-----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
Place the
dd sugar. Fold whites into chocolate mixture. Pour into prepared pan
br>Melt the margarine and chocolate over low heat or in
lossy.
Lightly fold in chocolate, dates, almonds and flour. Divide
oil.
Melt margarine and chocolate over low heat. Stir until
aucepan over low heat, melt chocolate with butter.
In large
Preheat the oven to 350\u00b0F. Grease and line bottom of a 9-inch springform pan with parchment paper.
Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually beat in sugar, until thick and glossy.
Lightly fold in remaining ingredients. Pour into prepared pan.
Bake for 50-60 mins, until firm. Turn off oven, leaving torte in oven to cool completely. Refrigerate until chilled. Serve with whipped cream, dusted with cocoa powder and topped with hot fudge sauce.
xcess.
Place broken up chocolate and melt with the butter
medium heatproof bowl, combine chocolate, butter and cinnamon. Place over
inutes while you make the chocolate layer.
Gently melt the
nd fluffy.
To assemble torte, cut cooled cake in half
he torte once cold.
Measure out the butter and chocolate and
ontinue to prepare the torte.
Melt chocolate in double boiler or
lossy.
Lightly fold in chocolate, dates, almonds and flour. Divide
Preheat oven to 350\u00b0F and grease a 9x13x2-inch pan.
In small bowl, mix crust ingredients, and press into pan.
Bake until lightly browned (15 minutes).
Cool completely.
Beat ingredients for 1st layer until creamy, and spread over cooled crust.
Combine ingredients for 2nd layer and mix thoroughly.
Spread over cream cheese layer.
Cover with remaining cool whip.
Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
To serve, cut torte into bars.
microwave-safe bowl, melt together chocolate and butter. Heat in 30
TORTE: Preheat oven to 350\u00b0F
inely ground.
Add the chocolate and cocoa, and whizz for
reserves.
Spread 1 cup Chocolate Cream over preserves.
Top
Blend chocolate in food processor until fine.
Heat sugar and water over medium heat until sugar melts.
Increase heat and boil for 2 minutes.
Pour hot syrup into food processor with motor running.
Add egg yolks, whole egg and cream.
Process together until smooth.
Grease 22cm cake tin and line with plastic wrap leaving plastic over edge to help remove torte when frozen.
Pour mixture into tin and feeze for at least 4 hours.
Remove from freezer for 20 minutes before serving. Cut into wedges and serve with berries.