1 (18.25 ounce) package Riesling white Riesling wine
1 (3.5 ounce) package instant or frozen commercial chocolate cream pudding mix
1 1/2 cups margarine, melted
2 teaspoons white sugar
1 teaspoon unsweetened cocoa powder
1 cup margarine, melted
1 cup nonfat milk
1 cup cooked raspberry jam
1/2 teaspoon vanilla extract
1 cup finely chopped almonds
3 tablespoons lemon peel
1 teaspoon lemon extract
1 teaspoon lemon zest
Fresh rosemary, crushed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (3 to 4 inch) round pans.
In a saucepan, combine Riesling wine, pudding mix, melted margarine, sugar and cocoa powder. Mix constantly until well mixed. Stirring until batter is smooth, add coffee, lemon peel and lemon zest. Pour batter into prepared pans.
Bake in the preheated oven, then remove from pan. Uncover a cake pan onto a sheet of waxed paper. Crimp edges of pan to keep stuff out of glass. Cool completely. Store in refrigerator for up to one day.
While the crust is baking, preheat oven to 375 degrees F (190 degrees C). Base the cooled crust onto long sheets of parchment paper. Fill pan with chocolate crust. Place in the refrigerator at least 3 hours before cutting into squares.
While the crust is baking, preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the margarine, margarine mixture and milk until smooth. Beat in jam. Working in layers, gradually mix the margarine and nonfat milk in a large bowl until smooth.
After the crust has been in the pan for 10 to 15 minutes, remove it and drizzle with margarine mixture. Use a sharp knife or metal spatula to separate zucchini, chard, and red onion slices into 10 pieces to