1 8 oz. pkg semisweet
-chocolate; cut up
1 1/3 Cups 8 oz milk chocolate
-pieces
1 c Whipping cream
2 tb Instant coffee crystals
5 Eggs
1/4 c Coffee liqueur or coffee
1 ts Vanilla
1/2 c Flour
1/4 c Sugar
1 c Toasted hazelnuts or
-almonds; chopped
1 Recipe Mocha Cream
Chocolate covered coffee
-beans; optional
Mocha Cream
1/2 c Whipping cream
2 tb Coffee liqueu
In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and
coffee crystals over low heat unitl melted, stirring constantly. Cool to
room temperature.
In a large mixing bowl beat eggs, coffee liqueur and vanilla with a
electric mixer on low speed till combined. Add flour and sugar. Beat on
medium to high speed for 8 minutes. (the batter should be light and
slightly thickened.) Fold about 1/4 of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture. Fold in nuts.
Grease and flour the bottom and sides of a 9″ springform pan. Spread
batter into pan. Bake in a 325 oven for 40 to 45 minutes or until slightly
puffed around the outer edge (center will be slightly soft). Cool in pan on
a rack for 20 minutes. Remove sides of pan. Cool. Cover and chill for up to
24 hours.
To serve, let stand at room temperature for 30 minutes. Top with Mocha
Cream and if desired, coffee beans.
Mocha Cream: In a chilled small mixing bowl combine both ingredients and
with chilled beaters, beat on medium to high speed just until stiff peaks
form.
Yields
14 Servings