Wishing for Chocolate

3/4 cup sugar
1/3 cup water
2 1/2 ounces unsweetened chocolate, chopped coarsely
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups heavy cream
2 to 3 ounces bittersweet or semisweet chocolate, cut into shavings (slivers) (optional)

1. Combine sugar and water in a small heavy saucepan; bring to a boil over medium heat, stirring occasionally. Cover and cook 3 minutes. Uncover and cook 1 to 2 minutes or until temperature of the syrup registers 230F. Remove from heat and add chocolate. Stir with a whisk until chocolate melts and mixture is smooth.
2. Beat egg yolks with a mixer at high speed about 5 minutes or until thick and lemon-colored. Add cooled chocolate mixture, vanilla and salt. Cool to room temperature, stirring occasionally.
3. In another bowl, with clean beaters, whip cream on medium speed until soft peaks form (do not overbeat). Fold into chocolate mixture.
4. Spoon into wine glasses or goblets and cover each glass tightly with foil. Freeze overnight or up to 4 days.
5. To serve, let stand at room temperature 15 to 20 minutes. Remove foil and garnish with chocolate shavings if desired. Serves 12.

Recipe by Greg Patent, a food writer in Missoula, Mont. "Relish the Holiday," February 2007.

For the best whipped cream, place beaters and bowl in freezer for 10 minutes before adding the cold heavy cream and beating.

Per serving: 230 calories, 19g fat, 3g prot., 12g carbs., 0g fiber, 45mg sodium.

Vanilla Custard Sauce:
1 1/2 cups half-and-half
3 egg yolks, lightly beaten
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract

Torte:
4 ounces semisweet or bittersweet chocolate
3 tablespoons dark rum
4 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar, divided
4 eggs, separated
2 tablespoons Dutch process cocoa
1/8 teaspoon salt

1. To prepare custard sauce, whisk together half-and-half, egg yolks, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently, until thickened. Cool slightly and stir in vanilla. Cover tightly with plastic wrap and refrigerate several hours or overnight.
2. Preheat oven to 300F. Coat bottom and sides of an 8-inch springform pan with cooking spray.
3. To prepare torte, combine chocolate with rum in a small heavy saucepan. Set pan over very low heat and stir occasionally until chocolate melts and mixture is smooth (or melt in microwave).
4. In a medium bowl, beat butter with a mixer on medium speed until smooth. Gradually add 1/2 cup sugar and beat 2 to 3 minutes or until smooth and fluffy. Add egg yolks and beat 1 minute. On low speed, beat in melted chocolate mixture (which may still be warm) only until thoroughly combined. Add cocoa and beat until incorporated.
5. In another medium bowl, with clean beaters, beat egg whites with salt until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form.
6. With a large rubber spatula, gently fold one-fourth of whites into chocolate mixture. Add remaining whites, folding gently. Spoon batter into pan.
7. Bake 40 to 50 minutes. The torte will rise to the top of the pan during baking but will sink dramatically as it cools.
8. To serve, remove sides of springform pan and cut with a sharp knife. Serve with custard sauce. Serves 8.
VARIATION: To make a coffee-flavored torte, melt the chocolate with 3 tablespoons Kahlua instead of rum.

Recipe by Greg Patent, "Relish the Holiday," February 2007.

Per serving: 290 calories, 18g fat, 4g prot., 35g carbs., 0g fiber, 95mg sodium.