yesterday i decided to try a recipe that i picked up at the king arthur flour bakery. it is called flourless torte, but fudge torte would be more like it. and the word truffle comes to mind as the top was totally covered with ganache. decadent is another proper adjective for this thing. ok, so i didn’t quite do it like the recipe said….i have always had trouble following directions. i didn’t have an 8″ round cake pan, so i opted for a 10″ spring form one. what i got was a very thin cake, so thin that i had trouble getting it off the pan. whoops. the only way to remedy this was to make another cake. after the first cake was cooled, i spread it generously with seedless raspberry preserves, (not in the recipe) then slid the second layer on top. now i have a “torte” that’s about 1 and 1/2 inches high! oh, the butter and the chocolate…..but it needs the finish, ganache, which is more chocolate and heavy cream. the best part……my friend who is a celiac can have a delicious dessert!
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