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Chocolate Silk with Berries
Category: Desserts, Pies
Serves: 10
Rating:
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Ingredients:
2 c. graham cracker crumbs 6 T. unsalted butter, melted 8 oz. bittersweet or semisweet chocolate, chopped 1/3 c. milk 1/3 c. half and half 1/3 c. coffee flavored liqueur 1 c. (2 sticks) unsalted butter, room temperature 5 large egg yolks 3 tablespoons light corn syrup 3 1/2 pint baskets fresh raspberries 1 1 pint basket fresh strawberries, hulled and quartered 1/4 c. seedless raspberry jam
Directions:
Preheat oven to 350°. Stir graham cracker crumbs and butter in bowl until combined. Press mixture onto the bottom and half way up the sides of a 9” diameter spring form pan with 2-3/4”-high sides. Freeze 15 minutes. Combine chocolate, milk, half and half and liqueur in heavy large saucepan. Stir over medium heat until chocolate melts and mixture is smooth. Gradually add butter, stirring until melted. Whisk egg yolks in large bowl. Gradually whisk in warm chocolate mixture and corn syrup. Pour filling into prepared crust. Bake until filling beings to bubble, about 15 minutes. Transfer to rack and cool. Cover and refrigerate overnight. Using small sharp knife, cut around sides of pan to loosen crust. Release pan sides. Arrange berries atop filling. Melt jam in heavy small saucepan over medium heat, stirring frequently. Brush melted jam over berries. Serve with whipped cream if desired.