Chocolate Pudding Cake

Ingredients

1/3 cup unsalted butter
2 ounces seimsweet chocolate
1 1/3 cup matzo meal (or dry breadcrumbs)
1/3 cup sugar
9 ounces semisweet chocolate, coarsely chopped
11 ounces cream cheese, room temperature
2/3 cup sugar
6 eggs, room temperature
4 teaspoons vanilla
1/3 cup whipping cream
1 1/2 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Melt butter and chocolate in double boiler over gently simmering water. Stir until smooth. Mix in matzo meal and sugar. Press mixture into bottom and sides of 9-inch springform pan. Bake until firm, about 8 minutes. Refrigerate until well chilled. Preheat oven to 375 degrees. Melt chocolate in double boiler over gently simmering water. Stir until smooth. Set aside and cool slightly. Beat cream cheese and sugar until light and fluffy. Beat in eggs 1 at a time. Blend in vanilla. Beat in chocolate and whipping cream. Pour into crust. Bake until outside is firm and lightly browned but center is still soft when pan is shaken, 30-35 minutes. Refrigerate until well chilled. For topping: Beat whipping cream, powdered sugar and vanilla to soft peaks. Remove cake from springform. Set on platter. Spread whipped cream over top. Garnish with chocolate curls.