Midnight Velvet Torte
|For chocolate crust|
|Eggs||4 , separated|
|White distilled vinegar||1⁄2 Tablespoon, stirred with water|
|Semisweet chocolate chips||12 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Instant coffee||2 Tablespoon|
|Coffee liqueur/Milk||1⁄4 Cup (4 tbs)|
Prepare chocolate crust; set aside.
Wash and dry work bowl and metal blade; insert metal blade.
Place egg whites in work bowl and process continuously until frothy.
With motor running, pour vinegar mixture through feed tube and continue processing until whites hold their shape.
Place chocolate chips in work bowl; process until chopped, using on-off pulses.
Add egg yolks, sugar, and vanilla.
Combine milk and coffee in a small pan over medium heat; stir until scalding.
With motor running, pour milk mixture through feed tube; continue processing until chocolate is melted and mixture is smooth.
Pour in liqueur and process until combined.
Spoon beaten egg whites into work bowl.
Process just until combined, using on-off pulses.
Pour mixture into crust-lined pan and refrigerate until firm (at least 4 hours or until next day).
Meanwhile, prepare chocolate design.
To serve, remove pan sides.
Peel chocolate design off paper; place on top of torte.
Cut into small wedges.
Garnish with thickened cream, if desired.