| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 8 | servings | ||
INGREDIENTS
| 4 | oz | Unsweetened Chocolate; cut into chunks |
| 5 | lg | Eggs; (4 separated) |
| 3/4 | c | Granulated Sugar |
| 6 | tb | Cake Flour |
| 1/4 | ts | Salt |
| 1/2 | ts | Baking Powder |
| 1 | ts | Vanilla Extract |
| 3/4 | Confectioner's Sugar; divided | |
| 1 | c | Heavy Cream; whipped |
| 1 | tb | Hot Water |
| 3 | tb | Butter |
INSTRUCTIONS
Hello, Chocolate Lovers! Happy Valentine's Day to each and every one of you from The Cook and Kitchen Staff at Recipe-a-Day. Today is our final offering from our Chocolate Lover's Recipe Collections. We hope you've enjoyed the sweeter side of the Kitchen Staff's repertoire. Today's recipe is easy to prepare, and you may have most of the ingredients in the pantry right now. We said it's easy to prepare, but it takes a delicate touch to assemble the torte. Your Valentine will be impressed with your efforts if you serve it as a finish to dinner tonight. Pre-heat oven to 400-F degrees and line an 11-inch by 16-inch baking pan with wax paper. Melt the chocolate in a double boiler over medium heat. Stir until smooth. In a mixing bowl, beat 4 egg whites with an electric mixer until stiff peaks begin to form. Add the sugar gradually while continuing to beat until glossy peaks form. Fold in four well-beaten egg yolks. Sift the cake flour together with the salt and baking powder. Gently fold the dry ingredients into the egg white mixture. Fold in half of the melted chocolate and all of the vanilla extract. Spread the mixture thinly over the prepared baking pan. Bake for about 15 minutes. Sprinkle a clean pastry cloth with confectioner's sugar. Turn the thin cake gently out onto the powdered sugar and trim the edges for uniform layering. Remove the wax paper and let the cake cool. While the cake is cooling, whip the heavy cream with an electric mixer. Cut the cooled cake into 4 equal pieces. Top three of the pieces with a layer of whipped cream. Stack three of the whipped-cream-covered cake pieces on top of each other, and top with the plain piece of cake. Combine the remaining melted chocolate with 1/2 cup confectioner's sugar and the tablespoon of hot water in a double boiler. Blend the mixture well and remove from the heat. Temper the mixture with a slightly beaten whole egg and butter. Keep stirring the warmed chocolate to dissolve all the ingredients. Spread the chocolate sauce on the top and sides of the chocolate torte. Refrigerate if you are not serving immediately. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Feb 14, 1999, converted by MM_Buster v2.0l.
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