Chocolate recipe Gayle and Donna

[Guest guest]

Of course your invited..

 

Gayle

[Guest guest]

If y'all invite me, I'll bring chocolate honey almond brittle ... or

chocolate almond meringue torte... or... something...

 

Unfortunately I don't have any cookbooks here yet, but I did find the

torte recipe in my computer, so I'll share that one:

 

Chocolate Almond Meringue Torte

Serves 10

 

Meringue

1/3 c toasted almonds

1/3 c semi-sweet chocolate chips

2 tbsp unsweetened cocoa powder

2/3 c sugar

4 egg whites

1/4 tsp cream of tartar

1/2 tsp pure almond extract

 

Chocolate Almond filling & frosting

1 c semi-sweet chocolate chips

1 1/2 c heavy cream

1/4 tsp almond extract

1/4 c chopped almonds

 

Preheat the oven to 275*. Prepare the baking sheet either by

lining it with parchment paper or lightly buttering it and dusting

with flour. Set aside.

 

In a food processor, whirl the almonds and chocolate together

until finely crumbled. Add the cocoa and 1/3 cup of the sugar and

whirl again until well combined. Set aside.

 

In a large bowl, beat the egg whites and cream of tartar until

soft peaks form. Continuing to beat, gradually add the remaining 1/3

cup sugar and the almond extract. The whites should hold stiff peaks

and look glossy but not dry. Gently fold in the chocolate almond

mixture in several batches. When finished, the mixture will not be a

uniform color but will have specks of chocolate throughout.

 

If you lined the baking sheet with parchment, use a pen to trace

around an 8 " cake pan, making two circles at least and inch apart, and

flip it over. For a buttered and floured baking sheet, trace the 8 "

circles with a chopstick, knife, or your fingertip. With a spatula,

spread the meringue batter evenly inside the two circles on the

prepared baking sheet.

 

Bake in the center of the oven for 45 to 60 minutes, until the

meringue is dry to the touch but still soft in the middle. Turn off

the heat and leave the meringue in the warm oven for about 30 minutes.

Remove from the oven and cool completely.

 

When cool, assemble the torte or store the meringues in an

airtight container to assemble the next day.

 

To assemble, prepare the Chocolate Almond Filling and Frosting.

Melt the chocolate and set it aside. Whip 1 cup of cream until stiff.

Fold in 2 tablespoons of the melted chocolate and add the almond

extract. Place one meringue circle on a serving plate, top itwith

whipped cream, and place the second meringue circle on top. Add the

rest of the heavy cream to the remaining melted chocolate and reheat

briefly, stirring to form a smooth sauce. Let it cool for a minute or

two, then spread it over the top, letting some drizzle artistically

down the sides. Sprinkle the top with chopped almonds.

 

Refrigerate until ready to serve. Use a serrated knife and a

sawing motion to cut the torte. It is best eaten the same day as

assembled, but it will keep for 2 or 3 days.

 

 

 

Moosewood Restaurant Book of Desserts