Hazelnut-Chocolate Viennese Torte
yield: 12 servings 
 
1   potato starch (or sugar) for - the pan
6 large  eggs; 5 of them separated
1 pinch  salt
2 tsp  lemon juice; preferably -fresh
3/4 cup  sugar; divided
2 tsp  freshly grated lemon rind -(yellow p; art only)
3 oz.  very finely grated semisweet - (or dark) bar chocolate
2-1/2 cup  very finely ground -unblanched hazel; nuts (abo
1/4 cup  sweet passover wine; sherry, - or flavored brand
1/2 cup  apricot (or other) jam or -preserves; about
1/3 cup  water
3 Tbsp  vegetable oil
1 cup  sugar
1/2 cup  unsweetened cocoa powder
1 cup  ground hazelnuts; for the -sides of the tort
12   whole hazelnuts
1 oz.  semisweet (or dark bar -chocolate (for chocolate
 
grease a 9-inch springform pan well, and coat it with potato starch (or 
sugar), tapping out any excess. if desired line the bottom of the pan with 
wax paper to make removal of the cake easier. set aside. 
for the batter, in a large mixing bowl, beat the 5 egg whites with the 
salt and lemon juice until foamy. then very gradually add 1/4 cup of the 
sugar, and continue beating the whites until they form stiff, but not dry, 
peaks. 
use the same beaters and another bowl to beat the 5 egg yolks and the 
additional whole egg with the remaining 1/2 cup sugar and the lemon rind 
until they are very light and fluffy. gently, but thoroughly, fold the 
beaten whites into the beaten yolk mixture. then fold in the grated 
chocolate and ground hazelnuts. pour the batter into the prepared pan. 
 
bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or 
until the top springs back when gently pressed with a fingertip. leave the 
torte in the oven, turn off the heat, and open the oven door slightly. 
after 10 minutes, remove the torte from the oven. run a knife around the 
edge of the torte to release it from the pan rim; then cool the torte for 
30 minutes longer in the pan. remove the pan rim, and cool the torte 
completely on the pan bottom. (the center of the torte will settle 
slightly.) 
 
cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or 
freezer paper, for a base (or use a cake platter). invert the torte onto 
the prepared base and remove the bottom of the pan (and the wax paper, if 
used). sprinkly the wine evenly over the torte. heat the jam (in a small 
saucepan on the stove, or in a small heatproof bowl in the microwave oven) 
until it is thinned; then brush or spread the jam all over the torte. 
(this not only adds flavor, but also evens out the surface of the cake so 
the chocolate glaze will be perfectly smooth.) 
 
for the chocolate glaze, combine the water, oil, sugar, and cocoa in a 
small saucepan and mix very well. cook the mixture over low heat, stirring 
constantly for 10 to 14 minutes, or until the glaze thickens slightly and 
is very smooth and shiny. for the best flavor and texture, it should not 
boil. remove the glaze from the heat and stir it for 3 to 4 minutes 
longer, or until it cools slightly and gets a bit thicker. pour all the 
glaze in the center of the torte, and immediately use a metal or rubber 
spatula to evenly spread it all over the top and sides. wipe up any drips 
from the cardboard base or serving platter. 
 
let the torte rest a few minutes until the glaze begins to set, but is 
still soft. press handfuls of ground hazelnuts all over the sides of the 
torte, but not the top. arrange the whole hazelnuts, evenly spaced, in a 
circle on top of the torte, about 1 inch in from the edge. heap some 
chocolate curls (or coarsely grated bar chocolate) in the center of the 
torte (where it may have settled a bit). refrigerate the uncovered, 
completed torte for several hours or, preferably, overnight so that the 
glaze can set, and the flavors and textures can "mellow." 
 
for the best flavor and texture, remove the torte from the refrigerator a 
few hours before serving. makes about 12 servings. 
 
 
 
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-- 
(ID: 3242) Mirror: rec.food.recipes: Thu, Mar 10, 2005


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