Celebrate With Me!

Much to my surprise and delight, I was given some good news a couple days ago. My Peruvian Peanut Pork recipe was chosen by Michelle at Greedy Gourmet as the winning stew recipe for Homegrown Gourmet #4!!

This means that I am to choose the theme for and host the next round of Homegrown Gourmet. Hosting a food event is something I have thought is “only for others and not for me” – mostly out fear that no one will participate. In learning to face my fears, I will host...and plan to announce the theme tomorrow! Check back with Canela & Comino on Monday to find out the theme!

To celebrate, I thought it only fitting to bake a celebratory dessert! So many times when I make chocolate desserts, they are super rich and a second helping is typically out of the question. This torte, however, is feather light with intense chocolate flavor. Second helpings all around!


Chocolate-Brazil Nut Torte

1 tablespoon of butter, softened
1 1/2 cups of Brazil nuts, finely ground
4 egg yolks
1/2 cup of granulated sugar, divided
100 grams of dark chocolate, melted and cooled
2 teaspoons of instant coffee powder
2 tablespoons of hot water
4 egg whites
Powdered sugar

1. Preheat oven to 350F.

2. Cover a 9-inch springform pan with softened butter. Press nuts evenly onto bottom and sides of the springform pan.

3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in 1/4 cup of the sugar. With mixer on low speed, beat in melted chocolate. Dissolve instant coffee powder in hot water, stir into chocolate mixture. Wash and dry beaters of mixer.

4. In a large bowl, beat egg whites until soft peaks form (tips curl). Gradually add the remaining 1/4 cup of sugar, beat until stiff peaks form (tips stand straight). Pour chocolate mixture over the egg whites; gently fold in. Spread evenly in springform pan.

5. Bake for 20-25 minutes of until set. Cool in pan on wire rack for 15 minutes (center will dip during cooling). Loosen torte sides from the pan, then remove the sides of the pan. Cool about 2 hours or until completely cool.

6. To serve, sift powdered sugar over the torte. Cut torte into wedges.

Makes 8-10 servings. From Better Homes & Gardens Holiday Baking.

Kitchen Tip: If I were to make this again, I would melt the butter and mix it with the nuts before pressing to cause the base to stick together and not to the pan. I increased the nuts to make sure it covered better and would likely increase the butter slightly to accommodate. You could serve with whipped cream or even French vanilla ice cream.

Remember, check back tomorrow for Homegrown Gourmet details!