Chocolate Velvet Torte

Chocolate Velvet Torte

Thaw: 30 minutes
Prep: 30 minutes
Bake: 20 minutes
Chill: 2 hours
Serves: 8

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

Directions:
Thaw pastry sheet at room temperature 30 min. Preheat oven to 425°F.
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.
Received on Sat Nov 17 11:45:46 2007