Frozen Mocha Velvet Lush
photo by Pamela
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Chocolate Coffee Crust
- 44.37 ml butter, softened
- 78.78 ml white sugar
- 59.14 ml flour
- 29.58 ml cocoa
- 4.92 ml instant coffee granules, crushed into powder
- 1 large egg
- 2.46 ml vanilla
-
Filling
- 709.77 ml semisweet chocolate, chip
- 9.85 ml instant coffee granules, crushed into powder
- 59.14 ml butter
- 177.44 ml hot water
- 9.85 ml vanilla or 9.85 ml Kahlua
- 2 large eggs
- 59.14 ml icing sugar
- 473.18 ml whipped cream
-
Chocolate Glaze
- 118.29 ml whipping cream
- 4 semi-sweet chocolate baking squares
directions
-
For the Crust:
- Measure all 7 ingredients into a small bowl.
- Beat with a spoon until smooth.
- Spread evenly into a greased 9 inch springform pan.
- Bake at 350 degrees for 10 minutes or until toothpick comes out clean.
- Cool.
-
For the filling:
- Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often.
- Beat in 1 egg at a time.
- Add icing sugar and beat well.
- Cool completely.
- Beat whipping cream until stiff.
- Fold chocolate mixture into whipped cream.
- Pour over cooled crust.
- Chill at least 2 hours before glazing.
-
For glaze:
- Heat whipping cream in a small sauce pan on low.
- Add chocolate, stirring consistantly, until melted and smooth.
- Pour over cooled cake, letting some drip down the sides.
- Freeze 6 hours before serving or overnight.
- Thaw slightly to cut.
- Garnish with chocolate curls or chocolate covered coffee beans if desired.
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Reviews
-
Lush and lovely! This made for a wonderful summer dessert with great taste and great presentation! I followed through as directed using pure vanilla but next time around going to assure I have some Kahlua. While this made for one of my summer desserts it is a lovely dessert that would make any special occasion all the more special. Thank you Pamela for another great dessert.
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba