Note: This post was originally published March 30, 2009. I’ve modified the recipe since then (and I’ve also updated the photos). Enjoy!
First things first; fall is here! If you don’t know me by now, you know that fall is my absolute favorite season. Yep, I’m that crazy person who starts putting fall decorations up around the house in mid-August, much to my husband’s chagrin (although I do wait to put the fall wreath up on the door until September 1st, so that our neighbors won’t know how crazy I am. Sad, but true). I also wanted to point out that a good friend of mine, Heather, has updated my header for the season – and I’m in love with it (see, I waited to put it up until today!). If you’re looking for any kind of graphic design work, check out her site and shoot her an e-mail. And now, on to the post!
Sometimes, when you’re having a really bad day (or week), you know the only thing that’s going to make it a little bit better is chocolate. A simple candy bar isn’t going to do it, or even a pint of good chocolate ice cream. I’m talking a really bad day here, when what you need is the “you’re-probably-going-to-gain-5-pounds-after-you-even-look-at-this” kind of chocolate. Well, this is that kind of chocolate. They’re called noir bars since “noir” means “black” in French, and there are three layers of chocolatey goodness – a layer of ganache, which tops a layer of chocolate cheesecake, which tops a layer of chocolate cookie. Just remember to cut yourself a small piece – it’s so rich, one little square is enough!
Chocolate cookie base:
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1/4 cup semisweet baking chocolate, melted
Chocolate cheesecake filling:
- 3/4 cup dark baking chocolate, cut into chunks
- 2 (8 oz) packages cream cheese
- 1 stick butter, divided (2 Tbsp + 6 Tbsp)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 1/2 cup heavy whipping cream
- 2 cups semisweet chocolate chips
- 2 Tbsp instant coffee or espresso
Preheat the oven to 400 degrees. In a medium-sized bowl, cream together the butter and sugar. Combine the rest of the cookie base ingredients and stir until well-blended.
Spread the cookie dough in the bottom of a greased 13×9″ pan and bake 10-12 minutes or until set. Remove from the oven and cool completely (about 30 minutes).
In the meantime, melt 2 Tbsp of the butter and 3/4 cup dark chocolate chips in a sauce pan over medium-high heat, stirring constantly. Set aside. Using an electric mixer, cream the remaining 6 Tbsp butter with the cream cheese in a large bowl. Beat in the powdered sugar and vanilla, and then beat in the cooled chocolate mix.
Spoon the filling over the cooled cookie base. Cover and refrigerate until chilled, approximately 2 hours.
For the ganache, heat the cream, chocolate, and instant coffee over medium heat, stirring constantly, until smooth.
Cool until lukewarm and then pour over the filling.
Refrigerate uncovered until set, about 2 hours. Store covered in the refrigerator.