1 cake layers:
14 large eggs, separated
1 3/4 cup sugar
9 oz bittersweet chocolate, melte and c, ooled
1 buttercream:
1 cup sugar
2 large eggs
1 1/2 cup unsalted butter, softened
3 tbsp instant espresso, dissolved n
1 tbsp hot water
1 ganache:
1 1/2 cup heavy cream
6 oz bittersweet chocolate, chopp d fine
1 assembly:
3/4 cup apricot preserves, heated to ukewar, m
1 chocolate coffee beans for d corati, on
A Recipe for
Deep Chocolate Torte With Coffee Buttercream
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This Recipe for Deep Chocolate Torte With Coffee Buttercream is one of thousands in the Recipes-to-go Dessert Cookbook.
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
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One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This is a recipe for Deep Chocolate Torte With Coffee Buttercream from the recipe cookbook of Recipes-to-go (Dessert)
I eat merely to put food out of my mind. |
| N.F. Simpson |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
I eat merely to put food out of my mind. |
| N.F. Simpson |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with
an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar,
beating, and beat the mixture until it is thick and pale and forms a
ribbon. Add the chocolate and combine the batter well.
In another large bowl with clean beaters, beat the egg whites until
they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and
beat until whites hold stiff peaks. Stir a fourth of the whites into
the yolk mixture, fold in remaining whites gently but thoroughly, and
pour the batter into the pans, spreading it evenly. Bake the cake
layers in the middle of a preheated 375f oven for 18-20 minutes or
until pick test. Let cake layers cool in the pans, covered with
kitchen towels on large racks. Invert the cake layers onto the racks
and remove the wax paper carefully.
Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil
it until it registers240f on a candy thermometer.
In a large bowl with an electric mixer, beat eggs until they are
frothy. Add sugar syrup in a thin stream, beating, and beat the
mixture until it is cool. Beat in the butter, one Tbsp at a time.
Beat in expresso powder and a pinch of salt. Beat the buttercream
until it is combined well. If necessary, chill the buttercream,
covered, until it is firm enough to spread.
Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it
is cool and thickened. Do not let it solidify. Beat the mixture
until it just forms soft peaks, but do not overbeat.
Assembly: Force preserves through a fine sieve into a bowl.
Transfer the cake layers to a work surface. Trim edges and halve each
layer lengthwise. On a serving plate, arrange one layer, spread with
a third of the preserves, and spread a third of the ganache over the
preserves. Top with another layer and proceed with the preserves,
ganache and cake in the same manner, ending with a cake layer on top.
Spread the sides and top of the cake with a thin layer of buttercream
an chill for 30 minutes. Spread on additional buttercream, leaving
about 1/3 cup to make rosettes. With a pastry comb or tines of a
fork, score the buttercream lengthwise. Draw the back of a knife
crosswise across the scored buttercream at intervals. Transfer the
remaining buttercream to a small pastry bag fitted with a decorative
tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.
Remove from refrigerator about 30 minutes before serving.
a 1989 Gourmet Mag. favorite
Serves: 1
Deep Chocolate Torte With Coffee Buttercream Recipe brought to you by Recipes To-Go