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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

12-16 ServingsPrep: 20 min. + chilling Bake: 45 min. + cooling

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 2% 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 large microwave-safe bowl, melt chocolate chips; stir until
smooth. Cool. In a small 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

2 of 2

Chocolate Velvet Dessert (continued)

Directions (continued)

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 bowl, combine the butter, confectioners' sugar, cocoa and
enough milk to achieve a piping consistency. Using a large star tip,
pipe frosting on dessert. Yield: 12-16 servings.

Nutrition Facts: 1 piece equals 432 calories, 28 g fat (16 g saturated fat), 139 mg cholesterol, 164 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.