Mexican gold nugget brownie torte

6 servings

Ingredients

Quantity Ingredient
Melted butter; or non-stick
; vegetable spray for
; greasing the pan
4 ounces Bittersweet chocolate; coarsely chopped
½ cup Strong coffee
¾ cup Sugar; plus
1 teaspoon Sugar
6 tablespoons Unsalted butter; at room temperature
6 larges Eggs; separated
1½ Coarsely chopped walnuts
2 tablespoons Dried bread crumbs
1 Pinches salt
1 Recipe ganache; see recipe
1 Disk ibarra chocolate; coarsely chopped
½ gram 22-karat gold dust

Directions

1. Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper.

2. Place the bittersweet chocolate in a medium bowl. Combine the coffee and ½ cup of the sugar in a small saucepan. Heat over medium heat, stirring until the sugar is completely dissolved. Pour the hot sugar syrup over the chocolate, and stir until melted and smooth.

3. Put the butter and ¼ cup of the sugar in the bowl of an electric mixer, and beat at high speed for 2 minutes, or until well combined and smooth. Add the eggs one at a time, beating until each is incorporated.

Continue beating, scraping down the side of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on its lowest setting, or using a rubber spatula, gradually beat or fold in the chocolate syrup. Beat or fold in the nuts and bread crumbs.

4. In an immaculately-clean dry bowl, combine the eggs whites, and salt, and whisk until soft peaks form. Sprinkle on the remaining teaspoon sugar, and whisk until the peaks stiffen to the consistency of shaving cream. Fold ⅓ of the egg whites into the chocolate mixture, and then gently but thoroughly fold in the rest of the whites.

5. Spread the batter in the prepared pan. Bake for 50 minutes, or until springy to the touch and a cake tester comes out clean. Cool in the pan on a wire rack.

6. Turn the cake out onto a wire rack. Pour the ganache over it and, using as few strokes as possible, frost the cake.

7. Scatter the Ibarra chocolate over the top of the cake, then use a fine strainer to sprinkle the gold dust over it.

Copyright credit: 1995 by Wayne Harley Brachman © 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

Related recipes