Chocolate Velvet Torte

Starting to plan for the holidays? Consider this luscious dessert that's
fancy enough for company, but easy enough for everyday!

Chocolate Velvet Torte
from Campbell's Kitchen

Thaw Time: 40 min. - Prep Time: 30 min. - Bake Time: 20 min. - Chill
Time: 2 hr.

1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 lb. semi-sweet chocolate, cut up
1 cup heavy cream
1 egg yolk
1 pt. raspberries OR strawberries

Directions:
 THAW pastry sheet at room temperature 40 min. Preheat oven to 425 degreesF.
 UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off
corners to make a circle. Press pastry into 9-inch springform pan. Prick
pastry thoroughly with fork.
 BAKE for 20 min. or until golden. Cool in pan on wire rack.
 PLACE chocolate and cream in saucepan. Heat and stir until chocolate
softens. Stir until smooth. Remove from heat. Add some chocolate mixture
into egg yolk and stir well. Return egg mixture to remaining chocolate
mixture and stir well. Cook and stir 1 min. Pour mixture into pastry
crust. Cover and refrigerate until firm, about 2 hr.
 GARNISH with raspberries. Serves 8.

Kitchen Clip:
Serve with a dollop of whipped cream or a small scoop of ice cream.
Received on Mon Dec 4 14:15:44 2006