Yield: 8 Servings
|\N \N||Chocolate crumb crust|
|2 teaspoons||Unflavored gelatin|
|6 \N||Squares semisweet chocolate|
|4 larges||Eggs; separated|
|⅓ cup||Granulated sugar|
|½ cup||Unsalted macadamia or cashew nuts; chopped|
Prepare crumb crust. Cool; chill while preparing filling.
Sprinkle gelatin over cold water in top of double boiler, let stand 5 min.
to soften. Set over simmering water to dissolve. Add Kahlua and chocolate.
Heat and stir until melted. Beat egg yolks until thick and light yellow.
Beat in hot chocolate-Kahlua mixture. Cool 15-20 min. Beat egg whites to soft peaks. Beat in sugar gradually to form meringue. Fold into chocolate mixture. Beat ½ cups cream stiff and fold in. Chill mixture until mounds on spoon Fold in chopped nuts and heap into crust. Chill 4-5 hours or overnight. Shortly before serving, beat remaining ½ cup cream stiff. Pipe cream on top.
Recipe by: Kahlua Guide
Posted to recipelu-digest by Balcorn <balcorn@...> on Mar 7, 1998