For the Crust:
¡ 3 cups ground chocolate wafers
¡ ¼ cup sugar
¡ 2-oz sweet butter, melted
Torte:
¡ 1 lb. semi-sweet chocolate, cut into piece
¡ 1 lb. sweet butter
¡ 8 eggs, separated (reserve whites)
¡ 1 ½ cups sugar, plus 1 cup sugar
¡ 1 cup water
¡ 3 cups cocoa powder
¡ 3 cups chopped walnuts
For the Crust:
Combine all ingredients and press into two 10” spring form pans, just the bottom
Bake in a 350º oven for about 5 to 10 minutes
Until crust is set; cool on racks
Can be done in advance
The Torte:
Melt together choc. & butter in heat resistant bowl over simmering water
Melt completely
Separate eggs, to the yolks, add 1½ cups sugar, whisk over simmering water until the ribbon stage
*Note: This process will take up to 10 minutes, so be patent
In the mean time; in a heavy saucepan, add the remaining cup of sugar & water
Bring to a boil for two minutes to completely dissolve the sugar
Add to melted chocolate
When egg mixture has reached ribbon stage, add to chocolate and whisk to incorporate, cool slightly
Whip egg whites in clean bowl to stiff, not dry peaks
Add ⅓ of whites to lighten chocolate mixture
Fold in remaining whites, in two batches, ‘til all of the whites are incorporated
Pour into prepared pans and top w/nuts
Refrigerate overnight before slicing
Keep in Refrigerator, covered
Can be frozen
Yields about 12 slices
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