Chocolate Velvet Dessert

Total Time Prep: 20 min. Bake: 45 min. + chilling

Yield 16 servings

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. —Molly Seidel, Edgewood, New Mexico

Ingredients

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the inside of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
Place pan on a baking sheet. Bake at 350° until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts

1 piece: 432 calories, 28g fat (16g saturated fat), 139mg cholesterol, 164mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 4g protein.

This extra-special creation came from several attempts to replicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many are tempted to skip the main course in favor of it. —Molly Seidel, Edgewood, New Mexico

Recipe Creator