whip like cream does, but it did get some air and the consistency and color changed a bit. Then I reheated the other part and poured over the cake. The result was not as shiny as with heavy cream, but still looked quite good. The taste was great, you can't tell it has soy cream on it!

1 user found this review helpful
Reviewed On: Oct. 1, 2012
Quick and Almost-Professional Buttercream Icing
First time making frosting and it was all a success! I am not a big fan of buttercream, and neither is my husband, but this one we all loved. My child cannot have enough. And my husband and I are for the first time interested in the frosting! (I don't know if this is good or not for us, but definitely says a lot about the frosting.) My tweaks: I made this with MARGARINE (salted, in sticks), and I cannot imagine the result getting better. I halfed the milk (1Tsp). This recipe frosts 12 cupcakes (without piping).

5 users found this review helpful
Reviewed On: Aug. 22, 2012
Chantal's New York Cheesecake
Absolutely amazing!!! I did the fat-free version: using fat-free cream cheese, fat-free yogurt instead of sour cream, and fat-free milk, and the result was a rich and dense cake! I don't think it is a huge compromise, and it does reduce the calories. TO AVOID CRACKING: Apply butter LIBERALLY on the sides of the pan! This way it will separate easily as it bakes. I bake in a water-bath, and start checking for doneness at 45-50 min, and then every 15 min (until it jiggles like jello in the center, but the outside is firm). I left 1 hour in the oven, then with a warm knife separate the cake from the sides, leave outside 2-3 hours, then refrigerate. My cakes never cracked so far!

2 users found this review helpful
Reviewed On: Aug. 11, 2012

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