Ingredients
- 9 springform (pan)
- 3 eggs
- 2 kahla
- 425 gr semi sweet chocolate chunks divided
- 400 gr chocolate wafer crumbs
- 700 ml cream cheese
- 240 ml whipping cream
- 200 gr sugar
- 200 gr chocolate chunks
- 55 gr melted butter
- 28 gr cocoa
- 26 gr sugar
- 14 gr powdered sugar
- 4 gr vanilla extract
are melted, stir. Add quarter cup whipping cream and quarter cup Kahl�a, stir untilblended. In a mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat untilblended. Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate nixture. Pour over prepared crust. Bake 10 minutes at 400 degrees. Decrease to 275 degrees and bake 45 minutes. Remove from oven to cool; loosen cake from rim of pan and remove. In microwave-safe bowl, place remaining chunks. Microwave on HIGH 1 minute or until chunks are melted, stir. Stir in quarter cup whipping cream and 2 tablespoons Kahl�a; blend well. Spread on top of cake. Refrigerate 6 hours. At serving time, beat remaining whipped cream and powdered sugar until stiff; garnish with rosettes of whipped cream. Refrigerate leftover cake. Decadent and delicious.
