David Maddison

David's recipes: Theobroma kapow!

Let's be blunt: this is not good for you. Make sure you use high-quality bittersweet or dark chocolate.


Crust

          1 1/2 cups graham cracker crumbs
          1/4 cup granulated sugar
          1 tbsp cocoa powder
          1 tbsp black cocoa powder

Mix together in a bowl, then add

          6 tbsp melted butter
          2 tsp Triple Sec
    

Mix, then pat onto the bottom of a 10" springform pan. Chill in a refrigerator for 30 minutes.

 

Bottom Layer

          2/3 cup heavy cream
          4 oz cream cheese

Mix together in a sauce pan, and apply medium heat until it is near boiling. Take off the heat, and add:

          7 oz bittersweet or dark chocolate, chopped very finely
            [200 g; 16 squares of Trader Joe's PoundPlus bars]

Gently stir with a whisk until it is well-blended. Pour onto crust, and refrigerate until firm.

Middle Layer

          1 cup heavy cream
          6 oz cream cheese
          6 tbsp butter

Mix together in a sauce pan, and apply medium heat until it is just boiling. Whip in:

          2 eggs

Bring back to a low boil and cook until the mixture becomes thick (at least 1minute), then take off the heat and add:

          11 oz bittersweet or dark chocolate, chopped very finely
            [300 g; 24 squares of Trader Joe's PoundPlus bars]

Stir with a whisk until it is well-blended. Chill 1 hour in a refrigerator, then beat with a mixer until it becomes somewhat fluffy, and gains volume because of added air. Pour onto the bottom layer, and refrigerate until firm.

Top Layer

          1 cup heavy cream
          3 oz cream cheese
          3 tbsp butter

Mix together in a sauce pan, and apply medium heat until it is near boiling. Take off the heat, and add:

          11 oz bittersweet or dark chocolate, chopped very finely
            [300 g; 24 squares of Trader Joe's PoundPlus bars]
          1 tbsp black cocoa powder
          1 tsp Triple Sec

Gently stir with a whisk until it is well-blended. Pour onto the middle layer, and refrigerate overnight.


Notes

This tastes better if it is well-chilled, at least 24 hours in the fridge.


Notes on ingredients:

black cocoa powder: This is the black cocoa they use to make some cookies so dark. You can get it from King Arthur Flour. If you don't have black cocoa powder, you can substitute regular cocoa powder as an acceptable, but less-than-ideal alternative.

bittersweet chocolate: Make sure you use a high-quality chocolate. Trader Joe's PoundPlus Belgium Bittersweet Chocolate is a good, but inexpensive, choice. You can chop the chocolate into fine pieces in a blender if you have chilled in chocolate and the blender container in a refrigerator.

©2006 David R. Maddison