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Print this Recipe    Flourless Chocolate 02

CHOCOLATE RASPBERRY TORTE

1 ounce dark sweet chocolate
3 tablespoons instant coffee
5 eggs, separated
1 cup sugar
sweetened cocoa
Chamboard Cream (recipe follows)
Chocolate Icing (recipe follows)
1/3 cup sliced, toasted almonds for garnish (how to follows)

Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll
pan and line it with wax paper. Grease the paper lining.

In the top part of a double boiler, melt the chocolate with the
instant coffee, stirring until smooth. Remove from the heat to
cool.

With an electric mixer, beat the egg yolks until light and fluffy.
Gradually add the sugar and continue beating until the mixture is
very thick and pale in color. Stir in the cooled, melted chocolate.

In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten whites into the batter, blending until no
traces of white remain.

Spread the batter evenly in the pan and set in the oven for 15
minutes, or until the cake springs back to the touch. Be careful
not to overbake. Remove the pan to a rack and cover the cake with
a damp towel for 30 minutes, until it cools. Remove the towel and
loosen the cake from the baking sheet; dust the top generously with
the cocoa. Turn the cake over onto a sheet of wax paper and carefully
remove the paper lining from the bottom. Cut the cake into fourths-and
let cool completely before filling and frosting.*

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Spread equal amounts of the Chambord cream over 3 of the cake
layers. Arrange one cake layer on a plate. Assemble one filled
layer on top of another, capping them with the plain layer. Pour
the warm chocolate glaze over the torte. Work quickly as the icing
sets fairly fast. Garnish the top with the sliced almonds.
Refrigerate until serving time. This dessert may be frozen. Defrost
2 hours in the refrigerator before presenting to appreciative
guests!

1 torte; 12 portions


CHAMBORD CREAM

1 cup heavy cream, well chilled
2 tablespoons confectioner's sugar
3 tablespoons Chambord

In the bowl of an electric mixer, beat the cream until thickened.

Add the sugar and Chamboard wand whip until soft peaks form.


CHOCOLATE ICING

4 ounces dark sweet chocolate
1/3 cup butter
2 teaspoons Chambord

Melt the chocolate and butter together in the top part of a double
boiler, stirring constantly.

Remove the pot from the heat and stir in the Chamboard. Spread
while warm, glazing the top and sides of the torte

Enough cream and glaze for one torte.


HOW TO TOAST NUTS

Spread nuts out on a cookie sheet and bake in a 350F degree oven
for 5 to 10 minutes until golden. Different sizes and types of nuts
toast at varying times; the smaller the nut, the faster it browns,
so you have to keep a watchful eye on the oven.

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