Cooking Instructions
For crust:
|
1
|
Heat oven to 350°F. Combine crumbs, butter and espresso granules; mix well. Press into and up the sides of a 9-inch springform pan; set aside.
|
For filling:
|
1
|
Beat together ricotta, mascarpone, espresso granules, sugar and flour. In another bowl, combine eggs, brandy and vanilla. . Add to cheese mixture and blend thoroughly. Fold in chocolate chips.
|
2
|
Pour batter into prepared crust and bake at for 1 hour and 15 minutes (top will be slightly loose). Turn off oven and let cake cool in oven for 30 minutes. Remove from oven; cool completely. Refrigerate overnight. Remove sides from springform pan and sprinkle cake with cocoa powder, if desired. Garnish with coffee beans before serving.
|