Monday, December 4, 2006

Dear Jerry,

Starting to plan for the holidays? Consider this luscious dessert that's fancy enough for company, but easy enough for everyday!

Chocolate Velvet Torte
from Campbell's Kitchen

Thaw Time: 40 min. - Prep Time: 30 min. - Bake Time: 20 min. - Chill Time: 2 hr.

Ingredients:

1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)

1 lb. semi-sweet chocolate, cut up

1 cup heavy cream

1 egg yolk

1 pt. raspberries OR strawberries

Directions:

THAW pastry sheet at room temperature 40 min. Preheat oven to 425°F.
UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
BAKE for 20 min. or until golden. Cool in pan on wire rack.
PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 min. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hr.
GARNISH with raspberries. Serves 8.

		Serve with a dollop of whipped cream or a small scoop of ice cream.
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		Research tells us that fourteen out of any ten individuals like chocolate. ~ Sandra Boynton

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701