Crystal's Torte

1 block Palmin® coconut fat (8-3/4 oz.)

2 eggs

1-1/3 cups white sugar

Pinch salt

2/3 cup cocoa

1 Tbsp. rum

1 Tbsp. instant coffee

About 60 Leibniz Cakes

With wire whisk, stir eggs and sugar until frothy. Add next four ingredients, beating until smooth. Slowly, add melted, cooled coconut fat, beating each addition carefully until smooth. Line 5x9x2.5 loaf pan with waxed paper. Beginning with chocolate mixture, layer chocolate and cookies.. If desired, you can press almonds or cherries into bottom layer of chocolate. (It will be the top). Store in refrigerator at least 24 hrs. This recipe actually improves with time and can be kept almost indefinitely in the refrigerator. Serve in 1/2" slices

It is very rich and similar in taste to the expensive Dobosh Tortes you see in the Christmas Catalogs. Since the recipe came from Chris Glade, who is is herself German, it may be the same recipe.