Chocolate Torte

This recipe is from this months edition of the 'email' newsletter from Coastal Living. Although I love to cook and bake, I do not enjoy receiving recipes by newsletter or email so I only receive the e-newsletters from two places. Instead I dream up what I want to make, I look for about 3-4 versions of it and read through them and then I 'play' with the recipes to make them my own. Tweaking them to my own families tastes, my craving or what we have on hand.

This recipe originally had a fruity sauce served with it that I knew my crew would turn up their noses at. I'm leaving that out and tweaking it with a light drizzle of caramel and melted white and dark chocolate drizzled over the top. 'Playing with the recipe' - I hope you do the same.

Chocolate Torte

10 T butter, softened
2/3 c powdered sugar
1 large egg white
2 c flour
2T cocoa powder
1 1/2 c heavy whipping cream, divided
16 oz. bittersweet or sweet dark chocolate, chopped and divided
2 extra-large eggs
1 c sugar

Combine butter, powdered sugar, and egg white in a medium bowl, stirring until well blended. Mix in flour and cocoa powder, stirring until a soft dough forms. Press dough into a 10-inch tart pan. Cover and chill 1 hour.

Line crust with parchment paper, and fill with pie weights or dried beans. Bake at 375° for 35 minutes. Remove parchment and weights; let crust cool.

Heat 1 1/4 cups cream in a heavy saucepan over medium heat until very hot. Remove from heat, and add 12 ounces chocolate, stirring until smooth. Stir in eggs and sugar, whisking until blended. Strain to remove lumps, if necessary.

Fill crust with chocolate mixture. Bake at 300° for 1 hour 15 minutes. Cool completely.

Combine remaining 1/4 cup cream and remaining 4 ounces chocolate in a glass measuring cup. Microwave on high at 30-second intervals, stirring occasionally, until mixture is smooth. Spread over top of cooled tart. Let stand 30 minutes or until set. Slice and serve.

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