| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Dessert |
8 |
Servings |
INGREDIENTS
| 7 |
|
Eggs |
| 9 |
oz |
Butter |
| 18 |
oz |
Semi- or bittersweet chocolate |
INSTRUCTIONS
From: matt@physics2.berkeley.edu (Matt Austern)
Date: 07 Sep 1993 06:18:14 GMT
I don't know if this is what Wendy is looking for, but I really think it's
quite wonderful. (Just don't tell the American Heart Association about
it...) I got this recipe from a friend, who has become rather a specialist
at making these things.
Flourless Chocolate Torte, (from David Thomas)
Bring eggs to room temperature or slightly above. (Soaking them in warm
water works well.)
Melt chocolate and butter in a double boiler.
Beat eggs to three times their volume. Gradually fold in the
chocolate-butter mixture. Pour the frothy chocolate-egg-butter mixture
into a pan. (e.g., springform)
Have a water bath prepared in the oven, and set the pan in the water bath.
Bake uncovered for 5 minutes at 425 F, and covered for another 10 minutes.
Make sure that the torte is sufficiently done; it should be firm, and
rather dry.
Let the torte cool before eating. It's particularly good with whipped
cream and/or raspberries.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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