Divine InterventionUser Submitted Recipe
18 ¼ ounce Pkg Dark Chocolate Cake Mix
1 large egg
½ cup (1 stick) butter melted
½ tsp ground coffee (suggest: chocolate coffee)
10 ounces (1 ¼ cup) semisweet chocolate chips
8 ounces (1 pkg) cream cheese @ room temp
2/3 cup sugar
½ cup sour cream
2 large eggs @ room temp
½ cup bittersweet chocolate chips (suggest: 60% Cocoa Ghirardelli)
2 tbls butter
1 tsp light corn syrup
2 tbls sour cream @ room temp
Preheat oven 350 degrees
Line a 11x 7 (2.2qt) dish with foil, try to have foil as smooth as possible, spray foil with a light coat of cooking spray or use a non stick foil.
For the crust: In a large bowl combine cake mix and coffee; stir well to make sure that coffee is completely incorporated. Next add egg and melted butter combine completely. Pat dough into the bottom of prepared dish insuring that dough is even. Put into the oven for 10 to 15 minutes. Crust will begin to rise that is when it needs to be taken out of the oven.
For the filling: In a food processor blend cream cheese, sugar, and sour cream until smooth. Add eggs and pulse until completely incorporated. Put the semisweet chocolate chips into a microwave safe bowl and melt in microwave or double boiler. Once the chocolate is melted and with the food processor running pour the chocolate into the cream cheese mixture and completely incorporate. Pour the filling evenly over the crust. Bake until filling begins to puff around the edges, the filling should still be wobbly in the center. About 25 minutes. Cool on a rack.
For the Glaze: Put the bittersweet chocolate, butter, and corn syrup in a microwave safe bowl, melt in the microwave (around 2 minutes). Stir the chocolate mixture until smooth and fold in the sour cream ensure that it is completely incorporated into the chocolate. Spread the glaze over warm cake. Completely cool. To decorate shave chocolate from your favorite chocolate bar. Refrigerate overnight. Cut into squares and serve. Will keep for about 5 days.