Yield: 1 Servings
|\N \N||Nonstick vegetables oil|
|\N \N||Spray **|
|2½ pounds||Cream cheese, room temp.|
|\N \N||(very soft)|
|1 cup||Unsweetened cocoa powder,|
|3 larges||Eggs, room temp|
|½ cup||Whipping cream|
|2 tablespoons||Coffee liqueur|
|1½ tablespoon||Frangelico (hazelnut|
|1 teaspoon||Vanilla extract|
|\N \N||Chocolate Glaze:|
|¼ cup||Coffee liqueur|
|2 tablespoons||Dark rum|
|12 ounces||Bittersweet chocolate (not|
|\N \N||Or semisweet chocolate,|
|¼ cup||Whipping cream|
|¼ cup||(1/2 stick) unsalted butter|
For filling: Position rack in center of oven & preheat to 300F. Line bottom of 9-inch-diameter springform pan with 2¾-inch-high sides with waxed paper. Spray paper with nonstick vegetable spray. Using electric mixer, beat cream cheese & sugar in large bowl on low speed until smooth.
Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually add cream, coffee liqueur, Frangelico & vanilla & beat until mixture is smooth.
Transfer filling to prepared pan. Bake until outer 3 inches of cake puff & center is gently set but moist looking, about 1 hour 30 minutes. Cool on rack. Cover & refrigerate until cake is well chilled, at least 6 hours.
(can be prepared 1 day ahead) For Glaze: Boil coffee liqueur, Frangelico & rum in heavy medium saucepan until reduced to ¼ cup, about 3 mintues.
Reduce heat to low and add chocolate, cream, & butter. Stir until mixture is smooth. Cool until mixture is thick but still pourable, stirring occasionally, about 45 minutes. Using small sharp knife, cut around pan sides to loosen cake. Release and remove pan sides. Pour chocolate glaze over cake. Spread smoothly over top & sides covering completely. Chill until chocolate is is firm, at least 2 hours. Invert cake onto serving platter. Peel off paper. Smooth top. Using warm knife, cut into wedges & serve.