| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(9-oz) chocolate wafer cookies |
| 3 |
tb |
Butter melted |
| 12 |
oz |
Semisweet choc chips |
| 1 |
c |
Heavy cream |
| 3/4 |
c |
Raspberry jam |
| 2 |
pk |
(8-oz) cream cheese; softened |
| 3/4 |
c |
Sugar |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
From: bowler@eisner.decus.org
Date: 9 Aug 93 18:30:25 -0400
Originally from "365 great chocolate desserts" by Natalie Haughton. I'm
pretty sure it's changed since then.
Grind cookies to a fine powder, mix with the butter and press into the
bottom and up the sides about an inch of a 9" springform pan (or 2 7"
pans). Refrigerate while making the filling.
Combine the chips and cream in a microwave safe bowl and heat at high for 3
to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring
until disolved, let cool 10 minutes
Mix the creamcheese and sugar until smooth. Add the eggs, one at a time,
mixing well after each egg. Add the vanilla and the chocolateraspberry
mixture. Mix well.
Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but
still jiggles slightly in the centr. Cool and put in the fridge for at
least 6 hours.
We typically make it in the 7" pans and get 16 sinfully rich slices per
cake
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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