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Chocolate Obsession cake
Chef: Art Surman
Pastry Chef of the Adam's Mark Hotel in Dallas

Ingredients
Preheat oven to 350 degrees 

1. 2/3 cup Oreo Cookie Crumbs 
1 oz Melted Butter 
1 Egg White 

Combine crumbs, melted butter, and egg white; press into bottom of 
greased 9" cake pan. Place in oven, bake 8-10 minutes, remove and 
set aside. 

2. � cup Heavy Cream 
14oz Unsalted Butter 
7oz Sugar (Almost 1 cup) 
1 Packet Sanka Instant Coffee 

In a saucepan, bring cream, butter, sugar and instant coffee to a 
boil 

3. 8 oz. Semi-sweet Nestles Chocolate Chips 
6tsp. Dark Cocoa Powder 

Place chocolate chips and cocoa powder in a 3-qt bowl and pour 
boiling liquid over them, let sit 1 minute. In low speed, with hand 
mixer, mix until chips and cocoa are dissolved (Mix should be 
smooth) 

4. 9 Whole Eggs, beated and strained 

Add eggs to chocolate mixture blend until uniform mix. 

5. Pour into cake pan over baked cookie crumbs. 

6. Place cake pan in oven, baking ina water bath approximately 30 
minutes. Cake should be slightly souffle. Remove from oven place in 
freezer overnight. Next day, place on burner to turn out. Place cake 
on a screen and set aside. 

Ganache 

7. 12 oz Nestles chocolate chips, semi-sweet 
� cup Heavy Cream 
� cup Half and Half 

Melt together in a microwave in 45 second intervals, stirring after 
each interval. Or bring cream and half and half to a boil and stir 
in chocolate chips until dissolved. Remove from head immediately. 
Cover cake with ganache.

source: dallas news





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