Alphonse Mucha - Chocolate Amatller Barcelona Centenario
Chocolate Amatller Barcelona Centenario
Alphonse Mucha
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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Cocolat's Mocha Pecan Torte




"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Mocha Pecan Torte
Extraordinary Chocolate Desserts

by Alice Medrich, 1990, Warner Books

Serves 10-12

 “A European-style torte with distinctive American flavors. Loads of nutty,
sweet-flavored, Georgia pecans with luscious mocha glaze. Torte tastes best if
baked at least one day ahead.”

 6 ounces semisweet or bittersweet chocolate, cut into pieces
6 ounces sweet [unsalted] butter, cut into pieces
4 large eggs, separated
3/4 cup sugar
1 cup (4 ounces) ground pecans
2 tablespoons (1/2 ounce) flour
1/8 teaspoon cream of tartar
Mocha Glaze (recipe follows)
1 ounce each white and/or dark chocolate (optional) if you plan
to marble the glaze
1/2 cup chopped lightly toasted pecans

Special Equipment:
9-inch round corrugated cake circle
1 or 2 paper cones to marble glaze (optional)

1.  Preheat oven to 350 degrees F. Line bottom of 9 x 2-inch round cake pan with parchment or waxed paper.
2.  Combine chocolate and butter in a small bowl place in barely simmering water bath over low heat, stirring occasionally until melted and smooth. Remove from heat. Or, microwave on medium (50%) for about 2 minutes. Stir until completely melted and smooth. Set aside.
3. In bowl, whisk the egg yolks with 1/2 cup sugar until pale and thick. Stir in warm chocolate mixture, pecans, and flour. Set aside.
4. Beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar, beating at high speed until
stiff but not dry. Fold about one-quarter of egg whites completely into the chocolate batter to lighten it. Quickly fold in remaining egg whites. Turn mixture into the prepared pan and smooth top if necessary. Bake for 40-45 minutes, until a toothpick or wooden skewer plunged into the center of the cake shows moist crumbs (the center of the torte should be neither completely dry nor runny).
5. Cool the cake completely in pan on a rack. It will have risen and fallen in the center, leaving a higher rim of cake around sides and possible some cracking. Level the torte before removing it from the pan as follows:  Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it. Press the raised edges of the torte down with your fingers until it is level with the center. Place a cardboard (corrugated) cake circle on the torte. Invert the torte and rap gently against the counter until the torte
slips out. Remove the pan and the paper liner from the bottom of the torte.
If the torte is uneven or still appears slightly sunken in the middle, level it
again by pressing the top firmly with the bottom of the empty cake pan. The torte is now ready to glaze. Torte may be prepared up to this point up to 3 days in advance. Wrap well and store at room temperature until needed, or freeze for up to 3 months. Let come to room temperature before serving, glazing, or decorating.
6. Glaze torte with Mocha Glaze, marbled or plain and press chopped toasted pecans around the sides.

Mocha Glaze

Wonderfully rich mocha flavor. Coffee takes the edge off the
sweet milk chocolate perfectly.

10 ounces milk chocolate, cut into tiny bits
3/4 cup heavy cream
1 tablespoon light corn syrup
1 tablespoon plus 1 teaspoon powdered instant coffee or espresso,
dissolved in a few drops of water

Place chocolate in a bowl and set aside. In a saucepan, bring cream and corn syrup to a simmer. Stir in dissolved coffee. Pour over chocolate and stir until completely smooth and all of the chocolate is melted. Cool.

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