Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **CRUST**

  3. nonstick vegetable oil spray

  4. 1 9 oz -kg chocolate wafers cookies

  5. 5 tablespoons unsalted butter -- melted

  6. **FILLING**

  7. 2 cups whipping cream

  8. 3/4 cup whole milk

  9. 1/3 cup water

  10. 1/2 cup unsweetened powder- -- (dutch process)

  11. 2 tablespoons chocolate liqueur --

  12. -- cacao)

  13. 2 teaspoons instant expresso powder

  14. 2 teaspoons vanilla extract

  15. 1 8 oz -pkg cream cheese -- room temperature

  16. 1 cup plus 2 tablespoons sugar

  17. 4 extra large eggs

  18. 2 extra large egg yolks

  19. **GANACHE**

  20. 1/2 cup whipping cream

  21. 1 teaspoon instant expresso powder

  22. 1 teaspoon light corn syrup

  23. 1 teaspoon vegetable oil

  24. 8 ounces bittersweet --

  25. -- semisweet

  26. chocolate -- chopped

  27. 1/2 teaspoon vanilla extract

  28. chocolate coffee bean candies- optional

Instructions Jump to Ingredients ↑

  1. For Crust: position rack in center of oven and preheat to 350ø. Spray 10- inch-diameter springform pan with vegetable oil spray. Wrap outside of pan tightly with double of heavy-duty foil. Finely grind cookies and wal- nuts in processor. Add melted butter; process to blend. Press mixture firmly into bottom (not sides) of pan. Chill crust whle preparing filling. FOR FILLING: bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, expresso powder and vanilla extract. Using electric mixer beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add 4 whole eggs 1 at a time, then 2 yolks, beating well after addition and occasionally scrapinf bottom and sides of bowl. Gradually add hot cream-cocoa mixture and beat until smooth. Pour mixture into prepared crust.. Place springform pan in large roasting pan. pour enough boiling water into large roasting panto come halfway up sides of springform pan. Bake tart until custard moves just slightly in center when pan is gently sgaken and tester inserted into center comes out with some custard still attached, about 1 hour and 29 minutes. Remove pan from the water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight. FOT GANACHE: bring first 4 ingredients to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla extract, whisk until chocolate is melted and smooth. Let ganache stand until ganache is slightly cool but still pourable, about 10 minutes. Run small knife around pan sides to loosen tart, Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly atop of tart, being careful not to allow ganache to drip down sides.Usinging comb or tines of a fork make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate cokkee bean candies, if desired. Refrigerate until ganache is oftly set, about 15 minutes. ( Can be made 2 days ahead and keep chilled. Let stand at room temperature 45 minutes before serving. Cut into wedges ; serve.


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