Okay, our family is now over the moon with just the name of this recipe. After all, isn’t chocolate another food group?
Let’s begin – it is not difficult.
- 1 pkg. of chocolate wafers
- 1/4 cup granulated sugar
- pinch of cinnamon
- 1/3 cup unsalted butter, melted
In a food processor, pulse the chocolate wafers until a coarse form. Add the sugar and now pulse until fine crumbs. Transfer to a bowl, add the melted butter, and cinnamon. Stir until it is evenly blended. Spray the sides and bottom of a 9″ spring form pan with Pam. Line with parchment paper. Press the cookie mixture onto the bottom of the pan in an even layer. Refrigerate until ready to assemble.
- 8 oz. milk chocolate, chopped
- 4 – 250 g pkgs. cream cheese, room temperature
- 1/2 cup sour cream, full fat
- 1 cup sugar
- 4 eggs, room temperature
- 1 tsp. cinnamon
- 2 tsp. pure vanilla extract
- 1 large lime, zest only
- boiling water
Preheat your oven to 325 degrees. Place milk chocolate in a microwave bowl and heat for 60 seconds. Stir and microwave until just a few pieces remain. Stir until completely melted and set aside.
In your electric mixer, beat the cream cheese until smooth, scraping down the sides. Add sour cream and sugar and continue to beat until the sugar is blended. Beat in the eggs, one at a time, until completely smooth. Add the vanilla and lime zest. Pour over the chilled crust in the spring form pan.
Wrap the spring form pan with foil up the sides half way. Place in a large roasting pan and fill with water 1/2 inch deep. This will prevent it from cracking. Bake in the oven for about 50-60 minutes. It should have a small giggle when you gently shake the pan. It will firm up while cooling.
Remove from the water bath and take off the foil wrap. Set on a rack to cool. Place in the refrigerator to complete cool, uncovered for 3 hours. Cover and refrigerate overnight. To remove from the pan, run a paring knife around the sides of the cake and remove the outer ring.
- 4 oz. specialty dark chocolate, chopped
- 1/2 tsp. espresso powder
- 1/2 cup whipping cream
- 2 tbsp. corn syrup
Place the chocolate in a heavy bottomed saucepan, add the espresso powder, cream and syrup. Bring to a bare simmer and stir constantly until the chocolate is melted. Cool slightly.
Place the cake on a platter and when ready to serve, pour a little of the still warm glaze over the cake and garnish with the ingredients listed below.
- chocolate curls, for garnish
- fresh blackberries, raspberries for garnish
- flaked sea salt, for garnish