Chocolate Velvet Torte

• 1 frozen puff pastry sheet (1/2 package pepperidge farm)
• 1 lb semisweet chocolate, cut up
• 1 cup heavy cream
• 1 egg yolk
• 1 pint raspberries or 1 pint strawberry

1. THAW pastry sheet at room temperature 40 minute Preheat oven to 425F
2. UNFOLD pastry on lightly floured surface.
3. Roll into 12" square.
4. Cut off corners to make a circle.
5. Press pastry into 9-inch springform pan.
6. Prick pastry thoroughly with fork.
7. BAKE for 20 minute or until golden.
8. Cool in pan on wire rack.
9. PLACE chocolate and cream in saucepan.
10. Heat and stir until chocolate softens.
11. Stir until smooth.
12. Remove from heat.
13. Add some chocolate mixture into egg yolk and stir well.
14. Return egg mixture to remaining chocolate mixture and stir well.
15. Cook and stir 1 minute Pour mixture into pastry crust.
16. Cover and refrigerate until firm, about 2 hours
17. GARNISH with raspberries or strawberries.

pastry sheet, semisweet chocolate, heavy cream, egg yolk, raspberries

Taken from www.food.com/recipe/chocolate-velvet-torte-199174 (may not work)