| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chocolate wafer crumbs; or 1 cup graham wafer crumbs |
| 1/4 |
c |
Cocoa |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Melted butter |
| 16 |
oz |
Cream cheese |
| 1/2 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 6 |
oz |
Semisweet chocolate; melted and cooked |
| 1/2 |
ts |
Almond extract |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Amaretto |
| 2/3 |
c |
Sour cream |
| 2 |
oz |
Semisweet chocolate |
| 1 |
ts |
Shortening |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Combine crumbs, sugar and melted butter and press into bottom and halfway
up sides of greased 8-inch spirngform pan. Chill while making filling. Beat
cream cheese until smooth. Beat in sugar gradually. Beat in eggs one at a
time at low speed. Add cooled chocolate, flavourings, amaretto and sour
cream. Beat at low speed until thoroughly blended then pour into prepared
pan. Bake at 300 F [150 C] for 1 hour. Turn off heat and leave cake in oven
for 1 hour longer. Cool in pan at room temperature, then chill for at least
24 hours in refrigerator. For topping, melt chocolate with shortening and
spread over top of cake. (Serves 8)
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Sep 4, 1997
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