13 oz Semisweet chocolate
2 oz Unsweet chocolate
3 tb Flour
2 c Pecans, finely ground
2 1/2 Sticks butter
3/4 c Sugar
7 Egg yolks
5 Egg whites
pn Salt
2 tb Butter, room temp
1 tb + 1 tsp. rum or cognac
Cocoa
Butter 9×2 or 9×3 springform, dust lightly with breadcrumbs. Melt,
cool slightly 4 oz semisweet chocolate & 2 oz unsweet chocolate. Mix
3 Tbls. flour & 2 cups pecans, finely ground. Cream 1.5 sticks
butter. Add, beat mod-high for 1-2′ 3/4 cup sugar. Add one at a time,
beating well 5 egg yolks. Add chocolate on low, then nuts, gradually.
Beat to stiff but not dry 5 whites & a pinch of salt. Stir a bit
into chocolate, then fold in rest in 3 or 4 batches. Level into pan
by rotating rapidly. Bake 1 hr at 350. Cool 15′, remove from pan &
cool. Melt 3 oz semisweet chocolate. Whisk in 2 Tbls. butter (room
temp), then 1 yolk & 1 tsp. rum or cognac. Drop in ten mounds on wax
paper. Stand 30-60′ until firm enough to handle. Coat hands with
cocoa, roll into uneven ball, roll in cocoa Melt 6 oz semisweet
chocolate & cream 1 stick butter. Beat in chocolate & 1 egg yolk & 1
Tbls. rum or cognac. Beat briefly at high until a bit ligher in
color. Frost cake, arrange truffles on top.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
