INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TOPPING
1. To make crust, preheat oven to 350F (180C). Lightly butter a 10-inch
(25-cm) springform pan. Cut waxed paper to fit bottom. Brush or rub with
butter, then place butter-side up in pan. Using a fork, stir flour with
chopped nuts, sugar, chopped chocolate and salt in a large mixing bowl
Then, stir in butter and vanilla. Add 2 tb water and mix until crumbly. If
mixture seems dry, stir in remaining 1 tb water. Turn into a lined
springform pan. Press into bottom and halfway up sides. Bake in centre of
pre-heated oven until set and edges are just starting to brown, about 18 to
20 minutes. Cool on a rack. Do not remove sides.
2. To make filling, cut chocolate into coarse pieces, To make on top of
stove, place chocolate and instant coffee in a small heavy-bottomed
saucepan set over very low heat. Melt, stirring frequently, and remove from
heat when small pieces of chocolate are still visible, about 5 minutes.
Then, stir until smooth. Or, place chocolate and instant coffee in a
microwave-safe bowl. Microwave, without stirring, on medium until chocolate
is almost but not completely melted, about 2 minutes. Stir until smooth,
then cool at room temperature while continuing with recipe.
3. In a mixing bowl, beat butter with an electric mixer or wooden spoon
until very creamy. Gradually add sugar, beating until light and
lemon-colored. Beat in cooled chocolate mixture until combined. Then, beat
in eggs, 1 by 1, beating well after each addition. Pour into cooled crust,
cover and refrigerate until cold, at least 1 hour or up to 1 day (any
longer and crust becomes soggy).
4. Because whipped cream does not hold well, plan to add topping no more
than 2 hours before serving, To make topping, stir instant coffee with
cream, vanilla and liqueur, if desired, in a medium-size mixing bowl. Using
an electric mixer, beat until soft peaks form when beaters are lifted.
Gradually beat in icing sugar. Spoon on top of pie, then use a spoon to
mound over filling and swirl surface of cream. Top with chocolate curls or
chopped chocolate, if you wish. Serve fight away or refrigerate for up to 2
hours. Gently remove sides from pan. Serve pie chilled on the same day it
is made.
Nutrients per serving: 6.1 g protein, 40.5g fat, 37.8 g carbohydrates, 1.6
mg iron, 59 mg calcium, 524 calories
Source: the Trellis Cafe in Hubbards, Nova Scotia, Canada (printed in
Chatelaine, February, 1996)
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 14:21:12 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”