1 1/2 c. chocolate wafer crumbs2 Tbsp. sugar
1/4 c butter (no sub) melted
Combine, press 1 1/2 inches up into greased 9 inch springform pan. Bake 350 for 10 minutes. Cool.
2 c. (12 oz) semisweet chocolate- melt stir until smooth. Cool but not solidify. Set aside.
6 egg yolks
1 3/4 c whipping cream
1 tsp. vanilla
Combine without chocolate. Beat well. Gradually stir 1/3 of cream mixture into chocolate until blended.
Gradually stir in remaining cream mixture. Pour into crust.
Place on baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Chocolate Buttercream Frosting:
1/2 c butter, softened (no sub)- cream
3 c confectioners' sugar
3 Tbsp. baking cocoa- combine sugar and cocoa. Add to butter mix well
3-4 Tbsp. milk- add just enough to achieve frosting consistency.
Pipe into center of dessert. Refrigerate leftovers. 12-16 servings
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