Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 I got this from epicurious weekly email that I to (It's free) This recipe got great reviews. Does anyone have ideas on how to make this without eggs especially egg whites which give it a fluffy texture? I have tried to make recipes like this with egg replacer and ground flax seeds but found that the end product is dense. Any suggestions? GB CHOCOLATE HAZELNUT TORTE This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut. click photo to enlarge For cake 1 stick (1/2 cup) unsalted butter plus additional for greasing pan 1 cup hazelnuts (5 oz) 6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao) 2 tablespoons potato starch 1/4 teaspoon salt 1/2 cup sugar 4 large eggs, separated, at room temperature for 30 minutes 1 teaspoon vanilla Special equipment: a 9- to 91/2-inch springform pan; parchment paper Garnish: Passover confectioners sugar Put oven rack in middle position and preheat oven to 350°F. Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper. Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely. Reduce oven temperature to 325°F. While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water. Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.) Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy). Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with Passover confectioners sugar. Cooks' note: Torte can be made 1 day ahead and cooled completely, then kept in pan, covered with plastic wrap, at room temperature How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Wow, GK, that's a meringue (I make a dessert very similar to this with almonds, and cream between layers of the meringue) - you really might not be able to do it without the egg whites as they are the critical ingredient here. The only suggestion I have is to try whipping a sugar/agar syrup, and see if that works. , Guru Khalsa <greatyoga wrote: > > I got this from epicurious weekly email that I to (It's free) This recipe got great reviews. Does anyone have ideas on how to make this without eggs especially egg whites which give it a fluffy texture? I have tried to make recipes like this with egg replacer and ground flax seeds but found that the end product is dense. Any suggestions? > GB > CHOCOLATE HAZELNUT TORTE This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut. > click photo to enlarge For cake > 1 stick (1/2 cup) unsalted butter plus additional for greasing pan > 1 cup hazelnuts (5 oz) > 6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao) > 2 tablespoons potato starch > 1/4 teaspoon salt > 1/2 cup sugar > 4 large eggs, separated, at room temperature for 30 minutes > 1 teaspoon vanilla > > Special equipment: a 9- to 91/2-inch springform pan; parchment paper > Garnish: Passover confectioners sugar > > > Put oven rack in middle position and preheat oven to 350°F. > > Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper. > > Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely. > > Reduce oven temperature to 325°F. > > While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water. > > Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.) > > Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy). > > Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with Passover confectioners sugar. > > Cooks' note: > Torte can be made 1 day ahead and cooled completely, then kept in pan, covered with plastic wrap, at room temperature > How low will we go? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2006 Report Share Posted April 13, 2006 Amy, Is that sugar/agar recipe in the files? I'll check it out. About the only thing I don't like about being a vegetarian without the ovo is in recipes calling for beaten egg whites. It's a good thing I never like angel food cake even before I became a veg. I've tried egg replacer in recipes like this but nothing I've ever seen can take the place of egg whites. Thanks GB Re: CHOCOLATE HAZELNUT TORTE Wow, GK, that's a meringue (I make a dessert very similar to this with almonds, and cream between layers of the meringue) - you really might not be able to do it without the egg whites as they are the critical ingredient here. The only suggestion I have is to try whipping a sugar/agar syrup, and see if that works. Messenger with Voice. PC-to-Phone calls for ridiculously low rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2006 Report Share Posted April 13, 2006 > Is that sugar/agar recipe in the files? I'll check it out. About > the only thing I don't like about being a vegetarian without the ovo > is in recipes calling for beaten egg whites. It's a good thing I > never like angel food cake even before I became a veg. I've tried egg > replacer in recipes like this but nothing I've ever seen can take the > place of egg whites. No recipe... I'm just conjecturing. Try maybe 4 teaspoons agar powder to a cup of cold water... maybe 2 cups of sugar? I would try dissolving the agar first, then adding the sugar and cooking, then whipping. Quote Link to comment Share on other sites More sharing options...
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