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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 cup finely crushed chocolate wafers
16 oz semi-sweet chocolate, chopped, OR 2-2/3 cup semisweet chocolate pieces
1 cup whipping cream
1 tbsp instant coffee crystals
1/2 tsp ground cinnamon
6 beaten eggs
3/4 cup sugar
1/3 cup flour
1/2 tsp finely shredded orange peel
Optional garnish:
Unsweetened cocoa powder
Powdered sugar
Whipped cream
Chocolate-covered coffee beans
Chocolate candies
Grease 9 inch springform pan. Lift and tilt pan to coat the bottom and sides with chocolate wafer crumbs. Set aside. In heavy medium saucepan combine chocolate, whipping cream, coffee crystals & cinnamon. Cook and stir over low heat till the chocolate is melted. Transfer the hot mixture to a med. mixing bowl.
In large mixing bowl, combine eggs, sugar & flour. Beat with electric mixer on med. speed about 10 minutes or until thick and lemon-colored. Stir in orange peel. Fold one-quarter of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan. Bake at 325 for 50-55 minutes or until edge is puffed about halfway to center (center will be slightly soft). Cool in pan on wire rack for 20 minutes Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill about 4 hours or till serving time.
If desired, before serving, decorate plates by sifting a mixture of sifted powdered sugar and cocoa powder over tops. Add wedges of dessert. If desired, top with whipped cream, chocolate-covered coffee beans, or candies. Makes 16 servings.
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CAPPUCCINO DECADENCE
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 cup finely crushed chocolate wafers
16 oz semi-sweet chocolate, chopped, OR 2-2/3 cup semisweet chocolate pieces
1 cup whipping cream
1 tbsp instant coffee crystals
1/2 tsp ground cinnamon
6 beaten eggs
3/4 cup sugar
1/3 cup flour
1/2 tsp finely shredded orange peel
Optional garnish:
Unsweetened cocoa powder
Powdered sugar
Whipped cream
Chocolate-covered coffee beans
Chocolate candies
Grease 9 inch springform pan. Lift and tilt pan to coat the bottom and sides with chocolate wafer crumbs. Set aside. In heavy medium saucepan combine chocolate, whipping cream, coffee crystals & cinnamon. Cook and stir over low heat till the chocolate is melted. Transfer the hot mixture to a med. mixing bowl.
In large mixing bowl, combine eggs, sugar & flour. Beat with electric mixer on med. speed about 10 minutes or until thick and lemon-colored. Stir in orange peel. Fold one-quarter of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan. Bake at 325 for 50-55 minutes or until edge is puffed about halfway to center (center will be slightly soft). Cool in pan on wire rack for 20 minutes Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill about 4 hours or till serving time.
If desired, before serving, decorate plates by sifting a mixture of sifted powdered sugar and cocoa powder over tops. Add wedges of dessert. If desired, top with whipped cream, chocolate-covered coffee beans, or candies. Makes 16 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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