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Flourless Chocolate Cake: Bring water and 1 qt.
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sugar (or 1 cup sugar for trial recipe) to boil in medium saucepan on medium heat; cook until sugar is dissolved, stirring constantly.
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Remove from heat.
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Add chocolates; stir until melted.
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Beat eggs and remaining sugar in 6-qt.
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bowl of mixer fitted with paddle attachment 3 min.
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or until well blended.
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Whisk in chocolate mixture, butter and vanilla.
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Cheesecake: Beat cream cheese in 6-qt.
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bowl of mixer fitted with paddle attachment on medium speed 1 min.
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Add sugar; beat 2 min.
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or until well blended.
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Add cream and vanilla; mix well.
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Gradually add whole eggs and yolks, beating on low speed after each addition just until blended.
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Butter 40 (3-inch) cake rings (or butter 10 rings for trial recipe).
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Place in parchment paper-lined full-sheet pan (or in lined half-sheet pan for trial recipe).
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Add 2 slightly rounded #20 scoops (about 4.7 oz.)
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of the chocolate cake batter to each ring.
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Top each with #20 scoop (about 1.7 oz.)
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20
of the cheesecake batter, pressing scoop gently into cake batter so that it rises around the cheesecake batter.
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Place full steamtable pan filled with hot water on bottom rack of 325 degrees F standard oven.
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Place pan of cheesecakes on top rack.
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Bake 25 to 30 min.
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or until cakes start to puff over tops of rings.
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Cool cakes completely in rings in pan.
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Dip paring knife in warm water; run around edge of each cake in cake ring.
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Carefully remove cake rings.
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28
Use spatula to place 1 cake on each cookie.
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29
Wrap individually in plastic wrap.
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30
Refrigerate until ready to serve.
