Monday, October 4, 2010

Chocolate Espresso Cake by Chris S.


Chris's Chocolate Espresso Rum Cheesecake

Thanks for contributing your delicious dessert recipe, Chris! 

Chocolate Espresso Rum Cheesecake

Crust:
3/4 c. graham cracker crumbs
½ c. blanched and toasted hazelnuts
2 T. sugar
8 T. unsalted butter, melted
4 oz. semisweet chocolate

Preheat oven to 375. Place nuts and sugar in food processor and process until fine. Add to crumbs. Add butter and stir to mix.

Butter a 9" springform. Turn crust into pan and distribute evenly. Press down firmly. Bake for 8 mins. Cool.

Place pan in freezer. Melt chocolate and spread it over cold crust stopping ¼ " from edge.

Cheesecake:
1 lb. semisweet chocolate
1 ½ c. heavy cream
3 T. cocoa
3 T. instant espresso powder
1/4 t. salt
¼ c. dark rum
4 eggs
2 lbs. cream cheese
1 c. sugar

Preheat oven to 350. Melt chocolate and set aside.

Scald ½ c. cream. Strain in cocoa, espresso, and salt. Whisk till smooth.

Cook for a few minutes stirring constantly. Remove from heat and stir in the rum and remaining cream. Set aside.

In a small bowl beat the eggs lightly just to mix and set aside.

In the large bowl of an electric mixer beat the cheese until it is completely soft and smooth. Add sugar and beat till perfectly smooth. Add chocolate and then cream mixture and finally eggs. Turn the mixture into the pan.

Wrap the springform in a double layer of heavy duty foil and place in pan of hot water. Bake for 1 hour. Turn off heat and let cake stand for another hour with door closed. Let cool several hours and chill.

Plate cake and top with thin layer of seedless raspberry jam. Garnish with raspberries. Cut with hot knife.

           ---Chris

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