Lyons Family Cookbook

Chocolate Velvet Dessert

1 1/2

cups

chocolate wafer crumbs

2

Tablespoons

sugar

1/4

cup

butter, melted (no substitutes)

2

cups

(12 oz) semisweet chocolate chips

6

egg yolks

1 3/4

cups

whipping cream

1

teaspoon

vanilla extract

--- CHOCOLATE BUTTER CREAM FROSTING ---

1/2

cup

butter, softened

3

cups

confectioner's sugar

3

Tablespoons

baking cocoa

3 - 4

Tablespoons

milk

1

In a small bowl, combine wafer crumbs and sugar. Stir in butter. Press onto the bottom and 1 1/2" up the sides of a greased 9" spring form pan. Bake at 350° for 10 minutes. Cool on a wire rack.

2

In a glass bowl, microwave chocolate chips on high for 30 seconds, stir and repeat another 30 seconds, until smooth. Cool for 5-10 minutes. In a mixing bowl, combine egg yolks, cream and vanilla. Beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

3

Place pan on a baking sheet lined with foil (the foil is to catch leakage from the pan while baking). Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

4

For frosting, in a mixing bowl, cream butter. Combine confectioners sugar and cocoa. Add to butter with enough milk to achieve frosting consistency. Using a frosting bag with desired tip, pipe the frosting onto the entire top of dessert. Cut into 16 pieces. Refrigerate left-overs.

For a gluten-free dessert, use Pamela's Simplebites Extreme Chocolate Mini Cookies for the crust...one 7 oz bag is plenty for 1 crust. These cookies are available at both Kroger and Sprouts.