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 can read the history of written recipes way back into history, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. Having said that, generally, these early cookbooks were just primitive hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians is a series of tablets in the Sumerian language 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 wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the cooks of Roman times were skilled in the use of many spices and herbs, including a few you will know like basil, fennel and parsley. Later on, there were a couple of interesting cookery books dating from the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is popular today, but instead descriptions of the types of food on the menues of the rich and powerful of those days. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a torrent in recipe books, many of which are kept safe in academic collections. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chocolate Passover Torte With Warm Chocolate recipe.
