| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 7 | oz | Chocolate |
| 1 2/3 | c | Walnut pieces |
| 1/2 | c | Butter |
| 3/4 | c | Plus |
| 1 | tb | Sugar |
| 4 | Eggs; separated | |
| 1/4 | c | Sugar |
| 5 | oz | Semisweet choclate (up to) |
| 25 | Rose leaves | |
| 1 | c | Cream |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: warren@worlds.COM (Warren Burstein) Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8 Butter, line with paper, butter and flour (substitute potato starch for Passover) a 9" springform pan. Heat oven to 300F. Chop 7 oz chocolate. Grind (in two batches in food processor, in four in blender) with 1 2/3 c walnut pieces. For finer texture, first grind the nuts in a rotary grater. Cream 1/2 c butter. Add, beat 2-3 minutes 3/4 c sugar. Add, one at a time 4 yolks. Stir in chocolate and walnut mixture using rubber spatula. Whisk stiff 4 whites. Sprinkle in whisk until glossy 1/4 c sugar. Fold into chocolate mixture. Transfer to springform, smooth top with spatula. Bake until skewer inserted in center comes out clean, 60-70 minutes. Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate. Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves. Cook, refrigerate until set. Peek leaves away from chocolate. Whip in bowl set in ice water until soft peaks form 1 c cream. Add, whip until soft peaks form again 1 T sugar and 1/2 t vanilla. Spread over top and side of cake, chill about 1 hour. Chop and melt in bowl set in hot water 1 oz semisweet choclate. Make paper piping cone and fill with chocolate, pipe lines over top of cake. Or drizzle from a spoon. Arrange chocolate leaves around cake. 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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