FILLING
Nonstick vegetable oil spray
2 1/2 lb Cream cheese; room temp.
-(very soft)
1 3/4 c Sugar
1 c Unsweetened cocoa powder;
-sifted
3 lg Eggs; room temp
1/2 c Whipping cream
2 tb Coffee liqueur
1 1/2 tb Frangelico (hazelnut
-liqueur)
1 ts Vanilla extract
CHOCOLATE GLAZE
1/4 c Coffee liqueur
1/4 c Frangelico
2 tb Dark rum
12 oz Bittersweet chocolate (not
-unsweetened) or semisweet
-chocolate; chopped
1/4 c Whipping cream
1/2 Stick unsalted butter
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
For filling: Position rack in center of oven and preheat to 300F. Line
bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
waxed paper. Spray paper with nonstick vegetable spray. Using electric
mixer, beat cream cheese and sugar in large bowl on low speed until smooth.
Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually add cream,
coffee liqueur, Frangelico and vanilla and beat until mixture is smooth.
Transfer filling to prepared pan. Bake until outer 3 inches of cake puff
and center is gently set but moist looking, about 1 hour 30 minutes. Cool
on rack. Cover and refrigerate until cake is well chilled, at least 6
hours. (can be prepared 1 day ahead)
For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium
saucepan until reduced to 1/4 cup, about 3 mintues. Reduce heat to low and
add chocolate, cream, and butter. Stir until mixture is smooth. Cool until
mixture is thick but still pourable, stirring occasionally, about 45
minutes.
Using small sharp knife, cut around pan sides to loosen cake. Release and
remove pan sides. Pour chocolate glaze over cake. Spread smoothly over
top and sides covering completely. Chill until chocolate is is firm, at
least 2 hours.
Invert cake onto serving platter. Peel off paper. Smooth top. Using warm
knife, cut into wedges and serve. 12 servings (more like 16, very rich).
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings