CHOCOLATE MELT CAKE TORTE

1/2 ounces butter
17 1/2 ounces bittersweet chocolate
1 1/2 ounces cocoa
Pinch of salt
8 egg whites
3 1/2 ounces granulated sugar
1 ounce meringue powder

Melt butter, bittersweet chocolate, and cocoa together. In a separate bowl, whip salt, egg whites, sugar, and meringue powder. Fold chocolate into whipped mixture. Place mixture into individual baking dishes and bake at 350 Fahrenheit for 7 minutes.

TARTE TATIN

Crust:
1 pound 5.1 ounces granulated sugar
1 1/2 pound 2.5 ounces flour
1 pound 2 ounces butter
2 teaspoons salt
4 eggs

Combine ingredients, chill, and roll out.

Caramel:
1/2 pound granulated sugar
1/2 pinch cream of tartar
Water (see below)

Combine sugar and cream of tartar. Add water until mixture is like wet sand and sugar doesn't stick to the sides. Bring to a boil until caramel mixture turns amber color. Pour mixture into a cake pan. Make sure caramel mixture is 1/4 inch thick. Arrange fruit of your choice in pan. Dot with butter. On top, place the rolled out dough. Bake in oven at 375 Fahrenheit until pastry has browned. Invert pastry onto serving plate. Be careful as sauce is very hot.