Belgian Chocolate Torte

CRUST:
1 cup flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup cold butter, cubed
1 egg

Preheat oven to 350 degrees.
Whisk together flour and cocoa. Separately, beat sugar and butter with a mixer. Add egg. Combine with flour mixture, mixing until a soft dough froms. If it is too soft, put in fridge for 10 minutes. When ready, press dough into a greased flan/torte pan with removable sides, using your thumbs to work it up the sides. Refridgerate for 15 minutes until chilled, weight down with a pie weight or foil and dried bean/rice. Bake for 1o minutes. Let cool.

FILLING:
3/4 cup whipping cream
5 oz semi-sweet belgian chocolate (or another high-quality chocolate)
2 T sugar
pinch salt
1 egg

Decrease oven to 325 degrees.
Heat cream in a saucepan over medium heat until warm, not allowing to rise to a simmer. Remove from heat and stir in pieces of chocolate, sugar and salt until smooth. Separately, whisk egg until smooth and add to chocolate mixture.
Pour filling into cooled crust Bake for 15-20 minutes or until surface is glassy. If cracks begin to form, remove immediately. Cool on rack. Top with favourite nuts. (Pecans, I say.)

This can be refridgerated for up to two days, but it is far better made and served fresh.

Torte Recipe?

So, Jo, how 'bout you type out that delicious torte recipe for me? (my husband is still talking about it!) It was sooooo good!
Thanks,
Niki

"Righteous" Ribs

Sorry for the delay ladies, When you read this, you will know why I didn't hop on it. It is three full pages of instructions and ingredients in our cookbook. So, here it is, but I warn you, these are an all-day affair.

Basic Barbeque Rub:
1/4 cup coarse salt
1/4 cup packed dark brown sugar
1/4 cup paprika
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
1/2-1 t cayenne pepper
1/2 t celery seeds

Combine all. Transfer to a jar, cover and store away from heat and light for up to several months
To USE: Rub into pork, beef, chicken or robust fish. You can cook meat at once, or let it marinate for 2-4 hours.

Sweet and Smoky Barbeque Sauce:
6 T packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire
2 T dark rum
2 T yellow mustard
1 T liquid smoke
1 T pure chili powder
2 t freshly ground pepper
2 t garlic powder
1 t ground allspice
1/4 t ground cloves
4 cups ketchup
coarse salt and pepper

Combine all but the ketchup in a large heavy saucepan and simmer over medium heat for 5-10 minutes, or until the sauce becomes smooth and all ingredients look dissolved.
Add ketchup and bring to a boil, stirring well.
Season to taste with salt and pepper.

Grilling the Ribs:

Special Equipment:
2 cups woodchips, preferably applewood, soaked in 2 cups apple cider for 1 hour, then drained.

1.Remove papery skin on ribs. (6 pounds worth)
Sprinkle with rub, and marinate for 1 hour.
2. Set up grill for indirect heating, place woodchips in smoker box on the bottom of BBQ and heat until you see smoke.
3. Place ribs above and grill for 1 hour.
4. Begin brushing with BBQ sauce. Use up half on one side, and half on other side.

This whole process will take hours and hours. We have only done it a handful of times for that reason, but we would sure like to do it more often. Oh, and Aidan says that he is available as a grill instuctor. Where there are ribs, he will go.