Potato starch (or sugar) for
-the pan
6 lg Eggs; 5 of them
-separated
1 pn Salt
2 ts Lemon juice; preferably
-fresh
3/4 c Sugar; divided
2 ts Freshly grated lemon rind
-(yellow part only)
3 oz Very finely grated semisweet
-(or “dark”) bar chocolate
2 1/2 c Very finely ground
-unblanched hazelnuts
-(about 8 oz.)
1/4 c Sweet passover wine; sherry,
-or flavored brandy
1/2 c Apricot (or other) jam or
-preserves; about
1/3 c Water
3 tb Vegetable oil
1 c Sugar
1/2 c Unsweetened cocoa powder
1 c Ground hazelnuts; for the
-sides of the torte; about
12 Whole hazelnuts
1 oz Semisweet (or “dark” bar
-chocolate (for chocolate
-curls)
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 3 Aug 93 15:24:25 CDT
Grease a 9-inch springform pan well, and coat it with potato starch (or
sugar), tapping out any excess. If desired line the bottom of the pan with
wax paper to make removal of the cake easier. Set aside.
For the batter, in a large mixing bowl, beat the 5 egg whites with the salt
and lemon juice until foamy. Then very gradually add 1/4 cup of the sugar,
and continue beating the whites until they form stiff, but not dry, peaks.
Use the same beaters and another bowl to beat the 5 egg yolks and the
additional whole egg with the remaining 1/2 cup sugar and the lemon rind
until they are very light and fluffy. Gently, but thoroughly, fold the
beaten whites into the beaten yolk mixture. Then fold in the grated
chocolate and ground hazelnuts. Pour the batter into the prepared pan.
Bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or
until the top springs back when gently pressed with a fingertip. Leave the
torte in the oven, turn off the heat, and open the oven door slightly.
After 10 minutes, remove the torte from the oven. Run a knife around the
edge of the torte to release it from the pan rim; then cool the torte for
30 minutes longer in the pan. Remove the pan rim, and COOL THE TORTE
COMPLETELY ON THE PAN BOTTOM. (The center of the torte will settle
slightly.)
Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or
freezer paper, for a base (or use a cake platter). Invert the torte onto
the prepared base and remove the bottom of the pan (and the wax paper, if
used). Sprinkly the wine evenly over the torte. Heat the jam (in a small
saucepan on the stove, or in a small heatproof bowl in the microwave oven)
until it is thinned; then brush or spread the jam all over the torte. (This
not only adds flavor, but also evens out the surface of the cake so the
chocolate glaze will be perfectly smooth.)
For the chocolate glaze, combine the water, oil, sugar, and cocoa in a
small saucepan and mix very well. Cook the mixture over LOW HEAT, stirring
constantly for 10 to 14 minutes, or until the glaze thickens slightly and
is very smooth and shiny. For the best flavor and texture, it should not
boil. Remove the glaze from the heat and stir it for 3 to 4 minutes longer,
or until it cools slightly and gets a bit thicker. Pour all the glaze in
the center of the torte, and immediately use a metal or rubber spatula to
evenly spread it all over the top and sides. Wipe up any drips from the
cardboard base or serving platter.
Let the torte rest a few minutes until the glaze begins to set, but is
still soft. Press handfuls of ground hazelnuts all over the sides of the
torte, but NOT the top. Arrange the whole hazelnuts, evenly spaced, in a
circle on top of the torte, about 1 inch in from the edge. Heap some
chocolate curls (or coarsely grated bar chocolate) in the center of the
torte (where it may have settled a bit). Refrigerate the uncovered,
completed torte for several hours or, preferably, overnight so that the
glaze can set, and the flavors and textures can “mellow.”
For the best flavor and texture, remove the torte from the refrigerator a
few hours before serving. Makes about 12 servings.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings