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Flourless Chocolate Nut Torte
Not only is this cake a knockout, it's virtually foolproof. Tania
Sigal achieves those neat racing stripes by cutting
strips of parchment paper or wax paper, setting them an inch apart
on the finished cake and sprinkling confectioners' sugar over the
top. Then she lifts off the paper strips very slowly. Alternately,
garnish the cake with chopped nuts, whipped cream or a drizzle of
chocolate sauce.
8 ounces (2 sticks) unsalted butter or margarine, plus more for
the pan
10 ounces imported semisweet chocolate, chopped
1 tablespoon instant espresso powder or granules
3 cups pecans or walnuts
2 tablespoons matzoh meal
6 extra-large eggs at room temperature, separated
1 cup sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Line a 10-inch springform pan with
parchment paper. Butter sides and bottom of pan.
Place the butter, chopped chocolate, and instant espresso in a
heat-proof bowl. Place on top of a pan of simmering water until
melted. Set aside for 15 minutes to cool.
Grind nuts with matzoh meal in a food processor until very fine.
Set aside.
Beat the egg yolks with ½ cup of the sugar with an electric
mixer on medium speed for 6 to 8 minutes, until lemon-colored and
fluffy. Add the melted chocolate, vanilla and ground nuts and mix
on low speed until well combined.
In a separate bowl, whip the egg whites until foamy (about 2
minutes). Slowly add the remaining ½ cup sugar to egg whites
and continue whipping at medium speed until egg whites are firm
and glossy, 4 to 6 minutes.
Gently fold egg whites into the chocolate mixture in four
additions, folding just until batter is blended.
Pour batter into prepared pan and bake in center of oven for 50
minutes. Cool completely before unmolding. Serve with Mango Sauce
(recipe follows). Makes 12 to 18 servings.
Source: Tania Sigal.
Per serving: 532 calories, 7 grams protein, 37 grams carbohydrate,
43 grams fat, 69 percent calories as fat, 1.8 grams fiber, 107
milligrams cholesterol, 33 milligrams sodium.
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Tania's Table
will cater to your requirements with a range of foods from modern
Latin, Mediterranean and Caribbean cuisines.
Our aim is to provide quality home-cooked food and excellent
service both at our restaurant and at our catered events.
We will be honored to create a special menu to suit your special
occasion. We cater family and private functions,
corporate events, conferences, weddings, birthdays, christenings and all kinds
of special occasions
Please contact us for more.
TANIA'S
TABLE
305.932.9425
(F) 305.932.4449
18685 W. Dixie Highway.
North Miami Beach,
FL 33180
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