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DESSERTS from page 100

excess whipped cream from the plate.
Chill until ready to serve. Makes 12 or
more servings.

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CHOCOLATE MOUSSE TORTE
from Cheri Victor, Bloomfield Hills
"I started making this torte 10 years
ago for Passover from a recipe passed
ro me by a friend. It was so popular
with my Passover guests that I now
make it year round and on demand.
And it lasts for weeks in the freezer.
The recipe can be doubled and made
in a 12-inch springform pan."
12 oz. package semisweet chocolate
chips
9 large eggs separated
3/4 c. sugar
1 1/2 sticks butter
1 T. instant coffee dissolved in 2 T.
water
1/2 pint heavy whipping cream
Garnish: extra whipped cream,
maraschino cherries and chocolate
sprinkles.
Preheat the oven to 350F. In a
microwave-safe bowl, melt chocolate,
coffee and water mixture and butter
for 2 minutes on high heat. Stir until
smooth. If the mixture is still lumpy,
microwave in 30-second increments
and stir. Allow to cool for 5 minutes.
Beat the yolks and sugar together in
a medium bowl until thick and lemon
colored. Add the chocolate mixture
and bear until well combined.
In another bowl, beat the eggwhites
until stiff- and carefully fold into the
egg/chocolate mixture until no white
remains (this will take several minutes).
Pour scant half of the batter into a
9-inch ungreased springform. Bake at
350F for 35 minutes. The cake will
rise almost to the top of the pan and
will fall as it cools. This becomes the
cake base. Cool completely.
Beat the whipping cream until stiff
and fold into the remaining batter
until no more white remains, Pour this
over the baked and cooled cake base
(this is the mousse layer). Freeze the
mousse cake, uncovered, until com-
pletely solid and store the torte, pan
and all, in a large zipper bag until
ready to serve.
To serve, remove the pan 30 minutes
before serving so that the mousse will
thaw and become creamy, or move the
cake from the freezer to the refrigerator
a couple of hours before serving.
Run a sharp knife around the
perimeter of the springform pan and
carefully remove the collar. Serve the
cake (on the base) on a doily lined
platter and garnish with the whipped
cream, cherries and chocolate sprin-
kles. Serves 12 or more. 17.7_,

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