Ring in New Year With a Torte

DEAR SOS: Recently at the Highlands Inn in Carmel where we stayed, we had the Chocolate Mousse Torte, which was wonderful. Could you prevail upon the chef to share the recipe?

--MRS. A.R.

DEAR MRS. A.R.: A great freezer dessert to ring in the New Year the year around. Highland’s executive Chef Don Ferch complied with pleasure.

HIGHLAND’S CHOCOLATE MOUSSE TORTE

1/4 cup sifted cocoa powder

1/3 cup boiling water

1/4 cup unsalted butter

1/2 teaspoon vanilla

Dash salt

3/4 cup sugar

1 egg

1/2 teaspoon baking soda

1/2 cup sour cream

1 cup sifted flour

1/4 cup walnut pieces

Mousse

Glaze

Combine cocoa and boiling water in small bowl until smooth. Set aside.

Cream butter in large bowl of electric mixer. Add vanilla, salt and sugar. Beat until mixed well. Add egg, beating until smooth.

Stir soda into sour cream in small bowl. Using low speed, add flour to egg mixture in 3 additions, alternating with sour cream and scraping bowl with rubber spatula and beating only until smooth after each addition.

Add cocoa and walnuts and beat only until smooth. Pour batter into well greased and floured 10-inch springform pan. Shake pan and rotate slightly to level top. Bake at 350 degrees 25 to 30 minutes, or until layer barely begins to shrink from sides of pan. Cool in pan 1 hour.

Place Mousse over cooled cake in springform pan. Level top and place in freezer to set at least 2 hours.

Remove cake from freezer. Run paring knife around sides of pan and remove sides. Place cake on rack with pan underneath. Pour thickened Glaze over mousse layer, allowing to run down sides. Use palette knife to spread and smooth Glaze around sides. Makes 1 (10-inch) cake.

Mousse

12 ounces semisweet chocolate

4 egg yolks

1 whole egg

1 teaspoon instant coffee powder

1 1/2 cups whipping cream

3 tablespoons powdered sugar

4 egg whites

Melt chocolate over simmering water. Do not allow water to come in contact with chocolate. Combine yolks, whole egg and instant coffee powder. Whip until light and creamy. Blend in melted chocolate.

Whip cream and sugar until fairly firm peaks form. Fold chocolate mixture into cream. Whip whites on high speed until moist and fluffy. Fold whites into chocolate mixture.

Glaze

3 ounces semisweet chocolate

3 tablespoons granulated sugar

2 tablespoons water

2 tablespoons unsalted butter, at room temperature

Break up chocolate and place in top of small double boiler. Add sugar and water. Place over hot water over moderate heat. Stir occasionally until chocolate is melted and mixture is smooth.

Remove from hot water. Add butter and stir until smooth. Let stand at room temperature, stirring occasionally, until mixture thickens slightly.

DEAR SOS: I recently enjoyed a wonderful appetizer of shrimp and feta cheese. Can you help?

--JERI

DEAR JERI: In the interest of time, we did not request the recipe from the restaurant mentioned because shrimp and feta cheese casserole is a fairly standard dish in the Greek cuisine. Here’s a recipe we have on hand. I hope you like it.

SHRIMP AND FETA CHEESE

(Garides Giovetsi)

1 pound large shrimp (about 12)

2 tablespoons olive oil

1 small white onion, minced

2 green onions, chopped

1 large clove garlic, minced

2 large tomatoes, diced

1/4 cup dry white wine

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

Salt, pepper

1/2 cup crumbled feta cheese

Clean and devein shrimp, leaving shells on tails intact. Heat oil in large skillet. Add onion, green onions and garlic. Saute until onions are tender. Add diced tomatoes, wine, parsley and oregano. Season to taste with salt and pepper.

Bring to boil, reduce heat and simmer over medium heat 30 minutes or until sauce begins to thicken. Spoon 1/2 tomato sauce into medium casserole. Sprinkle with 1/2 feta cheese. Cover with shrimp. Top with remaining sauce. Sprinkle remaining cheese over sauce.

Bake at 350 degrees 15 to 20 minutes or until shrimp is pink and cheese is golden brown. Makes 4 servings.