Black bread torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rum |
| 2 | cups | Fresh pumpernickel crumbs |
| 6 | Eggs; separated | |
| 1 | pinch | Salt |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Walnuts; finely grated |
| ¾ | cup | Grated semisweet chocolate |
| 1½ | cup | Heavy cream; whipped, sweetened, flavored with rum |
Directions
Recipe from Paula's Peck's The Art of Fine Baking (1961) Set oven at 350 degrees. Grease bottom, but not the sides, of a deep, 9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time, beating well after each addition.. Beat for at least 5 minutes, or until egg whites are very firm. Stir yolks with a fork to break them up. Add vanilla. Fold ¼ of the whites into the yolks. Pour these over remaining egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully fold all together. Pour into prepared pan. Bake 50-60 minutes or until top of cake is brown and springy to the touch. Let cool in pan before removing.
It will shrink quite a bit. Serve with sweetened whipped cream flavored with rum.
Posted to JEWISH-FOOD digest Volume 98 #005 by Minelle Paloff <cen17268@...> on Jan 06, 1998