6 oz Semisweet chocolate
1/2 c Sugar
1/2 c Butter
6 Egg yolks
3/4 c Dry bread crumbs
1/4 c Blanched almonds; ground
-very fine
1/4 ts Salt
7 Egg whites
1 c Apricot jam
Chocolate glaze
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 31 Aug 1994 14:45:11 -0400
This is about as classic a presentation of this great Viennese dish as I
know: Preheat the oven to 325 degrees. All ingredients must be at room
temperature (70 degrees F) before starting. Grate the semisweet chocolate.
Cream the sugar and butter thoroughly. Beat the eggs in, one at a time,
until the mixture is light and fluffy. Add the grated chocolate, bread
crumbs, almonds and salt. Beat the egg whites until they are stiff but not
dry. Fold in the egg whites. Bake in an ungreased, removable rim (or
springform) pan for
50 to 60 minutes. Cool completely. Slice the torte horizontally
through the middle to form two layers. Spread the apricot jam between the
layers. Cover the cake with a generous coating of chocolate glaze. Serve
with a great gob of whipped cream on top of each portion.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings