Melt in top of double boiler:
1 6-oz package of semi sweet chocolate bits
Remove from heat and beat in:
1 egg
2 egg yolks
Fold in:
2 egg whites, stiffly beaten
1 cup whipped cream (ya know the kind you whip from heavy cream no sugar added)
Fill graham cracker pie shell. Refrigerate until set (mousse-like consistancy). When ready to serve top with lightly sweetened whipped cream. I like to make my whipped cream and add a little bit of confectioners sugar for sweetening and a little bit of vanilla extract.
6 eggs
� cup sugar
2 Tablespoons Vegetable oil
1 Tablespoon rum flavoring
� cup sugar
� cup all-purpose flour* if using self rising flour, decrease baking powder to 1 teaspoon
1 � teaspoon baking powder
1-teaspoon ground cloves
1-cup fine graham cracker crumbs (about 12 squares)
1 finely chopped nuts
1 square (1 ounce) unsweetened chocolate, grated
Rum- flavored Whipped Cream (Beat 2 cups chilled whipping cream, � cup powdered sugar and 2 teaspoons rum flavoring in chilled bowel until stiff)
Heat oven to 350 degrees. Line bottoms of 2 round pans. 8 or 9x 1-� inches, with aluminum foil. Beat egg whites in 2 � cups sugar. 1 table spoon at a time; continue beating until stiff and glossy. Beat egg yolks, oil and rum flavoring in a 1 � quart bowel on low speed until blended. Add � cup sugar, the flour, baking powder, cinnamon and cloves; beat on medium speed 1 minute. Fold egg yolk mixture into egg whites. Fold in cracker crumbs nuts and chocolate. Pour into pans.
Bake until top springs back when touched lightly. 30-35 minutes. Cool 10 minutes. Loosen edge of layers with knife; invert pan and hit sharply on table, (Cake will drop out.) Remove foil; cool cake completely.
Split cake to make 4 layers. Fill layers and frost top of torte with Rum flavored whipped cream. Garnish with chocolate curls, Refrigerate at least 7 hours. (Torte mellows and becomes moist) 12 servings; 425 calories per serving.
