1 1/4 c. Oreo cookie crumbs
1/2 c. sifted confectioners' sugar
1/2 c. butter, melted

To make crust: Mix Oreo crumbs and sugar together in bowl. Mix butter into Oreo mixture. Press into 10 inch springform pan lined on the bottom with wax paper. Refrigerate until needed.

TORTE:

9 egg yolks
1 c. sifted confectioners' sugar
2 tbsp. rum
2 c. unsalted butter, softened
1 lb. semi-sweet chocolate, melted
1/2 c. sifted cocoa powder
14 egg whites

All ingredients should be room temperature.

To make torte: With hand mixer, mix egg yolks and powdered sugar. Heat mixture in double boiler until lukewarm and all sugar is dissolved. Remove from double boiler and whip at high speed with hand mixer until velvety. Add rum and mix. Set mixture aside.

Beat butter until fluffy. Add cocoa and beat until completely mixed. Add egg yolk mixture and beat until mixed. Pour in melted chocolate and mix at high speed until fluffy. Set mixture aside.

Whip egg whites at high speed until they reach soft peak stage. Turn mixer down to low speed and gradually add chocolate mixture. Scrape sides of bowl to make sure all ingredients are mixed well. Mixture should be soft and slightly fluffy. Pour into pan with cookie crust. Refrigerate for several hours. Release from pan and dust with grated white chocolate.

GARNISH:

Grated white chocolate

Use as directed. Makes 16 servings.