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Recipe Name: Aztec Torte Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3/4 Pound(s) Semi-sweet chocolate
chopped I use Callebaut
6 Tablespoon(s) Butter
3/4 Cup(s) Smooth peanut butter
1 1/2 Teaspoon(s) Chipotle chile purée
4 Eggs, room temperature
1/2 Cup(s) Honey roasted peanuts
coarsely chopped
"x3" cake pan or springform, "x3" cake pan or springform
Preheat the oven to 425deg.. Cut a circle of baker's parchment or
waxed paper to line the bottom of the cake pan or springform. Butter
the bottom and sides of the pan, then insert the paper and butter it
also. If using the springform, wrap the outside of the pan with
tinfoil to make it watertight. Melt the chocolate and butter in the
top of a double boiler over gently simmering water. Remove from the
heat, whisk until smooth, then whisk in the peanut butter and chile
purée. In a mixing bowl, beat the eggs until they are light and have
increased in volume, two to three minutes. Carefully fold the eggs
into the chocolate mixture in three batches until no streaks of egg
are visible. Pour the batter into the prepared pan and smooth the top.
Pour about one inch of hot water into a larger baking pan and set the
cake pan or springform in it. Place the pans in the middle rack of the
oven and bake for 15 minutes. Remove from the oven and set the torte
on a rack to cool. Sprinkle the chopped peanuts on the top of the
torte, pressing very gently so they will adhere. When the torte has
cooled, cover and refrigerate at least four hours or overnight. To
unmold, dip a sharp knife into hot water, dry it, and run it around
the edge of the torte pan. Immerse the base of the pan in hot water
for a few seconds, dry it well, then turn it out onto a serving plate
so that the chopped nuts become the crust. Presentation: I cut a chile
pepper stencil out of parchment, place it on top, and dust it with
powdered sugar or cocoa. Serve plain, with shortbread cookies or
sweetened whipped cream. Yields eight generous servings Posted to
CHILE-HEADS DIGEST V4 #094 by Judy Howle <> on Aug 22,

Nutrition (calculated from recipe ingredients)
Calories: 4091
Calories From Fat: 2712
Total Fat: 323.9g
Cholesterol: 927.2mg
Sodium: 1223.3mg
Potassium: 2032.6mg
Carbohydrates: 270.7g
Fiber: 37.5g
Sugar: 21.7g
Protein: 106g

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