Happy Birthday Sweet Lips
I have to say Brett is a sneak. She thought I was in poor taste, showing my chest, so as not to offend her again, I make you a boring old cake and then the wrinkled old biddy, gets you one of those "hard" to find, one size fits all, boy in pants!
I am making you a cake any way. Salvadors Chocolate Cheesecake. It requires washable attire, lightly greasing, endless beating, breathless anticipation and cleanup, followed by a cooling period. Gosh the preparation for my cake sounds almost the same as the instructions for Bretts present!
Salavadors Chocolate Cheesecake
Pastry for 9 inch tart
1/2c heavy cream
1T instant coffee powder
16 ounces dark choclate
1/2 cup sugar
2c sour cream,
18 ounces cream cheese
3/4c sugar
1T flour
2 egg yolks
2 whole eggs
1T vanilla
Press pastry into springform pan and bake 15 minutes in preheated 350 degree oven. Set aside
In a saucepan heat the cream and coffee powder. Remove from heat and add the chocolate. Stir until melted.
Spread 1/2 the melted chocolate over the baked crust. To the remaining chocolate, add 1/2 cup sugar and the sour cream. Mix well and set aside.
Combine the softened cream cheese with the flour and sugar. beat in the eggs and vanilla. Pour the cream cheese mixture over the chocolate layer in the springform pan and bake at 350 for 35 minutes. Remove from oven and carefully dollop the chocolate sour cream mixture over the cheesecake and smooth. Return to the oven for 10 minutes. Chill for 2 hours or overnight, before serving.
I love you Gary! Enjoy the cake until I am close enough to give you a hug.
Kelly
Gary, I know you already know this, but don't beat the cream cheese too much. Excess air is a contributor to cracking. Also, greasing the side of the springform pan allows the cake to rise while baking and then settle back down without cracking in the middle as the side aren't stuck to the pan.
