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Mocha Walnut Torte

3/4 cup chocolate chips
1/2 cup finely chopped walnuts
1/4 cup unbleached flour
1/2 cup sugar
1/2 cup prune lekvar (or a 4 1/2 ounce jar of prune baby food)
4 egg whites
1 tsp vanilla

5 ounces milk chocolate, chopped
1 1/2 Tbsps liquid nondairy creamer (found in frozen section)
1 tsp powdered instant coffee

12 chocolate-covered coffee beans (optional)

Preheat oven to 350 deg F.

Coat an 8-inch round cake pan with vegetable spray, line bottom
with waxed paper, and spray again. Dust lightly with flour. Place
chocolate chips in a small heavy saucepan, covered, over low heat.

Cook until chocolate is soft enough to blend. Remove saucepan from
heat and set aside.

Combine walnuts, flour, and sugar in a medium-size mixing bowl.

Combine Lekvar, egg whites, vanilla and melted chocolate in a small
bowl and blend well.

Add chocolate mixture to dry ingredients and mix with a fork until
blended. Spoon batter into prepared cake pan and bake for 45 to
50 mins, or until cake tester inserted into center of cake comes
out clean. Cover cake with waxed paper and cool on a cake rack.

Place chocolate, creamer, and coffee in a small heavy saucepan,
covered, over low heat. Cook until chocolate is soft enough to
blend; mix until smooth.

Set cake on an 8-inch cardboard round or cake plate and place 3-inch
strips of waxed paper under edges of cake (this will prevent glaze
from getting on clean plate). Spread mocha glaze on top and sides
of cake. Remove waxed paper strips and discard.

Reserve 1/4 cup glaze and spoon it into a small pastry bag fitted
with a small star tip. Pipe 12 rosettes, equally spaced, around
top edges of cake. Place a coffee bean on each rosette.


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