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Chocolate Cricket Torte

1 cup (2 sticks) butter
2 ounces unsweetened chocolate
6 ounces semisweet chocolate
4 eggs, separated
1/2 cup sugar
1/2 cup strong liquid coffee
1/2 cup coarsely chopped walnuts
1 cup Crispy Crickets, coarsely chopped, see note

Preheat oven to 350 degrees. Butter the inside of an 8-inch springform pan and dust lightly with flour.

In the top of a double boiler, melt the chocolate and butter and allow to cool to room temperature. Whisk together the egg yolks, sugar and coffee. Then add the chocolate mixture, chopped walnuts and Crispy Crickets.

Whip the egg whites until they stand in soft peaks and fold them into the chocolate mixture. Bake for 30 to 40 minutes (the torte's center should still be moist). Allow the torte to cool for 10 minutes before removing from pan. Makes 6 servings.

Crispy Crickets: To make 1 cup of Crispy Crickets, preheat the oven to 225 degrees. Strip the antennae, limbs, and wings (if any) from 20 to 30 clean, frozen adult crickets or 40 to 60 cricket nymphs. The actual number may vary, depending on the life stages of the crickets being used, but best cooking results are obtained if all the crickets are roughly the same size. Spread the stripped crickets on lightly oiled baking sheet and place in oven. Bake until crickets are crisp, around 20 minutes.

Note: We did not add crickets to our version and it turned out great.

"The Eat-A-Bug Cookbook"
by David George Gordon

Thursday, March 15, 2001

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