Bulls Eye Cheesecake- Part 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Bulls Eye Cheesecake- Part 2
Categories: Cheesecakes, Chocolate
Yield: 1 servings

See part 1

To dark mixture, add instant coffee & through a fine
strainer, the cocoa. Stir until coffee & cocoa haved
issolved & there are no visible specks of either. Now to
form design. You have a scant 4 cups of each mixture. The
two will be placed alternately in pan. Each segment will be
scant 1 cup of mixture. Use two 1 cup glass measuring cups,
one for the dark & one for the light. It does not matter
which color you use first. Pour either directly into middle
of the prepared pan. It will spread out by itself to cover
bottom of pan. Then pour same of the other mixture directly
into middle of the first. This will spread out by itself
also. Then use first color again, right in the middle.
Continue until you have used all of both batters or four
additions of each mixture.
Now, handle pan very carefully in order not to disturb
design. Place cake pan in larger pan & pour hot water into
larger pan about 1 1/2" deep. If the larger pan is aluminum
add about 1 tsp. cream of tartar to hot water to keep pan
for discoloring. Carefully transfer to oven & bake 1 1/2
hours. Then remove cake pan from hot water & set aside to
cool. During baking the top of the cake will darken to a
rich honey color & will rise up to & sometimes above the
top of the pan; during cooling it will sink down to its
original level. When bottom of cake has reached room
temperature the cake is ready to be unmolded. Dip bottom of
pan in wide fry pan of boiling water for 10-15 seconds
before unmolding.
After dipping bottom of pan in water, dry pan, cover
it with flat plate or board, carefully hold cake pan &
board firmly together & turn them over. If cake doesn't
slip out of pan easily, bang pan & platter or board against
work surface. Remove pan. Sprinkle crumbs over cake ( this
will become bottom & crumbs will keep it from sticking to
plate) cover with serving plate, turn it all over again,
leaving cake right side up. Refrigerate. Will slice best if
you dip a knife into a deep pitcher of very hot water
before making each cut. The hotter the water, the better.
From theservs@gate.net (Thomas E. Haug)

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