Text 2813, 109 rader
Skriven 2010-10-17 05:32:00 av Dave Drum (1:124/311)
Ärende: SF Gate 734
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Walnut Torte
 Categories: Cakes, Chocolate, Desserts, Nuts
      Yield: 4 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 oz Unsalted butter; in 1/2"
           - slices
      4 oz Semisweet chocolate; coarse
           - chopped
    2/3 c  Granulated sugar
      1    Orange; fine grated zest
      1 tb Grand Marnier
      3 lg Eggs
      8 oz Walnuts; fine ground in a
           - hand-rotary nut grinder *

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)
 
  From Flo Braker, Chronicle Columnist.
  
  For the cake: Adjust rack to middle of the oven and preheat oven to
  375øF. 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 overbake; 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 (125øF to 130øF) 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.
  
  Place the cake on its cardboard on a work surface. Use a metal icing
  spatula to apply a thin coating of the glaze on top and on the sides
  of the cake.
  
  Place cake on its cardboard on a cooling rack over a rimmed baking
  sheet (like a jelly-roll pan). Pour more of the glaze onto the center
  of the cake, and gently tilt it to help the glaze flow over the top
  and down the sides.
  
  Reheat any leftover glaze (strain out any cake crumbs that might have
  fallen into the glaze). Pour the glaze into a small handmade paper
  cone or plastic baggie, snip the point and pipe thin lines in a
  zig-pattern across the cake's surface.
  
  Transfer the cake to a rack or serving plate and set aside at room
  temperature. When the glaze has almost set, place a walnut half in the
  center of the cake. Use tweezers to apply small pieces of gold leaf to
  the cake's surface, in a random pattern. Let one edge of the gold
  settle on the chocolate glaze, then allow the other part to drop (it
  will immediately stick to the glaze). If the gold leaf is not flat on
  the glaze, three-dimensional forms are just as attractive.
  
  Serves 10 to 12
  
  * Note: A hand rotary nut grinder, which can also be used to grate
  hard cheese or chocolate, can be purchased at specialty kitchen
  stores such as Williams-Sonoma or Sur La Table. Using a rotary
  grinder produces ground nuts with a fluffy texture.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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