Friday, December 24, 2010
1 1/2 - 2 cups biscuit crumbs
85g melted butter
1 tbsp cocoa
Mix and press into a round spring-form tin or bigger rectangular dish (I increased the amount for the base when I made the rectangle so that the base was still thick enough).
2 large eggs, separated
100g castor sugar
250g cream cheese
75g dark chocolate (I used milk chocolate and so used more)
5ml instant coffee powder
30ml boiling water
10ml powdered gelatine
45ml boiling water
~Whisk egg white with a pinch of salt until stiff and set aside.
~Whip cream and set aside.
~Melt the coffee in 30ml of boiling water. Add the chocolate and melt (very quick in the microwave). Mix till smooth.
~Dissolve the gelatine in 45ml boiling water. Sprinkle the powder in while mixing. Keep mixing till all the powder is dissolved.
Now to put it all together.
~Beat egg yolks, sugar and cream cheese until smooth (or almost - I had tiny little bits that did not get smooth at this point).
~Add chocolate mixture while beating.
~Add Kahlua and vanilla while beating.
~Add gelatine mixture while beating.
~Fold in whipped cream.
~Fold in egg whites.
~Pour onto crust and chill thoroughly.
Subscribe to: Post Comments (Atom)
Post a Comment