Fallen Chocolate Torte

FALLEN CHOCOLATE TORTE 16 ounces semisweet chocolate, chopped

2 sticks (lcup) unsalted butter, cut into pieces 2 Tablespoons liqueur, such as triple sec, Amaretto or Kahlua 9 large eggs, separated, the whites at room temperature 1 and % cups sugar

In the top of a double boiler set over barely simmering water, melt the chocolate with the butter, stirring until the mixture is smooth. Remove the top of the double boiler from the heat, let the mixture cool to room temperature, and stir in the liqueur. In large bowl with an electric mixer beat the egg yolks with the sugar for 10 minutes or until the mixture is thick and pale and forms a ribbon when the beaters are lifted.

In another larger bowl with the electric mixer and cleaned beaters, beat the egg whites until they barely hold stiff peaks. Fold one third of the chocolate mixture into the yolk mixture, fold in one third of the whites and fold in the remaining chocolate mixture and whites in the same manner.

Turn the mixture into a buttered 10-inch spring-form pan and bake the torte in a preheated 350 degree F. oven for 23 to 30 minutes, or until the edge has puffed (the center will not be set). Let the torte cool in the pan on a rack and chill it, covered loosely, for at least 4 hours and up to 48 hours. Run a thin knife around the edge of the pan, remove the side carefully, and cut the fallen torte with a knife dipped in hot water.

The torte may be frosted with 2 cups of heavy whipped cream to which may be added instant decaf coffee or vanilla.

This recipe was created by and demonstrated for a women's group at Patzel's, a charming restaurant in Clark's Summit in the Pocono Mts.

Penny Antrim

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