FOOD + ENTERTAINING
For the crust:
For the glaze:
Preheat the oven to 350°. Line an
8-inch square baking dish with foil.
Put the chocolate, butter and corn
syrup in a microwave-safe bowl and
heat at 75% power until melted, about
2 minutes. Stir the ingredients together
until smooth then add the sour cream.
Spread the glaze evenly over the cake
and scatter the crushed candy canes
over top. Cool completely in pan, then
refrigerate overnight.
Process the chocolate wafers in a food
processor with the butter, sugar, coffee and salt until fine. Evenly press the
crust into the prepared dish, covering
the bottom completely. Bake until the
crust sets, about 15 minutes.
For the filling:
Meanwhile, heat the chocolate in a
medium microwave-safe bowl at 75%
power until softened, about 2 minutes.
Stir, and continue to heat if necessary
until completely melted, up to 2 minutes more. (Alternatively, melt chocolate
in a heatproof bowl over a saucepan of
simmering water, stirring occasionally
until melted and smooth.)
Lift chilled cake from pan using the
edges of foil lining. Flatten foil before
cutting cake into small bars or squares.
Serve chilled or at room temperature.
Blend the cream cheese, sugar and sour
cream together in the food processor
until smooth. Scrape down the sides as
needed. Add the eggs and pulse until
just incorporated. With the food processor running, add the melted chocolate and blend until smooth.
Pour the filling evenly over the crust.
Bake until the filling puffs slightly
around the edges but is still a bit
wobbly in the center, 25 to 30 minutes.
Place pan on a rack to cool.
HOLIDAY 2014
69