This is from the Junior League of Portland, Oregon. It really has to be one of the most gorgeous cookbooks I have in my colllection. The illustrations are lush and almost delicious as the recipes look. It was the Regional Winner of the Tabasco Community Cookbook Awards in 1993.
Frozen Chocolate Mousse Torte
1 8oz can almond paste
1 tablespoon cocoa
5 eggs, divided
6 oz semi-sweet chocolate, melted
2 teaspoons instant coffee powder, dissovled in 1 teaspoon hot water
1 tablespoon brandy
2 tablespoons granulated sugar
1/2 cup whipping cream
semi-sweet chocolate curls or whipped cream for garnish
Preheat oven to 375 degrees
Grease and flour a 9-inch springform pan
In a food proecessor with a metal blade, crumble almond paste. Add cocoa and 2 of the eggs and blend until smooth. Pour into prepared pan and bake at 375 degrees for 15 minutes.
Cool on a wire rack.
In a small metal bowl placed over very hot, but not boiling water, melt chocolate, stirring gently.
Separate 2 of the remaining eggs. in a large bowl, beat the 2 egg yolks with remaining whole egg. Beat in dissolved coffee, brandy and melted chocolate.
In a separate mixing bowl, beat 2 egg whites until foamy. Gradually add sugar until moist, stiff peaks form.
Fold egg whites into chocoalte mixture.
In another bowl, whip cream. Fold into chocolate mixture. Spread evenly over cooled cake.
Thaw 10 minutes before serving. Garnish with chocolate curls and/or whipped cream.