Name: Chocolate Almond Flourless Torte
Ingredients: 10 oz Good imported bittersweet chocolate; broken into pieces; 1/2 c Unsalted butter or margarine (1 stick); at room temperature; 1/2 c Granulated sugar; plus more; For sprinkling; 5 lg Eggs; separated; 1/3 c Finely-ground almonds; (done in a food; Processor); 2 tb Kosher-for-Passover cognac or dark rum; Whipped cream; Fresh raspberries; (optional)

Satan can use your nonChristian friends in [many] ways to get to you. God wants you to rub off on them, but the Enemy wants them to rub off on you. So remember: You can have friends outside the faith, but for your deepest comrades you should look to your brothers and sisters in Christ. Hang out with the holy. Get in with the godly. Spend time with the saved. Know who your real family is – the one where the Father is God.

J. Budziszewski

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cklive05	10	servings

INGREDIENTS

10	oz	Good imported bittersweet chocolate; broken into pieces
1/2	c	Unsalted butter or margarine (1 stick); at room temperature
1/2	c	Granulated sugar; plus more
		For sprinkling
5	lg	Eggs; separated
1/3	c	Finely-ground almonds; (done in a food
		Processor)
2	tb	Kosher-for-Passover cognac or dark rum
		Whipped cream
		Fresh raspberries; (optional)

INSTRUCTIONS

Preheat oven to 300 degrees and grease well a 9-inch springform pan
and line bottom with parchment paper. Melt the chocolate in a double
boiler over hot, not boiling water. When the chocolate is melted,
turn off the heat and leave it over the hot water to cool slowly.
Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar
until the mixture is fluffy and almost white. Add egg yolks and beat
for 1 minute. Add the almonds and cognac and beat 2 minutes more. In
a separate bowl, beat the egg whites until light and foamy while
gradually adding the remaining 1/4 cup sugar. Continue beating the
whites until they are stiff and shiny. Add the melted chocolate to
the egg yolk mixture and mix with a rubber spatula until well
combined. Fold in 1/4 of this chocolate mixture into the egg whites;
then gradually fold the egg whites back into the rest of the
chocolate mixture, taking care not to deflate the batter. Pour the
mixture into the prepared pan and bake for 25 to 30 minutes, or until
a tester comes out covered with a thick, moist, not wet, and crumby
coating. Allow cake to cool for 30 minutes in the pan. Loosen the
edges with a knife and carefully turn the cake out onto a plate.
Remove the parchment paper. Sprinkle with the sugar. Serve at room
temperature or chilled with whipped cream and raspberries on the
side. This recipe yields 10 to 12 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8862 broadcast 04-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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