TEN RESTAURANT IN THE ELDRIDGE HOTEL: Cooking with Executive Chef Chris Wofford

Ingredients

• 8 ozs semi-sweet chocolate
• 4 ozs unsweetened chocolate
• 2 tbls milk
• 10 tbls butter
• ⅓ cup sugar
• 77 eggs*, separated
• ½ cup all-purpose flour
• PEANUT BUTTER MOUSSE
• 2⅔ cup powdered sugar
• 1¾ cup peanut butter
• 12 ozs cream cheese, softened
• 6 tbls Whipping cream
• 4 egg whites*
• 1 cup powdered sugar

Instructions

Chocolate Tort: Place the chocolate and milk in the top of a double-boiler pan over simmering water (low heat). Stir frequently until the chocolate melts. In a separate double-boiler pan (or a glass mixing bowl placed over a saucepan) heat the butter and sugar over simmering water (low heat) and stir until the butter melts and the sugar dissolves. Stir the butter and sugar mixture into the chocolate mixture and remove the pan from the heat. Add the 7 egg yolks, one at a time, beating well. Stir in the flour and set aside. Place 7 egg whites in a mixing bowl and beat the egg whites until firm using an electric mixer. Fold the beaten whites into the chocolate mixture. Pour the mixture into a greased and floured 10-inch tart pan (with a removable bottom). Bake the torte in a 400 degree oven for 20 minutes. Cool to room temperature. Cover and chill before using.

Peanut Butter Mousse: Combine 2 2/3 cups powdered sugar and the peanut butter in a large bowl and mix until smooth by hand or using an electric mixer. In a separate bowl, combine the cream cheese and whipping cream, then mix the cream cheese mixture into the peanut butter mixture. In a mixing bowl, beat 4 egg whites until soft peaks form. Gradually beat 1 cup of powdered sugar into the egg whites until stiff and shiny. Fold the meringue into the peanut butter mixture. Spread the mousse (as much as desired) onto the chocolate torte and chill before serving. Serves 10 to 12.

Tip: Spoon leftover mousse into dessert glasses or bowls and chill. Garnish each serving with a chocolate cookie.

Recipes by Executive Chef Chris Wofford, TEN Restaurant in the Eldridge Hotel, Lawrence, KS. Wine recommendation by Chef Chris Wofford: 2006 Hahn Estates Meritage Red, Central Coast, California. *Consuming raw or undercooked eggs may increase your risk of food-borne illness, especially if you have certain conditions.

Added Tuesday, Sept. 22, 2009