INGREDIENTS

INSTRUCTIONS

Grease a 9 inch springform pan well and coat it with potato starch or
sugar, tapping out excess.  For the batter, in a large mixing bowl,
beat the 5 egg whites with  the salt and lemon juice until foamy. Very
gradually add 1/4 cup  sugar and continue beating the whites until they
form stiff, but not  dry, peaks.  Use the same beaters and another bowl
to beat the 5 egg yolks and  additional egg with the remaining 1/2 cup
sugar and lemon rind until  very light and fluffy.  Gently but
thouroughly fold the beaten whites  into yolks.  Fold in chocolate and
nuts, and pour batter into pan.  Bake torte in a preheated 325 degree
oven for 50-55 minutes or until  top springs back when gently pressed.
[this will not rise as much as you think it ought. Don't worry about
it]  Leave the torte in the oven, turn off the heat, and open the door
slightly. After 10 minutes remove torte from oven. Run a knife around
the edge of the torte to release it from the pan rim.  Cool it for
another 30 minutes in the pan. Remove the pan rim and cool the torte
completely on the bottom.  [This next part is for icing the Torte.
What I've done in the past  is make 2 layers, following the above
directions, doubled the amount  of raspberry syrup and dribbled half
over each torte as per the  directions and skipped the jam. I've then
used the chocolate glaze as  an icing for between the layers, and the
"Instant" Chocolate Mousse  recipe for the outside icing of the whole
thing.  ]  Cover a 9 or 10 inch cardboard circle with heavy duty
aluminum foil or  freezer paper or use a cake plate. Invert torte onto
base and remove  pan bottom. Sprinkle wine [or whatever] evenly over
torte. Heat jam  until thinned; then bruch or spread it all over the
torte. (this adds  flavor and smooths the surface).  For the glaze,
combine the water, oil, sugar, and cocoa in a small  suacepan and mix
very well.  Cook the mixture over low heat, stirring  constantly, for
10-14 minutes, or until the glaze thickens slightly  and is very smooth
and shiney.  For the best flavor and texture it  should not boil.
Remove glaze from heat and stir 3-4 minutes longer  until it cools
slightly and gets a bit thicker. Pour all the glaze in  the center of
the torte and immediately use a metal or rubber spatula  to evenly
spread it all over top and sides.  Wipe up any drips from  base.  Let
torte rest a few minutes until the glaze begins to set, but is  still
soft.  Press handfulls of ground nuts all over the sides, but not the
top.  Arrange whole nuts, evenly spaced in circle on top about 1 inch
from  edge. Heap chocolate curls or bits in center.  Refrigerate the
uncovered, completed torte for several hours or,  preferably, overnight
so the glaze will set and the flavors and  textures will "mellow".
(Once the glaze has set, the torte can be frozen for up to 3 weeks.
Freeze it uncovered, then wrap it in plastic wrap or tin foil. Unwrap
it before thawing and thaw for several hours in the refrigerator.
Recipe By     : Net  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 698
Calories From Fat: 341
Total Fat: 40.7g
Cholesterol: 0mg
Sodium: 70.1mg
Potassium: 475.7mg
Carbohydrates: 82.9g
Fiber: 10.5g
Sugar: 53.4g
Protein: 13.5g