| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Choco2 | 1 | Servings | |
INGREDIENTS
| 200 | g | Bittersweet Chocolate |
| 3 | Eggs | |
| 8 | T | Icing Sugar |
| 250 | Cream | |
| 1 | t | Vanilla |
| 1 | c | Peca nuts |
| 200 | g | Butter |
| 2 | T | Sugar |
| 1 | T | Cocoa |
| 200 | g | Biscuit crums |
INSTRUCTIONS
Crust: Melt the butter. Mix the crums with the sugar and cacao. Add the melted butter. Stir until well mixed. Put it into a 26 cm spring-form. Press the mixture into the form. Put in refrigerator. Filling: Melt the chocolate in a double-boiler or in micro-wave. Stir until smooth. Remove from heat. Beat the egg-whites until hard peakes form -- set aside Whip the cream until soft peaks form -- set aside. Whip the egg-yokes with the sugar until fluffy. Whip the cream-cheese until fluffy, add the egg-mixture and the chocolate. Stir the mixture until fully combined. Fold in the cream until combined. Finally fold in the egg-whites until combined. Pour the mixture over the crust. Put the peca nuts on top, cover it and refrigerate for at least 6 hours, preferably overnight. Recipe by: Marcel Douben <marcel.douben@asml.nl> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2524
Calories From Fat: 2218
Total Fat: 255.7g
Cholesterol: 988mg
Sodium: 236.8mg
Potassium: 790.9mg
Carbohydrates: 45.2g
Fiber: 12.3g
Sugar: 30.8g
Protein: 31.6g