Torta Nera Con le Noci

* Exported from MasterCook Mac *

Torta Nera Con le Noci

Recipe By : Katie E Green <kgreen@u.washington.edu>
Serving Size : 1 Preparation Time :0:00
Categories : Tortes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Batter:
6 oz. semi-sweet chocolate
12 Tbs unsalted soft butter (1.5 sticks)
2/3 cups sugar
8 large eggs, separated
1 1/2 cups walnuts, ground
2/3 cup flour
--Syrup:
4 cups sugar
1/3 cup water
3 Tbs dark rum
--Filling:
1 1/2 pound semi-sweet chocolate (chopped & set aside)
1 1/2 cups heavy whipping cream
1/3 cup light corn syrup
4 Tbs butter, softened
4 Tbs dark rum
walnut halves for garnish

This recipe is from the famous Bologna Bakery, Atti, Italy.

Batter:
Butter and line a 10 inch cake pan with paper, butter well.

Fine chop chocolate and melt over pan of hot water, stirring
occasionally. Beat butter on medium speed, with 1/2 of the sugar
until soft and light. Beat in melted chocolate, egg yolks--one
at a time. Combine walnuts, flour and stir into butter/chocolate
mixture.

Whip egg whites in bowl to soft peaks and whip in rest of sugar
--adding in a slow stream. Whip to soft peaks. Stir 1/4 of
egg whites into batter. Fold in the rest GENTLY with spatula.
Pour into prepared cake pan. Bake 350F for 35 minutes. Unmold
and cool on rack. Be sure to carefully remove paper before
decorating cake.

Syrup:
Combine water and sugar in pan. Bring to boil. Cool and stir
in rum.

Filling:
Bring cream and corn syrup to boil in pan. Remove from heat.
Stir in chocolate; let stand 2 minutes to let chocolate melt.
Whisk smooth. Whisk in butter and rum. Scrape into bowl and
let cool to room temperature; refrigerate until thick and set.

Assemble:

Trim cake to even beauty and slice horizontally into 2 layers.
(Easy way is to mark division around edge of cake with tooth-
picks and saw into with dental floss, using picks as guides.)
Place one layer on 10 inch cardboard circle. Moisten top of
layer with 1/2 of syrup, using a brush. Beat chocolate filling
on medium speed or by hand for 1 minute until density is light-
ened. Spread 1/4 over syrup laden layer.

Top with 2nd. layer and moisten top with rest of syrup (as in
prior step). Top with 1/2 of the remaining filling on top and
sides of cake. Using an Ateco #2 pastry tip (OR your own made
pastry bag) pipe remaining filling in vertical lines across the
width...then the opposite width of the cake to create a window
or diamond lattice decoration, with rosettes if desired. Fill
center of each lattice square with a walnut half (optional).

Serve at room temperature. Store in refrigerator.

Sliced thin, serves 12.


Note: Vino cotto liqueur is often used for the syrup base for
such a cake.



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