|1¾ cup||Graham wafer crumbs (approx 16 wafers)|
|6 tablespoons||Sweet butter; melted, clarified (I prefer president's choice normandy style sweet butter|
|1 tablespoon||Castor (granulated) sugar|
|1 teaspoon||Freshly grated nutmeg|
|1 teaspoon||Sweet butter; softened|
|10 ounces||White chocolate; broken up|
|½ cup||Heavy cream (35% or higher); at room temperature|
|16 ounces||Cream cheese; softened & cubed at room temperature (2pkgs)|
|4 larges||Eggs; separated, & at room temperature|
|4 teaspoons||Pure vanilla extract|
|6 ounces||White 'chocolate'; broken up|
|¼ cup||Heavy cream (35% or higher); at room temperature|
|2 tablespoons||Light creme de cacao; pure vanilla extract or coconut extract|
|Garnishes (optional) you may use one or any combination of the following:|
|Chopped nuts: almonds; pistachios; or pecans|
|White/dark/milk chocolate curls|
From: jdnicoll@... (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.
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