Gabe Recipe Reviews (Pg. 1) - (19965959)

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Sinfully Delicious Chocolate Pie

Reviewed: Nov. 27, 2013
I have made this 3 times now and every time it has come out delicious. I would recommend bringing the eggs & butter to room temp first as I have never had a problem with sugar graininess and think that might have something to do with the room temp ingredients. The mixing time is a MUST DO also. I know it's time consuming but it's worth it when this comes out right because my family & friends rave about it. My only other suggestion would be to think about making 1.5 times the recipe because when I make a 9in. pie as is, it's not as thick as I would like - but that could be just me. I have a little bit left over when I do 1.5X but as another user suggested I put it in 2 individual cups for mousse and have a beautifully topped off pie.
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Toffee Chunk Cheesecake

Reviewed: Oct. 15, 2011
This cake turned out well, with a few adjustments. 1st, the cook time for me was WAY off. I ended up cooking it for about 95min at 250° after the 15min at 400°. 2nd, I would definitely use a 10in. pan, because with the 9in. it was literally to the brim (which had a lot to do with the lengthened cooking time, I’m sure). Finally, I would highly recommend using only half the chocolate/caramel layer on the bottom. I used only half and after cutting the cake it was about a ½in. layer of the chocolate/caramel mixture and the toffee pieces on the bottom. I used the other half to top the cake. I melted the chocolate and caramel separately, each with a little heavy cream, drizzled them on top and finished it with the toffee pieces. It was impressive looking. Personally, the filling was a bit “cakey” for my taste – I prefer a much creamier cake. I’m actually baking a 2nd one now that I have made with a much creamier filling and some other adjustments because this is too good not to be perfect.
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Chocolate Ganache

Reviewed: Oct. 11, 2011
Super ganache! I still can't believe how easy it was for such a great result. I halved this recipe and used it to top a chocolate cheesecake. It came out beautifully, and had a smooth, dark sheen when it set, making it look very professional. I used 4.5oz of semi-sweet bakers chocolate, and didn't add the rum. I had some concerns that all the chocolate wouldn't melt simply by pouring the heated cream on top - but it did perfectly. After letting it set up in the refrigerator for about 20min it was ready to go. Half the recipe was a perfect amount for a 9' cheesecake. For those who are pouring it... it will stick better if the cake/cupcakes are completely cooled or chilled (where appropriate), giving that pretty dripped effect on the sides without having too much drip completely down and off. I'll be using this again for sure.
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Whipped Cream Cream Cheese Frosting

Reviewed: Oct. 4, 2011
This is a great recipe . It's so light, not like some of the other cream cheese frostings I have used before which can be overpowering on some things. I was a bit concerned about the consistency & how well it would stand up, so I did add 1/2 tsp. of corn starch as another user suggested and used 10X sugar (which has additional cornstarch in it) instead of granulated. It turned out great. I piped it onto some cupcakes & topped a chocolate silk pie, both were delicious. I will definitely make this again.
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3 users found this review helpful

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