Chocolate Cake
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| |
| 2 cup | vanilla wafers, fine crush |
| 1 cup | ground toasted almonds |
| 1/2 cup | butter, melted |
| 1/2 cup | sugar |
| 12 oz. | milk chocolate chips |
| 1/2 cup | milk |
| 1 envelope | unflavored gelatin |
| 16 oz. | cream cheese, softened |
| 1/2 cup | sour cream |
| 1/2 tsp | almond extract |
| 1/2 cup | heavy cream, whipped |
| | garnishes |
| |
| garnishes to include whipped cream and chocolate shavings (optional). |
| in large bowl, combine vanilla waver crumbs, almonds, butter and |
| sugar; mix well. pat firmly into 9-inch springform pan, covering |
| bottom and 2 1/2 inches up the sides. set aside. melt over hot (not |
| boiling) water milk chocolate chips; stir until smooth. set aside. |
| pour milk into small saucepan; sprinkle gelatin on top. set aside |
| for 1 minute. cook over low heat, stirring constantly until gelatin |
| dissolves. set aside. in large bowl, combine cream cheese, sour |
| cream, and melted chocolate chips; beat until fluffy. beat in |
| gelatin mixture and almond extract. fold in whipped cream. pour into |
| prepared pan. chill until firm (about 3 hours). run knife around |
| edge of cake to separate from pan; remove rim. garnish with whipped |
| cream and chocolate shavings, if desired. makes 1 9-inch cheesecake |
| |
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| naomieke |
| -- |
| (ID: 11618) Mirror: rec.food.recipes: Thu, Jul 24, 2003 |