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Ингредиенты
- 1Â 3/4 c. Graham wafer crumbs (approx 16 wafers)
- 6 Tbsp. Sweet butter, melted, clarified (I prefer style sweet butter
- 1 Tbsp. Castor (granulated) sugar
- 1 tsp Freshly grated nutmeg
- 1 tsp Sweet butter, softened
- 10 ounce White chocolate, broken up
- 1/2 c. Heavy cream (35% or possibly higher), at room temperature
- 16 ounce Cream cheese, softened & cubed at room temperature (2pkgs)
- 4 lrg Large eggs, separated, & at room temperature
- 4 tsp Pure vanilla extract
- 1 dsh Salt
- 6 ounce White 'chocolate', broken up
- 1/4 c. Heavy cream (35% or possibly higher), at room temperature
- 2 Tbsp. Light creme de cacao, pure vanilla extract or possibly coconut extract
- Â Â Garnishes (optional) you may use one or possibly any combination of the following:
- Â Â Minced nuts: almonds, pistachios, or possibly pecans
- Â Â Fresh strawberries
- Â Â Dry apricots
- Â Â White/dark/lowfat milk chocolate curls
- Â Â Vanilla wafers
- Â Â Desiccated coconut
Инструкции
- Appliances: 9"x 3" springform pan, a bowl or possibly 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 possibly bowl & process till well-mixed. Press proportionately over bottom & 2/3rds up sides of pan. Set aside.
- Filling: Preheat oven to 150C/300 F. Heat chocolate in double boiler.
- Slowly stir in cream till smooth. Remove from heat & let cold slightly. In large bowl, with electric mixer on medium speed, beat cream cheese till smooth. Add in egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add in chocolate mix, vanilla & salt. Beat at medium speed for two min. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, till foamy. Beat on high till soft, rounded peaks form. Fold egg-whites into chocolate mix. Pour into crust. Place pan on baking sheet & bake at 150 C for 55 min. 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 & cold cake to room temperature.
- Topping: Heat chocolate in double boiler. Slowly stir in cream till mix is smooth. Stir in flavouring. Pour topping over cold cake. Cover with cello-wrap & chill overnight.*This cake may be tightly covered & refrigerated up to three days.*It may be frzn in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight.
- Three hrs before serving, remove cake from refrigerator & remove side of springform. Garnish if you like.
- Notes on Cake:1. I have done my best in converting measurements, please forgive any errors
- 2. I find it unnecessary to add in 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.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 10 servings | |
| Calories 549 | |
| Calories from Fat 389 | 71% |
| Total Fat 44.08g | 55% |
| Saturated Fat 24.99g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 293mg | 12% |
| Potassium 254mg | 7% |
| Total Carbs 31.06g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 28.74g | 19% |
| Protein 8.71g | 14% |
