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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Chocolate Mint Torte Recipe

Brought to you by The Inn at New Berlin

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Yield: 8 servings

Ingredients:
1 cup all-purpose flour
3/4 cup sugar
3/4 cup sour cream
1/2 cup margarine or butter, softened
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
6 1-ounce squares semi-sweet chocolate

Chocolate Glaze:
3 1-ounce squares semi-sweet chocolate
3 tablespoons margarine or butter
2 teaspoons light corn syrup
1 teaspoon vanilla
1/8 teaspoon peppermint extract
Confectioner's sugar
Fresh mint
Fresh edible flowers

Instructions:
Preheat oven to 350. Grease 9" round cake pan. Line bottom of pan with parchment or waxed paper, then grease parchment or waxed paper. In large bowl with mixer at low speed, beat first 11 ingredients. Spoon batter into pan, spreading evenly. Bake 30-35 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. With spatula, loosen cake from edge of pan. Invert onto wire rack; peel off parchment or waxed paper. Cool completely.

While cake is cooling, heat semi-sweet chocolate squares in 1-quart pan over low heat, stirring frequently, until melted and smooth. Pour onto 2 large cookie sheets, spread evenly, and make into pencil-thin chocolate curls. (Consistency of chocolate is very important. If chocolate is too firm, let stand at room temperature a few minutes until soft enough to form curls; if too soft return to refrigerator.) Refrigerate curls until firm.

Chocolate Glaze:
In heavy 1-quart saucepan over low heat, heat chocolate, butter, corn syrup, vanilla, and peppermint extract. Stir frequently until melted and smooth. Remove saucepan from heat; stir frequently until glaze cools and thickens slightly. Brush away crumbs from cake. Place cake on wire rack set over waxed paper. Spoon glaze over top and side of cake. Let cake stand at room temperature until glaze is firm, about 45 minutes.

Place cake on plate and arrange chocolate curls on top. Decorate with fresh mint and fresh edible flowers such as pansies, nasturtiums, or rose petals. Sprinkle lightly with confectioner's sugar. Enjoy!