Chocolate walnut torte #2

Yield: 16 Servings

Measure Ingredient
7 ounces Chocolate
1⅔ cup Walnut pieces
½ cup Butter
¾ cup Plus
1 tablespoon Sugar
4 \N Eggs; separated
¼ cup Sugar
5 ounces Semisweet choclate (up to)
25 \N Rose leaves
1 cup Cream
½ teaspoon Vanilla

From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: warren@... (Warren Burstein) Source: Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8 Butter, line with paper, butter and flour (substitute potato starch for Passover) a 9" springform pan. Heat oven to 300F.

Chop 7 oz chocolate. Grind (in two batches in food processor, in four in blender) with 1⅔ c walnut pieces. For finer texture, first grind the nuts in a rotary grater.

Cream ½ c butter. Add, beat 2-3 minutes ¾ c sugar. Add, one at a time 4 yolks. Stir in chocolate and walnut mixture using rubber spatula.

Whisk stiff 4 whites. Sprinkle in whisk until glossy ¼ c sugar. Fold into chocolate mixture.

Transfer to springform, smooth top with spatula.

Bake until skewer inserted in center comes out clean, 60-70 minutes. Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate.

Melt 4 oz semisweet chocolate. Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves. Cook, refrigerate until set. Peek leaves away from chocolate.

Whip in bowl set in ice water until soft peaks form 1 c cream. Add, whip until soft peaks form again 1 T sugar and ½ t vanilla. Spread over top and side of cake, chill about 1 hour.

Chop and melt in bowl set in hot water 1 oz semisweet choclate. Make paper piping cone and fill with chocolate, pipe lines over top of cake. Or drizzle from a spoon.

Arrange chocolate leaves around cake.

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