FILLING
200 g Bittersweet Chocolate
3 Eggs
8 tb Icing Sugar
250 ml Cream
1 ts Vanilla
TOPPING
1 c Peca nuts
-CRUST-
200 g Butter
2 tb Sugar
1 tb Cocoa
200 g Biscuit crums
Crust: Melt the butter. Mix the crums with the sugar and cacao. Add
the melted butter. Stir until well mixed. Put it into a 26 cm
spring-form. Press the mixture into the form. Put in refrigerator.
Filling: Melt the chocolate in a double-boiler or in micro-wave. Stir
until smooth. Remove from heat. Beat the egg-whites until hard peakes
form — set aside Whip the cream until soft peaks form — set aside.
Whip the egg-yokes with the sugar until fluffy. Whip the cream-cheese
until fluffy, add the egg-mixture and the chocolate. Stir the mixture
until fully combined. Fold in the cream until combined. Finally fold
in the egg-whites until combined.
Pour the mixture over the crust. Put the peca nuts on top, cover it
and refrigerate for at least 6 hours, preferably overnight.
Yields
1 servings