...although I don't find the book with the recipe I usually use for the toasted hazelnut torte. But here is another one, very good.
3/4 hazelnuts toasted and ground after the outer brown part is rubbed off. 1/2 pound unsweetened chocolate. 1/2 pound sweet butter. 1/2 pound sugar. 6 egg whites. a pinch of salt. butter flour and Mocha filling (to follow) and whipped cream...............
soften the chocolate in a double boiler. cool it. whip butter and sugar until foamy and then gently whip in the softened chocolate and hazelnut flour...whip egg whites and fold into the choc.hazelnut mix.butter a baking sheet 17 by 12 inches. flour it lightly. Pour in the cake batter. Bake in a 375degree preheated oven. Cool and remove carefully from pan and cut the cake into 3 equal pieces. Put mocha filling between layers and frost top and sides with it.
Mocha filling. 1/2 cup sugar, 1/4 cup very strong espresso coffee, 1/4 pound semisweet chocolate softened, 1/3 pound of butter, 6 egg yolks...
Boil sugar and coffee about 4 or 5 minutes until syrupy. Cool. Mix in chocolate and butter. While constantly stirring add the egg yolks one by one and continue stirring until the filling thickens. Cool.
There is no flour in this cake. I have seen Jewish Hungarian recipes for it that do include pulverized matzoh.
Thank you Kristi, I'll try this recipe soon!
At the Jerusalem by Paul Bailey
3 timmar sedan