Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Amaretti Torte



10 Imported amaretti biscuits
4 oz semisweet chocolate coarsely chopped
1 Tbs. water
1 cup unsalted butter at room temp
1 cup sugar
5 eggs seperated at room temp
1/2 cup all purpose flour
Confectioners sugar
Mint leaves
Fresh strawberry halves

Makes one 9 inch cake -- 10-12 servings
1. Heat ove to 350 Deg. F. Butter bottom and sides of 9 inch
round cake pan. Line bottom of pan with wax paper. Butter and
flour wax paper, shake out excess flour
2. Break up amaretti. Pulverize in food processor or blender.Set
aside. You should have about 1/3 cup of fine crumbs
3. Melt chocolate with 1 tablespoon water in top of double boiler
over simmering water, stirring occasionally until smooth. Remove
from heat and let cool while you prepare the batter
4. Beat 1 cup of butter in large mixer bowl until creamy.
Gradually beat in sugar until well blended. Beat in egg yolks one
at a time; continue beating mixture until mixture is light and
fluffy, about 5 min. Gradually add flour alternately with
amaretti crumbs one half at a time beating well after each
addition. Fold in chocolate
5. Beat egg whites in medium mixer bowl with clean beaters until
stiff peaks form. Fold whites into the batter
6. Pour batter into prepared pan; bake until wooden pick inserted
into center is withdrawn clean, 40 to 45 min. Cool cake in pan on
wire rack about 10 min. Invert onto serving plate; remove pan and
peel off the wax paper. Let cool completely. Sprinkle with
confectioners sugar just before serving; garnish with mint leaves
and strawberry halves

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