Recipe by Chabear01
Found these recipes in an AARP magazine, thought I might share them with everyone here. These scrumptious chocolate desserts are cooked in empty soup cans - just be sure to wash them thoroughly before using. You will need 3 cans.
Top Review by Witch Doctor
I,too, found this recipe in the AARP rag. Didn't have any soup cans at the time but made them in large Ramekins. Worked out fine! If you like chocolate - this is the recipe for you! It was almost too rich for me, but I survived.
- 2 ounces semisweet chocolate, use premium-quality, finely chopped
- 1⁄2 cup walnut pieces
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, plus more for greasing the cans
- 1⁄4 cup sugar
- 2 large eggs, seperated
- 1⁄2 teaspoon vanilla extract
- 1 pinch salt
- 1 pinch cream of tartar
- 1⁄4 cup heavy cream, plus
- 2 tablespoons heavy cream
- 5 ounces imported bittersweet chocolate, finely chopped (such as Lindt)
Directions See How It's Made
- Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
- Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
- Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
- Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
- Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
- Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
- When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
- Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
- Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
- Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
- Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.