CRUST 1 cup chocolate cookie crumbs (15-17 cookies)
2 tablespoons melted butter
FILLING 1/2 cup softened butter
3/4 cup sugar
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 eggs
1/2 cup whipping cream
Grated unsweetened chocolate
Mix chocolate cookie crumbs and melted butter. Press firmly into the buttom of an 8-inch spring-form pan (or use a pie pan if you don’t have a spring-form). Bake at 350F for 7-8 minutes. Cool.
Use your electric mixer to prepare the filling. Cream butter until smooth and gradually add the sugar. Melt the chocolate over simmering (not boiling) water in a double boiler or in the microwave. Combine melted chocolate, vanilla and peppermint extracts and blend into butter mixture. Add eggs one at a time and beat about 3 minutes after adding each egg.
Beat cream until it holds a firm peak. Fold whipped cream into chocolate mixture. Gently spread into prepared crust. Sprinkle with grated chocolate (or use chocolate sprinkles). Loosely cover with plastic wrap (try not to let the plastic touch the surface of the torte). Chill for at least 3 hours.
YIELD: 10-12 servings