Mexican Chocolate Torte
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| (toasted almond, cinnamon and chocolate torte) |
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| 1 cup | (about 5 ounces) natural (with skins) whole almonds, toasted and |
| | cooled completely |
| 1/3 cup | firmly packed light brown sugar |
| 1 Tbsp | cinnamon |
| 3/4 tsp | salt |
| 5 oz. | fine-quality bittersweet chocolate (not unsweetened), chopped |
| 5 large | eggs, separated |
| 1 tsp | vanilla |
| 1/3 cup | granulated sugar |
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| for the glaze |
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| 4 oz. | fine-quality bittersweet chocolate (not unsweetened), chopped |
| 2 Tbsp | unsalted butter |
| 2 Tbsp | heavy cream |
| 1 Tbsp | light corn syrup |
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| for the icing |
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| 1/3 cup | confectioners' sugar |
| 1 to 1-1/2 tsp | milk |
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| preheat the oven to 325 f. butter an 8 1/2-inch spring form pan and line |
| it with a round of wax paper. butter the paper and dust the pan with |
| flour, knocking out the excess. in a food processor blend together the |
| almonds, the brown sugar, the cinnamon, and the salt until the almonds are |
| ground fine, add the chocolate, and blend the mixture until the chocolate |
| is ground fine. add the egg yolks and the vanilla, blend the mixture until |
| it is combined well (it will be very thick), and transfer it to a bowl. in |
| another bowl with an electric mixture beat the egg whites with a pinch of |
| salt until they hold soft peaks, beat in the granulated sugar gradually, |
| and beat the meringue until it just holds stiff peaks. whisk about one |
| third of the meringue into the chocolate mixture to lighten it and fold in |
| the remaining meringue gently but thoroughly. pour the batter into the |
| pan, smoothing the top, and bake the torte in the middle of the oven for |
| 45 to 55 minutes, or until a tester comes out clean. let the torte cool in |
| the pan on a rack for 5 minutes, run a thin knife around the edge, and |
| remove the side of the pan. invert the torte onto the rack, discarding the |
| wax paper, and let it cool. |
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| make the glaze: |
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| in a metal bowl set over barely simmering water combine the chocolate, the |
| butter, the cream, and the corn syrup, stir the mixture until it is |
| smooth, and let the glaze cool until it is just lukewarm. |
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| set the torte on the rack over wax paper and pour the glaze over it, |
| smoothing the glaze with a spatula and letting the excess drip down the |
| side. |
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| make the icing: |
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| in a bowl whisk together the confectioners' sugar and 1 teaspoon of the |
| milk and add enough of the remaining milk, drop by drop, to form a thick |
| icing. transfer the icing to a small pastry bag fitted with a 1/8-inch |
| plain tip and pipe it decoratively on the torte. |
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| transfer the torte to a serving plate and let it stand for 2 hours, or |
| until the glaze is set. |
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| gourmet |
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| (ID: 2379) Mirror: rec.food.recipes: Mon, Jun 6, 2005 |