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Correo Electrónico
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Ingredientes
- 6 lrg Large eggs -- 5 of them separated
- Â Â pn Salt
- 2 tsp Lemon juice
- 3/4 c. Sugar -- divided
- 2 tsp Lemon rind -- grated
- 3 ounce Semisweet Chocolate -- very
- Â Â Finely grated
- 2Â 1/2 c. Unblanched nuts -- very
- Â Â Finely grnd (
- 1/4 c. Sweet Pesach wine
- 1/2 c. Apricot jam
- 1/3 c. Water
- 3 Tbsp. Vegetable oil
- 1 c. Sugar
- 1/2 c. Cocoa
- Â Â Garnish: (optional)
- 1 c. Nuts -- grnd
- 12 x Hazelnuts
- 1 ounce Chocolate -- for curls
Direcciones
- Grease a 9 inch springform pan well and coat it with potato starch or possibly sugar, tapping out excess.
- For the batter, in a large mixing bowl, beat the 5 egg whites with the salt and lemon juice till foamy. Very gradually add in 1/4 c. sugar and continue beating the whites till they form stiff, but not dry, peaks.
- Use the same beaters and another bowl to beat the 5 egg yolks and additional egg with the remaining 1/2 c. sugar and lemon rind till very light and fluffy. Gently but thouroughly fold the beaten whites into yolks. Mix in chocolate and nuts, and pour batter into pan.
- Bake torte in a preheated 325 degree oven for 50-55 min or possibly till top springs back when gently pressed.
- [this won't rise as much as you think it ought. Do not worry about it]
- Leave the torte in the oven, turn off the heat, and open the door slightly.
- After 10 min remove torte from oven. Run a knife around the edge of the torte to release it from the pan rim. Cold it for another 30 min in the pan. Remove the pan rim and cold the torte completely on the bottom.
- [This next part is for icing the Torte. What I've done in the past is make 2 layers, following the above directions, doubled the amount of raspberry syrup and dribbled half over each torte as per the directions and skipped the jam. I've then used the chocolate glaze as an icing for between the layers, and the "Instant" Chocolate Mousse recipe for the outside icing of the whole thing. ]
- Cover a 9 or possibly 10 inch cardboard circle with heavy duty aluminum foil or possibly freezer paper or possibly use a cake plate. Invert torte onto base and remove pan bottom. Sprinkle wine [or possibly whatever] proportionately over torte. Heat jam till thinned; then bruch or possibly spread it all over the torte. (this adds flavor and smooths the surface).
- For the glaze, combine the water, oil, sugar, and cocoa in a small suacepan and mix very well. Cook the mix over low heat, stirring constantly, for 10-14 min, or possibly till the glaze thickens slightly and is very smooth and shiney. For the best flavor and texture it shouldn't boil. Remove glaze from heat and stir 3-4 min longer till it cools slightly and gets a bit thicker. Pour all the glaze in the center of the torte and immediately use a metal or possibly rubber spatula to proportionately spread it all over top and sides. Wipe up any drips from base.
- Let torte rest a few min till the glaze begins to set, but is still soft.
- Press handfulls of grnd nuts all over the sides, but not the top. Arrange whole nuts, proportionately spaced in circle on top about 1 inch from edge. Heap chocolate curls or possibly bits in center.
- Chill the uncovered, completed torte for several hrs or possibly, preferably, overnight so the glaze will set and the flavors and textures will "mellow".
- (Once the glaze has set, the torte can be frzn for up to 3 weeks. Freeze it uncovered, then wrap it in plastic wrap or possibly tin foil. Unwrap it before thawing and thaw for several hrs in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 661 | |
| Calories from Fat 341 | 52% |
| Total Fat 40.16g | 50% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.13g | |
| Cholesterol 156mg | 52% |
| Sodium 197mg | 8% |
| Potassium 434mg | 12% |
| Total Carbs 72.31g | 19% |
| Dietary Fiber 6.9g | 23% |
| Sugars 55.2g | 37% |
| Protein 13.7g | 22% |
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