i first tried this cake when a friend made it. one bite and i was sold. wow was it good! two bites and i was full and putting my fork down. this cake is really rich, really creamy and the perfect mix of chocolate and coffee flavors. certainly not for those concerned with their health. but for a once in a while treat i can’t think of a better way to splurge.
for the crust -
1 9oz. package of chocolate wafer cookies
6 tb. unsalted butter, melted and cooled
for the filling -
2 tb. instant espresso powder
1 tbsp. warm water
3 8oz. packages cream cheese, room temperature
1 c. sugar
3 large eggs
1/4 c. unsalted butter, melted, cooled
1 tbsp. finely ground coffee
6 oz. bittersweet or semi-sweet chocolate, chopped
1/4 c. whipping cream
to make -
Preheat oven to 350. Grind cookies in processor, add butter and process until crumbs are moist. Press crumbs into bottom and 1 1/2 inches up sides of 9 in. springform pan. Wrap outside of pan with aluminum foil.
In a small bowl, dissolve instant espresso in 1 tbsp. water. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and mix until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee.
Combine chocolate and cream in a small saucepan. Stir over low heat until chocolate melts** Pour half of the filling (about 2 1/2 cups) into crust. Drop 5 tbsp. melted chocolate mixture around outside of pan, spacing evenly. Use knife to swirl chocolate into filling. Pour remaining filling into pan and drop remaining chocolate mixture by tablespoons into center of filling, spacing evently. Swirl with knife.
Bake until edges are puffed and beginning to crack and the top is golden brown, about 50 minutes (center of cake will not be set when you remove it from oven). Chill overnight. Let stand at room temperature for 30 minutes before serving. Can be made up to three days ahead of time.
**Add 1/3 cup cream and 1 tbsp. of the batter to the chocolate mixture for a softer consistency.
my notes – i used chocolate graham crackers rather than cookies, i used all espresso rather than a mix of espresso and coffee and i used less chocolate than the recipe calls for (probably about 3 0z. or so)