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The February '98
Recipe of the Month
Starting the '98 World Tour
Haven't done much traveling lately? Well hang on to your utensils, we're about to embark on some delectable escapes. Our first sojourn will be to the area of southern Germany and Austria to try one of that region's elegant torte's. Next month, who knows where our recipe will take you.
By the way if you have an interesting foreign chocolatety recipe send it in, we'll squeeze it into the itinerary somehow.
So set your passport aside and fire up the oven.
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Ingredients
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Directions
Cream butter and all but 1/4 cup of the sugar until very fluffy. Beat in chocolate gradually and thoroughly. Beat in egg yolks, one at a time. Beat egg whites and reserved sugar until very stiff. Combine flour, nuts, cocoa and baking powder. Gradually fold beaten egg whites into chocolate mixture, alternate with flour mixture. Pour into buttered and floured 10 inch spring from pan. Bake at 325 for about 1 hour and 15 minutes or until torte pulls away from sides of the pan. Cool 10 minutes. Remove rim of pan carefully and cool thoroughly. Cover loosely with waxed paper and let stand 24 hours. Two hours before serving, put cake on rack over waxed paper. Spread top with jam. Pour chocolate icing on center of cake and quickly spread over the top and sides. Let set. To make chocolate icing, melt 5 oz. semi-sweet chocolate with 1/2 cup heavy cream, stirring until smooth. | |