| FOR THE CRUST: 1-1/2 CUPS GROUND CHOCOLATE WAFERS 2 TABLESPOONS SUGAR 2-OZ SWEET BUTTER, MELTED & COOLED TORTE: 8-OZ SEMI-SWEET CHOCOLATE, CUT INTO SMALL PIECE 8-OZ SWEET BUTTER, CUT INTO PIECES 4 EGGS 3/4 CUPS SUGAR, PLUS ½ CUP SUGAR 1/2 CUP WATER 1-1/2 CUPS COCOA POWDER 1-1/2 CUPS CHOPPED WALNUTS, (OPTIONAL) FOR THE CRUST: PRE-HEAT OVEN TO 350-degrees F. COMBINE THE CHOCOLATE WAFER CRUMBS AND PRESS INTO THE BOTTOM OF A 10-INCH SPRING FORM PANS BAKE IN A FOR ABOUT 5 TO 10 MINUTES UNTIL CRUST IS SET. COOL ON RACKS. CAN BE DONE AHEAD THE TORTE: IN HEAT RESISTANT BOWL, MELT TOGETHER THE CHOCOLATE & BUTTER OVER SIMMERING WATER MELT COMPLETELY SEPARATE THE EGGS, RESERVING THE WHITE TO THE YOLKS, ADD 3/4 CUP SUGAR, WHISK OVER SIMMERING WATER UNTIL THE RIBBON STAGE IS ACHIEVED *NOTE THIS PROCESS WILL TAKE ABOUT 10 MINUTES, SO BE PATIENT IN A HEAVY SAUCEPAN, ADD THE REMAINING SUGAR & THE WATER BRING TO A BOIL AND BOIL FOR TWO MINUTES TO COMPLETELY DISSOLVE THE SUGAR ADD TO THE MELTED CHOCOLATE MIXTURE, MIX TO COMBINE ADD THE WARM EGG MIXTURE TO CHOCOLATE AND WHISK TO INCORPORATE, COOL SLIGHTLY WHIP EGG WHITES IN A CLEAN BOWL TO STIFF, (NOT DRY) PEAKS STIR IN ONE THIRD OF THE EGG WHITES TO LIGHTEN THE CHOCOLATE MIXTURE GENTLY FOLD IN THE REMAINING WHITES, IN TWO BATCHES, UNTIL ALL OF THE WHITES ARE INCORPORATED POUR INTO PREPARED PAN AND CAREFULLY SPRINKLE THE NUTS OVER THE TOP OF THE TORTE, SLIGHTLY PRESSING THEM INTO THE CHOCOLATE REFRIGERATE OVER NIGHT BEFORE SLICING KEEP REFRIGERATED OR FREEZE, (DEFROST BEFORE SERVING, IF FROZEN) SERVE WITH SWEETENED WHIPPED CREAM AND/OR RASPBERRY RUM SAUCE |
| CHCOLATE MOUSSE TORTE |