Cake, Hungarian Rhapsody Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Torte
4 tbsp fine dry bread crumbs
1 ounce unsweetened chocolate chopped
2 1/4 cups chopped pecans
2 tsp instant coffee
8 large eggs
1 cup sugar
1/8 tsp salt
Chocolate Buttercream
1/.4 cup boiling water
1 tsp instant coffee
1 cup icing sugar
12 squares 1 oz each semi sweet chocolate chopped coarse
1 cup butter softened
5 egg yolks
1 tblsp rum or brandy
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Directions: |
Directions:Line 3 9" pans with parchment paper. Dust with the bread crumbs. Grind the chocolate and nuts to the consistency of cornmeal. Mix with 3 tbsp bread crumbs and coffee. In a large bowl with electric mixer set on high beat eggs, sugar and salt for 15 minutes. On low speed gradually stir in nut mixture until well blended. Pour batter into pans and bake at 350 for about 20 minutes or until tests done with a toothpick. Cool in pans .Peel off paper and fill with buttercream and frost top and sides with remaining buttercream.Chill cake 8 to 12 hours.
Buttercream
In a heavy pot stir together water, coffee and sugar. Bring mixture to a boil. boil for 1 minute. Remove from heat. Add chocolate and stir until melted.Cool to lukewarm.Cream the butter in a mixing bowl. add egg yolks 1 at a time until smooth and well blended. Beat in rum. Beat in chocolate a bit at a time. Chill briefly if too soft to frost cake. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: excellent
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