From: email@example.com (James Nicoll + Jasmine) Date: Mon, 30 Aug 1993 22:10:09 GMT [from jasmine, not James] Ingredients: -Crust- 440 mL 1.75 C graham wafer crumbs (approx. 16 wafers) 90 mL 6 T sweet butter melted & clarified (approx 0.75 stick)* 15 mL 1 T castor sugar 5 mL 1 t freshly grated nutmeg 5 mL 1 t sweet butter, softened* -Filling- 300 g 10 oz white "chocolate", broken up 125 mL 0.5 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 -Topping- 180 g 6 oz white 'chocolate', broken up 65 mL 0.25 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 *** may be substituted for with 30 mL pure vanilla extract or 30 mL coconut extract ----------------- -Garnishes (optional)- *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- Preheat oven to 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. -Place pan on baking sheet & bake at 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
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