Ingredients
- 30 wafers
- 8 squares semisweet chocolate
- 5 eggs
- 3 times
- 3 springform (pan)
- 2 feet above (pan)
- 1 container sour cream
- 1 sweetened whipped cream maraschino cherries mint leaves for (garnish)
- 1/2 dark batter springform (into pan)
- 1/2 batter directly center of dark batter (into)
- 400 gr chocolate wafer crumbs
- 250 gr sugar
- 250 gr chocolate (white)
- 240 ml cream until blended (heavy)
- 120 gr semisweet chocolate (pieces)
- 45 gr butter
- 28 gr squares semisweet chocolate
- 24 gr cornstarch
- 9 gr vanilla extract
- 1 gr salt
- 4 packages cream cheese
About 1 hour before serving: 6. Prepare glaze: In 1 litre saucepan over medium heat, heat remaining half cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. 'Stir in remaining 4 squares semisweet choclate until melted and smooth. Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and sides. Refrigerate 30-45 minutes until glaze is set. If you like, garnish with whipped cream around edge. Also decorate with Maraschino cherries, and mint in the middle of the cake.
