Chocolate Cinnamon Torte
2 c. sugar
1 1/2 c. butter
2 eggs
2 tbsp. cinnamon
2 2/3 c. flour
3 squares semi-sweet chocolate
4 c. heavy or whipping cream
3/4 c. cocoa
Preparation :
UP TO 3 DAYS AHEAD: Tear 14 sheets of waxed paper, each about 9
1/2 inch long. Trace a circle of a 9-inch round cake pan and cut
out. Into large bowl, measure sugar, butter, eggs, cinnamon, and 2
cups flour. With mixer at low speed, beat ingredients until well
mixed, constantly scraping bowl with spatula. Increase speed to
medium, beat mixture 3 minutes or until very light and fluffy,
occasionally scraping bowl. With spoon, stir in remaining flour to
make a soft dough. Preheat oven to 375 degrees. With damp cloth,
moisten 1 large cookie sheet. Spread 1/3 cup dough in a very thin
layer onto each circle. Bake 8-12 minutes until lightly browned
around the edges. Cool 5 minutes. Carefully remove cookies still
on waxed paper to cool. Allow cookie sheets to cool before using
again. Stack cookies, cover with plastic wrap and store in cool,
dry place. EARLY IN DAY OR DAY AHEAD: Coarsely grate chocolate
squares, set aside. Beat cream and cocoa until soft peaks form.
Spread cookies with 1/2 cup whipped mixture and layer; may add nuts
and chocolate, ending with whipped cream on top. Pile grated
chocolate on top, refrigerate until serving time, at least 3 hours,
so cookies soften for easier cutting. 14 servings.