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Full Online Book HomeLearning KitchenCakesandfrostings - Torte - Flourless Chocolate Torte By Meryl
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Cakesandfrostings - Torte -  Flourless Chocolate Torte By Meryl Post by :Antonio85 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1411

Click below to download : Cakesandfrostings - Torte - Flourless Chocolate Torte By Meryl (Format : PDF)

Cakesandfrostings - Torte - Flourless Chocolate Torte By Meryl

1 cup granulated sugar
1 1/2 cups light corn syrup
20 ounces high quality semisweet chocolate
pinch of salt
2 sticks (1 cup) butter
10 whole eggs
1/2 cup heavy cream
8 ounces high quality semisweet chocolate

Preheat oven to 350 degrees. (325 for dark pans). Butter the interior of a 10 to 12-inch round cake pan. Place parchment paper in the bottom only and butter again (or use a greased and floured spring-form pan). Cut or buy a piece of cardboard to fit bottom of torte without hanging out from the sides.

In a heavy bottomed pot, combine sugar and syrup; bring to a boil. Reduce heat to low and cook for 5 minutes. Remove from heat.

Melt 20 ounces chopped chocolate and pinch of salt in the top of a double boiler over simmering water stirring occasionally. Remove pan from heat and stir in butter. Set aside to cool slightly.

With an electric mixer, beat eggs at high speed until frothy. Lower speed to medium and carefully pour hot syrup into the beating eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Pour mixture into prepared pan. If using springform pan, use heavy duty foil and wrap the bottom and sides, so the water doesn’t leak in. Set the cake pan into a larger pan and add hot water to rise halfway up the sides of the cake pan. Bake about 45 to 50 minutes.

Carefully remove torte from oven (do not get water into the torte) and from water bath. Cool torte completely at room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place prepared cardboard over the pan, invert. Remove parchment paper from bottom of cake.

Place heavy cream in pot and heat gently. Add remaining 8 ounces chocolate; chopped. Stir until chocolate is almost entirely melted into the hot cream being careful not to over heat. Remove from heat and allow to cool for a few minutes before pouring over the torte for a glossy finish. Place the unmolded torte on a rack with a cookie sheet underneath and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so it will flow out in one smooth sheet over the top and sides of the torte. Allow to dry a few moments at room temperature.

Place torte into refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream the ganache will set and harden shiny. Torte should be refrigerated for at least 3 hours before serving. Dip knife into cold water between each slice when serving.

Source: Marilyn
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Cakesandfrostings - Torte -  Hungarian Walnut Torte Cakesandfrostings - Torte - Hungarian Walnut Torte

Cakesandfrostings - Torte -  Hungarian Walnut Torte
10 oz powdered sugar 16 oz finely ground walnuts 10 eggs 4 tbsp. corn starch 1 tsp baking powder 1 tsp rum 1 tbsp vanilla Separate the eggs. Mix up the egg yolks and then put in the stiffly whipped egg whites. Mix in the walnuts and sugar, flour, baking powder, rum, and vanilla into a thick mixture. Put in a buttered and floured pan. Bake 35-40 minutes at 350 degrees. Note: The walnuts act as flour and oil in this recipe.

Cakesandfrostings - Torte -  Chocolate Walnut Torte Cakesandfrostings - Torte - Chocolate Walnut Torte

Cakesandfrostings - Torte -  Chocolate Walnut Torte
1 cup butter, softened 1 1/3 cups sugar 1/2 cup Ghirardelli cocoa 1 T cognac 6 eggs, separated 1 cup walnuts, finely ground 1 3/4 cups sugar 1/2 cup hot water 1/2 cup milk pinch salt 1 teaspoon vanilla Heat oven to 325F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy, add to cocoa mixture and beat two minutes on medium. Mix in walnuts. Beat egg whites until soft peaks form. Stir 1/3 beaten egg whites into chocolate mixture to lighten, fold in remainder. Spread into buttered 8" springform pan. Bake at 325 F for