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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Based on the recipe Velvet Lush from Company's Coming Chocolate Everything Cookbook. I changed a few things and came up with this. Time does not include chill time. Ingredients:
3 tablespoons butter, softened |
1/3 cup white sugar |
1/4 cup flour |
2 tablespoons cocoa |
1 teaspoon instant coffee granules, crushed into powder |
1 large egg |
1/2 teaspoon vanilla |
3 cups semisweet chocolate, chip |
2 teaspoons instant coffee granules, crushed into powder |
1/4 cup butter |
3/4 cup hot water |
2 teaspoons vanilla or 2 teaspoons kahlua |
2 large eggs |
1/4 cup icing sugar |
2 cups whipped cream |
1/2 cup whipping cream |
4 semi-sweet chocolate baking squares |
Directions:
1. For the Crust:.
2. Measure all 7 ingredients into a small bowl.
3. Beat with a spoon until smooth.
4. Spread evenly into a greased 9 inch springform pan.
5. Bake at 350 degrees for 10 minutes or until toothpick comes out clean.
6. Cool.
7. For the filling:.
8. Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often.
9. Beat in 1 egg at a time.
10. Add icing sugar and beat well.
11. Cool completely.
12. Beat whipping cream until stiff.
13. Fold chocolate mixture into whipped cream.
14. Pour over cooled crust.
15. Chill at least 2 hours before glazing.
16. For glaze:.
17. Heat whipping cream in a small sauce pan on low.
18. Add chocolate, stirring consistantly, until melted and smooth.
19. Pour over cooled cake, letting some drip down the sides.
20. Freeze 6 hours before serving or overnight.
21. Thaw slightly to cut.
22. Garnish with chocolate curls or chocolate covered coffee beans if desired.
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