Chocolate Easter Torte
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Serves: 12
Ingredients:
100g (3 1/2oz) butter, softened
100g (3 1/2oz) light soft brown sugar
100g (3 1/2oz) ground almonds
4 large Lion quality eggs, separated
50g (1 3/4oz) fresh brown breadcrumbs
150g (5 1/2oz) plain chocolate, melted
225g (8oz) marzipan
4 tablespoons apricot jam, melted
200g (7oz) plain chocolate
200ml (7fl oz) double cream
To decorate:
foil-wrapped mini Easter eggs
Directions:
Grease a 23cm (9in) springform cake tin. Line the base. Preheat the oven to Gas Mark 4.
Cream the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs and melted chocolate. Whisk egg whites until stiff and fold into the mixture. Spoon into tin and bake for 40-45 minutes. Cover the cake with a damp tea towel and leave to cool in the tin.
Remove the cake from the tin and place upside down on a wire rack. Roll out the marzipan and cut out a 23cm (9in) circle. Cut the cake in half, brush the cut surfaces with jam, place the marzipan between and sandwich together. Brush the apricot jam all over. Melt chocolate and cream together in a small pan, stirring until melted and smooth. Cool icing slightly.
Place a baking tray under the wire rack.
Pour icing all over the cake, gently shaking the wire rack to ensure the cake is completely covered. Leave to cool.
Decorate with the Easter eggs.
source: Evening Chronicle (Newcastle, England) April 3, 2006
COPYRIGHT 2006 MGN Ltd.
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Serves: 12
Ingredients:
100g (3 1/2oz) butter, softened
100g (3 1/2oz) light soft brown sugar
100g (3 1/2oz) ground almonds
4 large Lion quality eggs, separated
50g (1 3/4oz) fresh brown breadcrumbs
150g (5 1/2oz) plain chocolate, melted
225g (8oz) marzipan
4 tablespoons apricot jam, melted
200g (7oz) plain chocolate
200ml (7fl oz) double cream
To decorate:
foil-wrapped mini Easter eggs
Directions:
Grease a 23cm (9in) springform cake tin. Line the base. Preheat the oven to Gas Mark 4.
Cream the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs and melted chocolate. Whisk egg whites until stiff and fold into the mixture. Spoon into tin and bake for 40-45 minutes. Cover the cake with a damp tea towel and leave to cool in the tin.
Remove the cake from the tin and place upside down on a wire rack. Roll out the marzipan and cut out a 23cm (9in) circle. Cut the cake in half, brush the cut surfaces with jam, place the marzipan between and sandwich together. Brush the apricot jam all over. Melt chocolate and cream together in a small pan, stirring until melted and smooth. Cool icing slightly.
Place a baking tray under the wire rack.
Pour icing all over the cake, gently shaking the wire rack to ensure the cake is completely covered. Leave to cool.
Decorate with the Easter eggs.
source: Evening Chronicle (Newcastle, England) April 3, 2006
COPYRIGHT 2006 MGN Ltd.
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Gertrude Hawk Chocolates: Rudy Rabbit - 3 for $15, 2 for $12 or $6.99 each via this link
Valid through 11-Apr-2009
Kenmore Elite 14-cup Food Processor on sale $104.99. Save $70 via this link
This processor has an extra-large 14-cup bowl capacity with an extra-wide feed tube. With the 600-watt induction motor. 5 year limited warranty.
Offer valid: 3/22-3/28
All Appliances on sale + EXTRA 10% off sale prices & Free Delivery or 12 months NINP via this link
Offer valid: 3/22-3/26
All Small Kitchen Appliances, Cookware, Bakeware, Cutlery & Kitchen Gadgets on sale click here!
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