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La Belle Cuisine - More Chocolate
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"There's nothing better than a good friend, except a good
friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"
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Gold Mine Torte
Bon Appetit October 1987
2 ounces semisweet chocolate
1 cup blanched almonds (about 5 ounces)
3/4 cup all-purpose flour
9 1/4 ounces almond paste
4 egg yolks
2 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon salt
5 egg whites, room temperature
Pinch of cream of tartar
1/2 cup granulated sugar
5 tablespoons butter, melted and cooled to lukewarm
1/2 cup apricot jam
15 ounces almond paste
1 cup (or more) confectioner's sugar, sifted
3 tablespoons light corn syrup
1 cup whipping cream
9 ounces bittersweet or semisweet chocolate, finely chopped
4 ounces milk chocolate, finely chopped
2 tablespoon (1/4 stick) unsalted butter
4 ounces white chocolate (preferably imported), melted
Sweetened whipped cream flavored with vanilla
Draw an 8-inch round circle on a sheet of parchment. Invert onto
sheet. Melt chocolate in top of double boiler over barely simmering water, stirring
until smooth. Pour chocolate into center of round and spread to
border. Chill until firm.
For cake: Preheat oven to 375 degrees F. Butter an 8-by-2-inch
round cake pan. Line bottom with buttered parchment. Finely grind almonds and flour in
processor. Using electric mixer, beat almond paste in large bowl until light.
Add yolks 1
at a time, blending well after each addition. Add lemon zest,
vanilla and salt and beat
until fluffy. Using clean dry beaters, beat whites in another large bowl with cream of
tartar until peaks begin to form. Gradually add sugar and beat until soft peaks form.
Gently fold whites into almond paste mixture. Fold in flour mixture, then butter. Do not
overmix. Pour half of batter into prepared pan. Peel parchment from chocolate round and
place chocolate atop batter in pan. Pour remaining batter over. Bake until cake is golden
and firm to touch, 40 to 45 minutes. Cool cake in pan 15 minutes. Invert cake onto rack
and cool completely. Wrap in plastic and refrigerate 3 hours. (Can be prepared 1 day
Melt jam in heavy small saucepan. Strain into small bowl. Spread
jam over top and sides of cake. Transfer cake to 8-inch cardboard round. Set cake on large
inverted coffee can.
For marzipan: Mix almond paste, 1 cup sugar and corn syrup
in large bowl. Knead until smooth, adding additional sugar if sticky. Dust work surface
with confectioner's sugar. Roll out marzipan to 1/8-inch-thick round. Drape over top and
sides of cake. Trim overhand at base of cake.
For glaze: Bring cream to boil in heavy medium saucepan.
Remove pan from heat. Add bittersweet and milk chocolates and stir until melted and
smooth. Add butter and stir until melted. Cool until chocolate glaze mixture registers
90 degrees F. on candy thermometer. Set rack over baking pan. Place cake on rack. Pour glaze over
top and sides of cake, coating completely. Let stand 15 minutes. Mark cake into 12 wedges,
using long knife. Spoon white chocolate into parchment cone with fine opening. Pipe over
marked wedges. Spoon some of whipped cream into pastry bag fitted with star tip. Pipe
mound in center of cake. (Can be prepared 6 hours ahead. Store at room temperature.) Cut
cake into 12 slices along marked lines. Serve, passing remaining whipped cream separately.
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