From: email@example.com (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 G Internet, G Internet.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 193 (70%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 17mg||1 %|
|Potassium 255.6mg||7 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 21.1g|
|Protein 2.4g||3 %|
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Calories per serving: 277
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