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Tantalizing Tomatoes Chef Lisa Slay truly grew up in the restaurant business.
(Article continued below December recipes)
Today's Recipe: Flourless Nut Torte with Chocolate Mocha Buttercream A reader in Michigan serves this rich buttercream-layered cake at Passover. Torte: 8 large eggs, separated 1/2 cup sugar 1/4 cup orange or lemon juice 1 1/2 teaspoons grated orange or lemon zest 1 cup finely ground nuts such as almonds, pecans or walnuts Chocolate Mocha Buttercream (recipe below) Preheat the oven to 350 degrees. Grease a 9-inch springform pan. In mixing bowl, beat the egg yolks and sugar until thick and creamy, about 10 minutes. Stir in the juice and the zest. Stir in the nuts. Set aside. In medium bowl, beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to medium, and beat until stiff but not dry. Gently fold about 1/4 of the whites into the nut batter. Continue to fold in the rest of the whites. Pour into prepared pan. Bake for about 35-40 minutes, or until the cake springs back when lightly touched, and a toothpick inserted in the center comes out clean. Let cool in the pan. When cool, carefully loosen side of pan. Before frosting, cut the cake horizontally into 3 layers. Spread each layer with the buttercream. Refrigerate. Can be made up to 3 days in advance. Bring to room temperature to serve. Serves 10. Chocolate Mocha Buttercream: 2 tablespoons instant coffee 2 teaspoons plus 1/2 cup hot water 1 cup sugar 6 large egg yolks 3 sticks of unsalted butter Dash of salt 6 ounces of melted, cooled semisweet chocolate Dissolve the instant coffee into two teaspoons hot water and set aside. Stir the sugar and 1/2 cup water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Then increase heat to medium and boil until syrup reaches the soft-ball stage or 240 degrees on a candy thermometer. This takes about 10 minutes. Meanwhile, beat the egg yolks until thick and creamy, about 4 minutes. Carefully, and in a slow, steady stream, beat in the hot syrup. Note: The syrup should not hit the beaters, or it will splatter and solidify. Continue beating until cool, about 4-5 minutes. On low speed, gradually beat in the butter, about 1 tablespoon at a time. Beat in the salt. Add the chocolate. Blend well. Stir in coffee. Refrigerate until mixture reaches spreading consistency. Note: This can be made up to 1 week in advance. Bring to room temperature before frosting the cake. > Click here to email this page to friends. > Click here to get a printable version of this recipe.
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