Black bread torte

Yield: 1 Servings

Measure Ingredient
¼ cup Rum
2 cups Fresh pumpernickel crumbs
6 \N 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

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

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