Text 15457, 70 rader
Skriven 2014-08-04 07:32:32 av Dave Drum (1:261/38)
Ärende: Chile 7169
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Aztec Torte
 Categories: Cakes, Chocolate, Chilies, Nuts
      Yield: 8 Servings

    3/4 lb Semi-sweet chocolate; chop'd
      6 tb Butter
    3/4 c  Smooth peanut butter
  1 1/2 ts Chipotle chile purée
      4 lg Eggs; room temp
    1/2 c  Honey roasted peanuts;
           - coarse chopped
      8    Inch x 3" cake pan or spring
           - form pan

  Preheat the oven to 425øF/218øC.

  Cut a circle of baker's parchment or waxed paper to line
  the bottom of the cake pan or springform. Butter the
  bottom and sides of the pan, then insert the paper and
  butter it also. If using the springform, wrap the outside
  of the pan with tinfoil to make it watertight.

  Melt the chocolate and butter in the top of a double
  boiler over gently simmering water. Remove from the heat,
  whisk until smooth, then whisk in the peanut butter and
  chile purée.

  In a mixing bowl, beat the eggs until they are light and
  have increased in volume, two to three minutes. Carefully
  fold the eggs into the chocolate mixture in three batches
  until no streaks of egg are visible.

  Pour the batter into the prepared pan and smooth the top.
  Pour about one inch of hot water into a larger baking pan
  and set the cake pan or springform in it. Place the pans
  in the middle rack of the oven and bake for 15 minutes.

  Remove from the oven and set the torte on a rack to cool.
  Sprinkle the chopped peanuts on the top of the torte,
  pressing very gently so they will adhere. When the torte
  has cooled, cover and refrigerate at least four hours or
  overnight.

  To unmold, dip a sharp knife into hot water, dry it, and
  run it around the edge of the torte pan. Immerse the base
  of the pan in hot water for a few seconds, dry it well,
  then turn it out onto a serving plate so that the chopped
  nuts become the crust.

  PRESENTATION: I cut a chile pepper stencil out of
  parchment, place it on top, and dust it with powdered
  sugar or cocoa. Serve plain, with shortbread cookies or
  sweetened whipped cream.

  FROM: Austin Chronicle

  Judy Howle Flavors of the South Recipes for "heat lovers"

  Chile-Heads Digest & Mailing List

  Uncle Dirty Dave's Archives

MMMMM

... As if a cookbook had anything to do with writing. - Alice B. Toklas

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)