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  Added: Apr 11, 2006  •  Visited (1101)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chilled Chocolate Loaf
(Dolce Torinese)
What You Need:
  • ½ pound semisweet chocolate, cut in small pieces
  • ¼ cup rum
  • 16 tablespoons (½ pound) soft unsalted butter
  • 2 tablespoons "superfine" sugar
  • 2 eggs, separated
  • cups grated blanched almonds (about 5 ounces)
  • Pinch of salt
  • 12 butter biscuits, cut into 1-by-½-inch pieces
  • Confectioners' sugar
  • ½ cup heavy cream, whipped (optional)

  • How To Cook:
    1. Lightly grease the bottom and sides of a 1½-quart loaf pan with vegetable oil and invert the pan over paper towels to drain. In a heavy 1- to ½-quart saucepan, melt the chocolate over low heat, stirring constantly.

    2. When all the chocolate is dissolved, stir in the rum and remove the pan from the heat. Cool to room temperature.

    3. Cream the soft butter by beating it vigorously against the sides of a large heavy mixing bowl until it is light and fluffy. Beat in the sugar and then the egg yolks, one at a time.

    4. Stir in the grated almonds and cooled chocolate. In a separate bowl, beat the egg whites and salt with a rotary beater or wire whisk until they are stiff enough to cling to the beater in soft peaks.

    5. With a rubber spatula, fold them into the chocolate mixture. When no streaks of white show, gently fold in the cut-up biscuits, discarding the biscuit crumbs.

    6. Spoon the mixture into the greased loaf pan and smooth the top with a spatula to spread it evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or until the loaf is very firm.

    7. Unmold the loaf an hour or so before serving time. To do so, run a sharp knife around the sides of the pan and dip the bottom into hot water for a few seconds.

    8. Place a chilled serving platter upside down over the pan and, grasping both sides, quickly turn the plate and pan over. Rap the plate on the table; the loaf should slide out easily.

    9. If it does not, repeat the whole process. Smooth the top and sides of the unmolded loaf with a metal spatula, then return it to the refrigerator.

    10. Just before serving, sieve a little confectioners' sugar over the top.Cut the loaf into thin slices and serve it, if desired, with whipped cream.
     
    Serving Size: 8
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Condiments » Chocolate
    Dish » Cake & Muffins

     





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