- From: jdnicoll
engrg.uwo.ca (James Nicoll
Jasmine)
30 Aug
09 GMT
from jasmine, not James
440 mL 1 3/4 C graham wafer crumbs (approx. 16 wafers)
90 mL 6 T sweet butter melted & clarified (approx 3/4 stick)*
15 mL 1 T castor sugar
5 mL 1 t freshly grated nutmeg
5 mL 1 t sweet butter, softened*
300 g 10 oz white "chocolate", broken up
125 mL 1/2 C heavy cream, at room temperature**
480 g 16 oz cream cheese, softened & cubed at room temperature (2pkgs)
4 4 fresh large eggs, separated, & at room temperature
20 mL 4 t pure vanilla extract
1 dash 1 dash salt
180 g 6 oz white 'chocolate', broken up
65 mL 1/4 C heavy cream at room temperature**
30 mL 2 T light creme de cacao** --
Notes on ingredients:
I prefer President's Choice Normandy style sweet butter
** 35% or higher
30 mL pure vanilla extract or 30 mL coconut
extract --
-Garnishes -
*you may use one or any combination of the following*
chopped nuts -- almonds, pistachios, or pecans
fresh strawberries
dried apricots
white/dark/milk chocolate curls
vanilla wafers
desiccated coconut
Appliances:
23 x 8 cm 9" x
3" springform pan
a bowl or a food processor with metal blade
double boiler
electric mixer with both large & small bowls
baking sheet --
Preparation:
-Crust-
-Butter springform pan with softened butter
-Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed.
-Press evenly over bottom & 2/3rds up sides of pan. Set aside.
-Filling-
150 C/gasmark
2 (I think)/
300 F.
-Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove
from heat & let cool slightly.
-In large bowl, with electric mixer on medium speed, beat cream cheese until
smooth. Add egg-yolks one at a time, making sure to blend well, &
stopping to scrape down sides of bowl after each addition. Add
chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
-Beat egg-whites in a separate mixing bowl, with electric mixer on low speed,
until foamy. Beat on high until soft, rounded peaks form.
-Fold egg-whites into chocolate mixture.
-Pour into crust.
150 C for 55 minutes.
-The cake will rise & the top will wiggle slightly when shaken. Turn off
heat & let cake stand in oven for one hour (It may sink).
-Remove cake from oven & place on wire rack in a draft-free place &
cool cake to room temperature.
-Topping-
-Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth.
Stir in flavouring.
-Pour topping over cool cake.
-Cover with cello-wrap & refrigerate overnight.
*This cake may be tightly covered & refrigerated up to three days.
*It may be frozen in the pan, tightly covered with cello-wrap &
aluminum-foil. Defrost wrapped cake in refrigerator overnight.
-Three hours before serving, remove cake from refrigerator & remove side of
springform.
-Garnish if desired.
Notes on Cake:
I have done my best in converting measurements, please forgive any errors
I find it unnecessary to add a garnish to the cake, the rich flavour is quite
satisfying.
*For fullest flavour, this cake must be served at room temperature.*
Serves up to twelve people.
cheers!
jasmine
