Wednesday, July 14, 2010

Introducing Andrea from The Chocolate Bottle

The Chocolate Bottle Decadent Torte by our Andrea Robson
Andreas recipe was adapted from Dianas desserts and was a winner at the Charlotte Tweetup Bake contest Andrea was a real sweetie to share this with us! Thank you Andrea and welcome!


The Crust:
2 cups Chocolate graham cracker crumbs
6 tbsp. butter, melted


2 1/4 pounds cream cheese, at room temperature
1 2/3 cups granulated sugar
5 eggs
1/2 cup Irish Cream Liqueur
1 tablespoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon all-purpose flour

1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon coffee extract (if you don't have coffee extract brew 3 Tbs of coffee to a 1/2 cup of water)

For the Crust:
Preheat oven to 325 degrees F.  Lightly grease a 10-inch springform pan with butter.

Combine crumbs and melted butter in a bowl, then press into bottom and 1 inch up the sides of pan. Bake until light brown, around 7 minutes.

For the Filling:
Using an electric mixer and beat cream cheese until smooth. Gradually add sugar. Beat in one egg at a time . Blend in Irish Cream Liqueur and vanilla. Stir together 1/2 cup chocolate chips and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour batter into crust. Set aside the remaining chocolate chips for later.

Place cheesecake in preheated oven and bake until puffed, center springs back, and golden brown, about 1 hour and 20 minutes. If you use a 9" springform, add more time. Cool cheesecake completely, then release sides of springform pan.

For the Topping:
When cheesecake is completely cool, whip the heavy cream and sugar together with an electric mixer. Add coffee extract, and whip until firm peaks form. With pastry bag and decorative tip, pipe whipped cream around edges of cheesecake. Decorate top with the remaining chocolate chips.
Perfect for any occasion!

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