Saturday, September 24, 2011
Here is a recipe that I made for the Florida State Fair and took a Best In Show ribbon.
42 cream filled chocolate sandwich cookies
1/2 cup semi-sweet chocolate chips
2/3 cup butter melted
4 pkgs (8 ounces each) cream cheese, softened to room temperature
1 cup sugar
1 tsp vanilla
2 tsp peppermint extract
pinch of salt
3 large eggs
2 large egg yolks
1/2 cup heavy cream
3 tbsp flour
1 cup whipping cream
Heat oven to 325 dewgrees. Remove and discard cream filling from cookies. In food processor,pulse cookies, chocolate chips, and butter 5 times, or until fine crumbs form. Press into bottom and up sides of greased 9" springform pan. Chill 30 minutes.
In a clean food processor, puree next 5 ingredients 30 seconds, or until smooth. Add next 4 ingredients. Puree 30 seconds. Add 2 drops green food coloring, if desired.
Pour batter into prepared crust. Place pan filled with hot water on lowest oven rack. Place cake on upper rack. Cover cake with foil. Bake 1 hour. Remove foil; bake 15 minutes mopre. Let cake cool in oven with door slightly ajar 1 hour. Let cool completely. Chill 4 hours, or overnight. Remove cake from pan. Pipe whipped topping border onto cake and decorate with chocolate curls or Andes candies.