Yield: 1 Servings
|7 \N||Squares; (1 oz. each) semisweet chocolate|
|6 \N||Eggs; separated|
|1 pack||(8 oz.) chocolate wafer cookies|
|⅓ cup||Amaretto liqueur|
|½ cup||Heavy cream|
Layers of Amaretto-soaked chocolate wafers and rich chocolate mousse topped with fresh whipped cream.
Melt chocolate in double boiler over boiling water. Add egg yolks and vanilla; beat well. Remove from heat and set aside.
Place egg whites in bowl. Attach bowl and wire whip. Turn to Speed 8 and whip until stiff but not dry. Reduce to Stir Speed and quicly add chocolate mixture, mixing just until combined.
Arrange half of wafers in the bottom of a 9-inch springform pan. Brush wafers with half of Amaretto and top with half of chocolate mixture. Repeat with remaining ingredients. Refrigerate until set, about 5 hours.
Yield: One 9 inch torte
Note: Instructions are given for the Kitchen Aid mixer but can be adapted to any home mixer.
Source: Kitchen Aid Mixer Book
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 16, 1998