INGREDIENTS

INSTRUCTIONS

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, http://www.erols.com/hosey.

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