I promised some recipes for Passover so
#IsolationBaking recipe # 38
Espresso Pecan Torte for Passover (with a Gluten-Free version)
Like an elegant brownie, dense, moist yet cakey & very light, delicately aromatic with pecans and with a warm hint of coffee.
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#IsolationBaking recipe # 38
Espresso Pecan Torte for Passover (with a Gluten-Free version)
Like an elegant brownie, dense, moist yet cakey & very light, delicately aromatic with pecans and with a warm hint of coffee.
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1/
Ingredients
3/4 cup (150 grams) sugar, divided
1/2 cup (125 ml) water
6 ounces (175 grams) fine-quality, semisweet or bittersweet chocolate or a combination (see note)
6 large eggs, separated
Pinch salt
11/2 – 1 3/4 cups (150 – 180 grams) pecan halves
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Ingredients
3/4 cup (150 grams) sugar, divided
1/2 cup (125 ml) water
6 ounces (175 grams) fine-quality, semisweet or bittersweet chocolate or a combination (see note)
6 large eggs, separated
Pinch salt
11/2 – 1 3/4 cups (150 – 180 grams) pecan halves
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3 tablespoons matzoh cake meal (or chestnut flour)
1 1/2 teaspoons fine instant espresso powder
1 teaspoon vanilla
Preheat the oven to 350°F (180°C). Set rack to lower third of the oven. Line a 9-inch (23 cm) cake pan with parchment paper.
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3 tablespoons matzoh cake meal (or chestnut flour)
1 1/2 teaspoons fine instant espresso powder
1 teaspoon vanilla
Preheat the oven to 350°F (180°C). Set rack to lower third of the oven. Line a 9-inch (23 cm) cake pan with parchment paper.
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In a small saucepan, combine & heat 1/2 cup (100 grams) of the sugar & the 1/2 cup (125 ml) water over medium heat just until it comes to a boil & the sugar has completely dissolved. Remove the saucepan from the heat and add the chopped chocolate. Stir until the
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In a small saucepan, combine & heat 1/2 cup (100 grams) of the sugar & the 1/2 cup (125 ml) water over medium heat just until it comes to a boil & the sugar has completely dissolved. Remove the saucepan from the heat and add the chopped chocolate. Stir until the
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4/
chocolate has melted and smooth. Set aside to cool.
Place the egg whites in a large, very clean mixing bowl, preferably plastic or metal with a pinch of salt.
Place the yolks in another large mixing bowl & beat with an electric mixer until light & creamy, @ 2 minutes.
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chocolate has melted and smooth. Set aside to cool.
Place the egg whites in a large, very clean mixing bowl, preferably plastic or metal with a pinch of salt.
Place the yolks in another large mixing bowl & beat with an electric mixer until light & creamy, @ 2 minutes.
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Grind the pecans with the remaining sugar and the matzoh meal or flour in a food processor; do this in 2 batches if using a small processor.
Stir the ground ingredients & the espresso powder into the beaten egg yolks. Stir in the cooled chocolate and the vanilla until
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Grind the pecans with the remaining sugar and the matzoh meal or flour in a food processor; do this in 2 batches if using a small processor.
Stir the ground ingredients & the espresso powder into the beaten egg yolks. Stir in the cooled chocolate and the vanilla until
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the batter is smooth and well blended.
Using very clean beaters, beat the egg whites with the pinch of salt on low speed for 30 seconds then increase speed to high & beat until stiff peaks form, the whites feel thick like marshmallow cream when touched, and hold.
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the batter is smooth and well blended.
Using very clean beaters, beat the egg whites with the pinch of salt on low speed for 30 seconds then increase speed to high & beat until stiff peaks form, the whites feel thick like marshmallow cream when touched, and hold.
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Using a spatula, fold about 1/4 of the whites into the chocolate batter to lighten, then fold in the rest of the whites in two additions, incorporating them gently but firmly, scooping up from the bottom & around the sides, folding over as you turn the bowl with your
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Using a spatula, fold about 1/4 of the whites into the chocolate batter to lighten, then fold in the rest of the whites in two additions, incorporating them gently but firmly, scooping up from the bottom & around the sides, folding over as you turn the bowl with your
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other hand. Fold only until no more white lumps are visible; do not overfold.
Pour the batter into the prepared cake pan, smooth the surface then bake for about 30 minutes or until set yet still slightly gooey in the center. The top should have a pale, matte appearance.
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other hand. Fold only until no more white lumps are visible; do not overfold.
Pour the batter into the prepared cake pan, smooth the surface then bake for about 30 minutes or until set yet still slightly gooey in the center. The top should have a pale, matte appearance.
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Remove the cake from the oven and allow to cool in the pan on a wire rack.
When completely cool, carefully slide a knife blade around the sides to loosen the cake & turn out onto a rack & then upright onto a cake platter. Be very careful as the surface may crack and
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Remove the cake from the oven and allow to cool in the pan on a wire rack.
When completely cool, carefully slide a knife blade around the sides to loosen the cake & turn out onto a rack & then upright onto a cake platter. Be very careful as the surface may crack and
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10/
crumble a bit around the edges. The center will have sunk slightly in the center.
Enjoy! Spread the word about my #IsolationBaking recipes for all to enjoy!
crumble a bit around the edges. The center will have sunk slightly in the center.
Enjoy! Spread the word about my #IsolationBaking recipes for all to enjoy!
