Yield: 10 servings
|1 cup||Chocolate cookie crumbs (15-17 cookies)|
|½ cup||Butter or margarine softened|
|3 ounces||Unsweetened chocolate|
|1 teaspoon||Vanilla extract|
|2 tablespoons||Butter or margarine; melted|
|1 teaspoon||Peppermint extract|
|½ cup||Whipping cream|
|\N \N||Unsweetened chocolate grated|
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Mix chocolate cookie crumbs and melted butter/margarine. Press firmly into the bottom of an 8-inch springform pan (or use a pie pan). Bake for 7-8 mins. Cool.
Use your electric mixer to prepare the filling. Cream butter/margarine until smooth and gradually add the sugar. Melt the chocolate over simmering (not boiling water in a double boiler or in a microwave according to manufacturer's instructions). Combine melted chocolate, vanilla and peppermint extracts and blend into butter/sugar mixture.
Add eggs 1 at a time and beat about 3 mins after adding each egg.
Beat cream until it holds a firm peak. Fold whipped cream into chocolate mixture. Gently spread into prepared crust. Sprinkle with grated chocolate (or use chocolate sprinkles). Loosely cover with plastic wrap (try not to let plastic touch the surface of the torte).
Chill for at least 3 hours.
NOTE: This is very rich. Keep servings small. Chocoholics WILL come back for seconds........