PERREAULT Magazine NOV | DEC 2016 - Page 79

You can’t go wrong with this decadent Chocolate Covered Mocha Cheesecake. A creamy espresso-flavored filling sits atop a pecan-date crust and the top of the cake is coated in a thick layer of rich dark chocolate then covered with plenty of chocolate chips. This is a cake you can prepare days before and just keep it in the freezer until you’re ready to indulge.

1- Grind all the crust ingredients in a food processor until you get a sticky paste.

2- Between two sheets of parchment paper, roll the paste out into approximately 1/4-inch thickness.

3- Cut the paste into the size of your cake pan.

4- Line the cake pan with parchment paper and

place the crust on the bottom.

5- Place the pan in the freezer while you prepare

the filling.

When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.

Pour the melted chocolate over the cake.

Add the chocolate chips on top.