This is a recipe my mom has made since I was a kid. It's absolutely mouthwatering and if you're lucky enough to have leftovers it can last days in the fridge and taste just as delicious. Thanks to her, we've got the recipe up on Food Steez! She was nice enough to bake the cake pictured above and send us the recipe. Thanks, mom!
PLEASE NOTE: A 9 inch spring-form pan is needed for this recipe.
What You'll Need:
1 3/4 cups semi-sweet chocolate chunks, divided
1 Cup Whipping cream
1/4 cup and 2 Tbs. Kahlua, divided
24 oz. cream cheese softened
1 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
Heat oven to 400 degrees. After preparing the chocolate crust (recipe below), place 3/4 cup chocolate chunks in a microwave safe bowl. Microwave on high for 1 minute or until chunks are melted, stir. Add 1/4 cup whipping cream and 1/4 cup Kahlua, stir until blended. In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate mixture. Pour over prepared crust. Bake 10 minutes at 400 degrees. Decrease to 275 degrees and bake for 45 minutes. Check cake with a toothpick to see if it is done. If it is still a bit wet, bake for another 5 or 10 minutes. Remove from oven and cool. Loosen rim of pan and remove. In microwave safe bowl place remaining chocolate chunks. Microwave on high for 1 minute of until melted. Stir in 1/4 cup whipping cream and 2 Tbs. Kahlua; blend well. Spread on top of cake. Refrigerate for 6 hours. Garnish with fresh raspberries.
Chocolate Crust Recipe:
Mix 1 1/2 cups chocolate wafer crumbs (I buy chocolate graham crackers and put them in the Cuisinart to make crumbs)
1/4 cup melted butter and 2 Tbs sugar
Press mixture onto bottom and part way up sides of the 9 inch spring-form pan. Freeze 5 minutes. Then Bake at 350 for 10 minutes.