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Truffle Torte (serves 10)

4 oz semisweet chocolate
2 oz unsweet chocolate
3 T flour
7 oz (2 c) pecans, finely ground
1 1/2 sticks butter
3/4 c sugar
5 yolks
5 whites
pinch salt

3 oz semisweet chocolate
2 T butter, room temperature
1 yolk
1 t cognac

6 oz semisweet chocolate
1 stick butter
1 yolk
1 T cognac

20 oz frozen strawberries
2 t lemon juice
1/4 c sugar

Butter a 9" springform pan, and dust lightly with breadcrumbs.
Melt semisweet and unsweetened chocolates, cool slightly.

Mix together the flour and pecans. Cream butter. Add, sugar,
beating for 1 to 2 minutes. Add yolks one at a time, beating well
after each addition. Add chocolate beating on low, then nuts,
gradually.

Beat to stiff but not dry the egg whites and salt. Stir a bit into
chocolate, then fold in rest in 3 or 4 batches. Level into pan by
rotating rapidly.

Bake 1 hr at 350. Cool 15 minutes, remove from pan and cool.

Melt semisweet chocolate. Whisk in butter, then yolk and cognac.
Drop in mounds on wax paper. Stand 30-60 minutes until firm enough
to handle. Coat hands with cocoa, roll mounds into small balls,
then roll in cocoa powder. (You should have about 10).

Melt semisweet chocolate. Cream butter. Beat in chocolate, yolk
and cognac. Beat briefly at high until a bit lighter in color.

Frost cake, then arrange truffles on top.

Thaw strawberries in a colander over a deep bowl. Let drain.
Press to squeeze out juice. Should take several hours, and you
should get about 1 1/4 cups juice).

Place in 4 c heatproof container, microwave to reduce to 1/4 c.
(Can do it in a saucepan on the stove, but a microwave is better).

Puree strawberries. Add reduced strawberry juice, lemon juice and
sugar. Serve strawberry puree with torte.

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