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Cappuccino Decadence




Source of Recipe


bhg.com






Recipe Introduction


Whipped cream and coffee-flavored chocolate candies give this coffeehouse extravaganza the look it deserves.





List of Ingredients



• 1/2 cup finely crushed chocolate wafers
  
• 16 oz semisweet chocolate, chopped, or 16 oz semisweet chocolate pieces
  
• 1 cup whipping cream
  
• 1 T instant coffee crystals
  
• 1/2 tsp ground cinnamon
  
• 6 eggs, beaten
  
• 3/4 cup sugar
  
• 1/3 cup all-purpose flour
  
• 1/2 tsp finely shredded orange peel
  
• unsweetened cocoa powder (optional)
  
• powdered sugar (optional)
  
• whipped cream (optional)
  
• chocolate-flavored coffee beans (optional)
  
• chocolate candies (optional)
  
• edible flowers (optional)
  






Instructions



1. Grease a 9" springform pan. Lift and tilt the pan to coat the bottom and sides with chocolate wafer crumbs. Set aside.
   
2. In a heavy medium saucepan combine chocolate, whipping cream, coffee crystals, and cinnamon. Cook and stir over low heat till the chocolate is melted. Transfer the hot mixture to a medium mixing bowl.
   
3. In a large mixing bowl combine eggs, sugar, and flour. Beat with an electric mixer on medium speed about 10 minutes or till thick and lemon colored. Stir in orange peel. Fold 1/4 of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan.
   
4. Bake in a 325 degree oven for 50 to 55 mintues or till edge is puffed about halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill about 4 hours or till serving time.
   
5. If desired, before serving, decorate plates by sifting a mixture of cocoa powder and sifted powdered sugar over tops. Add wedges of desset. If desired, top with whipped cream, chocolate-covered coffee beans, chocolate candies, and a flower.
   






Final Comments


Makes 16 servings.