1 c Granulated sugar
5 oz Semi-sweet chocolate; cut
-into small pieces
6 tb Unsalted butter; softened
8 Eggs; separated
2 c Coarsely ground walnuts
2 tb Fresh bread crumbs
1 pn Salt
Mocha buttercream (see
-recipe)
Walnut halves; for garnish
Preheat oven to 375. Butter 10-in. round, 2-1/2 in. deep spring-form pan.
Line w/ a round of waxed paper. Butter,flour paper & sides of pan. Tap out
excess. In saucepan, combine sugar w/ 1/4 cup water, cook over med. heat,
stirring occasionally, until sugar dissolves, about 5 min. Add chocolate,
remove from heat,stir until chocolate is melted. Cool 15 min. In med. bowl,
beat butter until light. Beat in egg yolks one at a time, beating until
each is incorporated before adding another. On low speed, add 1/2 chocolate
syrup, then 1-3/4 cups of ground walnuts, then remaining syrup & bread
crumbs, mixing just enough to blend after each addition. In large bowl,
beat egg whites w/ salt until stiff peaks form. Stir 1/3 egg whites into
chocolate mixture to lighten it, then pour chocolate mixture into egg
whites, letting it run down one side of bowl. Gently fold the 2 together
until thoroughly blended. Gently pour into prepared pan, bake in center of
oven 35-40 min. or until center feels set when pressed. Remove torte from
oven, allow to cool in pan 15 min. Release sides, invert onto rack covered
w/ paper towel. Remove pan bottom & waxed paper. Let torte cool
completely,at least 2 hrs., before frosting. Split cake in half, place top
side down on platter. Cover cake w/ Mocha Buttercream. Place second layer
on top of first,smooth side up; frost top & sides of cake. Reserve 1 cup
Mocha Buttercream for decoration. Press remaining ground nuts into sides of
cake. Using pastry bag fitted w/ star tip,decorate top edges of cake, then
press walnut halves into stars.
THE TRELLIS
DUKE OF GLOUCESTER ST.;WM’SBURG
WINE:SCHRAMSBERG CUVEE DE PINOT
From the Micro Cookbook Collection of American recipes, downloaded from
Glen’s MM Recipe Archive,
Yields
4 Servings