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Almond Mocha

Almond Mocha is built on Chocolate Sandwich Cookie Crumbs, Butter, Sugar, Cream Cheese, and Vanilla Extract. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/3 cup
• 3 tbsp
• 1 1/2 lb
• 1 cup
• 2 tsp
• 3/4 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   Grease bottom but not sides of a 9 or 10 inch springform pan. Mix together cookie crumbs, butter and sugar and press into pan

2. 2

   Cream together cream cheese and sugar.

3. 3

   Add eggs, one at a time, then add vanilla and cream.

4. 4

   Blend until smooth and divide mixture into 2 equal portions.

5. 5

   To the first half of the mixture, stir in the baking chocolate.

6. 6

   Pour into bottom of prepared springform pan.

7. 7

   To the second half of the mixture, stir in espresso powder dissolved in cream.

8. 8

   Carefully spoon this mixture over the top of the chocolate mixture already in the pan.

9. 9

   Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake no longer looks glossy.

10. 10

    Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake.

11. 11

    Cool completely in the pan.

12. 12

    Top with Ganache glaze.

13. 13

    Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip.

14. 14

    Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.

15. 15

    Garnish with 1/2 cup toasted slivered almonds.