Sunday, December 09, 2007

Pasta Puttanesca, Brownie Cheescake Torte

Dinner 12/09

Pasta Puttanesca


Brownie Cheesecake Torte

Tonight, we did have dinner first before we had dessert -- although it was difficult to concentrate knowing that two tortes were waiting for us in the fridge...

Yes, the brownie cheesecake torte from Thanksgiving makes a return appearance, in a smaller 6" cheesecake pan.

Here's the recipe for the regular sized version. This is a preliminary recipe -- to be used more as a reference than as a finished recipe. Please no wagering.

Brownie Cheesecake Torte

Nonstick cooking spray
Parchment Paper


16 oz. soy cream cheese (softened to room temp)
1 cup sugar
2 tsp. vanilla extract
6 oz. soft tofu
1 tbs. ener-g egg replacer
2 tbs. flour

3 oz. chocolate, melted

1/2 tsp. vanilla extract

(chocolate buttercream frosting)

1. Prepare two 9" cake pans. Add a circle of parchment paper to the bottom and give it a shot of cooking spray.

2. Make your favorite brownie recipe (we like the one from Millennium -- p.196 -- if the link is busted, search for it on, enough to divide it between the two cake pans evenly -- and cook until fully done. Cool, and remove layers from pans. Set aside.

3. Using a stand mixer, combine cream cheese, sugar, vanilla, and beat on low until combined. Puree the soft tofu first and then add it to the cream cheese mixture along with the egg replacer and flour. Mix until combined.

4. Divide the mixture evenly into two bowls. Into one bowl, add 3 oz. melted chocolate. Leave the other bowl plain, except add an extra 1/2 tsp. of vanilla extract. Stir each until smooth.

3. Preheat oven to 350F. Wrap heavy foil around the base an 9" springform pan, making sure the foil comes up at least an inch up the sides of pan with no gaps. Add a circle of parchment paper in the bottom of the springform pan and hit with the cooking spray again.

4. Place one of the brownie layers in the bottom of the springform pan. Pour in the chocolate cheesecake batter. Gently add the next brownie layer on top. Add the vanilla cheesecake batter.

5. Place the torte into a roasting pan large enough to hold the springform pan flat (this is important). Pour enough hot water around the springform pan to come up the side of the pan, but not over the top of the foil.

6. Carefully place roasting pan in the oven, and bake for ~60 min., or until the top layer of vanilla cheesecake begins to turn lightly brown and the middle doesn't jiggle as much.

7. Remove the roasting pan from the oven and run a sharp knife around the edge of the torte to release it from the sides. Turn the oven off, and place the roasting pan back in the oven for 30 minutes. This allows it to cool gradually to prevent cracking on top.

8. Remove from the oven again and let cool for at least another 60 min. on a wire rack.

9. Cover with a paper towel across the top of springform ring without touching the torte and then cover with plastic wrap to seal. Chill overnight. The paper towel absorbs any excess condensation.

9. Remove the plastic wrap/paper towel from the springform pan and remove the torte.

10. Frost with your favorite chocolate buttercream recipe -- i.e. Isa's recipe from VCTOTW. Best the next day, perhaps even better on the second day.

Slightly over-baking is preferred to under-baking, given the structural requirements of the torte.

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