Looks delicious, as usual! I am an unconditional coffee lover (even addicted maybe) but I'm not confident enough regarding my baking - cooking skills :-( Though, you are very lucky (I guess you deserve them) to have 100 - 120 friends!
Dilek, you may not be but I am confident in your baking skills. The only tricky part of this torte is to whip egg whites successfully. BTW, that number included my friends' children and their friends and even some people I do not really know, but you are right, I am lucky to have many friends.
I love making flourless chocolate cakes but can never seem to get the glaze to look smooth and pretty. It looks like you put these back in the pans after flipping them over and just poured the glaze on top. I think this is a fantastic idea, since one can just shift the pan for even coverage rather than disturb the glaze with a spatula.
However, I'm wondering how you stuck the pecans on, since presumably you'd have to use a spatula to apply a coat of glaze on the sides for them to stick. Do you let the top dry first or is there another way to do it without upsetting the spiderweb top coat?
April, according to Alice Medrich, you should use the glaze when it has cooled down to the consistency of heavy cream. She says to make sure that the glaze is still fluid, because this way you do not need to use a spatula, hence no spatula marks. Her technique is to pour all the glaze in the center and then to tilt the torte for the glaze to cover the top and run over the sides. (The sides do not have to be perfect since they will be covered with pecans later. I always use a spatula for the sides.) If the torte is at room temperature when you glaze it, this will give you more time to use your spatula --if you must-- before the glaze settles. Also, glaze becomes dull with refrigeration. So it's best to do the glazing the same day that the torte will be served. This way you'll preserve the sheen.
As for the tortes in the picture, it was such a rush that they were served without pecans this time. But if I had the time, I would warm some leftover glaze, apply with a spatula on the sides and then press on the pecans.
Hi Zinnur,
I just wanted to let you know I've referred to this recipe in my most recent post. I always thought this icing very pretty and was glad to be able to replicate it.
Every week I post a link to seven recipes that I've found on other blogs that I think are interesting or unique. I call it Recipe Carousel because the idea is to spread good recipes around and around and around . . .
This week is a coffee theme and I have included your photo and recipe
http://morselsandmusings.blogspo...-32-
coffee.html
I hope this is OK with you, but if it's a problem please let me know.
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