| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes, Desserts |
14 |
Servings |
INGREDIENTS
| 8 |
oz |
Semisweet chocolate, cut up |
| 8 |
oz |
Milk chocolate, cut up |
| 1 |
c |
Whipping cream |
| 2 |
T |
Instant coffee crystals |
| 5 |
|
Eggs |
| 1/4 |
c |
Coffee liqueur or coffee |
| 1 |
t |
Vanilla |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1 |
c |
Chopped toasted hazelnuts |
|
|
filberts or almonds |
| 1/2 |
c |
Whipping cream |
| 2 |
T |
Coffee liqueur |
INSTRUCTIONS
In a heavy saucepan, heat chocolates, whipping cream, and coffee
crystals over low heat until melted, stirring constantly. Cool to
room temperature. In a large mixing bowl beat eggs, coffee liqueur,
and vanilla with an electric mixer on low speed until combined. Add
flour and sugar. Beat on medium to high speed for 8 minutes. (The
batter should be light and slightly thickened.) Fold about 1/4 of the
mixture into chocolate mixture. Fold chocolate mixture into remaining
egg mixture. Fold in nuts. Grease and flour the bottom and sides of a
9-inch springform pan. Spread batter into pan. Bake in a 325 F oven
for 40-45 mintues or until slightly puffed around outer edge (center
will be slightly soft). Cool in pan on a rack for 20 minutes.
Removes sides of pan. Cool. Cover and chill up to 24 hours. To serve,
let stand at room temperature for 30 minutes. Top with Mocha Cream,
and if desired, coffee beans. Mocha Cream: In a chilled small mixing
bowl, beat 1/2 c whipping cream and 2 T coffee liqueur with chilled
beaters of an electric mixer on medium to high speed just until stiff
peaks form. Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol,
58 mg sodium, 7 g pro. Reprinted from Better Homes and Gardens
Magazine, Nov. 1996. Posted to MM-Recipes Digest V3 #316 Date: Mon,
18 Nov 1996 14:45:58 -0800 From: Julie Bertholf <jewel1@ix.netcom.com>
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