Hurricane Cake
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 24
Yields: 1 cake
Ingredients
Bottom Crust
- 1 cup graham cracker crumbs
- 1 cup chocolate graham cracker crumbs
- 4 tablespoons butter (measure cold, then melt)
Side Crust
- 1 cup chocolate or 1 cup graham cracker crumbs
- 1 ounce semi-sweet chocolate chips (mini)
- 1⁄4 cup coconut flakes, sweetened
- 1⁄2 cup pecan pieces
- 1⁄2 cup walnut pieces
- 2 tablespoons honey
- 1⁄3 cup Karo syrup, dark
- 6 tablespoons butter (measure cold, then melt)
- 2 tablespoons caramel sauce
Filling
- 24 ounces semisweet baking chocolate
- 12 tablespoons cream cheese, softened
- 16 tablespoons unsalted butter, softened
- 1⁄2 cup confectioners' sugar
- 9 egg yolks
- 1⁄4 cup confectioners' sugar
- 5 tablespoons instant coffee (in 1/2 c. of boiling water)
- 1 cup heavy whipping cream
- 1⁄4 cup confectioners' sugar
- 1⁄2 teaspoon cream of tartar
- 1 teaspoon vanilla
Directions
- BOTTOM CRUST--------------------------.
- Prepare 10-inch springform pan by lining bottom with wax paper; set aside.
- Preheat oven to 325°F.
- Crush crackers into FINE crumbs (5 or 6 sheets should yield about 1 cup).
- Combine crackers and butter until completely mixed, press into bottom of pan.
- Bake at 325°F for 10 minutes, allow to cool on wire rack.
- FOR THE SIDE CRUST-----------------.
- After bottom crust has cooled, line sides of pan with wax paper, set aside.
- Crush crackers into FINE crumbs.
- Mix nuts, crush in a zip-lock bag with a rolling pin until coarse.
- Combine nuts, chocolate, coconut and cracker crumbs; mix until well combined.
- To the nut mixture add melted butter, mix, add honey, caramel and Karo, mix until well combined.
- Press mixture onto sides of prepared pan, cover and refrigerate.
- FOR THE FILLING--------------------.
- Melt Chocolate.
- Prepare coffee, allow to cool.
- Whip cream cheese, butter and 1/2 cup of the sugar on medium speed till light and fluffy (5 to 10 minutes in a stand mixer).
- Beat egg yolk and 1/4 cup of sugar until thick and pale yellow (10 mins on high).
- Combine cream cheese/butter mixture, coffee and egg mixture, beat for 10 mins on medium.
- Add chocolate, continue to beat on med-lo speed for 5 mins or until well mixed.
- In an ice cold, clean, metal bowl beat cream on high until frothy.
- Add cream of tartar and 1/4 cup of sugar, and vanilla, beat until soft peaks form.
- Lighten chocolate mixture with 1/4 of the whipped cream then fold remaining whip cream into chocolate mixture.
- Pour into crust, cover and refrigerate overnight.
- Serve with whipped cream and caramel sauce.
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