*  Exported from  MasterCook II  *
 
                            Hot Chocolate Tarts
 
 Recipe By     : Food & Wine Magazine Feb. 1995
 Serving Size  : 6    Preparation Time :5:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         bittersweet chocolate -- chopped fine
    1      stick         unsalted butter
    4      large         eggs -- separated
      3/4  cup           granulated sugar
    2      tablespoons   granulated sugar
    1      teaspoon      confectioner’s sugar
 
 1)_ In doulble boiler melt chocolate and butter untill smooth then let cool
 slightly.
 2)_ In separate bowl lightly beat egg yolks. using a spatula fold in to
 chcolate mixture.
 3)_ In large bolw beat the egg white till they form peaks. gradually add all
 the granulated sugar untill the whites turn glossy. then fold the chocolate
 mixture into the whites just untill no white streaks remain but _NO_MORE_!
 4)_ COVER AND REFRIDGERATE FOR 4 HOURS
 5)_ Preheat oven to 375?. butter and flour a baking sheet. Butter the inside
 of of 6 metal rings that measure 3 inches wide and 2 inces deep. dip the
 rings in flour and set onthe prepared baking sheet. Spoon the mixture into
 prepared rings and bake  for 18 minutes untill the tops are firm and a knfe
 inserte between the ring and cake comes out clean. using a wide metal spat,
 lift the rings off the baking sheet to serving plates and remove the rings.
 the tortes will sink slightly and the tops will crack. 6)_ Serve
 immediately (while still warm) w/ cold frsh whipped cream on top.
 
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 NOTES : ******The batter _MUST_ be refrigerated for 4 hours to prevent
 overflowing while cooking**********