Recipe: 00082 Title : Chocolate Torte Author: R. Patterson Date : May 1995 _________________________________________________________________________ 1/3 cup butter (do NOT substitute margarine) 1 cup sugar 1/2 t salt 5 eggs separated 1 whole egg 3 squares unsweetened chocolate, melted 3/4 cup ground almonds 3/4 cup apricot jam 2 cups whipped cream Combine butter, sugar and salt and cream until light. Stir in 5 egg yolks and 1 whole egg, mixing well. Melt chocolate and combine with almonds. Add to egg mixture and beat well. Beat 7 (seven) egg whites until stiff but not dry. Fold into chocolate mixture. Pour into 3 round eight-inch layer pans lined on bottom with paper and greased. Bake at 350 degrees for about 20 minutes. Cool on rack for 25 minutes before carefully removing from pans. Filling: Fold apricot jam into whipped cream and spread between layers and over top of torte. Buttercream Frosting: 1/4 cup butter, softened 1/8 t. salt 1/2 cup confectioners sugar 2 egg yolks, unbeaten 2 squares unsweetened chocolate, melted & cooled 1/2 t. vanilla Cream butter and salt . Gradually add sugar, beating well. Add egg yolks, beating well after each. Add cooled chocolate, beating well. Add vanilla. Spread on sides of torte. Chill about 2 hours or overnight before serving. About 12 servings. -=-=-=-=-=- _________________________________________________________________________