| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco1 |
1 |
servings |
INGREDIENTS
|
|
CRUST |
| 1 1/4 |
c |
Chocolate wafer crumbs |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Butter; melted |
|
|
FILLING |
| 1 |
lb |
Cream cheese |
| 1/2 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
| 6 |
oz |
Semisweet chocolate |
| 1/2 |
ts |
Almond flavoring |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Amaretto |
| 2/3 |
c |
Sour cream |
|
|
TOPPING |
| 2 |
oz |
Semisweet chocolate |
| 1 |
ts |
Shortening |
|
|
Whipped cream; optional |
|
|
Toasted almond slices |
INSTRUCTIONS
Combine crumbs, sugar and metled butter. Press into bottom and halfway
sides of 7"-8" springform pan. Chill while making filing.
Beat Cream cheese well until smooth. Beat in sugar gradually. Beat in
eggs one at a time at low speed. Add cooled chocolate, flavorings,
amaretto and sour cream. Beat at low speed until thoroughly blended.
Pour into prepared pan. Bake in 300 oven for 1 hour. Turn off heat
and leave cake in oven 1 hour longer. Cool in pan at room
temperature, then chill at least 24 hours in refrigerator.
For topping, melt chocolate with shortening. Garnish with whipped
cream flavored with amaretto if desires and sprinkle with almonds.
Recipe by: Kelly Champagne <mac28@eagle.wbm.ca>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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