Pesach hazelnut-chocolate viennese torte)
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Pesach hazelnut-chocolate viennese torte)
  Viennese    Chocolate    Tortes  
Last updated 6/12/2012 12:50:36 AM. Recipe ID 12031. Report a problem with this recipe.
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      Title: Pesach hazelnut-chocolate viennese torte)
 Categories: Chocolate, Tortes
      Yield: 8 Servings
      6 lg Eggs -- 5 of them separated
        pn Salt
      2 ts Lemon juice
    3/4 c  Sugar -- divided
      2 ts Lemon rind -- grated
      3 oz Semisweet Chocolate -- very
           Finely grated
  2 1/2 c  Unblanched nuts -- very
           Finely ground (
           For Torte:
    1/4 c  Sweet Pesach wine
    1/2 c  Apricot jam
           Chocolate Glaze:
    1/3 c  Water
      3 tb Vegetable oil
      1 c  Sugar
    1/2 c  Cocoa
           Garnish: (optional)
      1 c  Nuts -- ground
     12    Hazelnuts
      1 oz Chocolate -- for curls
  Grease a 9 inch springform pan well and coat it with potato starch or
  sugar, tapping out excess.
  For the batter, in a large mixing bowl, beat the 5 egg whites with
  the salt and lemon juice until foamy. Very gradually add 1/4 cup
  sugar and continue beating the whites until 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 cup sugar and lemon rind until
  very light and fluffy.  Gently but thouroughly fold the beaten whites
  into yolks.  Fold in chocolate and nuts, and pour batter into pan.
  Bake torte in a preheated 325 degree oven for 50-55 minutes or until
  top springs back when gently pressed.
  [this will not rise as much as you think it ought. Don't worry about
  Leave the torte in the oven, turn off the heat, and open the door
  slightly. After 10 minutes remove torte from oven. Run a knife around
  the edge of the torte to release it from the pan rim.  Cool it for
  another 30 minutes in the pan. Remove the pan rim and cool 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 10 inch cardboard circle with heavy duty aluminum foil or
  freezer paper or use a cake plate. Invert torte onto base and remove
  pan bottom. Sprinkle wine [or whatever] evenly over torte. Heat jam
  until thinned; then bruch or 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 mixture over low heat, stirring
  constantly, for 10-14 minutes, or until the glaze thickens slightly
  and is very smooth and shiney.  For the best flavor and texture it
  should not boil. Remove glaze from heat and stir 3-4 minutes longer
  until it cools slightly and gets a bit thicker. Pour all the glaze in
  the center of the torte and immediately use a metal or rubber spatula
  to evenly spread it all over top and sides.  Wipe up any drips from
  Let torte rest a few minutes until the glaze begins to set, but is
  still soft.
  Press handfulls of ground nuts all over the sides, but not the top.
  Arrange whole nuts, evenly spaced in circle on top about 1 inch from
  edge. Heap chocolate curls or bits in center.
  Refrigerate the uncovered, completed torte for several hours or,
  preferably, overnight so the glaze will set and the flavors and
  textures will "mellow".
  (Once the glaze has set, the torte can be frozen for up to 3 weeks.
  Freeze it uncovered, then wrap it in plastic wrap or tin foil. Unwrap
  it before thawing and thaw for several hours in the refrigerator.

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Recipe ID 12031 (Apr 03, 2005)

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