Hurricane Cake

Recipe by Steve_G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 24
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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