GKC friend and reader, Rachel, requested a recipe for chocolate meltaway cake like the one from the NY bakeries. We tried and tried to get their recipe but had no luck. But, while we were asking, we were also tasting and developing our own version that is remarkably close to theirs. Rachel tried it too, and said that it was not exact but so delicious that they definitely ate too much of it. She used wafer crumbs in place of the cookies crumbs.

Crust:
1-1/2 cups cookie crumbs
1/4 – 1/2 cup melted margarine

Preheat oven to 350 degrees.
Mix crust ingredients together and press into bottoms and up sides of a greased 10-inch tart pan with removable bottom. Bake for 8 – 10 minutes until lightly browned.

For meltaway center:
1-1/4 cup chocolate chips
3/4 cup non-dairy creamer

Crumble topping:
2/3 cup flour
2/3 cup sugar
1/2 – 2/3 cup canola oil

For meltaway center: In a small saucepan warm non-dairy creamer over low flame until hot but not boiling. Add chocolate, turn off heat and stir until melted and smooth. Remove from heat and let cool slightly. Pour 2/3 of chocolate into crust.

For crumble topping: In a separate bowl, mix flour, sugar, and oil until crumbly but leaving some large chunks. Sprinkle 1/3 over chocolate layer. Fold the second 1/3 into the reserved chocolate. Spoon over crumble layer. Sprinkle remaining 1/3 on top. Bake for 12 minutes. Chill until ready to serve. You may need a little more crumble, if so use 1 cup flour, 1 cup sugar, and 3/4 – 1 cup oil for additional crumble.