8 oz Ghirardelli Bittersweet Cream of tartar
-Chocolate Chocolate Rum Glaze
3/4 c Butter 4 oz Ghirardelli Bittersweet
4 Egg separated -Chocolate
3/4 c Sugar, divided 2 tb Butter
1 ts Vanilla 1 tb Light corn syrup
1/4 c Unsifted flour 1 tb Dark rum (opt)
2/3 c Walnuts, ground
In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth; set aside. Beat egg yolks for 1 to
2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in
chocolate mixture. Fold in flour and nuts. Beat egg whites with cream
of tartar until foamy.
Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
Blend a fourth of the egg whites into the chocolate mixture; fold in
remaining egg whites. Pour into 9-inch springform pan lined with
parchment paper. Bake at 375 F for 30 to 35 min or until sides start
to separate from pan but center is still moist. Cool on rack. Remove
torte from pan. Frost with Chocolate Rum Glaze.
Chocolate Rum Glaze In heavy saucepan on low heat, melt broken
chocolate with butter, stirring constantly until smooth. Remove from
heat. Stir in corn syrup and rum. Place torte upside-down on a rack
over tray to catch excess glaze. Spread a very thin layer of glaze
over top and sides of torte to set surface. Chill 15 minutes to firm
glaze. Reheat remaining glaze to thin and pour over top and sides of
torte. When glaze is firm, remove cake from rack to large plate.
Decorate top and sides with shaved chocolate, if desired. For shiny
glaze, store cake at room temp until serving time.
This is from the back of the Ghirardelli Chocolate bar. There is a
cookbook offer on the package also: Over 150 pages filled with
delicious and original recipes. To order, send your name, address,
zip code and $7 check or money order payable to Ghirardelli and
addressed to:
Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
United States.
Yields
6 servings