12/23/2013
Chocolate Torte Special
(for filling)
2 eggs, separated
1 t water
2 2/3 oz bittersweet chocolate
(for cake)
4 T cocoa, high quality
1 1/2 T instant coffee granules
3/4 cup plus 2 1/2 T sugar
2 T water
1/2 milk
2 eggs, separated
1/2 cup unsalted butter
2 t vanilla
1 cup flour
1/2 t cream of tartar
1/2 t baking soda
(for glaze)
3/4 cup raspberry preserves, strained
2 T sugar
1 T Kirsch
(for frosting)
2 oz unsweetened chocolate
1 cup sugar
7 T milk
1/4 cup butter
1 T corn syrup
1 t vanilla
>how to make<
(for filling)
*Beat egg yolks until fluffy and lemon colored. Set aside.
*Beat egg whites until stiff peaks form. Set aside.
*Put the water in the top of a double boiler over hot, not boiling, water.
*Add chocolate and melt.
*Stir in vanilla.
*Blend chocolate by spoonfuls into the egg yolks.
*Fold in the egg whites.
*Chill overnight in a bowl.
(for cake)
*Combine cocoa, coffee, 2 1/2 T of the sugar, and water int he top of a double boiler over hot, not boiling, water.
*Cook until thickened.
*Remove from heat.
*Stir in milk. Set aside.
*Beat egg whites until stiff, gradually beating in 1/2 cup of the sugar,. Set aside.
*Cream together butter, vanilla, and remaining 1/4 cup sugar, until light and fluffy.
*Beat in the egg yolks one at a time.
*Blend in the cocoa mixture thoroughly.
*In a separate boil, sift together flour, cream of tartar, and baking soda.
*Beat into the batter.
*Fold in the egg whites.
*Pour into a 9" square pan which has been buttered and lined with waxed paper.
*Bake in the oven for 40 minutes at 350 degrees.
(for glaze)
*Combine all ingredients.
*Cook overf moderate heat for 2~3 minutes.
*While glaze is still warm, spread it between the 1st and 2nd layers of cake and between the 3rd and 4th layers.
*Join the 2nd and 3rd layers with the chilled filling.
(for frosting)
*Mix together chocolate, sugar, milk, butter, and corn syrup in a saucepan.
*Bring to a rolling boil, stirring constantly.
*Boil for 1 minute.
*Remove from heat and cool for 20 minutes.
*Add vanilla.
*Beat until thick and spreadable, about 10 minutes.
*Frost top and sides of glazed and filled torte.
*Chill.
*Serve in thin slices.
-makes 12-
Note: I found this recipe called "strasenburgh torte" in "Applehood and Motherpie".
(for filling)
2 eggs, separated
1 t water
2 2/3 oz bittersweet chocolate
(for cake)
4 T cocoa, high quality
1 1/2 T instant coffee granules
3/4 cup plus 2 1/2 T sugar
2 T water
1/2 milk
2 eggs, separated
1/2 cup unsalted butter
2 t vanilla
1 cup flour
1/2 t cream of tartar
1/2 t baking soda
(for glaze)
3/4 cup raspberry preserves, strained
2 T sugar
1 T Kirsch
(for frosting)
2 oz unsweetened chocolate
1 cup sugar
7 T milk
1/4 cup butter
1 T corn syrup
1 t vanilla
>how to make<
(for filling)
*Beat egg yolks until fluffy and lemon colored. Set aside.
*Beat egg whites until stiff peaks form. Set aside.
*Put the water in the top of a double boiler over hot, not boiling, water.
*Add chocolate and melt.
*Stir in vanilla.
*Blend chocolate by spoonfuls into the egg yolks.
*Fold in the egg whites.
*Chill overnight in a bowl.
(for cake)
*Combine cocoa, coffee, 2 1/2 T of the sugar, and water int he top of a double boiler over hot, not boiling, water.
*Cook until thickened.
*Remove from heat.
*Stir in milk. Set aside.
*Beat egg whites until stiff, gradually beating in 1/2 cup of the sugar,. Set aside.
*Cream together butter, vanilla, and remaining 1/4 cup sugar, until light and fluffy.
*Beat in the egg yolks one at a time.
*Blend in the cocoa mixture thoroughly.
*In a separate boil, sift together flour, cream of tartar, and baking soda.
*Beat into the batter.
*Fold in the egg whites.
*Pour into a 9" square pan which has been buttered and lined with waxed paper.
*Bake in the oven for 40 minutes at 350 degrees.
(for glaze)
*Combine all ingredients.
*Cook overf moderate heat for 2~3 minutes.
*While glaze is still warm, spread it between the 1st and 2nd layers of cake and between the 3rd and 4th layers.
*Join the 2nd and 3rd layers with the chilled filling.
(for frosting)
*Mix together chocolate, sugar, milk, butter, and corn syrup in a saucepan.
*Bring to a rolling boil, stirring constantly.
*Boil for 1 minute.
*Remove from heat and cool for 20 minutes.
*Add vanilla.
*Beat until thick and spreadable, about 10 minutes.
*Frost top and sides of glazed and filled torte.
*Chill.
*Serve in thin slices.
-makes 12-
Note: I found this recipe called "strasenburgh torte" in "Applehood and Motherpie".
