- 9
Ingredients
- CHOCOLATE CRUST:
- 8 (1 oz.) squares semisweet chocolate
- 1 (8 oz.) package cream cheese, softened
- 1 (3 oz.) package cream cheese, softened
- 2/3 c. sugar
- 6 eggs
- 1/3 c. whipping cream
- 1 T. vanilla
- 1/3 c. butter
- 3 (1 oz.) squares semisweet chocolate
- 1 1/2 c. fine, dry breadcrumbs
- 1/3 c. sugar
- WHIPPED CREAM TOPPING:
- 1 1/2 c. whipping cream
- 1/4 c. sifted powdered sugar
- 1/2 t. vanilla
Preparation
Step 1
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat, and let cool.
Combine cream cheese and sugar in a lg. mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add melted chocolate, whipping cream, and vanilla; mix, at low speed just until blended. Pour into chocolate crust. Bake at 375 for 30-35 minutes or just into outside edges are firm but center is still soft. Let cool to room temp; cover and chill 8 hrs.
Spread cake with Whipped Cream Topping. Remove cake from pan. Place paper doily on top; sift cocoa over it. Carefully remove doily.
CHOCOLATE CRUST:
Combine butter and chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat.
Combine breadcrumbs and sugar; add to chocolate mixture, blending well. Press into bottom and 2" up sides of a greased 9" springform pan. Bake at 350 for 5 minutes. Let cool. Refrigerate until chilled.
WHIPPED CREAM TOPPING:
Beat whipping cream at high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Add vanilla; beat well. Cover and chill. Yield: 3 cups.