Chocolate Mint Torte

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

Crust:
1 cup chocolate cookie crumbs
2 tbsp. butter or margarine, melted

Filling:
1/2 cup butter or margarine, softened
3/4 cup sugar
3 oz. unsweetened chocolate
1 tsp. vanilla extract
1 tsp. peppermint extract
3 eggs
1/2 cup whipping cream
Unsweetened chocolate, grated

INSTRUCTIONS

Mixchocolate cookie crumbs and melted butter. Press firmly into the bottom of an 8-inch springform pan (or use a pie pan). Bake for 7-8 minutes. Cool. Use your electric mixer to prepare the filling. Cream butter until smooth and gradually add the sugar. Melt the chocolate over simmering (not boiling) water in a double boiler or in a microwave according to manufacturer's instructions. Combine melted chocolate, vanilla and peppermint extracts and blend into butter/sugar mixture. Add eggs 1 at a time and beat about 3 minutes after adding each egg.Beat cream until it holds a firm peak. Fold whipped cream into chocolate mixture. Gently spread into prepared crust. Sprinkle with grated chocolate (or use chocolate sprinkles). Loosely cover with plastic wrap (try not to let plastic touch the surface of the torte). Chill for at least 3 hours.

CHEF COMMENTS

This is very rich. Keep servings small. Chocoholics WILL come back for seconds........

Tagged: cakes, desserts, mintcake add tags

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