Page 238 - Chocolate Cake Doctor

220 C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E

DOUBLE-CHOCOLAT
DOUBLE-CHOCOLATE E

LIME CHEESECAK
LIME CHEESECAKE E

emember those fussy FILLING:
little desserts called 2 cups semisweet chocolate
chips
pots de crème,
2 packages (8 ounces each) cream
where you got this eensy portion
cheese, at room temperature
of ultra-rich chocolate in a demitasse 1 can (14 ounces) sweetened condensed milk
cup? The hostess said it was “just 3 large eggs, at room temperature
1 ⁄2 cup Key lime juice, at room temperature
enough,” and you muttered under
your breath, “Enough for whom?”
TOPPING:
Well, consider this dessert your great
1 cup Sweetened Cream (page 445) or
chocolate revenge. frozen whipped topping, thawed

1 teaspoon grated lime zest

SERVES: 16 1. Place a rack in the center of the oven
PREPARATION TIME: and preheat the oven to 325°F. Set aside a
15 MINUTES
10-inch springform pan.
BAKING TIME:
58 TO 62 MINUTES 2. Place the cake mix, melted butter, and 1
egg in a large mixing bowl. Blend with an
electric mixer on low speed for 2 minutes.
CRUST:
Stop the machine and scrape down the
1 package (18.25 ounces) plain
sides of the bowl with a rubber spatula. The
devil’s food cake mix batter should come together into a ball.
3
6 tablespoons ( ⁄4 stick) butter, melted With your fingertips, pat the batter evenly
1 large egg over the bottom and up the sides of the