Chocolate Velvet Dessert
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat.
-Molly Seidel, Edgewood, New Mexico
SERVINGS
|
12-16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
45 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 1-1/2 cups chocolate wafer crumbs
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 2 cups (12 ounces) semisweet chocolate chips
- 6 egg yolks
- 1-3/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- CHOCOLATE BUTTERCREAM FROSTING:
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 3 to 4 tablespoons milk
DIRECTIONS
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a microwave, melt chocolate chips; stir until smooth. Cool. In a small mixing bowl, combine the egg yolks, cream and vanilla. Gradually stir a third of the cream mixture into melted chocolate until blended. Fold in remaining cream mixture just until blended. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a small mixing bowl, combine frosting ingredients. Using a large star tip, pipe frosting on dessert. Refrigerate leftovers. Yield: 12-16 servings.