| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Choco2 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Bittersweet Chocolate |
| 3 |
|
Eggs |
| 8 |
tb |
Icing Sugar |
| 250 |
ml |
Cream |
| 1 |
ts |
Vanilla |
| 1 |
c |
Peca nuts |
| 200 |
g |
Butter |
| 2 |
tb |
Sugar |
| 1 |
tb |
Cocoa |
| 200 |
g |
Biscuit crums |
INSTRUCTIONS
FILLING
TOPPING
CRUST
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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