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Chocolate Walnut Torte
(serves 8)

7 oz chocolate, chopped
1 2/3 c walnut pieces, ground in food processor
1/2 c butter
3/4 c sugar
4 yolks
4 whites, beaten until stiff
1/4 c sugar

4 oz semisweet chocolate, melted
20-25 rose leaves
1 c cream

1 T sugar
1/2 t vanilla

1 oz semisweet chocolate, chopped and melted

Butter, line with paper, butter and flour a 9" springform pan Heat
oven to 300F.

Cream butter. Add sugar and beat for 2-3 minutes. Add yolks one
at a time. Stir in chocolate and walnut mixture using rubber
spatula.

Sprinkle sugar in egg whites, whisking until glossy. Fold into
chocolate mixture.

Transfer to springform pan, smooth top with spatula. Bake until
skewer inserted in center comes out clean, about 60-70 minutes.
Cool completely in pan. Remove ring, leave torte on pan bottom
because it is delicate.

Brush melted chocolate onto shiny side (leave some of stem uncovered)
of rose leaves. Cool, refrigerate until set. Peel leaves away
from chocolate.

Whip cream in bowl set in ice water until soft peaks form. Add
sugar and vanilla, whipping until soft peaks form again . Spread
over top and side of cake, chill about 1 hour.

Make paper piping cone and fill with melted chocolate, and pipe
lines over top of cake. Or drizzle from a spoon.

Arrange chocolate leaves around cake.


Chocolate Almond Torte
(variation of Chocolate Walnut Torte, nondairy if you use margarine)

Replace walnuts with whole blanched almonds.

Instead of cream and chocolate, decorate as follows:

Cut 4-5 3/4" wide strips of cardboard, lay parallel on top of cake.

Sprinkle confectioners sugar over.

Lift off strips, shake off sugar. Lay back on cake on diagonal to
sugar lines. Sift cocoa powder over cake. Remove strips.

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