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re: shoelace
There are many wonderful parve chocolate torte recipes. I like this one because it is very simple and very rich, and I kick it up a notch.
You need a 10" springform. cut at disk pf "parchment" baking paper to line the bottom.
Preheat oven to 325fMelt:
2 sticks fleishman's salf-free parve margarine
18 oz chocolate chips or other fine chocolatebest done over simmering water n the top of a double boiler.
8 large eggs
1/4 cut sugar
2 teaspoons almond extract
1/4 cup low-end ScotchCombine and beat until frothy.
Pour in melted chocolate and margarine and beat until thoroughtly mixed.
Pour into spring-form. Bake about 40 minutes, but check it toaards the end. You Don't want it to bake entirely. The edges sold puff/rise just a little, but you don't want it to quite set.It refrigerates well, you can do this early in te week and have it for Shabbat. It even travels well in its springform.
Serve at room temperature. You can adorn it with fresh raspberries, powder it with confectioner's sugar. or drizzle with a coulis. But it's so good it can stand alone. It is also so sturdy that if you overcook it a tad, it is still good, it wil just lack that special softness.
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re: Monsey
You could probably take out the cholesterol. But you'd have to replace the fat content in the yolks. This dessert is decadent because it is so rich (and because the cook has to spend so little time making it, very self-indulgent). I have lots of great dessert recipes that are cholesterol free and others that are fat free. This one is rich.
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re: skipper
Any liquid would give you the creamy consistency. Brandy would also give you the complexity. I'm pretty sure that I've seen kosher alcohol flavorings in little bottles, for Shomer mitzvot teetotalers. However, the amount of alcohol that survives baking could not get anyone tipsy, not even a very petite person ate the entire torte.
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re: Monsey
queenscook
Jun 23, 2011 08:19 AM
I have often just reduced certain ingredients, little-by-little, to see if it works. In many cases, the result tastes excellent, even with the reduction. I have done this with margarine/oil, sugar, and eggs. I would recommend you try it yourself with only seven, or even six eggs/yolks. If that works, and you wanted to go down even more, you could probably try that. The ingredients aren't so expensive that if you didn't like it, you'd be out that much money. People often talk about baking as a precise science, but I have not found in my experience, that it is as precise as all that. People baked for years, centuries even, without precise measuring cups, spoons, etc., and yet they still managed to produce tasty cakes, bread, and the like.
The other thing to remember is that if this torte serves more than eight, which it probably would, being made in a 10" diameter pan, that's less than one egg per person, which isn't so much. If I were to make it, I'd worry about the transfats in the margarine before the egg yolks, but in my baking, I switch all margarine to Earth Balance now, which is transfat-free, so I might then work on reducing it by an egg yolk or two. I'm sure there are those who would say it would not be as rich, and that might be true, but I'd see how it tastes. If it's tasty, that's all that would count.
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goodhealthgourmet
Jun 20, 2011 09:44 PM
if you need larger pieces/chunks, check the Pound Plus Dark bar to see if it carries the same designation, because it's from the same company as the chips (Barry Callebaut).
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re: milklady
goodhealthgourmet
Jun 21, 2011 01:28 PM
well that's a bummer! and strange since it's the same manufacturer/supplier.
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re: SoCal Mother
"Oddly they don't taste as good uncooked as some chips do, but baked in goodies they are heavenly."
I'm so glad you said that. I have always heard how great they are, so I bought a bag a few months ago and tasted them. I thought they were kind of "eh" so I didn't bake with them. I will definitely try again now.
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