Instructions: Sweetened whipped cream or custard sauce, to serve with torte (optional)

Place butter, sherry, both chocolates, and amaretto in the top of a double boiler.

Heat over hot, not simmering water, until melted and smooth, stirring frequently.

Let cool to room temperature.

Preheat oven to 350 F. Butter a 9-by-5-inch loaf pan and line bottom of the pan with parchment paper.

In a large bowl, using an electric mixer, beat the egg yolks and 1/2 cup of the sugar until the mixture forms a slowly dissolving ribbon when the beaters are lifted.

In another large grease-free bowl, beat the egg whites until foamy. Gradually beat in the remaining 1/4 cup of sugar and continue to beat until soft peaks start to form.

Stir the cooled chocolate mixture, the vanilla, and the salt into the egg-yolk mix- ture. Sift the flour over the batter. Add the egg whites and fold them in just until the mixture is combined.

Pour the batter into the prepared pan and smooth the surface. Place the pan in a larger baking pan. Add enough hot water so that it comes 2 inches up the side of the loaf pan. Cover both pans tightly with aluminum foil. Bake for 40 to 50 min- utes, or just until a toothpick inserted into the cakes center comes out clean. (Do not over-bake.)

Remove the loaf pan from the water bath and let the cake cool in the pan. Run a knife around the sides of the pan and turn the cake out onto a serving platter.

If the cake sticks, warm the pan slightly over very low heat on the stove top. Cut the loaf into 1-inch-thick slices. Serve with the sweetened whipped cream or custard, if desired.

Serves 9.

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