ALMOND JAPONAISE TORTE

February 11, 2018 / Lyn Jones / 0 Comments

4 egg whites
125g (4oz) castor sugar
125g (4oz) grd almonds mixed with 
125g (4oz) castor sugar
sm pinch cream of tartar
paper piping tube

extra choc filling
toasted coconut

1.  Place egg whites with cr tartar into a scalded dry bowl, and whip until stiff but not dry.
Gradually beat in 125g castor sugar until meringue will hold its shape.

2.  Blend sweetened gr almonds gently but thoroughly into meringue mixture.

3.  Draw 3 x 20cm circles (use cake tin as a guide) on greaseproof paper. Pipe mixture through a large plain tube and cover each circle to a depth of 13mm (1/2″). Smooth over, using back of spoon.
Bake in a slow oven 35 mins.

4.  Cool and carefully remove paper. Sandwich layers together with filling, then coat all over sides and top with the same filling cream. Roll in toasted coconut, pressing on firmly and leaving 2″ circle without coconut in centre top. This is then filled with a thin circle of melted chocolate.
Allow to ripen for several hours, then chill before serving.

NOTE:  If nuts are preferred to coconut, roast either blanched almonds  or hazelnuts (not blanched) until golden colour;  cool, then grind in almond grinder and use on torte.

CHOC FILLING:
2 eggs
90g each of  butter & sugar (3 oz)
60g (2oz) cooking chocolate

Grate & slowly soften choc over a ‘water-bath’.

Whisk egg & sugar in a basin over a saucepan of hot water until as thick as custard. Remove from heat and continue whisking until cool.

Cream butter until soft, mix with melted choc, then gradually beat in the egg mixture.
Use one or two quantities of this filling as desired.

Around the 52mm (2″) circle of melted choc, place blanched almonds close together.

CHOCOLATE-MOCHA BUNDT CAKE

July 3, 2017 / Lyn Jones / 0 Comments

12 servings

2 cups whole wheat pastry flour (try spelt or use normal flour + some powdered milk for protein)
1.5 cups sugar
1 cup unsweetened cocoa powder
1/2 cup packed brown sugar
2 tsp bicarb
1 tsp BP
1/4 tsp salt
4 egg whites
1.25 cups brewed espresso or very strong coffee
1/2 cup coffee-flavoured liqueur or strong coffee
2 Tab canola oil
1 Tab vanilla extract
1.5 cups prune puree (see under own heading)

1.  Preheat the oven to 180 degrees C. Coat a 12-cup Bundt pan with nonstick spray.

2.  In a large bowl combine dry ingredients and mix well.

3.  In a medium bowl, lightly whisk the egg whites, then whisk in the coffee, the strong coffee, oil & vanilla. Add the prune puree and mix well.

4.  Make a well in the centre of flour mixture and pour in the coffee mixture; stir just until the ingredients are combined.

5.  Pour into the prepared pan. Bake for 1 hour or until a toothpick inserted into the centre comes our moist but not wet.

6.  Cool for 15 mins on a wire rack. Remove from the pan and place on the rack until fully cooled.

NOTE:  374mg sodium per serve!!

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