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<TITLE>TRIPLE CHOCOLATE TORTE</TITLE>
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<P><FONT SIZE=2 FACE="Arial">TRIPLE CHOCOLATE TORTE</FONT>
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<P><FONT SIZE=2 FACE="Arial">MAKES 10-INCH TORTE -- 16 SERVINGS</FONT>
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<P><FONT SIZE=2 FACE="Arial">1 3/4 cups ( 3 1/2 sticks) unsalted butter</FONT>
<BR><FONT SIZE=2 FACE="Arial">1 1/4 pounds semi-sweet chocolate</FONT>
<BR><FONT SIZE=2 FACE="Arial">6 tablespoons strong coffee</FONT>
<BR><FONT SIZE=2 FACE="Arial">3 tablespoons coffe flavored liqueur</FONT>
<BR><FONT SIZE=2 FACE="Arial">1 1/2 cups ( 1 lb. 2 oz.) sugar</FONT>
<BR><FONT SIZE=2 FACE="Arial">10 large eggs</FONT>
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<P><FONT SIZE=2 FACE="Arial">Coat a 10-inch springform pan w/ butter. Cut 3 12x17-inch sheets of aluminum foil. Place 2 sheets on top of each other perpendicularly. Place springform pan on top of sheets and press foil firmly against sides of pan rolling down at top edges, keeping foil on outside of pan. Set pan and remaining sheet of foil aside.</FONT></P>
<P><FONT SIZE=2 FACE="Arial">Place rack in center of oven. Preheat oven to 350 F. Melt butter and chocolate in a large saucepan over low heat, stirring occasionally. Remove from fheat. Stir in coffee and coffee</FONT> <FONT SIZE=2 FACE="Arial">flavored</FONT> <FONT SIZE=2 FACE="Arial">liqueur. Set aside.</FONT></P>
<P><FONT SIZE=2 FACE="Arial">Beat sugar and eggs in large bowl of mixer, just until well blended. Pour chocolate mixture into egg mixture. Blend well. Pour into prepared springform pan. Cover with remaining sheet of foil; pressing firmly around sides. Place torte in center of a 1- to 2-inch deep pan, place t</FONT><FONT SIZE=2 FACE="Arial">h</FONT><FONT SIZE=2 FACE="Arial">is in center of oven. Fill pan a quarter of the way up the</FONT><FONT SIZE=2 FACE="Arial"></FONT> <FONT SIZE=2 FACE="Arial">sides of the springform pan with water. Poke 3 nickel sized holes, using the tip of a knife, into the top of foil covering the torte. Bake for 2 hours 20 minutes, checking to add water once or twice during baking.</FONT></P>
<P><FONT SIZE=2 FACE="Arial">Carefully remove torte from water bath.</FONT><FONT FACE="Arial"></FONT> <FONT SIZE=2 FACE="Arial"> Remove cover of foil. Let cool on rack about 2 hours. Cover with plastic wrap. Refrigerate overnight. Use a knife dipped in hot water to cut torte. Serve with creme anglaise and fresh fruit coulis.</FONT></P>
<P><FONT SIZE=2 FACE="Arial">To assemble: On top of a dessert plate, pour about 2 tablespoons of creme anglaise on one half, swirling plate to create a half moon. Repeat with coulis on the other half of plate. Using a knife edge, drag red sauce over to white creating a design. Place a slice of the torte in the center. Serve.</FONT></P>
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