Text 9782, 85 rader
Skriven 2011-04-21 05:42:00 av Dave Drum (50968.cooking)
Ärende: DP 312
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate-Apricot Passover Torte
 Categories: Dessert, Passover
      Yield: 4 Servings
 
  1 1/2 c  Butter
  1 1/2 c  PLUS
    1/3 c  Sugar
    2/3 c  Cocoa
      5    Eggs, separated
      2 tb Water
      1 ts Vanilla extract
      1 c  Almonds, blanched and
           Ground
      3 tb Matzo cake meal
    1/2 c  Apricot preserves
      1    Recipe Chocolate Cream
           Frosting (recipe follows)
           Whole almonds (optional)

MMMMM------------------CHOCOLATE CREAM FROSTING-----------------------
    1/2 c  Sugar
    1/4 c  Cocoa
      1 c  Whipping cream
    1/2 ts Vanilla extract
 
  Preheat the oven to 350 degrees F.  Line the bottoms of two 9-inch
  round baking pans with parchment paper.
  
  In a medium saucepan over low heat, melt the butter.  Add the 1-1/2
  cups of sugar, and the 2/3 cup of cocoa.  Stir until well blended.
  Remove from the heat and let cool to room temperature.
  
  In a large mixing bowl, using an electric mixer, beat the egg yolks
  until slightly thicken.  Gradually add the cocoa mixture, beating
  until well blended.  Stir in the water and vanilla extract.
  
  In a bowl, stir together the ground almonds and matzo cake meal.  Into
  the chocolate batter, stir about of the almond mixture.
  
  In a small mixing bowl, using an electric mixer, beat the egg whites
  until foamy.  Gradually add the remaining 1/3 cup of sugar, beating
  until stiff peaks form.  Fold the remaining half of ground almond
  mixture into the beaten whites.  Gradually add the egg white mixture
  to the chocolate mixture, folding gently until well blended.  Pour
  the batter into the prepared pans.
  
  Bake in the preheated oven for 30 to 35 minutes or until a wooden pick
  inserted into the center comes out cleaned.  Allow to cool for 10
  minutes, the cake will settle slightly.  Remove the cake from the
  pans to wire racks.  Allow the cake to cool completely.
  
  Place 1 layer on a serving plate.
  
  In a small pan, heat the apricot preserves.  Strain.  Reserve the
  fruit for another use.  Spread the melted preserves over the first
  layer.  Top with the remaining layer.
  
  Prepare the Chocolate Cream Frosting.  Spread over the top and sides
  of the torte.  Garnish with whole almonds, if desired.  Refrigerate
  until serving time.  Cover and refrigerate any leftover torte.
  
  Make 12 servings.
  
  TO MAKE THE CHOCOLATE CREAM FROSTING:  In a medium bowl, stir together
  the sugar and cocoa.  Add to the mixture the whipping cream and
  vanilla extract.  Using an electric mixer, beat until the mixture is
  stiff.
  
  Makes about 2 cups of frosting.
  
  PER SERVING:  570 calories, 36g fat, 170mg cholesterol, 240mg sodium
  
  Recipe:  Newspaper
  
  From: David Pileggi                   Date: 02-21-96
  Cooking
 
MMMMM

... There is no excellent beauty that hath not some strangeness in proportion.
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