| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Graham wafer crumbs (approx 16 wafers) |
| 6 |
tb |
Sweet butter; melted, clarified (I prefer president's choice normandy style sweet butter |
| 1 |
tb |
Castor (granulated) sugar |
| 1 |
ts |
Freshly grated nutmeg |
| 1 |
ts |
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 |
lg |
Eggs; separated, & at room temperature |
| 4 |
ts |
Pure vanilla extract |
| 1 |
ds |
Salt |
| 6 |
oz |
White 'chocolate'; broken up |
| 1/4 |
c |
Heavy cream (35% or higher); at room temperature |
| 2 |
tb |
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
CRUST
FILLING
TOPPING
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:
1. I have done my best in converting measurements, please forgive any
errors
2. 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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