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DATE NIGHT ROMANCE
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Mocha
Torte with Crème Anglaise
(Serves 10)
Ingredients
12 ounces (2 cups) semisweet chocolate chips
3/4 cup unsalted butter
4 large eggs, separated
3 tablespoons instant espresso coffee granules, dissolved
in 2 tablespoons water or coffee flavored liqueur
2 envelopes (4 1/4 teaspoons) unflavored gelatin
1/4 cup cold water
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
Crème Anglaise (to follow after
this recipe)
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Preparation
Line a 9x5-inch loaf pan with a large piece
of plastic wrap, and set aside. Melt the chocolate and butter in the top of a double boiler
over simmering water. Whisk in the egg yolks and the espresso mixture.
Stir in gelatin into cold water; let sit 1 minute. Then whisk the gelatin into the mocha mixture and remove
it from the heat. Transfer the mocha mixture to a large bowl and let it cool
for about 10 minutes. Thoroughly wash and dry the top of the double boiler and
place it over simmering water.
Place the egg whites in the double boiler and beat at high
speed with an electric mixer until foamy; add the cream
of tartar and salt, and whip at high speed until soft peaks
begin to form. Gradually add the sugar, whipping until stiff, but not dry,
peaks form. Fold the egg whites into the cooled mocha mixture, and blend
well.
Pour the mixture into the prepared pan, cover with plastic
wrap, and refrigerate for 4-5 hours.
To serve: Invert the loaf pan over a serving plate, and lift off the pan; peel off the plastic wrap.
Cut the torte into thin slices, and serve with Crème Anglaise.
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Recipes from B. SMITH’S RITUALS AND CELEBRATIONS by Barbara
Smith, copyright © 1999 by Barbara Smith.
Used by permission of Random House, Inc. For on line information about
other Random House, Inc books and
authors, see the Internet Web Site at http://www.randomhouse.com. |
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and Radicchio with