Fallen Torte Food

CHOCOLATE FALLEN SOUFFLé CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
• Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
• Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
• Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
• Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
• Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

LEMON MERINGUE ANGEL CAKE

Steps:

• Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

FALLEN CHOCOLATE TORTE

Steps:

• Heat oven to 350°F.
• Prepare a 9-inch springform pan with parchment paper.
• Slowly melt the margarine and chocolate. Cool back to room temperature.
• Beat egg yolks and first amount of sugar until thick and soft yellow. Add the chocolate mixture slowly, and blend.
• In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
• Fold the whites into the rest in three stages. Pour into the pan and bake 50 minutes (give or take 10).
• LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way. It falls, but I love the way the cracked top looks under powdered sugar.
• Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.

FALLEN TORTE

Steps:

• Separate eggs and allow whites to stand about one hour at room temperature; add salt and beat until stiff and glossy, but not dry. Sift sugar and cocoa together and set aside. Add vanilla to egg yolks and beat until stiff and lemon colored; blend in combined sugar and cocoa, then beat again until very thick. Fold in egg whites blending well and carefully; push the batter into ungreased 9" spring form pan and bake in 350 degree oven for 40 to 45 minutes until set. Do not open the oven door while baking.
• Remove from oven and place on rack to cool. The center will fall. Fill with Coffee Cream and border with a sprinkling of chocolate curls. Remove rim from pan.
• This cake can be made an hour in advance and refrigerated. It is delectable.
• Coffee Cream.
• Fold all ingredients together mix until firm peaks. The whip cream can be flavored with a substitute for coffee, such as mint, liqueurs, rum etc.
• Chocolate Curls.
• With a vegetable peeler, shave thin strips from a bar of semisweet or dark chocolate.

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
• Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
• In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

CHOCOLATE ANGEL CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.