Fallen Torte Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
• Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
• Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
• Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
• Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
• Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

Steps:

• Preheat oven to 400°. Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake 15 minutes or until tender., Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk water and remaining egg; set aside., In a large skillet, saute onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside., Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14-in. square. Press onto bottom and up sides of a greased 9-in. springform pan, allowing excess pastry to drape over edges. Brush with reserved egg mixture. , Layer with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10-in. square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture., Place pan on baking sheet. Bake at 400° 40-45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.

Steps:

• Heat oven to 350 degrees.
• Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
• Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
• Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Steps:

• Heat oven to 350°F.
• Prepare a 9-inch springform pan with parchment paper.
• Slowly melt the margarine and chocolate. Cool back to room temperature.
• Beat egg yolks and first amount of sugar until thick and soft yellow. Add the chocolate mixture slowly, and blend.
• In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
• Fold the whites into the rest in three stages. Pour into the pan and bake 50 minutes (give or take 10).
• LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way. It falls, but I love the way the cracked top looks under powdered sugar.
• Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.

Steps:

• Preheat the oven to 400 degrees.
• Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
• Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
• In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
• Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
• Drain the liquids, place on a platter, and serve at room temperature.

Steps:

• Separate eggs and allow whites to stand about one hour at room temperature; add salt and beat until stiff and glossy, but not dry. Sift sugar and cocoa together and set aside. Add vanilla to egg yolks and beat until stiff and lemon colored; blend in combined sugar and cocoa, then beat again until very thick. Fold in egg whites blending well and carefully; push the batter into ungreased 9" spring form pan and bake in 350 degree oven for 40 to 45 minutes until set. Do not open the oven door while baking.
• Remove from oven and place on rack to cool. The center will fall. Fill with Coffee Cream and border with a sprinkling of chocolate curls. Remove rim from pan.
• This cake can be made an hour in advance and refrigerated. It is delectable.
• Coffee Cream.
• Fold all ingredients together mix until firm peaks. The whip cream can be flavored with a substitute for coffee, such as mint, liqueurs, rum etc.
• Chocolate Curls.
• With a vegetable peeler, shave thin strips from a bar of semisweet or dark chocolate.