Chocolate Velvet Dessert

By srumbel

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. —Molly Seidel, Edgewood, New Mexico
from tasteofhome

Ingredients

• CHOCOLATE BUTTERCREAM FROSTING:
• 1-1/2 cups chocolate wafer crumbs
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 2 cups (12 ounces) semisweet chocolate chips
• 6 egg yolks
• 1-3/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 3 to 4 tablespoons 2% milk

Preparation

Step 1

•In a small bowl, combine wafer crumbs and sugar; stir in butter.
Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in.
springform pan. Place on a baking sheet. Bake at 350° for 10
minutes. Cool on a wire rack.

•In a large microwave-safe bowl, melt chocolate chips; stir until
smooth. Cool. In a small bowl, combine the egg yolks, cream and
vanilla. Gradually stir a small amount of mixture into melted
chocolate until blended; gradually stir in remaining mixture. Pour
into crust.

•Place pan on a baking sheet. Bake at 350° for 45-50 minutes or
until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight.

•In a large bowl, combine the butter, confectioners' sugar, cocoa and
enough milk to achieve a piping consistency. Using a large star tip,
pipe frosting on dessert. Yield: 16 servings.

Nutrition Facts: 1 piece equals 432 calories, 28 g fat (16 g saturated fat), 139 mg cholesterol, 164 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.