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Ärende: Frosty #3
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Almond-Macaroon Torte w/Chocolate Frosting & Orange Syrup
 Categories: Desserts, Citrus, Nuts, Chocolate
      Yield: 12 servings

MMMMM------------------------ORANGE SYRUP-----------------------------
      1 c  Sugar
      1 c  Water
           Peel of 1 large orange;
           - removed in strips
           - w/vegetable peeler

MMMMM-------------------------MACAROONS------------------------------
           Nonstick spray
  2 1/2 c  Slivered almonds
      1 c  + 3 tb sugar
      2 lg Pinches coarse kosher salt
      2    Vanilla beans; split
           - lengthwise
      6 lg Egg whites

MMMMM---------------------FROSTING & COMPOTE--------------------------
     20 oz Bittersweet chocolate (do
           - not exceed 61% cacao);
           - chopped
      1 c  Sliced almonds; toasted
      2 lg Oranges; peel, white pith
           - cut off

  For orange syrup: Combine sugar, 1 cup water, and orange
  peel strips in medium saucepan. Stir over medium heat until
  sugar dissolves and syrup comes to boil. Reduce heat to
  medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days
  ahead. Cover and chill syrup with peel strips.

  For almond macaroons: Position 1 rack in top third and 1
  rack in bottom third of oven and preheat to 325øF. Draw two
  12 x 4-inch rectangles, spacing 2 inches apart, on each of 2
  sheets of parchment paper (4 rectangles total). Turn over
  each parchment sheet onto large rimmed baking sheet
  (rectangles will show through). Spray parchment with
  nonstick spray.

  Place slivered almonds, 1 cup sugar, and coarse salt in
  processor. Scrape in seeds from vanilla bean halves. Blend
  until nuts are finely ground. Using electric mixer, beat egg
  whites in large bowl until soft peaks form. Add remaining 3
  tablespoons sugar, 1 tablespoon at a time, and beat until
  stiff but not dry. Fold nut mixture into egg whites. Spread
  1/4 of macaroon batter evenly within each rectangle, filling
  completely.

  Bake macaroon layers until golden and almost firm to touch
  in center, reversing sheets after 20 minutes, 35 to 40
  minutes total. Cool on sheets.

  For frosting and compote: Place 10 tablespoons orange syrup
  in large saucepan and bring to simmer over medium-low heat
  (reserve remaining syrup). Add chocolate to saucepan and
  stir until chocolate is melted and smooth. Remove from heat.
  Cool until frosting begins to thicken, stirring often, 20 to
  30 minutes.

  Place 1 macaroon layer on long platter. Spread 1/2 cup
  frosting evenly over. Top with another macaroon layer.
  Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top
  with last macaroon layer, flat side up. Spread remaining
  frosting over top and sides of torte. Press sliced almonds
  onto sides of torte. DO AHEAD: Can be made 1 day ahead.
  Cover with foiltent; store at room temperature. Cover
  remaining syrup; chill.

  Thinly slice whole oranges crosswise into rounds. Cut slices
  into quarters and place in remaining reserved syrup for
  compote. Slice torte; place on plates. Spoon orange compote
  alongside.

  Bon Appétit  | April 2010

  by Suzanne Tracht

  yield: Makes 12 servings

  MM Format by Dave Drum - 15 April 2010

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mile-High Chocolate Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 11 servings

MMMMM----------------------------CAKE---------------------------------
      5 oz Fine-quality unsweetened
           Chocolate; chopped
      9 oz Unsalted butter; softened
  2 3/4 c  Sifted cake flour (sift
           Before measuring)
    1/4 c  Unsweetened cocoa powder
           (not Dutch-process)
      2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      4 lg Eggs; room temp 30 min
      1 c  Granulated sugar
      1 c  Packed light brown sugar
  1 1/2 ts Pure vanilla extract
      2 c  Sour cream

MMMMM--------------------------FROSTING-------------------------------
      1 c  Sugar
      6 tb All-purpose flour
      6 tb Unsweetened cocoa powder
           (not Dutch-process)
  1 1/2 c  Whole milk
      4 oz Fine-quality unsweetened
           Chocolate; fine chopped
      1 tb Pure vanilla extract
  1 1/2 lb Unsalted butter; room temp

  Equipment: 2 (8" X 2") round cake pans

  This four-layer stunner may just render all your other
  chocolate-cake recipes obsolete. A generous amount of sour
  cream keeps the cake layers tender, and the frosting is a
  glossy triumph. It's a natural fit for practically any
  get-together - from a simple family birthday celebration
  to an elaborate dinner party.

  MAKE CAKE: Preheat oven to 350øF/175øC with rack in
  middle.

  Butter cake pans, then line bottom of each with a round of
  parchment paper and butter parchment. Flour pans, knocking
  out excess.

  Melt chocolate with butter, then cool.

  Sift together flour, cocoa powder, baking soda, baking
  powder, and salt.

  Beat eggs, sugars, and vanilla in a large bowl with an
  electric mixer at medium speed until pale and thick, 3 to
  5 minutes.

  At low speed, mix in melted chocolate until incorporated,
  then add flour mixture in 3 batches alternately with sour
  cream, beginning and ending with flour mixture and mixing
  until each addition is just incorporated. Spread batter
  evenly in pans and rap pans several times on counter to
  eliminate air bubbles.

  Bake until cakes pull away from sides of pans and a wooden
  pick inserted in center of each comes out clean, 40 to 50
  minutes.

  Cool in pans on a rack 10 minutes, then run a knife around
  edges of pans.

  Invert onto racks and discard parchment, then cool
  completely, about 1 hour.

  MAKE FROSTING AND ASSEMBLE CAKE: Whisk together sugar,
  flour, cocoa powder, and a pinch of salt in a small heavy
  saucepan over medium heat, then add milk and cook,
  whisking constantly, until mixture boils and is smooth and
  thick, 3 to 5 minutes. Remove from heat and whisk in
  chocolate and vanilla until smooth. Transfer to a bowl to
  cool to room temperature, covering surface with parchment
  paper to prevent a skin from forming.

  Beat butter with an electric mixer until creamy, then add
  cooled chocolate mixture a little at a time, beating until
  frosting is fluffy and spreadable.

  Cut each cake horizontally into 2 layers with a long
  serrated knife.

  Put 1 layer on a cake stand or large plate and spread top
  with 1 1/4 cups frosting. Repeat with 2 more layers, then
  add remaining layer and spread top and side of cake with
  remaining frosting.

  COOKS' NOTES: * Cake layers can be made 2 days ahead (but
  not split horizontally) and kept, wrapped tightly, at room
  temperature.

  * Frosting can be made 2 days ahead and chilled, covered.
  Bring to room temperature (about 1 hour) and beat until
  fluffy before using.

  * Cake can be frosted 1 day ahead and chilled, covered.

  Ruth Cousineau

  Makes 10 to 12 servings

  Gourmet | January 2008

  Meal Master Format by Dave Drum - 26 February 2008

  Uncle Dirty Dave's Archives

MMMMM

... No rule of etiquette is of less importance than which fork we use - E. Post

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