Chocolate Cookie Torte
|Soft shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate square||3 Ounce, melted (3 Squares, 1 Ounce Each)|
|Sifted all purpose flour||2 3⁄4 Cup (44 tbs), sifted|
|Walnuts||1 Cup (16 tbs)|
Draw a 9-inch circle on each of 2 sheets of heavy-duty aluminum foil which have been cut the size of cookie sheets (1 trace around 9-inch layer cake pans).
Lay foil on cookie sheets.
Heat oven to 375 degrees.
Cream shortening and sugar until fluffy.
Add eggs, melted chocolate and vanilla and beat very well.
Sift in flour and salt and add walnuts.
Mix first with spoon and then with hand until completely blended.
Take 1/2 cup of dough and shape it into a round with hands.
Lay it in centre of one of circles on aluminum foil.
Spread the dough with a rubber scraper or spatula as thin as possible inside circle.
Round up with hands, then spread further by pressing with heel of hand until it is even and fills the circle to within 1/4 inch of guide line.
Repeat with a second 1/2 cup of dough on second sheet of aluminum foil.
Put both sheets in ovenat once (move bottom rack up a little from the bottom of oven and have top rack just above middle of oven).
Bake 8 minutes or until set.
Put a cake rack over each and invert carefully.
Peel off foil and let cool.
Using the same sheets of foil, repeat the shaping and baking until all the dough is used.
There should be 10 crisp chocolate layers.
Store in a dry place until needed.
Put layers together with Cocoa Fluff 1 hour before serving.
Top with Cocoa Fluff and garnish with walnut halves if desired.
Chill until served.