0 recipes from contoocook and beyond


3/4 cup butter plus more for the pan
unsweetened cocoa powder for dusting pan and torte
l cup currents
l/2 cup whiskey or hot water
l-l/3 cup heavy cream
l lb. bittersweet chocolate, chopped
6 large eggs
l cup sugar
l/4 tsp. salt
l-l/32 cups finely chopped toasted hazelnuts (6-l/2 ozs.)
Heat oven 225. Butter an 8-l/2″ springform pan; sprinkle with cocoa and tap out excess. In small bowl combine currants and whiskey. Let macerate at least l0 mins. or up to 30 mins. Strain currants in a find sieve and discard whiskey. In small saucepan over med heat bring cream and butter almost to a boil making sure all butter is melted. Place chocolate in a med heatproof bowl and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined. In med bowl whisk together eggs, sugar and salt. Whisk into chocolate mixture and stir in nuts and currants. Pour mix into prepared pan. Bake until edges are set and center is still a little soft to the touch about 2 hours. Transfer to a wire rack to cool completely. Cvoer with plastic wrap and chill overnight in refrigerator. When ready to serve remove from refrigerator and dust with cocoa powder. Tortes are rich and dense so a thin wedge ia a perfect portion. Dip a long, sharp knife into warm water, slice and wip the blade with a dish towel.
Martha Stewart Magazine

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