White Chocolate-Fudge Torte

For the Cake Part:

(This layer really is more like fudge)

16 oz semisweet baking chocolate, chopped

1 cup unsalted butter

6 eggs

White Chocolate Topping:

1 cup white chocolate chunks

1 cup heavy whipping cream

1 package cream cheese, softened

1/3 cup powdered sugar

Raspberry Sauce:

1 (10oz) pakage frozen raspberries, thawed

1 Tablespoon cornstarch

1/3 cup red currant jelly (or raspberry)

To make bottom layer: Heat oven to 400. Grease 9-inch spring form pan. In large saucepan, melt chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool completely, about 35 min.

In mixer, beat the eggs until triple in volume, about 5 min. Fold eggs into cooled chocolate mixture until WELL blended. Pour into pan and bake 15-20 min. Cake edges will be set but middle will jiggle when moved. Cool completely on wire rack, about 1 hour 30 min. Then place in refridgerator for 1 1/2 hours.

To make white chocolate topping: Heat white chocolate and 3 Tablespoons of whipping cream over low heat, stirring until chocolate is melted. In mixer, beat cream cheese and powdered sugar until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionaly. Beat the remaining whipping cream until stiff peaks for and then add to white chocolate mixture until well blended. Spread over cake and refrigerate at leat 1 hour.

To make raspberry sauce: Drain raspberries, reserving the juice. Add water to juice to make 3/4 cup. Combine juice mixture and cornstarch, stir in jelly. Heat until thickened and clear. Add in raspberries, refrigerate until cold.

Recipe Source: Pillsbury Baking Calendar

My Notes:

This might seem a little intimidating but most of the lenghty process is letting things cool and set in the fridge. The cake really is more like fudge so don't be surprised by the taste and texture. (Mike thought it was weird until I mentioned that it was supposed to be like fudge and then it was less surprising.) If you want, you can add mini chocolate chips to the white chocolate layer. I also thought this was great (it is a toss up which way I liked it better) without the raspberry sauce, which would be great to be able to take out a step.

Tuscan Lentil Soup

1 lb green lentils, rinsed

8-10 cups broth (vegetable or chicken)

1 bay leaf

2 Tablespoons olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup whole wheat pasta

8 oz spinach, chopped

1 (14oz) can diced tomatoes, with juice

1 Tablespoon parsley

salt and pepper

grated parmasean cheese, fresh is best

Combine lentils, broth and bay leaf in large soup pot. Bring to boil and then reduce heat; simmer 45 min or until lentils are tender. Meanwhile, heat oil in pan and saute garlic, onion, carrots and celery until vergetables are tender but not brown. Bring small pan of water to a boil and cook the pasta about 5 min. Drain and set aside. Add spinach, tomatoes, parsley, and sauteed vegetables to the lentils. Let simmer 15 min. Add the pasta, salt and pepper. Remove bay leaf and serve. Sprinkle parmasean cheese on top.

Recipe Source: Sister's Cafe

My Notes:

The original recipe called for only 7 cups of broth but I found that it was too dry for my liking. I would start with at least 8 and see what you think. (You can tell in the picture that there isn't a lot of liquid) Also, the parmasean cheese is a MUST! You can substitute the canned stuff you get in the spaghetti aisle but fresh is better. We tried a bowl without adding the cheese and there was definately something missing.