Chocolat Menier
Chocolat Menier
Buy this Art Print at







 WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (1881 bytes)

   Fine Cuisine with Art Infusion

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


Gold Mine Torte



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



Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Your patronage of our affiliate partners supports this web site.  We thank you!



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 baking
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 ahead.)
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. Serves 12.

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: November 08, 2000.