Recipe by Nana Lee
A rich, no bake cake that serves 12. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com
Top Review by Erin K. Brown
This recipe is a magically journey for the taste buds! The gingersnap crust is a wonderful surprise, a fantastic compliment to the chocolate, and a long-needed relief from the usual boring graham cracker crusts! Wonderful idea! I don't have a springform pan, but it worked just fine in a 9in pie tin. I had about a cup of extra filling since the pie tin is smaller, but all of that disappeared soon too! I think it would cut better as a cake, it was a bit messy getting it out of the pie tin since I had to cut it into 16ths because it is so rich. Very good recipe! Thank you!
- 9 ounces thin ginger snaps
- 2 3⁄4 ounces dark chocolate
- 1⁄2 cup butter
- 8 ounces dark chocolate
- 1 1⁄4 cups mascarpone cheese
- 2 eggs, separated
- 3 tablespoons cognac
- 1 1⁄4 cups heavy cream
- 4 tablespoons superfine sugar
Garnish for Cake
- 1⁄2 cup whipped cream
- chocolate-covered coffee beans
Directions See How It's Made
- Place the cookies in a plastic bag and crush them with a rolling pin.
- Transfer them to a mixing bowl.
- Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
- Place in microwave and melt them in 15 second increments.
- Stirring a few times.
- Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
- Put this mixture into a 9-inch springform pan and press down to form a base.
- Place in the refrigerator while preparing the filling.
- Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
- Beat in the mascarpone, egg yolks and brandy.
- Whip the cream until it just holds its shape and fold it into the chocolate mixture.
- Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
- Add the sugar, a little at a time, and beat until the whites are thick and glossy.
- Fold the whites into the chocolate mixture in two batches, until just mixed.
- Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
- To serve:.
- Carefully remove the cake from the pan and transfer to a serving plate.
- Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
- Cut into 12 wedges and serve.