Entry: On the menu today Thursday, April 08, 2004

On the menu today:

xaos' greatgrandma's torte chocolat, a la patisserie


For the cake:

1/2 cup cocoa powder
3/4 cup boiling water
2 cups sugar
1/2 cup butter (4 ounces butter)
3 eggs, separated
1/2 teaspoon baking soda
1/2 cup sour cream
2 cups sifted flour
1 teaspoon vanilla
pinch of salt

For the frosting:

2 1/2 cups of powdered (confectioner's) sugar
5 Tablespoons of cocoa powder
5 Tablespoons butter (two and one-half ounces butter)
5 Tablespoons hot water
1 teaspoon vanilla


preheat oven to 375 f. butter and dust with flour three small cake pans, or two
8-inch cake pans, whichever you have handy. mix cocoa powder in a heat-proof
bowl with the boiling water, stir well, and let cool. in another, larger bowl,
cream the butter and the sugar together, and add beaten egg yolks. mix the sour
cream with the baking soda, stirring well. now add this sour cream mixture to
the butter, sugar, egg mixture. stirring, add the cooled cocoa mixture, then the
flour and the pinch of salt. stir this all rather vigorously to make a smooth
mixture. beat the egg whites, adding the vanilla as the egg whites begin to
stiffen, then continue beating until firm but not dry. fold the egg whites into
the chocolate mixture, by first adding a dollop of the egg whites to the
chocolate, stirring to "loosen" the chocolate batter, then adding the remaining
egg whites. fold quickly but carefully together. if you do not have three
smaller cake pans, you may use two 8-inch pans. whate!
ver pans you have, pour in the batter, bake for 20-25 minutes (do not
over-bake) and cool on a rack.
when cool, turn cake layers out, and frost layers with chocolate frosting,
adding layers as you go. dust with a bit of cocoa, if desired.
to make the frosting, sift the cocoa with the powdered sugar, set aside. mix the
butter and hot water together to make an emulsion, add to the sugar and cocoa
mixture, stirring well. add the vanilla, still stirring.

slice carefully and serve with espresso or cappuccino.

her mother is of french lineage and this is a recipe she learned from her
grandmother.  it has been modified for the modern kitchen, but i'm sure you'll
enjoy it!

it is very rich.  do not attempt to eat more than a very small slice!


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