La Belle Cuisine - More Chocolate Treats
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Chocolate Banana Rum Torte
"There's nothing better than a good friend, except a good
friend with CHOCOLATE."
Recipe of the Day Categories:
Banana Rum Torte
For the filling:
For the syrup:
For the ganache:
In a small heavy saucepan melt the chocolate with the butter over low
heat, stirring until the mixture is smooth, and let the mixture cool
In the bowl of an electric mixer beat the egg yolks with 3/4 cup
of the sugar for 5 minutes, or until the mixture is thick and pale and
forms a ribbon when the beaters are lifted.
In another bowl with cleaned beaters beat the egg whites until
they are frothy, beat in the remaining 3/4 cup sugar a little at a
time, and beat the whites until they hold stiff peaks.
Fold the whites gently but thoroughly into the yolk mixture.
Into a bowl whisk together thoroughly the flour, cornstarch,
cocoa powder, and hazelnuts and fold the nut mixture and the lukewarm
chocolate mixture into the egg mixture.
Pour the batter into a greased 9-by-2-inch round cake pan and
bake the spongecake in the middle of a preheated 375-degree F. oven for 35
to 45 minutes, or until a tester comes out clean.
Let the spongecake cool in the pan on a rack for 15 minutes,
invert it onto the rack and let it cool completely.