Torta d' Alassio Ingredients 3 egg whites 3 egg yolks 1/2 cup unsalted butter Unsalted butter 1-1/4 cups whole hazelnuts (filberts), toasted, skins rubbed off* 8 ounces bittersweet chocolate, coarsely chopped 1/2 cup sugar 1/4 cup sugar 1/4 cup unbleached all-purpose flour or all-purpose flour 4 ounces bittersweet chocolate, coarsely chopped 1/2 cup unsalted butter 1 tablespoon honey Whipped cream (optional) Caramelized Sugar Shards (optional)
Directions 1. Allow egg whites, egg yolks, and 1/2 cup butter to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottom of a 9-inch round cake pan with additional unsalted butter. Line the bottom of pan with parchment paper or waxed paper. Grease the paper and sides of the pan; set aside. 2. In a food processor bowl or blender container, place 3/4 cup of the hazelnuts. Cover and process or blend until ground; set aside. Chop remaining 1/2 cup hazelnuts; set aside. 3. In a heavy small saucepan, heat the 8 ounces chocolate over low heat, stirring constantly, until chocolate is melted and smooth; set aside. 4. For the cake: In a large mixing bowl, beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1/2 cup of the sugar, about 1/4 cup at a time, beating on medium speed until well combined and scraping sides of bowl. Add egg yolks, 1 at time, beating well after each addition (about 1 minute total). Reduce the speed to low and beat in the melted chocolate and ground hazelnuts. Scrape bowl as needed. Set aside. 5. Thoroughly wash beaters. In a separate large mixing bowl, beat egg whites on medium speed until soft peaks form (tip curl). Gradually add the 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Using a rubber spatula, fold half of the beaten egg whites into the chocolate mixture. Fold flour into chocolate mixture; fold mixture into the remaining egg white mixture. Spread the batter into the prepared pan. 6. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean and the cake is firm to the touch. Remove from the oven. Cool in the pan on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack. 7. For the glaze: In a heavy small saucepan, heat the 4 ounces chocolate, the 1/2 cup butter and honey over low heat, stirring constantly, until chocolate is melted and smooth. Place a sheet of waxed paper under the wire rack. Pour the warm glaze over the top of the cooled cake, allowing glaze to run down the sides. 8. Transfer cake to a serving plate. With your fingertips, press chopped hazelnuts onto the sides of the cake. Allow cake to stand until glaze is set (about 1 hour). Serve with whipped cream on the side and garnish with Caramelized sugar Shards, if you like. Makes 10 servings. Caramelized Sugar Shards: Line a baking sheet with foil. Grease the foil; set aside. In an 8-inch heavy skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately drizzle melted sugar on prepared foil-lined sheet in a decorative fashion. Allow to set; break into shards. To Toast Hazelnuts: Place the nuts in a shallow baking pan. Bake in a 350 degree F oven about 10 minutes or until toasted. Place the warm nuts in a clean kitchen towel. Rub the nuts with the towel to remove the loose skins. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
