Ingredients
CHOCOLATE TORTE
1 cup sliced almonds, toasted
1 tbsp plus 1 cup granulated sugar
3/4 cup butter (1 1/2 sticks)
1/2 cup cocoa
5 large eggs, separated
1/8 tsp salt
WARM CHOCOLATE SAUCE
1/3 cup packed lt. brown sugar
2 tbsp cocoa
1 tsp potato starch
3/4 cup evaporated milk
1/4 cup butter (1/2 stick)
Directions
Heat oven to 375 degrees F. Grease bottom of a 9-inch springform pan;
line bottom with foil. Place cooled almonds in bowl of food processor
with 1 tablespoon of the sugar; process until finely ground.
In small sauce pan, melt butter; cool slightly. Stir in cocoa; cool.
Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar,
beating until stiff but not dry. Add about 1/4 of the beaten egg
whites to chocolate mixture; stir until well blended. Gradually fold
remaining egg whites into chocolate, Pour into prepared pan.
Bake for 40-45 minutes or until set. Cool 10 minutes in pan on wire
rack.
Unmold and carefully peel off foil. Cool completely.
Serve garnished with fresh raspberries and Warm Chocolate Sauce.
WARM CHOCOLATE SAUCE: In small saucepan, stir together sugar, cocoa
and potato starch. Gradually stir in evaporated milk. Cool over
medium heat, stirring constantly, until mixture thickens.
Add butter; stir until melted. Cool slightly.
Makes about 1 1/3 cups of sauce.
Note: To toast almonds, heat oven to 350 degrees F. Place almonds in a
single layer on baking sheet or in a shallow baking pan.
Bake 7-8 minutes, stirring occasionally, until light brown. Cool
completely.
From the recipe files of suzy@gannett.infi.net
Servings: 12 servings
Chocolate Passover Torte With Warm Chocolate Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We are able to read the history of written recipes far back into history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these ancient records were just simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, main course and afters, a very modern way of dining. He also describes how the Roman chefs made use of many aromatic flavors, including some that we all recognise like bay, fennel and asafoetida. As we move on, we find a couple of recipe books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that we all know today, but rather recipes for the types of food prepared for the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the East, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on cookery, the majority of which still exist in private libraries. By the advent of the 20th century, cook books were highly popular as a result of increased literacy, leisure time and being a little richer. |
We hope you enjoy this Chocolate Passover Torte With Warm Chocolate recipe.
