For the torte:
Line the bottom of
-----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
Place the
For Macarons:.
Preheat the oven
ixing bowl tat high speed for 3 minutes. Beat in 3
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
dd sugar. Fold whites into chocolate mixture. Pour into prepared pan
br>Melt the margarine and chocolate over low heat or in
lossy.
Lightly fold in chocolate, dates, almonds and flour. Divide
Chocolate Buttercream:.
In an electric
armed bowl. Following the directions for molding chocolate (see tips, below), carefully
reased parchment or waxed paper for easy removal. (Springforms work
t aside.
Place the chocolate and butter in a large
pray and set aside.
For the torte:
Sift the flour
oil.
Melt margarine and chocolate over low heat. Stir until
Preheat the oven to 350\u00b0F. Grease and line bottom of a 9-inch springform pan with parchment paper.
Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually beat in sugar, until thick and glossy.
Lightly fold in remaining ingredients. Pour into prepared pan.
Bake for 50-60 mins, until firm. Turn off oven, leaving torte in oven to cool completely. Refrigerate until chilled. Serve with whipped cream, dusted with cocoa powder and topped with hot fudge sauce.
n blender container and whip for a few seconds. While the