INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:18 +0200
From: warren@worlds.COM (Warren Burstein)
Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8
Butter, line with paper, butter and flour (substitute potato starch for
Passover) a 9" springform pan.  Heat oven to 300F.
Chop 7 oz chocolate. Grind (in two batches in food processor, in four in
blender) with 1 2/3 c walnut pieces. For finer texture, first grind the
nuts in a rotary grater.
Cream 1/2 c butter.  Add, beat 2-3 minutes 3/4 c sugar.  Add, one at a time
4 yolks.  Stir in chocolate and walnut mixture using rubber spatula.
Whisk stiff 4 whites.  Sprinkle in whisk until glossy 1/4 c sugar.  Fold
into chocolate mixture.
Transfer to springform, smooth top with spatula.
Bake until skewer inserted in center comes out clean, 60-70 minutes.  Cool
completely in pan.  Remove ring, leave torte on pan bottom because it is
delicate.
Melt 4 oz semisweet chocolate.  Brush onto shiny side (leave some of stem
uncovered) of 20-25 rose leaves.  Cook, refrigerate until set.  Peek leaves
away from chocolate.
Whip in bowl set in ice water until soft peaks form 1 c cream.  Add, whip
until soft peaks form again 1 T sugar and 1/2 t vanilla.  Spread over top
and side of cake, chill about 1 hour.
Chop and melt in bowl set in hot water 1 oz semisweet choclate.  Make paper
piping cone and fill with chocolate, pipe lines over top of cake.  Or
drizzle from a spoon.
Arrange chocolate leaves around cake.
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