Chocolate Cheese Torte

chocolate cheese Torte

serves 12-16

1 1/3 cups graham cracker crumbs

3 TBs unsweetened cocoa powder

1/3 cup butter or margarine, melted

4 packages (3 oz each) cream cheese

3/4 cup sugar

2 eggs

1 TB rum liqueur

1 tsp vanilla

8 oz. dairy sour cream

1 square unsweetend chocolate, grated

1 1/2 tsp instant coffee powder

2 TB boiling water

4 squares semisweet chocolate

4 eggs, separated

1/3 cup sugar

1 TB rum liqueur

1/2 tsp vanilla

1/2 cup heavy cream, whipped

1.      Blend crumbs, sugar, cocoa, and butter together until well blended.  press firmly onto the bottom and side of a 9-inch springform pan.

2.     Bake in a moderate oven (350) for 10 minutes.  Cool whilepreparing filling. 

3.     Best cream cheese in a large bowl with electric mixer at high speed until light and fluffy.  Gradually beat in sugar.  Add the 2 eggs one at a time, beating well after each addition.  Add liqueur and vanilla.  Turn into baked crust.

4.     Bake in moderate oven 350 for 30 minutes.  Cool 10 minutes

5.     Gently spread sour cream over baked layer.  Sprinkle with grated chocolate.  Refrigerate.

6.     Dissolve coffee in boiling water in the top of a double boiler over hot, not boiling water.  Add chocolate.  Stir until blended

7.     Beat the 4 egg yolks in a medium size bowl with electric mixer until thick.  Gradually beat in sugar.  Add a small amount of chocolate mixture to egg mixture beating until all has been added.  Add liqueur and vanilla.

8.     Beat egg whites until stiff. Gently fold into chocolate mixture. Spread over cooled baked layer.  Refrigerate till firm.  When ready to serve, loosen side of pan; remove.  Place cake on serving plate.  Decorate with whipped cream when ready to serve.