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Chocolate Pumpkin Torrte

Special thanx to Ruth Godfrey for this wonderful dessert

List of Ingredients

Crust
1/2 c butter
12 grahm crackers, crushed

Chocolate layer
1/2 c chocolate chips
1/4 c milk

Filling
1 T geletin/1 envelope
1/4 c orange juice
3 eggs, seperated
1/2 c brown sugar
1/2 c whipping cream
1 T orange zest
pinch of salt
1 c pumpkin puree
1/3 c semi-sweet chocolate, melted
1/2 c granulated sugar


Recipe

Crust
1.Preheat oven to 350.
2.Melt butter and pour over the bottom of a 10" springform pan. Add crushed grahm crackers to butter and mix well. Press mixture over bottom of pan until it is thouroughly coated. Bake for 5 minutes.

Chocolate layer
1. Cook chocolate and milk together until smooth. pour over crust while it is still warm.

Filling
1. Sprinkle geletin over orange juice and set aside to soften.
2. With a wisk, beat egg yolks, brown sugar, cream,orange zest and salt, in a sauce pan. Cook slowly until steaming and thickened. Stir in geletin mixture until it is completly smooth.
3. Put pumpkin puree in a lrg bowl and melted chocolate in a med bowl.
4.Pour about 3/4 's of the brown sugar/geletin mixture into the pumpkin. Stir the remainder into bowl of melted chocolate. cool both mixtures about 1/2 hr until set.
5. Beat egg whites until stiff, gradually adding sugar. Divide egg whites and fold 3/4 of it into pumpkin mixture and the rest into the chocolate mixture.
6. Pour pumpkin mixture over the crust, and then add the chocolate mixture. Use a knife to swirl filling and create marblizing effect. Be careful not to cut the crust.
7. Refridgerate until firm, about 4 hours.
8. If desired garnish with whipped cream and manderine oranges.