He had long since I had not done this cake, it is found in many cookbooks in the early days of Coup de Pouce while revenues were scattered in the magazine I found him a few times, my book is from the kitchen of the beautiful chocolate chocolate 1983 I did it in the light on the blog Maripel I felt like it again, it is a dessert winning softness.
CIRCLE OF WAFERS
2 squares semisweet chocolate BAKER'S
25 ml (2 tbsp butter 32
rolled wafers, plain
CIRCLE OF WAFERS: Melt chocolate and butter on HIGH for about 2 min, stir until chocolate is completely melted. Pour into a container rather high and narrow. Dip wafers in half the chocolate, place them on a cookie sheet lined with waxed paper. Refrigerate to harden chocolate.
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Note: when I started making this cake I could not find cookie already soaked, so I used this recipe.
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Place wafers in a circle in a detachable mold bottom, 8 ½ (22cm. (France 9 inch pan. 23 cm)
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CHEESE CAKE
2 packets (250 g each cream cheese softened
175 mL (¾ cup packed brown sugar 1 envelope
(7 g soften.
Stir mixture over low heat until gelatin is dissolved.
Stir gelatin in hot cream cheese beaten.
Stir in whipped cream cheese.
Reserve 1 cup (250 mL) cheese mixture nature.
Melt chocolate on HIGH for about 3 ½ minutes, then stir until it melts completely
Stir the chocolate to the rest of the cheese mixture.
Reserve ½ cup (125 ml) chocolate cheese mixture and spread the remaining batter into prepared pan.
Spread cheese mixture evenly over the mixture nature Cheese Chocolate
Spoon the remaining cheese mixture over chocolate mixture and nature marble top with a knife.
Refrigerate at least 3 h.
FILLING: Melt the chocolate in a partially over hot water. (Do not melt in the microwave.)
Almond Dip each half in chocolate Refrigerate.
Place on the wafers. (I did not put)
TIP
Replace by almond liqueur 2 tbsp (30ml) orange liqueur and much water, if desired.
Cake can be frozen for 1 month.
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