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Ингредиенты
- 1Â 1/4 c. Chocolate wafer cookie crumbs (about 24 wafers)
- 5 Tbsp. Unsalted butter, melted
- 4 ounce Unsweetened chocolate, coarsely minced
- 10 Tbsp. Unsalted butter, cut into Tbsp.
- 1 c. Sifted all-purpose flour
- 3 Tbsp. Unsweetened alkalized cocoa pwdr
- 1/4 tsp Baking soda
- 1Â 1/4 c. Granulated sugar
- 1/4 tsp Salt
- 3 Tbsp. Light corn syrup
- 1 Tbsp. Vanilla extract
- 3 lrg Large eggs, at room temperature
- 1/3 c. Finely minced pecans
- 2 c. Pecan halves
- 1/2 c. Apricot preserves
- 2 tsp Dark rum
- 3/4 c. Heavy (whipping) cream
- 3 Tbsp. Light corn syrup
- 6 ounce Semisweet chocolate, finely minced
- 2 tsp Dark rum
- 1Â 1/2 tsp Vanilla extract
- 2 pt Coffee or possibly vanilla ice cream
Инструкции
- YIELD: 12 servings DIFFICULTY:** PREPARATION: 1 hour plus baking, cooling and chilling times. Allow the torte to stand overnight at room temperature before glazing.
- Make the chocolate wafer crust:1.Position a rack in the center of the oven and preheat to 325 degrees F. Remove the side from a 9-inch springform cake pan. Trim a 9-inch cardboard cake circle so which it fits within the curved lip of the bottom of the springform pan. Cover the cardboard and the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge. Carefully attach the side of the pan so which you don't tear the foil. Strap the foil halfway up the side of the pan. Lightly butter the side of the pan. (Lining the bottom of the pan this way will give the torte an even flat base, making it easy to remove from the pan.)
- 2.In a medium bowl, stir together the cookie crumbs and melted butter, till well combined. Press the mix proportionately onto the bottom of the prepared pan. Chill the crust while preparing the torte.
- Make the torte:1.In the top of a double boiler set over warm, not simmering, water, heat the chocolate with the butter, stirring frequently till smooth. Remove the top part of the double boiler from the bottom and transfer the chocolate mix to a large bowl. Let the chocolate mix cold for about 10 min, or possibly till tepid.
- 2.In a small bowl, using a wire whisk, stir together the flour, cocoa and baking soda till thoroughly blended.
- 3.Add in the sugar and salt to the tepid chocolate mix. Using a hand-held electric mixer set at low speed, beat the mix for 15 to 20 seconds, till blended. Scrape the bottom and sides of the bowl with a rubber spatula. Beat in the corn syrup and the vanilla.
- 4.One at a time, add in the Large eggs, beating for no longer than 5 seconds after each addition. Using a rubber spatula, stir in the flour mix. Stir in the finely minced pecans.
- 5.Scrape the batter over the prepared crust and spread it proportionately with the back of a spoon. Arrange the pecan halves in concentric circles over the top of the baker.
- 6.Bake the torte for 80 to 90 min, till a wooden toothpick inserted into the center comes out slightly creamy. Don't overbake the torte. Cold the torte completely in the pan set on a wire rack. Cover the pan tightly with aluminum foil and let the torte stand at room temperature overnight.
- Unmold the torte:1.Run a thin-bladed knife around the torte to loosen it from the side of the pan. Remove the side of the springform pan. Slide two metal cake spatulas underneath the torte and transfer it to a wire rack. Put the wire rack with the torte over a baking sheet.
- Prepare the apricot glaze:continued in part 2
