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Here is the promised cake recipe. Kosher or non-kosher, as you prefer!
If I’ve included some in this email who are not interested, apologies – delete!
I made it a few days ago and it worked well. Children loved it (grown up ones too). Personally I eat it with yoghurt rather than cream - I like the tanginess of the yoghurt, of course that does not make it kosher after a meat meal.
Enjoy.
Karin
[Moderator's note: We cannot (yet) accommodate attached files on the list, so I'm copying in your Word Document below. Your moderators are discussing making some changes to allow html posts, as well as attached files. Thanks for your understanding. Moderator Bruce]
Omi’s Chocolate and Walnut Torte
Ingredients
300 gr shelled walnuts (and about another 60 gr to decorate if using)
Just over one cup of water (about 250 ml)
300 gr sugar
8 eggs, separate yolks and whites
3 level tablespoons cocoa
1 heaped tablespoon white flour or rice flour
2 tablespoon rum
Black cherry or Raspberry jam (optional) – about two large tablespoons
If using diary is not an issue (say in order to keep cake kosher after a meat meal):
200 gr double cream and 2 teaspoons vanilla extract
And/or 200 gr plain chocolate, melted, with butter slowly added to make an icing
(read method below to clarify the use of the ingredients)
Method
Heat oven to 160 degrees Celsius fan oven (320 degrees Fahrenheit) or 170 degrees Celsius regular oven (about 340 degrees Fahrenheit)
Add a circle of waxed paper to the base of a round springform baking tin (about 20 – 24 cm)
Tip: this cake is very moist and difficult to get out of the tin so it is really important to use the springform tin, preferably a non-stick one.
Grind the walnuts finely, not quite to a powder.
Boil the sugar in the water till slightly syrupy.
Add the ground walnuts to the sugar syrup, stir from time to time (with a wooden spoon as it will get very hot) and ensure the mixtures has boiled up twice (bubbles forming all over the top)
Let this mixture cool.
When cool (it will take a while due to the sugar syrup) add the 8 egg yolks one at a time, while stirring the walnut mix
Add the cocoa, the rum and the flour.
Tip: pour the rum into the egg yolk container to loosen all the egg yolk that remained stuck to the side and then add this to the mix)
Whip egg whites with a pinch of salt till hard peaks form
Mix in about half the beaten egg whites and then fold in the remaining egg white till as well combined as possible
Pour into the prepared baking tin
Place in oven for about 1 hour. Check after 55 minutes with a metal prong – the middle should still be squishy but no mixture should adhere to the prong. It may well slightly split on the top but will barely come off the sides when ready. This is because this cake is very moist when correctly timed, nearly like a pudding. Timing will vary depending on your oven and size of tin.
Remove from oven and let cool. Loosen the sides with a spatula before opening the spring form. It is best turned over onto the cake dish.
Melt the jam in a small saucepan and pour the contents through a sieve (so as not to have any cherry skin or raspberry seeds on the cake) and distribute gently over the cake with a metal spatula giving the top a gentle shine.
If eating a non-diary cake is not of the essence, whip double cream with 2 teaspoons vanilla extract and serve alongside; alternatively cover the cake completely in whipped cream and use a further teaspoon or two of cocoa through a sieve to decorate it. A further option is to cover the cake in chocolate icing and decorate with whole walnuts, spaced out to indicate individual slices. I would still serve whipped cream with vanilla alongside. It is also wonderful with vanilla ice cream.
This is a very rich cake so the slices can be quite slim ones.
Enjoy.
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Received on 2020-12-29 18:20:14