7 oz Chocolate
1 2/3 c Walnut pieces
1/2 c Butter
3/4 c Plus
1 tb Sugar
4 Eggs; separated
1/4 c Sugar
5 oz Semisweet choclate
20 -(up to)
25 Rose leaves
1 c Cream
1/2 ts Vanilla
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:18 +0200
From: warren@worlds.COM (Warren Burstein)
Source: Anne Willan’s Look & Cook Chocolate Desserts, ISBN 1-56458-031-8
Butter, line with paper, butter and flour (substitute potato starch for
Passover) a 9″ springform pan. Heat oven to 300F.
Chop 7 oz chocolate. Grind (in two batches in food processor, in four in
blender) with 1 2/3 c walnut pieces. For finer texture, first grind the
nuts in a rotary grater.
Cream 1/2 c butter. Add, beat 2-3 minutes 3/4 c sugar. Add, one at a time
4 yolks. Stir in chocolate and walnut mixture using rubber spatula.
Whisk stiff 4 whites. Sprinkle in whisk until glossy 1/4 c sugar. Fold
into chocolate mixture.
Transfer to springform, smooth top with spatula.
Bake until skewer inserted in center comes out clean, 60-70 minutes. Cool
completely in pan. Remove ring, leave torte on pan bottom because it is
delicate.
Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem
uncovered) of 20-25 rose leaves. Cook, refrigerate until set. Peek leaves
away from chocolate.
Whip in bowl set in ice water until soft peaks form 1 c cream. Add, whip
until soft peaks form again 1 T sugar and 1/2 t vanilla. Spread over top
and side of cake, chill about 1 hour.
Chop and melt in bowl set in hot water 1 oz semisweet choclate. Make paper
piping cone and fill with chocolate, pipe lines over top of cake. Or
drizzle from a spoon.
Arrange chocolate leaves around cake.
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From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings