| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Caprial1 |
12 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bittersweet chocolate |
| 1/2 |
lb |
Unsalted butter |
| 1 |
tb |
Instant espresso powder |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Dark cocoa powder |
| 6 |
|
Eggs; slightly beaten |
| 2 |
c |
Toasted ground pecans |
| 1/4 |
c |
Dark rum |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Confectioners' sugar |
|
|
Freshly whipped cream; for garnish |
|
|
Fresh mint sprigs; for garnish |
INSTRUCTIONS
In a metal bowl set over a pan of simmering water, heat the chocolate,
butter, and espresso powder until melted. Remove the bowl from the
heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well.
Stir in the rum and cinnamon. Pour the batter into a well-greased
9" cake pan. Bake in a standard oven at 350° or in a convection
oven at 325° for 25 to 30 minutes, or until a knife inserted into the
center of the torte comes out clean. Cool 5 to 10 minutes, then turn
the torte onto a plate and let cool completely. Dust the torte with
the confectioners' sugar. To serve, cut the torte into slices and top
each slice with a dollop of freshly whipped cream and a sprig of
fresh mint.
Converted by MC_Buster.
Per serving: 326 Calories (kcal); 28g Total Fat; (73% calories from
fat); 5g Protein; 18g Carbohydrate; 135mg Cholesterol; 33mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 5
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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