| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Pie | 10 | Servings | |
INGREDIENTS
| 1 3/4 | c | Graham wafer crumbs, approx |
| 16 wafers | ||
| 6 | T | Sweet butter, melted |
| clarified I prefer | ||
| president's choice | ||
| normandy | ||
| style sweet butter | ||
| 1 | T | Castor, granulated sugar |
| 1 | t | Freshly grated nutmeg |
| 1 | t | Sweet butter, softened |
| 10 | oz | White chocolate, broken up |
| 1/2 | c | Heavy cream, 35% or higher |
| at room temperature | ||
| 16 | oz | Cream cheese, softened & |
| cubed at room temperature | ||
| 2pkgs | ||
| 4 | Eggs, separated & at | |
| room temperature | ||
| 4 | t | Pure vanilla extract |
| 1 | ds | Salt |
| 6 | oz | White 'chocolate', broken up |
| 1/4 | c | Heavy cream, 35% or higher |
| at room temperature | ||
| 2 | T | Light creme de cacao, pure |
| vanilla extract or | ||
| coconut | ||
| extract | ||
| Garnishes, optional you may | ||
| use one or any | ||
| combination | ||
| of the following: | ||
| Chopped nuts: almonds | ||
| pistachios or pecans | ||
| Fresh strawberries | ||
| Dried apricots | ||
| White/dark/milk chocolate | ||
| curls | ||
| Vanilla wafers | ||
| Desiccated coconut |
INSTRUCTIONS
From: jdnicoll@engrg.uwo.ca (James Nicoll + Jasmine) Date: Mon, 30 Aug 1993 22:10:09 GMT Appliances: 9"x 3" springform pan, a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet. Crust: Butter springform pan with softened butter Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed. Press evenly over bottom & 2/3rds up sides of pan. Set aside. Filling: Preheat oven to 150C/300 F. Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat & let cool slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form. Fold egg-whites into chocolate mixture. Pour into crust. Place pan on baking sheet & bake at 150 C for 55 minutes. The cake will rise & the top will wiggle slightly when shaken. Turn off heat & let cake stand in oven for one hour (It may sink). Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature. Topping: Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover with cello-wrap & refrigerate overnight. This cake may be tightly covered & refrigerated up to three days. It may be frozen in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight. Three hours before serving, remove cake from refrigerator & remove side of springform. Garnish if desired. Notes on Cake: I have done my best in converting measurements, please forgive any errors I find it unnecessary to add a garnish to the cake, the rich flavour is quite satisfying. NOTE: For fullest flavour, this cake must be served at room temperature. Serves up to twelve people. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 173
Total Fat: 19.8g
Cholesterol: 125.5mg
Sodium: 204.7mg
Potassium: 240.3mg
Carbohydrates: 12.6g
Fiber: 2.1g
Sugar: 5.6g
Protein: 6g