Ingredients
1-1/2 cups chocolate wafer crumbs2 tablespoons sugar1/4 cup butter, melted2 cups semisweet chocolate chips6 large egg yolks1-3/4 cups heavy whipping cream1 teaspoon vanilla extractCHOCOLATE BUTTERCREAM FROSTING:1/2 cup butter, softened3 cups confectioners’ sugar3 tablespoons baking cocoa3 to 4 tablespoons 2% milk
Preparation
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the inside of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
Place pan on a baking sheet. Bake at 350° until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
