inutes before serving, remove the cake from the freezer.
Whip
Mix chocolate wafer crumbs and butter together in
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
In 10 x 3-inch spring-form pan, mix chocolate wafer crumbs and 4 tablespoons (1/2 stick) softened butter or margarine.
Press mixture onto bottom of pan; refrigerate.
Mix chocolate wafer crumbs, butter and sugar.
Put mixture on bottom and 1/2 inch up the sides of a 10-inch spring-form pan. Bake at 350\u00b0 for 7 to 9 minutes.
Spray a 9-inch glass pie plate with non-stick cooking spray.
In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
Finely grind the chocolate wafer crumbs in a processor.
Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
Press into the prepared pie plate.
Freeze until firm (about 30 minutes).
mooth and stir in the chocolate wafer crumbs, chocolate chips and half the
Preheat oven to 325 degrees F.
Spray a 9-inch pie dish with nonstick cooking spray.
In a medium bowl, beat egg whites and salt at high speed with an electric mixer until foamy.
Gradually add sugar, beating until stiff peaks form.
Gently fold in chocolate wafer crumbs, pecans and vanilla.
Spoon mixture into prepared pie dish, and bake for 30-35 minutes or until the center of pie is firm.
Let cool completely on a wire rack.
Spread whipped topping over pie before serving.
Garnish with grated chocolate, if desired.
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Make the chocolate macadamia nut crust: Position a
op of each wafer, and topping the final wafer in the stack
easpoons vanilla and melted white chocolate (refer to note # 2),
en to 325\u00b0F Combine chocolate wafer crumbs and butter; press into
Prepare and bake cake mix according to package directions
lat-bottomed bowl. Dip a wafer cookie quickly into the sherry
ray the parchment. Place the chocolate wafer cookies in the bowl of
egrees C).
Mix the chocolate wafer cookie crumbs, 2 tablespoons white
eaks form.
Dip a wafer cookie quickly into the brandy