2 c Chocolate cookie wafer
1/2 c Confectioners' sugar
1/2 c (1 stick) butter -- melted
FILLING: 2 env. unflavored gelatin 1/2 c. cold water 1/3 c.
all-purpose flour 3/4 c. granulated sugar, divided 1 1/2 c. milk 4
egg yolks, slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces
1 c. whipping cream 2 c. cottage cheese 1 tsp. vanilla extract 1/2
For Filling: Sprinkle gelatin over water to soften. Combine flour
and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring
constantly, until mixture thickens. Add small amount of hot mixture
to egg yolks; return all to saucepan. Cook 1 additional minute. Add
softened gelatin; stir until dissolved. Cool to lukewarm.
Melt chocolate pieces with 1/3 cup whipping cream over low heat,
stirring constantly, until chocolate is melted. (Refrigerate
remaining cream until used.) Remove from heat; cool to lukewarm.
Beat cottage cheese 5 minutes on highest speed of mixer. Ble
Beat until stiff peaks form. Fold beaten egg whites into gelatin
Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters
until stiff peaks form; fold into gelatin mixture.
Spoon about 1/3 of filling into crust; drizzle thin stream of
chocolate over filling; swirl with spoon in marble pattern. Repeat
until filling and chocolate are used.
Chill several hours to overnight. To serve, place cake on serving
plate; carefully remove sides of pan. Yields one 9 inch cake.
Serving size: 1/16 of recipe, 328 calories per serving.