Chocolate Velvet Torte Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: 1/2 of a 17.3-ounce package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet) 16 ounce semi-sweet chocolate, chopped 1 cup heavy cream 1 egg yolk 1 pints fresh raspberries OR strawberry Directions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into a 9-inch springform pan. Prick the pastry thoroughly with a fork. Bake for 20 minutes or until the pastry is golden. Cool in the pan on a wire rack. Heat and stir the chocolate and cream in a 1-quart saucepan over low heat until the chocolate is melted and smooth. Remove the saucepan from the heat. Stir some chocolate mixture into the egg yolk. Return the egg mixture to the remaining chocolate mixture and stir. Cook and stir for 1 minute. Pour the chocolate mixture into the pastry crust. Cover and refrigerate for 2 hours or until the filling is firm. Garnish with the raspberries. Tip: Stirring a bit of the warm chocolate mixture into the egg before adding it to the rest of the chocolate is an important step called "tempering". Tempering keeps the egg from scrambling and the filling smooth. Browse Desserts