For the love of chocolate

Sunset, Feb, 1998 by Linda Lau Anusasananan

Makes: About 3/4 cup

3 ounces bittersweet or semisweet chocolate, chopped (about 1/2 cup)

About 1/3 cup whipping cream

1. In a microwave-safe container, combine chocolate and 1/3 cup cream. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 1 to 1 1/2 minutes total. Remove from oven and stir until sauce is smooth.

2. If sauce is thicker than you like, stir in more cream, a little at a time, to achieve desired consistency. Heat briefly in microwave oven to rewarm.

Per tablespoon: 54 cal., 76%, (41 cal.) from fat; 0.6 g protein; 4.5 g fat (2.6 g sat.); 4.1 g carbo (0.2 g fiber); 2.2 mg sodium; 7.3 mg chol.

Dark Velvet Torte

Prep and cook time: About 35 minutes

Notes: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving.

Makes: 8 to 10 servings

8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/3 cups) 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks 4 large eggs, separated 2 teaspoons all-purpose flour 1/4 teaspoon cream of tartar 1 tablespoon sugar Softly whipped cream, sweetened to taste Raspberries, rinsed and drained

1. Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.

2. Add egg yolks and flour to chocolate mixture; whisk until smooth.

3. In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.

4. Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.

5. Bake in a 350 [degrees] oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).

6. Slide a sharp knife between torte and pan. Remove pan rim.

7. Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.

Per serving: 229 cal., 75% (171 cal.) from fat; 4.2 g protein; 19 g fat (11 g sat.); 15 g carbo (0.5 g fiber); 119 mg sodium; 110 mg chol.

From beans to bars

Cocoa trees grow in a tropical belt that undulates across the equator around the world; production areas include Central and South America, the Caribbean, Africa, Southeast Asia, and, for the last decade, Hawaii.

The cocoa (also called cacao) tree, Theobroma cacao, has two main varieties, Criollo and Forastero. Criollo cocoa trees, which are finicky, are planted on a limited scale and sparingly produce beans highly valued for their aroma, essential oils, and complexity. Criollos, native to Venezuela, grow in South and Central America, Southeast Asia, and Hawaii.

Forastero cocoa trees, on the other hand, flourish readily and are very fruitful, producing 90 percent of the world's cocoa beans - but the beans are less distinctive than Criollo beans. The top producers are in Africa (Republic of Cote d'Ivoire, Ghana, Nigeria, and Cameroon), Indonesia, Malaysia, Ecuador, and Brazil.