"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Torte (Poland) Recipe

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This recipe for Chocolate Torte (Poland), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 19, 2009


8 eggs separated
1 1/4 cups sugar
¾ cup all-purpose flour
¼ cup fine dry bread crumbs
¼ tsp. Salt
2 ounce semisweet chocolate, grated
11/2 tsp. Vanilla extract

½ cup whip cream
¼ cup ground almonds or walnuts
3 Tbsp. sugar

4 ounces unsweetened chocolate
3 Tbsp. butter
1 Tbsp. brandy
2 21/2 cups confectioners sugar
2 to 3 Tbsp. milk or cream

Beat eggs yolks until very thick and lemon-colored, about 5 minutes. Gradually beat in sugar. Combine flour, bread crumbs, and salt. Add chocolate and mix thoroughly but lightly. Add flour mixture to egg yolks and sugar in 4 portions, folding until well mixed after each addition. With clean beaters, beat egg whites with vanilla extract until stiff, not dry, peaks are formed. Fold into flour mixture. Turn into a well- greased 10-inch springform pan or deep, round layer cake pan. Bake at 325F 50 to 60 minutes. Remove from pan and cool completely. Split cake in half. Spread filling on bottom half. Replace top. Spread frosting over sides and top. Refrigerate 4 hours or longer for torte to mellow. Makes one 10-inch torte.

Whip ½ cup whipping cream until cream piles softly. Fold in ¼ cup ground almonds or walnuts and 3 Tbsp. sugar

Frosting: Melt 4 ounces unsweetened chocolate and 3Tbsp. butter together in a saucepan. Remove from heat. Stir in 1 Tbsp. brandy. Add 2 to 21/2 cups confectioners’ sugar and 2 to 3 Tbsp. milk or cream until frosting is of spreading consistency.




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