CAKE
8 oz Semisweet chocolate; chopped
1/2 c Unsalted butter; cut into 8
-pieces,
; room temperature (1
; stick)
2/3 c Sugar
3 Eggs
1/2 c Cake flour
3/4 c Chopped walnuts; (about 3
-ounces)
-GLAZE-
3 tb Whipping cream
3 tb Slivovitz or other brandy
1 tb Light corn syrup
5 1/2 oz Semisweet chocolate; chopped
1/3 c Plum jam or apricot
-preserves
1/2 c Chopped walnuts
For Cake:
Preheat oven to 350F. Butter 8-inch-diameter cake pan with 2-inch-high
sides. Line bottom with parchment; butter paper. Dust pan with flour.
Melt chocolate in top of double boiler over simmering water. Remove
from over water. Add butter 1 piece at a time, mixing until melted
and smooth. Mix in sugar. Mix in eggs 1 at a time. Add flour, then
walnuts and stir to combine. Transfer batter to prepared cake pan.
Bake just until springy to touch, about 45 minutes. Cool cake in pan
on rack 15 minutes. Turn out onto rack, remove paper and cool
completely.
For Glaze:
Bring whipping cream, slivovitz and light corn syrup to simmer in
heavy medium saucepan. Reduce heat to low. Add semisweet chocolate
and whisk until melted and smooth. Let glaze stand until cool but
still pourable, whisking occasionally.
Place cake on serving platter. Slide waxed paper under edges. Spread
jam over top. Pour glaze over top and sides of cake. Smooth top and
sides with spatula. Sprinkle walnuts in 1-inch border around top
edge. Let stand until glaze sets. (Torte can be prepared 1 day ahead.
Cover tightly and refrigerate. Bring to room temperature before
serving.)
Serves 8.
Yields
1 servings
