Text 16823, 91 rader
Skriven 2011-10-21 05:06:00 av DAVE DRUM (1:123/140)
Ärende: SFGATE 807
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Walnut Torte - Pt 1
 Categories: Cakes, Desserts, Chocolate, Nuts
      Yield: 11 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 oz Unsalted butter; in 1/2"
           - slices
      4 oz Semisweet chocolate; coarse
           - chopped
    2/3 c  Granulated sugar
           Fine grated zest of 1
           - orange
      1 tb Grand Marnier
      3 lg Eggs
      8 oz Walnuts; fine ground in a
           - hand-rotary nut grinder to
           - yield 3 cups *

MMMMM---------------------------GLAZE--------------------------------
      3 oz Unsalted butter
      6 oz Bittersweet chocolate; fine
           - chopped
      1 tb Honey
      1    Toasted walnut half
      1    Sheet 22-karat gold leaf
           - (opt)
 
  By Flo Braker, Chroniclce contributor
  
  This one-bowl, very rich cake is adapted from a recipe
  from the late Helen McCully, longtime food editor for
  House Beautiful and McCall's. The small, optional amount
  of 22-karat gold leaf called for in this recipe is safe to
  ingest. Individual sheets are available at Sugar and Spice
  in Daly City, and at other specialty cookware shops. The
  cake can be baked in advance and frozen for up to two
  weeks. Glaze on the day you will serve it.
  
  For the cake: Adjust rack to middle of the oven and
  preheat oven to 375øF/190øC. Grease and flour an 8- x
  2-inch round layer cake pan, and place a round of
  parchment or waxed paper on the bottom.
  
  Melt the butter and chocolate in a small, heavy saucepan
  over very low heat. Transfer the warm chocolate mixture to
  a large bowl, and while it is still warm add the sugar,
  zest and liqueur. Cool for 5 minutes. Stir in the eggs,
  one at a time, blending in thoroughly after each addition.
  Stir in the finely ground nuts.
  
  Pour batter into the prepared pan. Bake 22 to 24 minutes,
  or until it appears dull, set and feels soft (but not
  liquid-y) when touched lightly. Don't over bake; the cake
  firms as it cools.
  
  Let cake cool on a wire rack for 15 to 20 minutes. Then
  tilt and rotate the pan, and gently tap it on the counter
  to see if the cake will release cleanly from the metal. If
  not, run a knife blade around the circumference of the
  pan. Cover the pan with a cardboard round, invert the cake
  onto it, and carefully lift the pan to remove. Peel off
  and discard the parchment liner.
  
  Let cool fully. If made ahead, wrap in plastic wrap, then
  wrap again in foil and freeze for up to 2 weeks. Glaze the
  day you will serve the cake.
  
  For the glaze: Place the butter and chocolate in a 1-quart
  bowl that fits snugly over a saucepan. Fill the bottom
  vessel half full with very hot tap water (125 degrees to
  130 degrees) and place the butter and chocolate on top to
  melt. Stir occasionally to blend until the mixture is
  smooth, shiny and liquid. (Stir slowly so as not to
  produce bubbles in the glaze.) Remove from the water, and
  gently stir in the honey.
  
  Continued to Part 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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