Ingredients
8 oz ghirardelli bittersweet chocolate
3/4 cup butter
4 egg separated
3/4 cup sugar, divided
1 tsp vanilla
1/4 cup unsifted flour
2/3 cup walnuts, ground
1 cream of tartar
1 chocolate rum glaze
4 oz ghirardelli bittersweet chocolate
2 tbsp butter
1 tbsp light corn syrup
1 tbsp dark rum (opt)
Directions
In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth; set aside. Beat egg yolks for 1 to
2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in
chocolate mixture. Fold in flour and nuts. Beat egg whites with cream
of tartar until foamy.
Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
Blend a fourth of the egg whites into the chocolate mixture; fold in
remaining egg whites. Pour into 9-inch springform pan lined with
parchment paper. Bake at 375 F for 30 to 35 min or until sides start
to separate from pan but center is still moist. Cool on rack. Remove
torte from pan. Frost with Chocolate Rum Glaze.
Chocolate Rum Glaze In heavy saucepan on low heat, melt broken
chocolate with butter, stirring constantly until smooth. Remove from
heat. Stir in corn syrup and rum. Place torte upside-down on a rack
over tray to catch excess glaze. Spread a very thin layer of glaze
over top and sides of torte to set surface. Chill 15 minutes to firm
glaze. Reheat remaining glaze to thin and pour over top and sides of
torte. When glaze is firm, remove cake from rack to large plate.
Decorate top and sides with shaved chocolate, if desired. For shiny
glaze, store cake at room temp until serving time.
This is from the back of the Ghirardelli Chocolate bar. There is a
cookbook offer on the package also: Over 150 pages filled with
delicious and original recipes. To order, send your name, address,
zip code and $7 check or money order payable to Ghirardelli and
addressed to:
Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
United States.
Servings: 6 servings
Chocolate Walnut Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into antiquity, in truth as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and dessert, something we still use today. Additionally, he tells us how the cooks of Roman times made use of many different herbs, including a few you will know like basil, fennel and parsley. Later on, we have two interesting recipe books from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that we all know today, but instead descriptions of the types of food enjoyed by the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe publications, the majority of which are kept safe in academic collections. For the centuries that followed, the rich families of Europe tried to serve up the best banquets, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books were increasing in popularity due to more people being able to read, leisure time and having more disposable income. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chocolate Walnut Torte recipe.
