1 Chocolate crust (recipe
Follows)
1 3/4 c Semi-sweet chocolate
Chips/chunks, divided
1 c Whipping cream
1/4 c + 2 Tbls. Kahlua, divided
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
3 Eggs
1 ts Vanilla extract
1 tb Powdered sugar
Prepare chocolate crust. Melt 2/4 cup chocolate chunks until melted
and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir
until blended. In another bowl, beat cream cheese and sugar until
fluffy. Add first mixture to the second and blend well. Add eggs one
at a time and vanilla. Pour over prepared crust and bake 10 minutes
at 400F. Decrease to 275F and bake another 45 minutes. Remove from
oven to cool; loosen cake from rim of pan and remove. Melt remaining
chocolate. Then add 1/4 cup whipping cream and the 2 Tbls. Kahlua,
mixing well. Spread on top of cake and refrigerate six or so hours.
Before serving, beat remaining whipping cream with the powdered sugar
and garnish cake by pipping it on (personally, I’ll probably skip
this step) and decorating with a few remaining chocolate chips (the
picture of this is great!). Refrigerate leftovers.
Chocolate Crust Mix 1 1/2 cups chocolate wafer (I use Teddy Grahams)
crumbs, 1/4 cup melted butter and 2 Tbls. sugar. Press onto bottom
and up the sides partway of a 9-inch springform pan. Freeze 5
minutes, then bake at 350F for ten minutes and allow to cool.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings