Double Chocolate Diversion

* Exported from MasterCook *

Double Chocolate Diversion

Recipe By : Marni Tuttle <tuttle@ug.cs.dal.ca>
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup all-purpose flour
1/4 cup ground almonds
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 stick unsalted butter, softened
1 tablespoon cold water
Chocolate Layer:
2/3 cup semi-sweet chocolate chips
1/2 stick unsalted butter
1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/3 cup flour
1 egg
1/2 teaspoon vanilla
White Chocolate Layer:
4 oz white baking bar, chopped
1/2 stick unsalted butter
1/3 cup sugar
2 eggs
3 oz cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
1/3 cup sliced almonds

Glaze:
2 tablespoons semi-sweet chocolate chips
1 teaspoon oil

1. Preheat the oven to 375 degrees F.

2. Crust: In a large bowl combine the flour, almonds, sugar and
salt and mix well. Cut in the butter and add water, stirring just
until dry ingredients are moistened and the mixture forms a ball
when lightly pressed together. Press into the bottom of a 9 or 10"
tart pan with a removable bottom.

3. Chocolate Layer: In a small saucepan over low heat, melt
chocolate chips and butter, stirring constantly until smooth.
Remove from heat. Stir in the flour, sugar and cinnamon and mix
well. Add the egg and vanilla; beat well. Spread over crust.

4. White Chocolate Layer: In a small saucepan over very low heat,
melt white chocolate and butter, stirring constantly until smooth.
Cool slightly. In a small bowl, beat sugar, eggs, cheese, flour
and vanilla at medium speed until smooth ( about 2 minutes). Stir in
the melted chocolate mixture and beat at high speed for 1 minute.
Pour over filling in pan; sprinkle with sliced almonds.

5. Bake on the bottom rack of the oven for 25 to 30 minutes or
until light golden brown. Cool on a rack. Run a knife around the
sides of the pan to loosen; remove sides of pan.

6. Glaze: In a small saucepan over low heat, melt the chips with
the oil stirring constantly until smooth. Drizzle over tart.







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