Royal chocolate torte

 
                           Royal Chocolate Torte
 
 Recipe By     : Good Housekeeping
 Serving Size  : 12   Preparation Time :2:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    eggs -- separated
      1/4  teaspoon      salt
                         sugar
      1/2  teaspoon      vanilla
      3/4  cup           flour
      1/3  cup           cocoa
    1      pkg           instant pudding mix, chocolate
    1 1/4  cups          milk
    1      teaspoon      almond extract
    1 1/2  cups          heavy whipping cream
    1      tablespoon    light rum
    1      6-oz pkg      semisweet chocolate chips
    6                    strawberries
 
 Preheat oven to 350°. Grease and flour 10" springform pan; set aside.
In large bowl, with mixer at high speed, beat egg whites and salt until soft
peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar, 2 Tbl
at a time, beating well after each addition until sugar is completely
dissolved. Whites should stand in stiff glossy peaks.
 
 In small bowl with mixer at medium speed, beat egg yolks, vanilla and 3/4 cup
sugar until thick and lemon colored. At low speed, beat in flour and cocoa.
With rubber spatula or wire whisk, gently fold egg yolk mixture into egg
whites. Pour into prepared pan; spread evenly.
 
 Bake 35-40 minutes until top of cake springs back when lightly touched with
finger. Removed pan to wire rack. Cool cake completely on rack.
 
 In small bowl, with mixer at medium speed, beat pudding, milk, almond extract
and 1 cup heavy cream until stiff peaks form, about 5 minutes.
 
 Remove cake from cake pan bottom; with serrated knife, cut cake horizontally
into 3 even layers. Place 1 cake layer on cake platter; spread with half of
pudding mixture; arrange second layer on top; spread with remaining pudding
mixture; top with remaining cake layer. Refrigerate.
 
 In double boiler over hot, not boiling, water, heat rum and 1/2 cup chocolate
pieces until chocolate is melted and mixture smooth. In small bowl, with mixer
at medium high speed, beat 1/2 cup heavy cream and chocolate mixture until
thick, about 15 minutes; use to frost side and top of torte. Refrigerate
 
 WEDGES: In double boiler over hot, not boiling, water, heat remaining 1/2 cup
chocolate chips with 2 T shortening until chocolate is melted and mixture is
smooth, about 5 minutes, stirring occasionally. Spread chocolate mixture evenly
on waxed paper lined springform pan bottom. Refrigerate until firm, about 10
minutes.
 
 Carefully remove chocolate disk from pan bottom; with cool hands, carefully
peel waxed paper from chocolate disk. Heat blad in long, sharp knife in hot
wate; wipe it dry and cut chocolate into 12 wedges.
 
 Cut torte into 12 wedges. Cut each strawberry in half. On center of each wedge,
arrange a strawberry half, cut side down; then lean a chocolate wedge on
strawberry.
 
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