It’s Trick or Treat Season again. Thanks to Maya Kitchen for constantly providing us fun and delicious ways to gear up our homes and parties with these sweet treats. A rich and dark checkerboard cake, best naked is gloomy not, but yummy yes. Creamy rich orange and black cheesecakes burst with flavor and color and a butter cake sundae comes layered with whipped cream and meringue plus a playful dusting of purple sprinkles.
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Black Bottom Orange Cheesecakes
Fudge Brownie Base:
¼ cup butter
1 egg
1 tablespoon water
1 package MAYA Oven Toaster Chocolate Fudge Brownie Mix 230 g
1 tablespoon melted butter
Orange Cheesecake Filling:
2 ¼ cups cream cheese, softened
¾ cup sugar
3 eggs
1 ½ tablespoons orange zest
1 tablespoon orange-flavored liqueur
orange food color, as needed
White Chocolate Ganache:
½ cup all purpose cream
½ cup chopped white chocolate
chocolate coins, for garnish (optional)
Preheat oven to 350°F/177°C.
Prepare fudge brownie base. Grease and line the bottom of a 9×5-inch rectangular pan. Set aside. In a bowl, cream the butter until soft. Add the egg and water and blend together. Add the brownie mix and beat with a wooden spoon until smooth. Pour on the prepared pan and spread batter until smooth. Bake for 20 minutes or until done. Once cooled, crumble the brownie and add in the melted butter. Set aside.
Prepare orange cheesecake filling. In a mixer bowl, soften cream cheese and add sugar until creamy. Add in the eggs one at a time. Add the orange zest, orange-flavored liqueur and orange food color. Blend until well incorporated.
Prepare white chocolate ganache. Place the all purpose cream in a pan and bring to a boil while stirring continuously. Add the chopped white chocolate and stir until melted and combined. Set aside and cool.
To assemble. Pack 2 tablespoons each of fudge brownie base at the bottom of eight (8) 4-ounce paper cups. Pour orange cheesecake filling until ¾ full. Bake for 30 minutes. Remove cheesecakes from oven. Cool. Pour white chocolate ganache on top and garnish with a chocolate coin. Serve
Yield: 8 individual cheesecakes
Note: Omit food color if a white cheesecake is desired.
Trick or Treat Sundaes
Butter Cake:
¼ cup butter
2 eggs
½ cup water
1 package MAYA Oven Toaster Butter Cake Mix 200 g
whipped cream, as needed
meringue cookies, as needed
purple sprinkles, as needed
Prepare butter cake. Preheat oven to 350°F/177°C. Grease and line the bottom of an 8-inch square pan. Set aside.
Cream the butter in a bowl until soft. Blend in the eggs and water. Add the butter cake mix and beat with a wooden spoon until incorporated. Pour mixture into the prepared pan. Bake for 35-40 minutes or until done. Once cooled, cut cake into 1/2-inch cubes.
To assemble. In a tall sundae glass, arrange components in this manner: cubed butter cake, whipped cream, crumbled meringue cookies, whipped cream, crumbled meringue cookies, cubed butter cake, until the rim of the glass is reached. Pipe whipped cream on top of the last layer and decorate with purple sprinkles. Top with a piece of meringue cookie.
Note: MAYA Hotcake Mixes in 200 g packs can be used as substitute for MAYA Oven Toaster Mixes.
Dark Checkerboard Cake
Chocolate Cake:
1 egg
½ cup water
3 tablespoons oil
1 package MAYA Oven Toaster Chocolate Cake Mix 200 g
Brown Butter Cake:
¼ cup butter
2 eggs
½ cup water
1 package MAYA Oven Toaster Butter Cake Mix 200 g
1 tablespoon cocoa powder
Chocolate Ganache:
½ cup all-purpose cream
½ cup semi-sweet chocolate chips
chocolate ice cream
chocolate-covered rectangular cookies
Prepare chocolate cake. Preheat oven to 350°F/177°C. Grease and line the bottom of a 6-inch round pan. Set aside. Combine egg, water and oil. Add the chocolate cake mix and beat with a wooden spoon until incorporated. Pour mixture into the prepared pan. Bake for 35-40 minutes or until done.
Prepare brown butter cake. Grease and line the bottom of a 6-inch round pan. Set aside. Cream the butter in a bowl until soft. Blend in the eggs and water. Add the butter cake mix and cocoa powder and beat with a wooden spoon until incorporated. Pour mixture into the prepared pan. Bake in the preheated oven for 35-40 minutes or until done.
Prepare chocolate ganache. Place the all purpose cream in a pan and bring to a boil while stirring continuously. Add the chocolate chips and stir until melted and combined. Cool.
To assemble. Cut the chocolate cake into two equal layers; do the same for the brown butter cake to make a total of four layers. Get one cake layer and with a 4-inch round cutter, cut a piece from the center. From the 4-inch diameter round piece, make another round piece by using a 2-inch round cutter. At this point, one layer of cake will create one 6-inch diameter ring, one 4-inch diameter ring and one 2-inch diameter round piece. Repeat the procedure for all 4 layers.
Construct one layer by removing the 4-inch diameter ring from the chocolate cake and swapping it with a 4-inch diameter ring from the brown butter cake. Make sure to frost with ganache in between cake pieces to hold them in place. Repeat the procedure of reconstructing the layers for both cake flavors. Put ganache on a serving platter or cake board before putting the first layer with a chocolate cake outer ring. Spread ganache on top before putting the cake layer with a brown butter cake outer ring. Repeat the steps until all layers are stacked up. To serve, cut a wedge to show the checkerboard pattern. Serve with a scoop of chocolate ice cream on the side. Top ice cream with cookie.
Note: Double the ganache recipe if frosting is desired on the top and sides of the cake.