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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: blend into crumbs. Pat into tart or pie pan. Chill untilfirm before
filling
or bake at 300 degrees for 15 minutes, cool,and fill.
Filling: In a large saucepan combine the chocolate, cream, butter, and
Kahlua and heat the mixture over moderately low heat, stirring until it is
smooth. Remove from heat, allow to cool for 30 minutes at room temperature.
Pour into cooled tart shell and refrigerate forat least 3 hours.
Sauce: In a saucepan, combine cream, sugar, and butter. Cook over low
heat,stirring frequently, until mixture boils. Boil 5 minutes, stirring
occasionally. Remove from heat. Stir in expresso grounds.
To serve, spoon a moderate amount of warm sauce on a rimmed plate. Top
with a wedge of tart.
| Ingredients:
1 1/2 Cup(s) Chocolate Wafer crumbs
6 Tablespoon(s) Sweet Butter
12 Ounce(s) Semi-sweet Chocolate
1/2 Cup(s) Heavy cream
1 Stick sweet butter,
2 Tablespoon(s) Kahlua Liqueur (or other of
1 Pinch salt
1/2 Cup(s) Whipping cream
4 Tablespoon(s) Sugar
1/4 Cup(s) Butter
1 Teaspoon(s) Finely ground Expresso |
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