Daniel Traster-Chef and Instructor
Florentines
Ingredients:
1) 4 1/2 oz. Pastry Flour
2) 4 1/2 oz. Granulated Sugar (softened)
3) 4 1/2 oz. Butter
4) 4 oz. Corn Syrup
5) 4 1/2 oz. Almonds (sliced and toasted)
Procedure:
1) Blend the flour, sugar and butter in
a bowl. Add the
corn syrup and
incorporate.
2) Add the almonds.
3) Drop 1 tsp. of batter onto parchment
lined sheet pan
at least 2 inches
apart to allow for spreading. Flatten
cookies slightly.
4) Bake at 325 degrees until golden.
5) Gently lift cookies off of baking sheet
and form into
desired shapes
(drape over a rolling pin for curved
effect or wrap
around an inverted ramekin to create
an edible dish)
before they cool.
Flourless Chocolate Torte
Ingredients:
1) 10 Eggs (cold)
2) 20 oz. Bittersweet Chocolate (coarsely
chopped)
3) 10 oz. Unsalted Butter cut into 1/2"
cubes
4) 2 1/2 oz. Coffee Liqueur (strong)
5) Confectioner's Sugar or Cocoa Powder
or Chocolate
Shavings for
decoration.
Preparation:
1) Adjust oven rack to lower middle position
and heat oven
to 325 degrees.
Line bottom of 10" cake pan with
parchment and
grease pan sides. Set cake pan in large
roasting pan.
Bring kettle of water to boil.
2) Beat eggs with whip attachment at medium
speed until
volume doubles
to approximately 1 quart, about 5
minutes.
3) Melt chocolate and butter (adding coffee
or liqueur) in a
large heat-proof
bowl set in an oven pan of almost
simmering water...until
smooth and very warm (about
115 degrees),
stirring once or twice. Remove from heat
and allow to
cool slightly. Fold 1/3 of egg foam into
chocolate mixture
using a large rubber spatula until only
a few streaks
of egg are visible. Then fold in half of
remaining form,
then the last of the remaining foam,
until mixture
is totally homogenous.
4) Scrape batter into prepared cake pan
and smooth surface
with rubber spatula.
Set roasting pan on oven rack and
pour enought
boiling water to come about halfway up
side of pan.
Bake until cake has risen slightly...about 20
to 25 minutes.
At that time...the edges are beginning to
set, a thin glazed
crust (like a brownie) has formed on the
surface, and
an instant read thermometer inserted halfway
through the cake
center registers 140 degrees.
5) About 30 minutes before serving, invert
cake on a sheet
of waxed paper...then
peel off parchment paper and turn
cake right side
up on a serving platter. Dust with sifted
confectioner's
sugar or cocoa powder to decorate.
Easy Baking!!