Shelly's Recipe

GOOEY CHOCOLATE AND COFFEE TORTE

Category: Tortes

For The Cookie Base:
1 cup amaretti or macaroon cookies, crushed
6 tbsp butter, melted

For The Filling:
6 oz unsweetened chocolate, chopped into small pieces
1 tbsp. cold liquid coffee
2 tbsp. coffee liqueur
1 lb mascapone cheese
1 can (14 oz) sweetened condensed milk
3 eggs, separated
3 tbsp Marsala wine or Brandy
2 tbsp all-purpose flour

Preheat the oven to 375. Mix the crushed cookies with the melted butter and press into the base of a 9-inch removable bottom or springform cake pan. Chill the crust.

Meanwhile prepare the filling by melting the chocolate with the coffee and liqueur in a bowl over a pan of simmering water. Cool slightly.

Place the mascapone cheese, milk and egg yolks into a bowl and whisk until combined. Stir in the Marsala or brandy and flour.

Whisk the egg whites until stiff and fold into the mascapone mixture. Gently fold in the chocolate mixture to create a marbled effect. Pour over the cookie crust base.

Bake for one hour, covering the top with foil if it becomes too brown. Turn off the oven, leaving the door open allowing the torte to cool completely. Chill overnight to set and to allow the flavors to develop.