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Copyright 1999 Mary Wachtel Mauksch, MacMillan.
Waldorf-Astoria's Peacock Room Hazelnut Chocolate-Chip Torte14 tablespoons (1 3/4 sticks / 7 ounces / 210 grams) unsalted lactose-free margarine
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch (23-centimeter) springform, dust with spelt flour, and set aside. In a small bowl, beat the margarine with the sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the chocolate a little at a time until the pieces are evenly distributed. In a large bowl, beat the egg whites with the lemon juice until firm and creamy. Fold the ground hazelnuts and the yolk mixture into the beaten egg whites. Pour the batter into the prepared springform, and bake in the upper half of the preheated oven until it begins to shrink from the rim of the springform, about 45 minutes. Remove the cake from the springform, and set it on a wire rack to cool. When cool, top with the Basic Chocolate Glaze. Yield: Serves 12 to 16. Emperors' Chocolate-Walnut Cake5 ounces (150 grams) bittersweet chocolate
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch (23-centimeter) springform, dust with spelt flour, and set aside. Melt the chocolate and stir until smooth. Cut the margarine into small pieces and add them to the warm chocolate one at a time, stirring between additions, until all the margarine has been incorporated. In a small bowl, beat the egg yolks and the sugar until thick and creamy. Add the chocolate mixture and blend throughly. In a large bowl, beat the egg whites with the lemon juice until firm and creamy. Fold the ground walnuts, the lemon zest, and the chocolate mixture into the beaten egg whites. Pour into the prepared springform, and bake in the center of the preheated oven until it begins to pull away from the sides of the pan, about 40 minutes. Remove the cake from the springform, and set it on a wire rack to cool. When cool, slice the cake horizontally into two layers. Spread the currant jelly on the bottom half and reassemble the cake. Some currant jelly can be reserved and spread on the top and sides of the cake, if desired. Top with the basic Chocolate Glaze. Yield: Serves 12 to 16. Gmundner Torte2 ounces (60 grams) bittersweet chocolate
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch (23-centimeter) springform, dust with spelt flour, and set aside Melt the chocolate. Cut the margarine into small pieces and add them gradually, stirring to combine between additions. In a small bowl, beat the egg yolks with the granulated sugar until thick and creamy. Beat in the chocolate mixture. In a large bowl, beat all the egg whites with the lemon juice until firm and creamy. Fold the ground hazelnuts and the chocolate mixture into the egg whites. Pour the batter into the prepared springform, and bake in the upper half of the preheated oven until the cake begins to pull away from the sides of the pan, about 30 minutes. Remove the cake from the springform, and set it on a wire rack to cool. Let the cake rest 24 hours before filling it. Cut the cake horizontally into two layers. Spread the Rich Hazelnut Chocolate Cream on the bottom half, then reassemble the cake. Sift the powdered sugar on top, if desired. Yield: Serves 12 to 16 Rich Chocolate Cream4 egg yolks
Fill a large pot with about 2 inches (5 centimeters) of water and bring it to a simmer. In a bowl large enough to fit inside the pot, combine the egg yolks and the sugar and beat over simmering water until the mixture is thick and has at least doubled in volume. Add the chocolate and continue beating. Remove the bowl from the hot water. Cut the margarine into small pieces and add them gradually, stirring to incorporate between additions. Yield: 1 cup / 1/4 liter Basic Chocolate Glaze4 ounces (120 grams) bittersweet chocolate
Combine the chocolate and the water in a small saucepan. Cook over medium heat until the chocolate melts; stir until smooth. Cut the margarine into small pieces and add them gradually, stirring until incorporated between additions. Rich Hazelnut Chocolate Cream6 ounces (180 grams) bittersweet chocolate
Fill a large pot with about 2 inches (5 centimeters) of water and bring to a simmer. Meanwhile, melt the chocolate. Cut the margarine into pieces and add them gradually, stirring until incorporated between additions. Combine the sugar and eggs a bowl large enough to fit the inside of the pot and beat them over the simmering water until the mixture thickens and at least doubles in volume. Remove the bowl from the hot water and continue beating the egg mixture and gradually add the chocolate mixture. Add the ground hazelnuts and blend well. Yield: 2 cups / 1/2 liter Vanilla Cream14 tablespoons (1 3/4 sticks / 7 ounces / 210 grams) unsalted lactose-free margarine
In a medium bowl, beat the margarine with the granulated sugar until light and fluffy. In a small bowl, beat the egg yolks and the powdered sugar until creamy. Add the vanilla extract and the yolk mixture to the margarine mixture and beat to combine. Yield: 2 cups / 1/2 liter Chocolate-Coffee Glaze3 ounces (90 grams) bittersweet chocolate
Combine the chocolate and the water in a small saucepan and cook over medium heat until the chocolate melts; mix until smooth. Stir in the coffee. Cut the margarine into small pieces and add them gradually, stirring to incorporate between additions. Yield: 1 cup / 1/4 liter Walnut Cream I1 2/3 cups (5 ounces / 150 grams) ground walnuts
Combine all the ingredients in a small bowl and blend. Yield: 2 cups / 1/2 liter Walnut Cream II1 cup (3 ounces / 90 grams) ground walnuts
Combine all the ingredients in a small bowl and blend. Yield: 1 cup / 1/4 liter
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