Fudge Mint Torte

                                               Fudge Mint Torte
This is the same recipe I used for the Fudge and white chocolate raspberry Torte, with a few alterations. The torte is intensely chocolatey, in combination with the creamy, cool mint layer... it'll knock their socks off. This is a very rich dessert, almost cheesecake-like, that is best served in very thin slices.

For the flour-less fudge torte:
2 sticks of real butter
2tsp. dark chocolate cocoa powder
12oz. semisweet chocolate chips- (reserve 3 or 4 for garnish)
6eggs-seperated

Preparation:
Preheat oven to 400*
Spray a 9inch spring-form pan with cooking spray.
Melt the butter, over a low flame. Whisk in the cocoa. Stir in the chocolate, until melted. Whisk in the egg yolks, cook, whisking constantly, 1 minute more. Set aside to cool completely. about 30 minutes.

Once the chocolate has cooled, beat the egg whites, until stiff peaks form. Fold gently, into the cooled chocolate, until well combined.
Pour into the prepared pan and bake 20 minutes. The center will still be jiggly, but it will continue to set as the cake cools. Place the pan, on a wire rack to cool completely. (more than an hour) Then refrigerate until firm. leaving the cake in the pan.(I make the cake the night before, and make the mint layer, the next day.)


For the mint layer:
1cup white chocolate chips
8oz. to16oz. whipping cream- (8oz. for a dense mousse, 16oz. for a fluffy mousse.)
1-1/2tsp. peppermint extract
6-8 drops green food coloring
8oz. cream cheese- softened
1/2cup confectioners sugar

Preparation:
Melt the chips with 3Tbl. of the whipping cream. Set aside.
In a medium bowl, beat the cream cheese, peppermint extract, and food color, until fluffy, then beat in the confectioners sugar.
Add the melted chocolate, to the cream cheese and beat until well combined.
In another bowl, beat the remainder of the whipping cream, until stiff peaks form.
Gently fold the whipped cream, into the cream cheese mixture, until well combined.
Remove the fudge torte, from the fridge, and spread the white chocolate layer, evenly over the cake. Refrigerate at least, 1 hour.
Remove the cake from the fridge. Grate the reserved chocolate chips, over the cake. Remove the sides, from the spring-form pan, and serve.

 For the cake: melt the butter, add the cocoa and chips, whisk until the chocolate has melted. Stir in the egg yolks, cook 1 minute longer. Set aside to cool completely.

   Once the chocolate has cooled, beat the egg whites, until stiff peaks form.

Gently fold the egg whites, into the chocolate, until well combined. Pour it into the prepared pan, and bake 20 minutes.

 The center of the cake will still be jiggly, when you remove it from the oven. Put the pan on a wire rack, and cool completely. Then put it in the fridge until firm. It will become very dense and fudgey. (about 2hrs.)

Make the mint layer, and spread it evenly over the chocolate layer. Refrigerate at least an hour.

Remove the pan from the fridge, and grate the reserved chocolate chips over the torte. Remove the sides from the spring-form pan and serve.