Cappuccino Decadence

 

Ingredients:

Cup

Chocolate Wafers, Crushed

2-1/2

Cup

Semisweet Chocolate, Chopped (1 Oz)

1

Cup

Whipping Cream

1

Tbl

Instant Coffee Or Instant Espresso Coffee

Tsp

Ground Cinnamon

6

 

Eggs, Beaten

Cup

Sugar

1/3

cup

All-Purpose Flour

Tsp

Orange Peel, Finely Shredded

 

 

Sifted Confectioners Sugar (Optional)

 

 

Whipped Topping (Optional)

Directions:

Grease a 9 springform pan. Pour the crushed wafers into the pan and tilt to coat the bottom and side. Set aside.

Preheat oven to 325F.

In a medium saucepan combine chocolate, whipping cream, instant coffee crystals, and cinnamon. Cook and stir over low heat until the chocolate is melted. Transfer the hot mixture to a medium mixing bow; set aside.

In a large bowl combine eggs, sugar and flour. Beat with an electric mixer on medium speed for 10 minutes or until thick and lemon colored. Stir in orange peel. Fold one fourth of the egg mixture into chocolate mixture. Fold the chocolate-egg mixture into the remaining egg mixture. Pour into the crumb coated pan.

Bake for 50-55 minutes or until puffed at edge and set about halfway to center (center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove the side of pan, cool for 1 hour, cover and chill for 4 hours or until serving time.

If desired, dust each serving with confectioners sugar, top with whipped cream.

 

Yields

12-16 servings

 

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