| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Gma5 | 1 | Servings | |
INGREDIENTS
| 2 | c | Crushed chocolate wafers |
| 1 | Stick melted butter | |
| 3 | lb | Cream cheese, at room |
| temperature | ||
| 1 1/2 | c | Sugar |
| 6 | Eggs, at room temperature | |
| 1 | c | Heavy cream |
| 1/2 | c | Flour |
| 1 | pn | Salt |
| 1 | t | Vanilla |
| 1 | c | Melted milk chocolate |
| 2 | pt | Assorted fresh berries, such |
| as | ||
| raspberries | ||
| blackberries | ||
| blueberries etc. | ||
| 1/4 | c | Grand Mariner |
| 2 | c | Sweetened whip cream |
| 12 | Sprigs fresh mint | |
| inch spring-form pan. In a food processor, with the metal |
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Combine the crumbs and the butter together. Mix well and press into a blade, process the cream cheese until smooth. Add 1 cup of the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour mixture into the prepared pan and bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. In a mixing bowl, combine the remaining sugar, berries, and Grand Marnier, mix well. Cover with plastic wrap and refrigerate for 2 to 3 hours. Slice the cake into twelve slices and garnish each slice with the berries, sweetened whip cream and fresh mint sprigs. Yields: 12 servings Converted by MC_Buster. NOTES : From Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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