Chocolate Filled Torte (Mrs Erps)Cuisine: Parve Category: Cake & frost Servings: 20 Ingredients:12 large eggs, separated2 cups sugar 2 cups ground almonds or walnuts 4 tbs potato starch or cake meal 1 large lemon, rind & juice Frosting: 4 egg yolks 1 lbs margarine 1 cup confectioners or ref sugar 3 tbs cocoa 1 cup bittersweet choc or chips 1 tbs brandy or liquieur Hint; Seperate the 8 yolks & the 4 yolks it will work better Instructions:Prepare half recipe at a time. Whip egg whites til foamy. Gradually add 1/2 cup sugar. Beat until stiff peaks. Beat 6 egg yolks with 1 tb lemon juice & 1/2 cup sugar until lemon colored. Fold into egg whites gently, then add 1 cup ground nuts and grated lemon rind Add 2 tbs starch. Line and grease cookie sheet with rim. Spread batter evenly on large deep cookie sheet and bake @ 350 for about 15-20 min or lightly brown. Repeat the above for second layer. Cool and turn over on another cookie sheet remove liner. Makes a very large cake. you can prepare 1/2 recipe and when cool, remove lining and cut in half for a square cake. Filling & frosting: IIf using ref sugar melt margaine and sugar in double boiler until sugar is no longer grainy. Sugar must be completely melted. Add choc & cocoa and 1 tb liquieur or orange juice. Beat in the 4 egg yolks a few at a time and continue to beat. Keep beating until in it thickens slightly. Cool.Cut large nut cake in have. Frost one layer and cover with second and frost second layer. Makes a very large cake. Serve Frozen.as the frosting will a little soft. If using all 12 eggs, 8 egg yolks can go into cake batter and remaining 4 egg yolks into frosting. If using confextionary sugar for frosting, there is no need to melt it. Just melt margarine cocoa and chips and liqueur then remove from heat and beat in confectionary sugar. If more liquid is needed add water or orange juice.Click Here To Return To The Recipe List This Page Generated By: |