Yield: 4 Servings
|1 cup||Granulated sugar|
|5 ounces||Semi-sweet chocolate; cut into small pieces|
|6 tablespoons||Unsalted butter; softened|
|8 \N||Eggs; separated|
|2 cups||Coarsely ground walnuts|
|2 tablespoons||Fresh bread crumbs|
|\N \N||Mocha buttercream (see recipe)|
|\N \N||Walnut halves; for garnish|
Preheat oven to 375. Butter 10-in. round, 2-½ in. deep spring-form pan.
Line w/ a round of waxed paper. Butter,flour paper & sides of pan. Tap out excess. In saucepan, combine sugar w/ ¼ cup water, cook over med. heat, stirring occasionally, until sugar dissolves, about 5 min. Add chocolate, remove from heat,stir until chocolate is melted. Cool 15 min. In med. bowl, beat butter until light. Beat in egg yolks one at a time, beating until each is incorporated before adding another. On low speed, add ½ chocolate syrup, then 1-¾ cups of ground walnuts, then remaining syrup & bread crumbs, mixing just enough to blend after each addition. In large bowl, beat egg whites w/ salt until stiff peaks form. Stir ⅓ egg whites into chocolate mixture to lighten it, then pour chocolate mixture into egg whites, letting it run down one side of bowl. Gently fold the 2 together until thoroughly blended. Gently pour into prepared pan, bake in center of oven 35-40 min. or until center feels set when pressed. Remove torte from oven, allow to cool in pan 15 min. Release sides, invert onto rack covered w/ paper towel. Remove pan bottom & waxed paper. Let torte cool completely,at least 2 hrs., before frosting. Split cake in half, place top side down on platter. Cover cake w/ Mocha Buttercream. Place second layer on top of first,smooth side up; frost top & sides of cake. Reserve 1 cup Mocha Buttercream for decoration. Press remaining ground nuts into sides of cake. Using pastry bag fitted w/ star tip,decorate top edges of cake, then press walnut halves into stars. THE TRELLIS
DUKE OF GLOUCESTER ST.;WM'SBURG WINE:SCHRAMSBERG CUVEE DE PINOT From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .