Mocha fudge torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Walnuts, toasted and cooled |
| ½ | cup | Unsweetened cocoa powder |
| 1 | tablespoon | Instant coffee granules |
| 50½ | cup | Granulated sugar |
| 7 | larges | Egg whites |
| ¼ | teaspoon | Salt |
| ½ | Stick (1/4 cup) unsalted margarine, melted & cool | |
| 3 | ounces | Semi-sweet or bittersweet chocolate, chopped |
| 1½ | tablespoon | Water |
| 3 | tablespoons | Unsalted margarine |
| 2 | teaspoons | Instant coffee granules |
| 12 | Walnut halves | |
| 1 | cup | Walnuts, toasted and cooled |
| ¾ | cup | Unsweetened cocoa powder |
| 1 | tablespoon | Instant coffee granules, plus 1-1/2 teaspoons |
| 2¼ | cup | Granulated sugar |
| 10 | larges | Egg whites |
| ⅜ | teaspoon | Salt |
| ¾ | Stick unsalted margarine, melted & cool | |
| 4½ | ounce | Semi-sweet or bittersweet chocolate, chopped |
| 2¼ | tablespoon | Water |
| 4½ | tablespoon | Unsalted margarine |
| 1 | tablespoon | Instant coffee granules |
| 16 | Walnut halves | |
Directions
CAKE (8-INCH PAN
GLAZE (8-INCH PAN
GARNISH (8-INCH PAN
CAKE (10 INCH PAN
GLAZE (10 INCH PAN
GARNISH (10 INCH PAN
Barbara Wasser's Kosher Passover Kitchen (Adapted from GOURMET MAGAZINE, April 1995)
8 - inch (or 10 - inch) springform pan, 2 inches high 350o F. oven 1. In a food processor, pulse walnuts with 1 tablespoon of sugar until ground fine, (Do NOT grind into a paste) and transfer to a large bowl.
2. Stir in cocoa powder, coffee granules, and ½ of the indicated amount of sugar.
3. In a large bowl of a standing electric mixer, beat egg whites with salt until they just hold soft peaks.
4. Gradually add remaining amount of sugar, and continue beating until it just holds stiff peaks.
5. Gently stir ⅓ of the meringue mixture into the walnut mixture to lighten batter.
6. Partially fold in remaining meringue.
7. Add margarine, and fold ingredients together gently but thoroughly.
8. Pour batter into prepared pan and bake in middle of oven for 40 minutes, or until a tester inserted in the middle comes out with moist crumbs attached.
9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.) 10. Run a thin knife around edge of cake, and remove the outside of pan.
Cake may be made up to this point 4 days ahead and kept , tightly wrapped, chilled or frozen. If frozen, bring to room temperature before proceeding further with recipe.
MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine, coffee granules, and a pinch of salt. Stir over moderately low heat until melted and smooth.
Carefully invert cake onto a rack set in a shallow baking pan and pour glaze over the cake, tilting the cake if desired to allow glaze to drip down the sides. Garnish with walnut halves, and chill uncovered until glaze is set, about 30 minutes. Serve at room temperature. Torte may be made 1 day ahead, and chilled, uncovered. Posted to JEWISH-FOOD digest V97 #116 by swass@... (Barbara & Steve Wasser) on Apr 7, 1997