Chocolate Velvet Dessert

Source: Jan Taylor

1 1/2 cups chocolate wafer crumbs
2 tablespoons granulated sugar
1/4 cup butter (no substitutes), melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 teaspoon vanilla extract

Chocolate Buttercream Frosting
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons milk

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool on a wire rack.

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool.

In a mixing bowl, combine egg yolks, cream and vanilla extract; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

Place pan on a baking sheet. Bake at 350 degrees F 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.

For frosting, in a mixing bowl, cream butter.

Combine confectioners' sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers.