1 recipe Cream Puff Paste
Chocolate Filling
Chocolate Glaze
Sliced Almonds
Whipped cream with Grated chocolate

1. Butter a 9-inch circle on cookie sheet.

2. Drop paste by 1/4 measuring cupfuls just inside circumference of circle so that it forms a ring.

3. Bake in preheated 400 degree oven 40 minutes or until puffed and well browned.

4. Cool on rack in oven 1 hour.

5. A few hours before serving, carefully slice ring crosswise with long, sharp thin-blade knife and gently lift off top.

6. Fill with Chocolate Filling and replace top.

7. Drizzle with Chocolate Glaze, then sprinkle with almonds.

8. Put whipped cream and grated chocolate filling in center.

9. Chill several hours or until ready to serve.

Makes 12 servings.

CREAM PUFF PASTE:

1 c. water
1/2 c. butter
1 tsp. sugar
1/4 tsp. salt
1 c. all-purpose flour
4 lg. eggs

Combine water, butter, sugar, and salt in heavy saucepan and bring to boil. Add flour all at once, then beat with wooden spoon over low heat 1 minute or until mixture leaves sides of pan and forms a mixture that does not separate.

Remove from heat and beat about 2 minutes to cool mixture slightly. Add eggs one at a time, beating after each until mixture has a satin-like sheen.

CHOCOLATE FILLING:

1 c. butter, softened
1 c. sugar
4 oz. (4 sq.) unsweetened chocolate
2 tsp. vanilla extract
6 eggs

Melt chocolate and cool. Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla; add eggs one at a time, beating 2 minutes after each. Continue to beat until sugar is thoroughly dissolved, then chill.

CHOCOLATE GLAZE:

2 sq. semi-sweet chocolate
2 tbsp. butter

In top of double boiler over hot, not boiling water, melt chocolate with butter, stirring to combine.

WHIPPED CREAM:

1 c. heavy cream
2 tbsp. sugar

Beat together until stiff. Add grated unsweetened chocolate (as much or as little as you want).