Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 8 ounce semisweet chocolate minced
- 1/2 c. unsalted butter cut into 8 pcs, room temperature (1 stick)
- 2/3 c. sugar
- 3 x Large eggs
- 1/2 c. cake flour
- 3/4 c. minced walnuts (about 3 ounces)
- 3 Tbsp. whipping cream
- 3 Tbsp. slivovitz or possibly other brandy
- 1 Tbsp. light corn syrup
- 5 1/2 ounce semisweet chocolate minced
- 1/3 c. plum jam or possibly apricot preserves
- 1/2 c. minced walnuts
Direcciones
- For Cake:Preheat oven to 350F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment; butter paper. Dust pan with flour.
- Heat chocolate in top of double boiler over simmering water. Remove from over water. Add in butter 1 piece at a time, mixing till melted and smooth.
- Fold in sugar. Fold in Large eggs 1 at a time. Add in flour, then walnuts and stir
- to combine. Transfer batter to prepared cake pan. Bake just till springy to touch, about 45 min. Cold cake in pan on rack 15 min.
- Turn out onto rack, remove paper and cold completely.
- For Glaze:Bring whipping cream, slivovitz and light corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add in semisweet chocolate and whisk till melted and smooth. Let glaze stand till cold but still pourable, whisking occasionally.
- Place cake on serving platter. Slide waxed paper under edges. Spread jam
- over top. Pour glaze over top and sides of cake. Smooth top and sides with spatula. Sprinkle walnuts in 1-inch border around top edge. Let stand till glaze sets. (Torte can be prepared 1 day ahead. Cover tightly and chill. Bring to room temperature before serving.)
- Serves 8.
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
