Fudge Satin Pie with Nutty Crumb Crust
4 large eggs
1 1/2 cups sugar granulated
1 teaspoon vanilla extract
2 teaspoons liqueur coffee flavor, such as kahlua
8 ounces chocolate chips (semi-sweet) melted
1 1/2 pounds butter, unsalted softened
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons instant coffee
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.
Beat eggs with mixer and add granulated sugar.
Beat until light and custardy.
Add vanilla and coffee liqueur. Mix well and add melted chocolate.
Continue beating and add unsalted butter, 1 stick at a time, until
smooth and satiny.
Turn into crust and chill until set. Whip cream with 1/2 cup powdered sugar and powdered coffee.
Pipe through pastry tube onto pie using rose tip.
Blogger Heather Baird of SprinkleBakes shares a recipe for an over-the-top layered chocolate cheesecake.
- Prep Time 1 hr 30 min
- Total Time 7 hr 40 min
- Servings 12
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.
CHOCOLATE CAKE WITH RUM-SPIKED FIGS
Yield: 12 Servings
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan – 9 inches in diameter and 2 inches high – with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a&127 microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.