Cookbook: Maple and Dark Chocolate Cake
Yield: 8 portions
1 1/3 cups chocolate wafer crumbs
2/3 cup chopped walnuts
3 tablespoons unsalted butter, melted
2 1/4 cups heavy cream, divided
8 ozs. semi-sweet chocolate, finely chopped
2 tablespoons strong coffee
2 packets (1/4 ounce each) plain gelatin
1 cup pure maple syrup from Canada
1 cup milk
Preheat oven to 375°F.
In mixing bowl, stir together cookie crumbs, walnuts and butter until well blended. Firmly press onto the bottom of an 8-inch springform pan; bake 10 minutes. Allow to cool.
Meanwhile, in small pan over low heat, heat 1 cup cream just until it steams. Remove from heat, add chocolate and coffee; whisk until smooth. Allow to
cool 10 minutes; pour over the crust. Cover with plastic wrap and refrigerate until firm, about 1 hour.
In shallow bowl, add 1/2 cup cold water; evenly sprinkle gelatin over water and set aside to soften,
about 1 minute.In medium pan, over low heat, heat maple syrup, milk and 1 1/4 cups cream until steaming. Add softened gelatin; stir until dissolved. Cool to room temperature, stirring occasionally, about 1 hour; pour over the firm chocolate layer. Cover with plastic wrap and refrigerate until set, about 2 hours.Run a knife along edge of cake; remove sides of pan and place cake on serving plate. If desired, decorate top with chocolate wafers and maple candy.