Black Bread Torte
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Black Bread Torte
  Bread    Tortes  
Last updated 6/12/2012 1:09:00 AM. Recipe ID 35750. Report a problem with this recipe.
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      Title: Black bread torte
 Categories: None
      Yield: 1 Servings
 
    1/4 c  Rum
      2 c  Fresh pumpernickel crumbs
      6    Eggs; separated
      1 pn Salt
      1 c  Sugar
      1 ts Vanilla
    1/4 c  Walnuts; finely grated
    3/4 c  Grated semisweet chocolate
  1 1/2 c  Heavy cream; whipped,
           -sweetened, flavored with
           -rum
 
  Recipe from Paula's Peck's The Art of Fine Baking (1961)
  
  Set oven at 350 degrees. Grease bottom, but not the sides, of a deep,
  9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg
  whites with salt until they hold soft peaks. Add sugar, a tablespoon
  at a time, beating well after each addition.. Beat for at least 5
  minutes, or until egg whites are very firm. Stir yolks with a fork to
  break them up. Add vanilla. Fold 1/4 of the whites into the yolks.
  Pour these over remaining egg whites. Add bread crumb mixture, nuts,
  and grated chocolate. Carefully fold all together. Pour into prepared
  pan. Bake 50-60 minutes or until top of cake is brown and springy to
  the touch. Let cool in pan before removing. It will shrink quite a
  bit. Serve with sweetened whipped cream flavored with rum.
  




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Recipe ID 35750 (Apr 03, 2005)

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