Grease a 9-inch springform pan. Lift and tilt the pan to coat the bottom and
sides with chocolate wafer crumbs. Set aside.
In a heavy medium saucepan combine chocolate, whipping cream, coffee crystals,
and cinnamon. Cook and stir over low heat until the chocolate is melted. Transfer
the hot mixture to a medium mixing bowl.
In a large mixing bowl combine eggs, sugar, and flour. Beat with an electric
mixer on medium speed about 10 minutes or until thick and lemon colored.
Fold one-fourth of the egg mixture into the chocolate mixture. Fold
the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated
Bake in a 325 degree F oven for 50 to 55 minutes or until edge is puffed about
halfway to center (the center will be slightly soft).
Cool in pan on a wire rack
for 20 minutes.
Remove sides of pan. Cool at room temperature for 4 hours.
and chill 4 to 24 hours or until serving time.
If desired, before serving, decorate plates by sifting a mixture of cocoa powder
and sifted powdered sugar over tops.
Add wedges of dessert.
If desired, top with
whipped cream, chocolate-covered coffee beans, chocolate candies and a flower.
Makes 16 servings.
To garnish food with flowers, choose flowers that have been grown without
the use of pesticides or other chemicals. They should be fresh and free of bruises.
To be sure flowers are edible, look for small packages in the produce section of
your supermarket. Common edible varieties include violets, roses, pansies, marigolds,
and squash blossoms.
Posted by Chyrel at Recipe Goldmine on 1/27/2002, 10:40 am.