Yield: 14 Servings
|8 ounces||Semisweet chocolate, cut up|
|8 ounces||Milk chocolate, cut up|
|1 cup||Whipping cream|
|2 tablespoons||Instant coffee crystals|
|¼ cup||Coffee liqueur or coffee|
|½ cup||All-purpose flour|
|1 cup||Chopped toasted hazelnuts (filberts) or almonds|
|½ cup||Whipping cream|
|2 tablespoons||Coffee liqueur|
In a heavy saucepan, heat chocolates, whipping cream, and coffee crystals over low heat until melted, stirring constantly. Cool to room temperature.
In a large mixing bowl beat eggs, coffee liqueur, and vanilla with an electric mixer on low speed until combined. Add flour and sugar. Beat on medium to high speed for 8 minutes. (The batter should be light and slightly thickened.) Fold about ¼ of the mixture into chocolate mixture.
Fold chocolate mixture into remaining egg mixture. Fold in nuts.
Grease and flour the bottom and sides of a 9-inch springform pan. Spread batter into pan. Bake in a 325 F oven for 40-45 mintues or until slightly puffed around outer edge (center will be slightly soft). Cool in pan on a rack for 20 minutes. Removes sides of pan. Cool. Cover and chill up to 24 hours.
To serve, let stand at room temperature for 30 minutes. Top with Mocha Cream, and if desired, coffee beans.
Mocha Cream: In a chilled small mixing bowl, beat ½ c whipping cream and 2 T coffee liqueur with chilled beaters of an electric mixer on medium to high speed just until stiff peaks form.
Per serving: 445 cal, 31 g fat (12 g sat), 130 mg chol, 58 mg sodium, 7 g pro.
Reprinted from Better Homes and Gardens Magazine, Nov. 1996.
Posted to MM-Recipes Digest V3 #316 Date: Mon, 18 Nov 1996 14:45:58 -0800 From: Julie Bertholf <jewel1@...>