Cacao Topping

Cacao Topping

Ingredients:
6 ounces (180 g) white chocolate, broken up
1/4 cup (65 mL) heavy cream, at room temperature**
2 tablespoons (30 mL) light creme de cacao

Directions:
Garnishes (optional)
Use one or any combination of the following:
Chopped nuts − almonds, pistachios, or pecans
Fresh strawberries
Dried apricots
White/dark/milk chocolate curls
Vanilla wafers
Desiccated coconut
Crust: Butter a springform pan with softened butter. Combine graham wafer crumbs, melted butter,
nutmeg and sugar in food processor or bowl and process until well mixed. Press evenly over bottom
and two−thirds up sides of pan. Set aside.
Filling: Preheat oven to 300 degrees F/150 degrees C.
Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat and let cool
slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg
yolks one at a time, making sure to blend well, and stopping to scrape down sides of bowl after each
addition. Add chocolate mixture, vanilla extract and salt. Beat at medium speed for two minutes.
Beat egg whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high
until soft, rounded peaks form. Fold egg whites into chocolate mixture. Pour into crust. Place pan on
baking sheet and bake for 55 minutes. The cake will rise, and the top will wiggle slightly when shaken.
Turn off heat and let cake stand in oven for one hour (It may sink). Remove cake from oven and place
on wire rack in a draft−free place and cool cake to room temperature.
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Topping
Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavoring. Pour
topping over cool cake. Cover with plastic wrap and refrigerate overnight.
Three hours before serving, remove cake from refrigerator and remove side of springform. Garnish if
desired.
Serve at room temperature.
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