1 c Flour Chocolate; cut-up
1/4 c Unsweetened cocoa powder 1/2 c Coffee, brewed
1/4 c Sugar 2 tb Brandy
4 oz Stick Butter; softened 2 c Heavy cream
1/4 c Walnuts, almonds, or Raspberry sauce or
Pecans; finely chopped — (recipe below)
1/2 ts Vanilla extract 1/2 pt Raspberries, fresh
6 oz Semisweet or bittersweet
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:35
1. Preheat oven to 400F. Make crust: In a medium bowl, combine flour,
sugar, butter, nuts, and vanilla. Blend with a fork until mixture is
in fine crumbs. Knead until dough holds together. Press into bottom
and up sides of deep-dish 9-inch pie dish. Bake 12 to 14 mins, or
until set. Let crust cool.
2. To make filling, in a 1-qt glass bowl, combine chocolate and
coffee. Heat in microwave on High 1 min; stir. Cook 1 min longer, or
until chocolate is melted and smooth when stirred. Stir in brandy.
Let stand until cool.
3. In a medium bowl, whip cream with an electric mixer on high speed
until stiff peaks form. Add cool chocolate mixture and beat on medium
until well blended. Turn into cooled crust. Swirl top with the back
of a spoon.
4. Refrigerate until set, several hours or overnight. Serve with
Raspberry Sauce or top with fresh raspberries, if desired.
RASPBERRY SAUCE:
2 (12 oz) bags frozen
: unsweetened red
: raspberries, thawed
3/4 cup powdered sugar
2 Tbs Grand Marnier,
: raspberry-flavored liqueur,
: or other liqueur of your
: choice
1. In a food processor, combine thawed raspberries and powdered sugar.
Process until smooth. Add Grand Marnier and process to blend well. 2.
To remove seeds, press puree thru’ a wire strainer placed over a
non-reactive bowl. Using a rubber spatula, scrape underside of
strainer. Discard seeds. Serve immediately or cover and refrigerate
up to 2 days. Mix before serving.
Yields
8 servings