This chocolate dessert is very chic and rich, and is worth every minute it takes to prepare. It can be made 2 days ahead and held in the refrigerator for that special day. Easily serves 12.
|2 Cups||Chocolate wafer crumbs|
|1/4 Cup||Unsalted butter – melted|
|1 Cup (1 250ml jar)||Sun Dried Cherry Sauce|
|2 tsp||Arrowroot flour or cornstarch|
|1 Cup (1 250ml jar)||Chocolate Mocha Sauce|
|4 Cups||Cream cheese – room temperature|
|1/2 Cup||White sugar|
|4||Eggs – large|
|2 Tbsp||Flour – all purpose|
|1 tsp||Vanilla – pure|
|1 tsp||Coffee Liqueur|
|2 Cups||Sour cream|
|2 Tbsp||Coffee Liqueur|
|1 Cup||Chocolate covered espresso beans|
|1/2 Cup||Sun dried cherries|
|For Garnish||Mint leaves|
Preheat oven to 325°F. Mix the wafer crumbs and melted butter together. Press the mixture into the bottom and one inch up the sides of a ten inch spring form pan. Bake for 5 minutes.
Sun Dried Cherry Layer
In a saucepan add the arrowroot flour or cornstarch to the Sun Dried Cherry Sauce. Bring to a boil and cook until mixture thickens slightly. Pour the mixture over the baked crust. Set aside.
Chocolate Mocha Filling
Preheat oven to 275°F. Melt the Chocolate Mocha Sauce in the micro wave or in a sauce pan. Using an electric mixer beat the cheese until fluffy. Beat in sugar, then eggs one at a time. Gradually beat in flour, vanilla and coffee liqueur. Slowly add the melted Chocolate Mocha Sauce. Pour the mixture over the Sun Dried Cherry layer and place in oven and bake for 1-1/2 to 2 hours, or until set. To prevent the top from cracking run a knife around the inner edge of the pan and immediately place the cake in the refrigerator to cool.
Coffee Liqueur Topping Preheat oven to 400°F. Stir the sour cream, sugar and coffee liqueur together. Spread over the cooled chocolate filling. Bake for 10 minutes. Remove from oven and allow to cool at room temperature. Refrigerate.
Garnish with chocolate espresso beans and sun dried cherries. Slice and serve with fresh mint.