| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco2 |
16 |
servings |
INGREDIENTS
| 2 |
c |
Chocolate cookie crumbs |
| 5 |
tb |
Butter; melted |
| 2 |
lb |
Cream cheese; softened |
| 1 |
c |
Sugar |
| 3 |
tb |
Flour |
| 4 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
tb |
Vanilla |
| 3 |
|
Squares baking chocolate; melted |
| 1 |
c |
Semi-sweet chocolate chips |
INSTRUCTIONS
CRUST
FILLING
Heat oven to 350 F. Mix crumbs and butter. Press into bottom of
10-inch springform pan. Bake 10 minutes. Beat cream cheese, sugar,
and flour at medium until well blended. Add eggs, one at a time,
beating well after each addition. Blend in sour cream and vanilla.
Divide batter in half. To one half, stir in chocolate chips. Pour
this over the crust and bake for 30 minutes. Meanwhile, gradually
stir in melted baking chocolate and mix until completely blended.
Pour remaining batter over first layer. Lower oven to 325 F and bake
for an additional 30 to 40 minutes. Turn oven off. Do not remove
cake, but let it cool down gradually with the oven. Loosen cake from
the rim of the pan; cool before removing the rim.
I topped this with homemade whipped cream and chocolate shavings.
Not a low fat dessert, but you just need a tiny piece to be satisfied
Recipe by: Janet Morrissey <janetm@online.magnus1.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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