Frozen Mocha Velvet Lush - cooking recipe

Ingredients

Chocolate Coffee Crust
3 tablespoons butter, softened
1/3 cup white sugar
1/4 cup flour
2 tablespoons cocoa
1 teaspoon instant coffee granules, crushed into powder
1 large egg
1/2 teaspoon vanilla
Filling
3 cups semisweet chocolate, chip
2 teaspoons instant coffee granules, crushed into powder
1/4 cup butter
3/4 cup hot water
2 teaspoons vanilla or 2 teaspoons Kahlua
2 large eggs
1/4 cup icing sugar
2 cups whipped cream
Chocolate Glaze
1/2 cup whipping cream
4 semi-sweet chocolate baking squares

Preparation

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.