"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Viennese Torte Recipe

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This recipe for Viennese Torte, by , is from The Swienton Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Kanelis
Added: Tuesday, October 20, 2009


3/4 c butter or margarine
1 tsp vanilla
3/4 c sugar
6 eggs, separated
6 squares (1 oz ea) semi-sweet chocolate, melted and cooled
1 c sifted cake flour
1/3 c toasted filberts, ground or grated
1/2 c apricot preserves, heated, then sieved
Chocolate glaze (see below)
1 c heavy cream, whipped
1 T confectioners' sugar
1/2 c toasted filberts, chopped

Cream butter, vanilla, and 1/2 c sugar until light and fluffy. Beat in egg yolks one at a time. Blend in cooled chocolate. Gently stir in flour and ground filberts. Beat egg whites until foamy; gradually add remaining 1/4 c sugar, beating until stiff but not dry. Blend about 1/4 of the egg whites into the chocolate mixture, then gently fold in remaining egg whites. Pour batter into greased 8" springform pan. Bake at 325 for 1 hour and 10 minutes or until cake tests done. Cool. Remove from pan. Spread cake with apricot preserves; let stand 1 hour. Frost top and sides with chocolate glaze. Fold confectioners' sugar and chopped filberts into whipped cream. Serve with cake.
To prepare the chocolate glaze, melt 6 squares of chocolate over hot water. Remove from heat; stir in 2 T butter until melted. Add 1 T each hot water and light corn syrup. Blend well.
To toast the filberts, spread them in a shallow pan and bake at 400 10-15 minutes, stirring occasionally.




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