From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Thu, 9 Sep 1993 14:02:07 GMT
This in in response to Article 4166 from wendy@mcnc.org (for some reason
I can't locate the article on my system) requesting a flourless
chocolate cake recipe. The source is The Uncommon Gourmet by Ellen Helman,
a cookbook I HIGHLY recommend for everyone from the novice to the
experienced cook. I have not made this but everything else I have made from
this cookbook has been excellent.
CHOCOLATE RASPBERRY TORTE
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A very elegant dessert-layers of chocolate cake filled with a raspberry-
liqueur (Chambord) cream, and glazed with a dark chocolate icing. There is no
mistake in the ingredients-this is a flourless cake.
1 ounce dark sweet chocolate
3 tablespoons instant coffee
5 eggs, separated
1 cup sugar
sweetened cocoa
Chamboard Cream (recipe follows)
Chocolate Icing (recipe follows)
1/3 cup sliced, toasted almonds for garnish (how to follows)
1. Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll pan
and line it with wax paper. Grease the paper lining.
2. In the top part of a double boiler, melt the chocolate with the
instant coffee, stirring until smooth. Remove from the heat to cool.
3. With an electric mixer, beat the egg yolks until light and fluffy.
Gradually add the sugar and continue beating until the mixture is
very thick and pale in color. Stir in the cooled, melted chocolate.
4. In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten whites into the batter, blending until no
traces of white remain.
5. Spread the batter evenly in the pan and set in the oven for 15 minutes,
or until the cake springs back to the touch. Be careful not to overbake.
Remove the pan to a rack and cover the cake with a damp towel for 30
minutes, until it cools. Remove the towel and loosen the cake from the
baking sheet; dust the top generously with the cocoa. Turn the cake over
onto a sheet of wax paper and carefully remove the paper lining from the
bottom. Cut the cake into fourths-and let cool completely before filling
and frosting.*
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6. Spread equal amounts of the Chambord cream over 3 of the cake layers.
Arrange one cake layer on a plate. Assemble one filled layer on top
of another, capping them with the plain layer. Pour the warm chocolate
glaze over the torte. Work quickly as the icing sets fairly fast.
Garnish the top with the sliced almonds. Refrigerate until serving
time. This dessert may be frozen. Defrost 2 hours in the refrigerator
before presenting to appreciative guests!
1 torte; 12 portions
CHAMBORD CREAM
1 cup heavy cream, well chilled
2 tablespoons confectioner's sugar
3 tablespoons Chambord
1. In the bowl of an electric mixer, beat the cream until thickened.
2. Add the sugar and Chamboard wand whip until soft peaks form.
CHOCOLATE ICING:
4 ounces dark sweet chocolate
1/3 cup butter
2 teaspoons Chambord
1. Melt the chocolate and butter together in the top part of a double
boiler, stirring constantly.
2. Remove the pot from the heat and stir in the Chamboard. Spread while
warm, glazing the top and sides of the torte
Enough cream and glaze for one torte.
HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5
to 10 minutes until golden. Different sizes and types of nuts toast at
varying times; the smaller the nut, the faster it browns, so you have to
keep a watchful eye on the oven.
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