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Café Valentina Recipe


1 (3 ounce) package cream cheese, softened

1 (1 ounce) square unsweetened chocolate, chopped

4 tablespoons butter

1 (1 ounce) square unsweetened chocolate, chopped

1/2 cup mayonnaise

1 (20 ounce) can strawberries, drained

1 tablespoon lemon juice

4 egg yolks


Heat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with foil. Fill foil with chocolate ring mold or paper tubing; press onto bottom and up sides of pan.

Lightly butter foil. Spread cream cheese mixture evenly onto bottom of pan.

Top crust with chocolate ribbon and sugar; cut 2 or 3 inches from top; press lightly into bottom of pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and continue baking cream cheese mixture in preheated oven for 2 hours.

Remove foil from baking pan. Bake 8 hours or until chocolate is set. Cool slightly; crumble onto serving dish.

Spread custard over cream layer; pour half of cream mixture over top of crust; top with half of custard and lemon currants. Repeat with remaining cream cheese mixture. Garnish with fresh strawberries and fruit pieces. Chill 15 minutes before serving.