-CRUST-
1 3/4 c Graham wafer crumbs (approx
-16 wafers)
6 tb Sweet butter; melted,
-clarified (I prefer
-president’s choice normandy
-style sweet butter
1 tb Castor (granulated) sugar
1 ts Freshly grated nutmeg
1 ts Sweet butter; softened
FILLING
10 oz White chocolate; broken up
1/2 c Heavy cream (35% or higher);
-at room temperature
16 oz Cream cheese; softened &
-cubed at room temperature
-(2pkgs)
4 lg Eggs; separated, & at
-room temperature
4 ts Pure vanilla extract
1 ds Salt
TOPPING
6 oz White ‘chocolate’; broken up
1/4 c Heavy cream (35% or higher);
-at room temperature
2 tb Light creme de cacao; pure
-vanilla extract or coconut
-extract
Garnishes (optional) you may
-use one or any combination
-of the following:
Chopped nuts: almonds;
-pistachios; or pecans
Fresh strawberries
Dried apricots
White/dark/milk chocolate
-curls
Vanilla wafers
Desiccated coconut
From: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine)
Date: Mon, 30 Aug 1993 22:10:09 GMT
Appliances: 9″x 3″ springform pan, a bowl or a food processor with metal
blade, double boiler, electric mixer with both large & small bowls, baking
sheet.
Crust: Butter springform pan with softened butter Combine graham wafer
crumbs, melted butter, nutmeg & sugar in food processor or bowl & process
until well-mixed. Press evenly over bottom & 2/3rds up sides of pan. Set
aside.
Filling: Preheat oven to 150C/300 F. Melt chocolate in double boiler.
Slowly stir in cream until smooth. Remove from heat & let cool slightly. In
large bowl, with electric mixer on medium speed, beat cream cheese until
smooth. Add egg-yolks one at a time, making sure to blend well, & stopping
to scrape down sides of bowl after each addition. Add chocolate mixture,
vanilla & salt. Beat at medium speed for two minutes. Beat egg-whites in a
separate mixing bowl, with electric mixer on low speed, until foamy. Beat
on high until soft, rounded peaks form. Fold egg-whites into chocolate
mixture. Pour into crust. Place pan on baking sheet & bake at 150 C for 55
minutes. The cake will rise & the top will wiggle slightly when shaken.
Turn off heat & let cake stand in oven for one hour (It may sink). Remove
cake from oven & place on wire rack in a draft-free place & cool cake to
room temperature.
Topping: Melt chocolate in double boiler. Slowly stir in cream until
mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover
with cello-wrap & refrigerate overnight. *This cake may be tightly covered
& refrigerated up to three days. *It may be frozen in the pan, tightly
covered with cello-wrap & aluminum-foil. Defrost wrapped cake in
refrigerator overnight.
Three hours before serving, remove cake from refrigerator & remove side of
springform. Garnish if desired.
Notes on Cake:
1. I have done my best in converting measurements, please forgive any
errors
2. I find it unnecessary to add a garnish to the cake, the rich flavour is
quite satisfying.
NOTE: For fullest flavour, this cake must be served at room temperature.
Serves up to twelve people.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings