Your Dessert Successes!

Discussion in 'Food & Wine' started by PoliticalChic, Apr 10, 2009.

  1. PoliticalChic
    Offline

    PoliticalChic Diamond Member

    Joined:
    Oct 6, 2008
    Messages:
    55,927
    Thanks Received:
    15,706
    Trophy Points:
    2,190
    Location:
    Brooklyn, NY
    Ratings:
    +25,070
    The other night, we had the most amazing Passover Seder.

    On my menu was:

    Matzo Ball Soup
    Stuffed Cabbage
    Crunchy Celery and Pear Salad
    Passover Brisket
    Wilted Spinach with Garlic
    Potato Kugel

    and the piece de resistance was....Chocolate Almond Flourless Torte

    [​IMG]

    This is better than a brownie!
    This originated on the island of Capri, where it's called torta Caprese. I am not exaggerating when I say the guests were "oohing and aahing" over this one.

    Chocolate Almond Flourless Torte by Sara Moulton
    Ingredients
    10 ounces good imported bittersweet chocolate, broken into pieces
    1/2 cup (1 stick) unsalted butter or margarine, at room temperature
    1/2 cup granulated sugar plus more for sprinkling
    5 large eggs, separated
    1/3 cup finely ground almonds (done in a food processor)
    2 tablespoons kosher for passover cognac or dark rum
    Whipped cream, optional
    Fresh raspberries, optional

    Directions

    Preheat oven to 300 degrees and grease well a 9-inch springform pan and line bottom with parchment paper.

    Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.

    Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes more.

    In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff and shiny.

    Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter. Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.

    Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and raspberries on the side.

    Chocolate Almond Flourless Torte Recipe : Sara Moulton : Food Network
     
    • Thank You! Thank You! x 1
  2. manu1959
    Offline

    manu1959 Left Coast Isolationist

    Joined:
    Oct 28, 2004
    Messages:
    13,761
    Thanks Received:
    1,625
    Trophy Points:
    48
    Location:
    california
    Ratings:
    +1,626
    yummy...........
     

    Attached Files:

  3. del
    Offline

    del BANNED

    Joined:
    Sep 3, 2008
    Messages:
    45,052
    Thanks Received:
    9,830
    Trophy Points:
    0
    Ratings:
    +9,885
    i meant to tell you i made the martha stewart meatloaf with your glaze.

    mmmmmmmmmmmmmmmmmmmmm

    i'll bookmark this and make it when i have time. sounds grear.

    mmmmmmmmmmmm
     
  4. PoliticalChic
    Offline

    PoliticalChic Diamond Member

    Joined:
    Oct 6, 2008
    Messages:
    55,927
    Thanks Received:
    15,706
    Trophy Points:
    2,190
    Location:
    Brooklyn, NY
    Ratings:
    +25,070
    Is this what you would add in lieu of rum or cognac?
     
  5. PoliticalChic
    Offline

    PoliticalChic Diamond Member

    Joined:
    Oct 6, 2008
    Messages:
    55,927
    Thanks Received:
    15,706
    Trophy Points:
    2,190
    Location:
    Brooklyn, NY
    Ratings:
    +25,070
    I'm glad the glaze worked out for you. I love feedback.

    BTW, one of the reasons why I like this dessert is because it's not cloyingly sweet.
     

Share This Page