| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 13 |
oz |
Semisweet chocolate |
| 2 |
oz |
Unsweet chocolate |
| 3 |
tb |
Flour |
| 2 |
c |
Pecans, finely ground |
| 2 1/2 |
|
Sticks butter |
| 3/4 |
c |
Sugar |
| 7 |
|
Egg yolks |
| 5 |
|
Egg whites |
|
pn |
Salt |
| 2 |
tb |
Butter, room temp |
| 1 |
tb |
+ 1 tsp. rum or cognac |
|
|
Cocoa |
INSTRUCTIONS
Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt,
cool slightly 4 oz semisweet chocolate & 2 oz unsweet chocolate. Mix
3 Tbls. flour & 2 cups pecans, finely ground. Cream 1.5 sticks
butter. Add, beat mod-high for 1-2' 3/4 cup sugar. Add one at a time,
beating well 5 egg yolks. Add chocolate on low, then nuts, gradually.
Beat to stiff but not dry 5 whites & a pinch of salt. Stir a bit
into chocolate, then fold in rest in 3 or 4 batches. Level into pan
by rotating rapidly. Bake 1 hr at 350. Cool 15', remove from pan &
cool. Melt 3 oz semisweet chocolate. Whisk in 2 Tbls. butter (room
temp), then 1 yolk & 1 tsp. rum or cognac. Drop in ten mounds on wax
paper. Stand 30-60' until firm enough to handle. Coat hands with
cocoa, roll into uneven ball, roll in cocoa Melt 6 oz semisweet
chocolate & cream 1 stick butter. Beat in chocolate & 1 egg yolk & 1
Tbls. rum or cognac. Beat briefly at high until a bit ligher in
color. Frost cake, arrange truffles on top.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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