Ingredients
1 cup chocolate cookie crumbs, (15
2 tbsp butter or margarine, melted ----filling-----
1/2 cup butter or margarine, softene
3/4 cup sugar
3 oz unsweetened chocolate
1 tsp vanilla extract
1 tsp peppermint extract
3 eggs
1/2 cup whipping cream
1 unsweetened chocolate, grate
Directions
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9
Mix chocolate cookie crumbs and melted butter/margarine. Press firmly
into the bottom of an 8-inch springform pan (or use a pie pan). Bake
for 7-8 mins. Cool.
Use your electric mixer to prepare the filling. Cream butter/margarine
until smooth and gradually add the sugar. Melt the chocolate over
simmering (not boiling water in a double boiler or in a microwave
according to manufacturer's instructions). Combine melted chocolate,
vanilla and peppermint extracts and blend into butter/sugar mixture.
Add eggs 1 at a time and beat about 3 mins after adding each egg.
Beat cream until it holds a firm peak. Fold whipped cream into
chocolate mixture. Gently spread into prepared crust. Sprinkle with
grated chocolate (or use chocolate sprinkles). Loosely cover with
plastic wrap (try not to let plastic touch the surface of the torte).
Chill for at least 3 hours.
NOTE: This is very rich. Keep servings small. Chocoholics WILL come
back for seconds........
Servings: 10 servings
Chocolate Mint Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can trace the history of written recipes way back into antiquity, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, there were two books which appeared in the 14th Century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the upper classes of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in manuscripts on cooking, most of which are now in private collections. For the next few years, the rich and powerful families of Wesstern Europe strove to lay on the most exotic meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery books were starting to become popular mostly as a result of more people being able to read, people having more spare time and disposable income. The introduction of the TV brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chocolate Mint Torte recipe.
