Pour the filling into the prepared crust and set it into a roasting pan in the oven. Add the sugar/cocoa mixture and extracts, then the eggs (one at a time), and finally the cooled melted chocolate. In the bowl of a stand mixer, beat the cream cheese until it’s nice and smooth. Whisk together the sugar and cocoa powder. If you are using the microwave, be sure to stir after every 30 seconds. A double boiler or microwave works great for melting chocolate. Top with whipped cream just before serving.Prior to making the filling you want to melt the chocolate. *Cake keeps well covered with foil and in the refrigerator for up to 3 days.
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