Caramelized Sugar Texture
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Caramelized sugar texture

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2 cups (475g) heavy whipping cream 9 oz (255g) semi-sweet baking chocolate 3 8oz package (678g) cream cheese, room temp 1 1/4 cup (300g) sour cream 1 cup (200g) granulated sugar Pinch of salt 1/2 tbsp vanilla extract 3 tbsp dutch-processed cocoa powder 1 tbsp corn starch 1 tbsp all-purpose flour 5 (250-255g) eggs Instructions: Line 9" springform w/ parchment. Preheat 425F. Melt cream & chocolate, cool. Mix cheese, sour cream, sugar until smooth. Add chocolate, mix 1-2 min. Add salt, vanilla, cocoa, cornstarch, flour, mix well. Add eggs 1by1, mixing fully. Strain if needed. Pour into pan, tap out bubbles. Bake 26-28 min until caramelized, jiggly. Cool 1-2 hrs, chill 8-10 hrs. Serve with whipped cream, berries, ganache. Use chocolate bars (Ghirardelli best), not chips, for texture.
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Learn more ☺️👇🏻 The WET METHOD 🤍✨ It involves dissolving sugar in water before heating, which allows for more even caramelization and reduces the risk of burning. However, it takes longer due to the evaporation of the water. This method is ideal for beginners because there’s less risk of burning—basically, you just wait until it reaches the desired color, though it can take 10 minutes or longer. 🫣 Wet caramel has a smooth, silky texture and a slightly milder flavor. The added water ensures...
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