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April 18, 1986 - Image 51

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-04-18

Disclaimer: Computer generated plain text may have errors. Read more about this.

51

GOING TO THE AIRPORT?
BUSINWOR VACATION

pan, and set it aside. Break the orange slices in a circle around
6 ounces of chocolate into large the top of the torte so that they
chuncks, and put them intoa overlap each other slightly.
medium-sized saucepan (about 2 Brush the orange slices with
quart) with 1/4 cup of the sugar, more of the thinned marmalade
the orange zest and juice. Put to glaze them. Store the torte,
the saucepan over low heat, and - uncovered, in the refrigerator,
stir constantly until the choco- while prepariing and chilling
late is melted. Remove the pan the optional sauce. (The torte
from the heat, and set it aside may be stored in this fashion up
for the chocolate mixture to cool to 24 hours.)
to tepid. Add the egg yolks to
Serve the torte chilled or let it
the pan, and stir until they are come to room temperature. If
completely combined with the desired, accompany each slice
chocolate.
with some Fluffy Orange Sauce.
Put the egg whites into a Makes about 10 servings.
large, very clean mixing bowl,
and beat until foamy. Slowly FLUFFY ORANGE SAUCE
add the remaining 1/4 cup sugar
This may be served with the
while continuing to beat. Beat Chocolate-Almond Torte (above)
the whites just until they form or with sponge cake and other
stiff, shiny peaks. Vigorously similar desserts.
stir about one-fourth of the
whites into the chocolate mix- 3 large egg yolks
1 large egg, separated
ture in the saucepan to lighten
cup plus 1 tablespoon
it. Then gently but thoroughly 1/4
sugar
fold all the chocolate mixture 2 tsps.
grated fresh orange
back into the whites. Finally,
zest
fold in the ground almonds.
cup fresh orange juice
Turn out the batter into the %
prepared pan.
Put the 4 egg yolks into the
Bake the torte in a preheated
350-degree oven for about 45 to top half of a double boiler, and
50 minutes, or until a toothpick use a wire whisk to beat in '/4
_inserted into the center comes cup of the sugar until the yolks
out 'almost, but not completely, are light and a bit thickened.
clean. (If the torte is overbaked, Beat in the orange zest; then
it•will be dry and crumbly, not gradually beat in the juice.
fudgy.) Turn off the heat, but Place the pan above gently boil-
leave the torte in the oven, with ing water and cook the sauce,
the door slightly ajar, for 10 whisking constantly for about
minutes. 10 minutes or until the sauce
Remove the torte from the foams and thickens considerably
oven, and run a small, thin and becomes quite fluffy, dou-
knife around the top edge of the bling in volume. Remove the top
torte to release it from the pan half of the double boiler, and
rim. Cool the torte in the pan, beat the sauce off the heat for
on a wire rack, for 30 minutes. about 1 minute to cool it
Then remove the rim, and cool slightly.
Put the egg white into a
the torte completely on the pan .
bottom. Slide a thin knife or small, clean bowl, and beat it
metal spatula between the pan until foamy; then gradually add
bottom and the torte to loosen the remaining 1 tablespoon
the torte, and invert the torte sugar. Continue beating until
onto a serving platter. the white forms stiff, shiny
(The torte can be prepared to Peaks. Fold the white into the
this point, wrapped airtight, and Yolk mixture until completely
combined. Transfer the sauce to
reflgerated
for to
up a to month.
two days
or a covered serving bowl, and chill
frozen for up
Thaw
in the refrigerator, unwrapped, it until serving time. It can be
made up to 6 hours in advance.
before
proceeding.)
Heat
the marmalade in a It can be refrigerated overnight;
however, it may deflate. Do not
small saucepan or in a bowl in store more that 24 hours. Makes
the microwave oven until it is
thinned. Brush or .spoon the about 21/4 cups.
Kaufer
marmalade over the top and Copyright 1986 Gloria
Greene
sides of the torte. Arrange the

wishes all our friends
and clients a very
happy and healthy
Passover.

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