Instructions: Layers of Amaretto-soaked chocolate wafers and rich chocolate mousse topped with fresh whipped cream.

Melt chocolate in double boiler over boiling water. Add egg yolks and vanilla; beat well. Remove from heat and set aside.

Place egg whites in bowl. Attach bowl and wire whip. Turn to Speed 8 and whip until stiff but not dry. Reduce to Stir Speed and quicly add chocolate mixture, mixing just until combined.

Arrange half of wafers in the bottom of a 9-inch springform pan. Brush wafers with half of Amaretto and top with half of chocolate mixture. Repeat with remaining ingredients. Refrigerate until set, about 5 hours.

Yield: One 9 inch torte

Note: Instructions are given for the Kitchen Aid mixer but can be adapted to any home mixer.

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