MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Torte
Categories: Chocolate, Desserts, Wine, Fruits, Nuts
Yield: 12 Servings

1/2 c Pareve margarine
8 oz Semisweet chocolate; chopped
1/4 c Mogen David sweet red wine
5 lg Eggs; separated
3/4 c White sugar
1 c Ground almonds

Set oven @ 350ºF/175ºC.

Use a 9" springform pan and line completely w/greased
foil.

In a separate pan, melt margarine and chocolate over
low heat. Stir until smooth, add 1/4 cup of Mogen David
wine and let cool.

In a medium bowl, beat egg whites until firm.

In a separate bowl, beat together egg yolks and sugar
until thick and pastel in color. Next blend in the
chocolate/wine mixture and stir in almonds. Add beaten
whites 1/3 at a time into chocolate until no streaks
of white remain. Scrape into prepared pan.

Place an 8" baking pan with 1" of water in it on the
bottom rack of the oven.

Bake torte on center rack for 45 to 50 minutes, or
until sides begin to pull away from pan and top is set
in center. Cover torte loosely with foil for the last
20 minutes of baking. Cool on wire rack for 10 minutes
before carefully removing sides of pan. Invert onto
serving plate and cool completely before serving.

Garnish with sugar

RECIPE FROM: https://www.mogendavid.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Original Plum Torte
Categories: Cakes, Desserts, Fruits
Yield: 8 servings

1 c Sugar
1/2 c Unsalted butter; softened
1 c Unbleached flour; sifted
1 ts Baking powder
pn Salt (opt)
2 lg Eggs
24 Halves pitted purple plums
Sugar, lemon juice and
- cinnamon, for topping

Set oven @ 350ºF/175ºC.

Cream the sugar and butter in a bowl. Add the flour,
baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10
inches. Place the plum halves skin side up on top of the
batter. Sprinkle lightly with sugar and lemon juice,
depending on the sweetness of the fruit. Sprinkle with
about 1 teaspoon of cinnamon, depending on how much you
like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate
or freeze if desired. Or cool to lukewarm and serve
plain or with whipped cream. (To serve a torte that was
frozen, defrost and reheat it briefly at 300ºF/150ºC.)

By: Marian Burros

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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